| # | Document title | Authors | Year | Source | Cited by |
| 1 | Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging | Klinmalai P., Srisa A., Laorenza Y., Katekhong W., Harnkarnsujarit N. | 2021 | LWT,
152, 112356 | 112 |
| 2 | Thermoplastic starch blown films functionalized by plasticized nitrite blended with PBAT for superior oxygen barrier and active biodegradable meat packaging | Katekhong W., Wongphan P., Klinmalai P., Harnkarnsujarit N. | 2022 | Food Chemistry,
374, 131709 | 103 |
| 3 | The effect of rice aging on the freeze-thaw stability of rice flour gels | Katekhong W., Charoenrein S. | 2012 | Carbohydrate Polymers,
89(3), pp. 777-782 | 51 |
| 4 | Color and gelling properties of dried egg white: Effect of drying methods and storage conditions | Katekhong W., Charoenrein S. | 2017 | International Journal of Food Properties,
20(9), pp. 2157-2168 | 37 |
| 5 | Influence of spray drying temperatures and storage conditions on physical and functional properties of dried egg white | Katekhong W., Charoenrein S. | 2018 | Drying Technology,
36(2), pp. 169-177 | 35 |
| 6 | Changes in physical and gelling properties of freeze-dried egg white as a result of temperature and relative humidity | Katekhong W., Charoenrein S. | 2016 | Journal of the science of food and agriculture,
96(13), pp. 4423-4431 | 28 |
| 7 | Application of Aqueous Saline Process to Extract Silkworm Pupae Oil (Bombyx mori): Process Optimization and Composition Analysis | Tangsanthatkun J., Peanparkdee M., Katekhong W., Harnsilawat T., Tan C.P., Klinkesorn U. | 2022 | Foods,
11(3), 291 | 22 |
| 8 | Enhancing silkworm protein yield, extraction efficiency, structure, functionality, and antioxidant activity using ultrasound-, microwave-, and freeze–thaw-assisted methods | Phuangjit U., Klinkesorn U., Tan C.P., Katekhong W. | 2023 | Journal of the Science of Food and Agriculture | 17 |
| 9 | Effect of rice ageing and freeze-thaw cycle on textural properties of cooked rice (Oryza sativa L.) cv. Khao Dawk Mali 105 | Katekhong W., Charoenrein S. | 2014 | International Journal of Food Science and Technology,
49(10), pp. 2283-2289 | 13 |
| 10 | Freeze-Thaw Stability Regulating Mechanism of Polysaccharide Extracted from Mung Bean Seed Coat on Rice Starch Gel: Retardation of Retrogradation and Ice Crystal Growth | Klinmalai P., Manajareansook P., Charoensiddhi S., Katekhong W. | 2024 | Food and Bioprocess Technology | 10 |
| 11 | Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powder | Katekhong W., Bhandari B., Jittanit W., Charoenrein S. | 2018 | Drying Technology,
36(10), pp. 1224-1235 | 8 |
| 12 | Valorization of Bombyx mori pupae and Moringa oleifera leaf as sources of alternative protein: Structural, functional and antioxidant properties | Bhattarai S., Katekhong W., Klinkesorn U., Peanparkdee M. | 2024 | Future Foods,
10, 100408 | 7 |
| 13 | Modification of Mung Bean Protein Isolate Structure and Functionality by Freeze-Thaw Process | Katekhong W., Phuangjit U. | 2025 | Food Biophysics,
20(1), 10 | 6 |
| 14 | Effect of ingredients on cooking quality, textural properties, and microstructure of fresh mung bean by-product gluten-free pasta | Adiba I.F., Sae-tan S., Katekhong W., Ritthiruangdej P., Chaveesuk R., Ratanasumawong S. | 2024 | International Journal of Food Science and Technology | 5 |
| 15 | Role of Skipjack Tuna (Katsuwonus pelamis) Blood Protein Hydrolysate as a Natural Cryoprotectant on Threadfin Bream Surimi Protein During Repeated Freeze–Thaw Stability | Maliwan P., Wangtueai S., Yarnpakdee S., Katekhong W., Klinmalai P. | 2025 | Food and Bioprocess Technology | 4 |
| 16 | Development of red rice germ extract-loaded microcapsules by complex coacervation using alternative proteins and polysaccharide as wall materials | Bhattarai S., Katekhong W., Tan C.P., Klinkesorn U., Peanparkdee M. | 2026 | Journal of Food Engineering,
402, 112698 | 2 |
| 17 | Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice cream | Klongdee S., Katekhong W., Jittanit W., Matsukawa S., Klinkesorn U. | 2025 | Scientific Reports,
15(1), 30564 | 1 |
| 18 | Development of pectin from durian rind for application as functional ingredient and cryoprotective agent in frozen foods | Katekhong W., Surayot U., You S.G., Harnkarnsujarit N., Fong-in S., Klinmalai P. | 2025 | Food Chemistry Advances,
8, 101104 | 1 |
| 19 | Changes in Mung Bean Protein Structure and Functionality After Freeze-Thaw Treatment and Addition of Vitexin-Loaded Phytosome Nanoparticles | Phuangjit U., Manajareansook P., Peanparkdee M., Katekhong W. | 2025 | Food and Bioprocess Technology,
105748 | 0 |