| # | Document title | Authors | Year | Source | Cited by |
| 1 | Quality and color parameters of dried chili and chili powder pretreated by metabisulfite soaking with different times and concentrations | Chaethong K., Tunnarut D., Pongsawatmanit R. | 2012 | Kasetsart Journal - Natural Science,
46(3), pp. 473-484 | 12 |
| 2 | Quality enhancement of tapioca starch gel using sucrose and xanthan gum | Tunnarut D., Pongsawatmanit R. | 2017 | International Journal of Food Engineering,
13(8), 0170009 | 8 |
| 3 | Modified quality of seasoning syrup for coating and enhancing properties of a food model using xanthan gum | Tunnarut D., Pongsawatmanit R. | 2018 | Agriculture and Natural Resources,
52(3), pp. 298-304 | 6 |
| 4 | Quality improvement of plant-based patty using methylcellulose, κ-carrageenan and xanthan gum | Tunnarut D., Nopwinyuwong A., Tanakamolpradit T. | 2022 | Journal of Current Science and Technology,
12(2), pp. 327-335 | 5 |
| 5 | Effect of thickening agent and temperature on rheological properties of thickened pandan juice | Wiriyawattana P., Tunnarut D. | 2022 | Science Engineering and Health Studies,
16, 22050004 | 1 |
| 6 | Characteristics of texture and sucrose release after compression in tapioca starch gels containing sucrose and xanthan gum | Tunnarut D., Pongsawatmanit R., Nishinari K. | 2023 | Agriculture and Natural Resources,
57(5), pp. 757-766 | 0 |