Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants P Maisuthisakul, M Suttajit, R Pongsawatmanit Food chemistry 100 (4), 1409-1418, 2007 | 930 | 2007 |
Characterization of β-lactoglobulin–sodium alginate interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study T Harnsilawat, R Pongsawatmanit, DJ McClements Food Hydrocolloids 20 (5), 577-585, 2006 | 379 | 2006 |
Influence of emulsifier type on freeze-thaw stability of hydrogenated palm oil-in-water emulsions P Thanasukarn, R Pongsawatmanit, DJ McClements Food Hydrocolloids 18 (6), 1033-1043, 2004 | 228 | 2004 |
Influence of xanthan gum on rheological properties and freeze–thaw stability of tapioca starch R Pongsawatmanit, S Srijunthongsiri Journal of Food Engineering 88 (1), 137-143, 2008 | 162 | 2008 |
Stabilization of model beverage cloud emulsions using protein− polysaccharide electrostatic complexes formed at the oil− water interface T Harnsilawat, R Pongsawatmanit, DJ McClements Journal of agricultural and food chemistry 54 (15), 5540-5547, 2006 | 157 | 2006 |
Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch R Pongsawatmanit, T Temsiripong, S Ikeda, K Nishinari Journal of Food Engineering 77 (1), 41-50, 2006 | 137 | 2006 |
Thermal and rheological properties of tapioca starch and xyloglucan mixtures in the presence of sucrose R Pongsawatmanit, T Temsiripong, T Suwonsichon Food research international 40 (2), 239-248, 2007 | 125 | 2007 |
Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate P Thanasukarn, R Pongsawatmanit, DJ McClements Colloids and surfaces A: physicochemical and engineering aspects 246 (1-3 …, 2004 | 124 | 2004 |
Characterization of the phytochemicals and antioxidant properties of extracts from Teaw (Cratoxylum formosum Dyer) P Maisuthisakul, R Pongsawatmanit, MH Gordon Food Chemistry 100 (4), 1620-1629, 2007 | 115 | 2007 |
Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin R Pongsawatmanit, T Harnsilawat, DJ McClements Colloids and Surfaces A: Physicochemical and Engineering Aspects 287 (1-3 …, 2006 | 113 | 2006 |
Utilization of layer-by-layer interfacial deposition technique to improve freeze–thaw stability of oil-in-water emulsions P Thanasukarn, R Pongsawatmanit, DJ McClements Food research international 39 (6), 721-729, 2006 | 113 | 2006 |
Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin− alginate interfaces T Harnsilawat, R Pongsawatmanit, DJ McClements Biomacromolecules 7 (6), 2052-2058, 2006 | 108 | 2006 |
Influence of xyloglucan on gelatinization and retrogradation of tapioca starch T Temsiripong, R Pongsawatmanit, S Ikeda, K Nishinari Food Hydrocolloids 19 (6), 1054-1063, 2005 | 95 | 2005 |
Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures P Chantaro, R Pongsawatmanit Journal of Food Engineering 98 (1), 44-50, 2010 | 88 | 2010 |
Atomic force microscopy studies on cation-induced network formation of gellan S Ikeda, Y Nitta, T Temsiripong, R Pongsawatmanit, K Nishinari Food Hydrocolloids 18 (5), 727-735, 2004 | 80 | 2004 |
Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products P Khuwijitjaru, J Plernjit, B Suaylam, S Samuhaseneetoo, ... The Canadian Journal of Chemical Engineering 92 (5), 810-815, 2014 | 71 | 2014 |
Single-phase mixed gels of xyloglucan and gellan S Ikeda, Y Nitta, BS Kim, T Temsiripong, R Pongsawatmanit, K Nishinari Food Hydrocolloids 18 (4), 669-675, 2004 | 71 | 2004 |
Effect of sucrose on RVA viscosity parameters, water activity and freezable water fraction of cassava starch suspensions R Pongsawatmanit, P Thanasukarn, S Ikeda Science Asia 28 (2), 129-134, 2002 | 65 | 2002 |
Effect of heating–cooling on rheological properties of tapioca starch paste with and without xanthan gum P Chantaro, R Pongsawatmanit, K Nishinari Food hydrocolloids 31 (2), 183-194, 2013 | 56 | 2013 |
Antioxidant Properties of Teaw (Cratoxylum formosum Dyer) Extract in Soybean Oil and Emulsions P Maisuthisakul, R Pongsawatmanit, MH Gordon Journal of Agricultural and Food Chemistry 54 (7), 2719-2725, 2006 | 52 | 2006 |