| # | Document title | Authors | Year | Source | Cited by |
| 1 | Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin | Rakmai J., Cheirsilp B., Mejuto J., Torrado-Agrasar A., Simal-Gándara J. | 2017 | Food Hydrocolloids
65,pp. 157-164 | 72 |
| 2 | Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin | Rakmai J., Cheirsilp B., Mejuto J., Simal-Gándara J., Torrado-Agrasar A. | 2018 | Industrial Crops and Products
111,pp. 219-225 | 64 |
| 3 | Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies | Rakmai J., Cheirsilp B., Torrado-Agrasar A., Simal-Gándara J., Mejuto J. | 2017 | CYTA - Journal of Food
15(3),pp. 409-417 | 38 |
| 4 | Continuous production of β-cyclodextrin by cyclodextrin glycosyltransferase immobilized in mixed gel beads: Comparative study in continuous stirred tank reactor and packed bed reactor | Rakmai J., Cheirsilp B. | 2016 | Biochemical Engineering Journal
105,pp. 107-113 | 16 |
| 5 | Enhanced thermal stability of cyclodextrin glycosyltransferase in alginate-gelatin mixed gel beads and the application for β-cyclodextrin production | Rakmai J., Cheirsilp B., Prasertsan P. | 2015 | Biocatalysis and Agricultural Biotechnology
4(4),pp. 717-726 | 10 |
| 6 | Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation | Rakmai J., Cheirsilp B., Srinuanpan S. | 2019 | Journal of Food Science and Technology
56(6),pp. 3014-3022 | 0 |