| # | Document title | Authors | Year | Source | Cited by |
| 1 | Properties changes of chicken breast during sous-vide cooking and acceptance for elderly | Kerdpiboon S., Suraphantapisit N., Pongpaew P., Srikalong P. | 2019 | Chiang Mai University Journal of Natural Sciences,
18(2), pp. 156-166 | 11 |
| 2 | 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 |
| 3 | Turmeric extract-loaded-oil-in-water emulsion containing soy polysaccharide: Physical properties, bioactive abilities, stability, and in vitro gastrointestinal digestion | Udomrati S., Pantoa T., Pongpaew P., Klinsoda J., Noisuwan P., Thirathumthavorn D. | 2025 | Future Foods,
11, 100626 | 2 |
| 4 | Enhanced Nutritional Properties of Alternative Sausages Through Processed Sacha Inchi (Plukenetia Volubilis L.) Substitution | Pongpaew P. | 2025 | Current Research in Nutrition and Food Science,
13(2), pp. 984-995 | 1 |