| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effects of chitosan and phosphate on quality characteristics and shelf life extension of pork meatballs | Jantapirak S., Klongdee S., Limsangouan N., Kantrong H., Prasert W. | 2021 | Agriculture and Natural Resources
55(2),pp. 219-228 | 0 |
| 2 | Effect of sucrose on phase behavior of aqueous phase/polyoxyethylene sorbitan fatty acid ester (Tween xx)/vegetable oil systems and food nano-emulsification using low-energy methods | Prasert W., Prasert W., Gohtani S. | 2016 | Journal of Food Engineering
168,pp. 119-128 | 10 |
| 3 | Effect of temperature on low-energy nano-emulsification and phase behavior in water/polyoxyethylene sorbitan fatty acid ester (Tweens®)/vegetable oil systems | Prasert W., Prasert W., Gohtani S. | 2016 | Journal of Food Engineering
180,pp. 101-109 | 7 |
| 4 | Optimization of instant jasmine rice process and its physicochemical properties | Prasert W., Suwannaporn P. | 2009 | Journal of Food Engineering
95(1),pp. 54-61 | 90 |
| 5 | Nano-Emulsions; Emulsification using low energy methods | Gohtani S., Prasert W., Prasert W. | 2014 | Japan Journal of Food Engineering
15(3),pp. 119-130 | 9 |
| 6 | Optimization of extrusion conditions for ready-to-eat breakfast cereal enhanced with defatted rice bran | Charunuch C., Limsangouan N., Prasert W., Wongkrajang K. | 2014 | International Food Research Journal
21(2),pp. 713-722 | 16 |
| 7 | Optimization of extrusion conditions for functional ready-to-eat breakfast cereal | Charunuch C., Limsangouan N., Prasert W., Butsuwan P. | 2011 | Food Science and Technology Research
17(5),pp. 415-422 | 13 |