| # | Document title | Authors | Year | Source | Cited by |
| 1 | Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology | Kantrong H., Charunuch C., Limsangouan N., Pengpinit W. | 2018 | Journal of Food Science and Technology
55(9),pp. 3462-3472 | 38 |
| 2 | Effects of extrusion temperature and puffing technique on physical and functional properties of purpled third-generation snack after heat treatment | Kantrong H., Klongdee S., Jantapirak S., Limsangouan N., Pengpinit W. | 2021 | Journal of Food Science and Technology
| 9 |
| 3 | Influence of Sacha inchi (Plukenetia volubilis L.) oil and extrusion process parameters on the quality of soya protein-based meat extender: An optimization approach | Kantrong H., Prasert W., Rodkwan N., Pengpinit W. | 2022 | Journal of Food Processing and Preservation
| 0 |
| 4 | Physical property changes promoting shelf-life extension of soy protein-based high moisture meat analog under high pressure treatment | Limsangouan N., Rodkwan N., Pengpinit W., Tumpanuvatr T., Pengpinit P., Paopun Y., Kantrong H. | 2023 | Journal of Food Science and Technology
| 0 |