| # | Document title | Authors | Year | Source | Cited by |
| 1 | Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions | Udomrati S., Cheetangdee N., Gohtani S., Surojanametakul V., Klongdee S. | 2020 | Food Science and Biotechnology,
29(3), pp. 387-392 | 21 |
| 2 | Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size | Klongdee S., Thongngam M., Klinkesorn U. | 2012 | Food Biophysics,
7(2), pp. 155-162 | 19 |
| 3 | 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 | 15 |
| 4 | Optimization of accelerated aqueous ethanol extraction to obtain a polyphenol-rich crude extract from rambutan (Nephelium lappaceum L.) peel as natural antioxidant | Klongdee S., Klinkesorn U. | 2022 | Scientific Reports,
12(1), 21153 | 13 |
| 5 | Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and in vitro digestibility | Chomchoey S., Klongdee S., Peanparkdee M., Klinkesorn U. | 2022 | Journal of the Science of Food and Agriculture | 2 |
| 6 | 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 | 1 |