| # | Document title | Authors | Year | Source | Cited by |
| 1 | Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil-in-water emulsion | Cheetangdee N., Benjakul S. | 2015 | Journal of the Science of Food and Agriculture,
95(7), pp. 1461-1468 | 53 |
| 2 | Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate | Cheetangdee N. | 2017 | Agriculture and Natural Resources,
51(4), pp. 310-318 | 32 |
| 3 | 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 | 28 |
| 4 | Bovine serum albumin-sugar conjugates through the Maillard reaction: Effects on interfacial behavior and emulsifying ability | Rangsansarid J., Cheetangdee N., Kinoshita N., Fukuda K. | 2008 | Journal of Oleo Science,
57(10), pp. 539-547 | 27 |
| 5 | Emulsifying activity of bovine β-lactoglobulin conjugated with hexoses through the Maillard reaction | Cheetangdee N., Fukada K. | 2014 | Colloids and Surfaces A: Physicochemical and Engineering Aspects,
450(1), pp. 148-155 | 21 |
| 6 | Characteristics and quality of virgin coconut oil as influenced by maturity stages | Patil U., Benjakul S., Prodpran T., Senphan T., Cheetangdee N. | 2016 | Carpathian Journal of Food Science and Technology,
8(4), pp. 103-115 | 20 |
| 7 | Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage | Cheetangdee N. | 2017 | Journal of Food Science and Technology,
54(7), pp. 1901-1909 | 20 |
| 8 | Characterization of virgin coconut oil (VCO) recovered by different techniques and fruit maturities | Prapun R., Cheetangdee N., Udomrati S. | 2016 | International Food Research Journal,
23(5), pp. 2117-2124 | 20 |
| 9 | Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage | Prabsangob N., Benjakul S. | 2019 | Food Science and Biotechnology,
28(3), pp. 679-689 | 20 |
| 10 | A comparative study of the physicochemical properties and emulsion stability of coconut milk at different maturity stages | Patil U., Benjakul S., Prodpran T., Senphan T., Cheetangdee N. | 2017 | Italian Journal of Food Science,
29(1), pp. 145-157 | 16 |
| 11 | The coalescence stability of protein-stabilized emulsions estimated by analytical photo-centrifugation | Cheetangdee N., Oki M., Fukada K. | 2011 | Journal of Oleo Science,
60(8), pp. 419-427 | 14 |
| 12 | Effects of rice bran protein hydrolysates on the physicochemical stability of oil-in-water emulsions | Cheetangdee N. | 2014 | Journal of Oleo Science,
63(12), pp. 1231-1241 | 13 |
| 13 | Plant-based cellulose nanomaterials for food products with lowered energy uptake and improved nutritional value-a review | Prabsangob N. | 2023 | Nfs Journal,
31, pp. 39-49 | 12 |
| 14 | Effects of rice hull phenolic extract on the stability of emulsions stabilized by rice bran protein hydrolysate | Cheetangdee N., Benjakul S. | 2017 | International Food Research Journal,
24(4), pp. 1588-1594 | 11 |
| 15 | Protein stabilized oil-in-water emulsions modified by uniformity of size by premix membrane extrusion and their colloidal stability | Cheetangdee N., Fukada K. | 2012 | Colloids and Surfaces A: Physicochemical and Engineering Aspects,
403, pp. 54-61 | 10 |
| 16 | Lipase-Catalyzed Synthesis of d-Psicose Fatty Acid Diesters and their Emulsification Activities | Afach G., Kawanami Y., Cheetangdee N., Fukada K., Izumori K. | 2008 | JAOCS, Journal of the American Oil Chemists' Society,
85(8), pp. 755-760 | 10 |
| 17 | Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying | Prabsangob N., Sittiketgorn S. | 2023 | International Journal of Food Properties,
26(1), pp. 2078-2090 | 9 |
| 18 | Enhancement of thermal stability of soybean oil by blending with tea seed oil | Prabsangob N., Benjakul S. | 2018 | Emirates Journal of Food and Agriculture,
30(11), pp. 968-977 | 8 |
| 19 | Preparation and characterization of okara cellulose crystals as the emulsifier in a pickering emulsion | Prabsangob N. | 2022 | Journal of Food Measurement and Characterization | 6 |
| 20 | Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil | Prabsangob N. | 2021 | Acta Alimentaria,
50(1), pp. 83-92 | 5 |
| 21 | Surface Modification of Okara Cellulose Crystals with Phenolic Acids to Prepare Multifunction Emulsifier with Antioxidant Capacity and Lipolysis Retardation Effect | Prabsangob N., Hangsalad S., Udomrati S. | 2024 | Foods,
13(2), 184 | 5 |
| 22 | Heat-drying and size reduction-treated tapioca flour stabilized oil-in-water emulsion-loaded eugenol: Physical properties, stability, and in vitro gastrointestinal digestion | Pantoa T., Pongpaew P., Thirathumthavorn D., Prabsangob N., Udomrati S. | 2024 | Future Foods,
9, 100358 | 4 |
| 23 | Acid-modified pea protein isolate and okara cellulose crystal: A co-emulsifier to improve physico-chemical stability of fat-reduced eggless mayonnaise | Prabsangob N., Udomrati S. | 2024 | Future Foods,
9, 100298 | 4 |
| 24 | Effect of Organic Acid-Aided Extraction on Characteristics and Functional Properties of Pectin from Cannabis sativa L. | Prabsangob N., Hangsalad S., Harnsilawat T. | 2024 | Molecules,
29(11), 2511 | 3 |
| 25 | Oxidation and Colloidal Stability of Oil-in-Water Emulsion as Affected by Pigmented Rice Hull Extracts | Cheetangdee N., Benjakul S. | 2016 | JAOCS, Journal of the American Oil Chemists' Society,
93(4), pp. 519-529 | 3 |
| 26 | Okra cellulose crystals stabilized Pickering emulsion: A practical tool for soybean oil inclusion to improve nutritive profile of sausages | Prabsangob N., Hangsalad S., Udomrati S. | 2025 | Food Chemistry: X,
27, 102356 | 2 |
| 27 | Optimization of microwave-assisted extraction conditions for bioactive compounds from Cannabis sativa L. leaves using response surface methodology | Thanarukwuttikorn K., Prabsangob N., Maisuthisakul P., Harnsilawat T. | 2025 | Measurement Food,
19, 100237 | 2 |
| 28 | Black Gram (Vigna mungo L.) Husk as a Source of Bioactive Compounds: An Evaluation of Starch Digestive Enzyme Inhibition Effects | Ngoc Dinh C.V., Prabsangob N. | 2025 | Foods,
14(5), 846 | 1 |
| 29 | Alginate and malva nut gum-based hydrogels incorporated with brewer’s spent grain as a source of fibre and antioxidants | Nuchchareonpaiboon P., Prabsangob N. | 2023 | International Food Research Journal,
30(2), pp. 536-547 | 1 |
| 30 | Pigmented rice hull extracts: Extraction of phenolic compounds and their antioxidant activity in oil-in-water emulsion | Cheetangdee N. | 2014 | Kasetsart Journal - Natural Science,
48(5), pp. 778-789 | 1 |
| 31 | Soybean Oil in Food Products: Characteristics and Utilization for Development of Healthy and Functional Foods | Prabsangob N. | 2022 | Agricultural Research Updates Volume 41,
pp. 1-66 | 0 |