| 1 | Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition | Klinkesorn U., Klinkesorn U., Sophanodora P., Chinachoti P., Decker E., McClements D. | 2006 | Food Research International,
39(4), pp. 449-457 | 194 |
| 2 | Stability and rheology of corn oil-in-water emulsions containing maltodextrin | Klinkesorn U., Sophanodora P., Chinachoti P., McClements D. | 2004 | Food Research International,
37(9), pp. 851-859 | 170 |
| 3 | Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology | Klinkesorn U., Sophanodora P., Chinachoti P., Mcclements D., Decker E. | 2005 | Journal of Agricultural and Food Chemistry,
53(11), pp. 4561-4566 | 154 |
| 4 | Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes | Klinkesorn U., Sophanodora P., Chinachoti P., McClements D.J., Decker E.A. | 2005 | Journal of Agricultural and Food Chemistry,
53(21), pp. 8365-8371 | 140 |
| 5 | The Role of Chitosan in Emulsion Formation and Stabilization | Klinkesorn U. | 2013 | Food Reviews International,
29(4), pp. 371-393 | 133 |
| 6 | Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition | Klinkesorn U., Sophanodora P., Chinachoti P., Decker E., McClements D. | 2005 | Food Hydrocolloids,
19(6), pp. 1044-1053 | 123 |
| 7 | Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions | Klinkesorn U., McClements D. | 2009 | Food Chemistry,
114(4), pp. 1308-1315 | 99 |
| 8 | Effect of surfactant concentration and solidification temperature on the characteristics and stability of nanostructured lipid carrier (NLC) prepared from rambutan (Nephelium lappaceum L.) kernel fat | Witayaudom P., Klinkesorn U. | 2017 | Journal of Colloid and Interface Science,
505, pp. 1082-1092 | 86 |
| 9 | Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction | Sirisompong W., Jirapakkul W., Klinkesorn U. | 2011 | LWT - Food Science and Technology,
44(9), pp. 1946-1951 | 78 |
| 10 | Impact of lipase, bile salts, and polysaccharides on properties and digestibility of tuna oil multilayer emulsions stabilized by lecithin-chitosan | Klinkesorn U., McClements D. | 2010 | Food Biophysics,
5(2), pp. 73-81 | 67 |
| 11 | Influence of chitosan and NaCl on physicochemical properties of low-acid tuna oil-in-water emulsions stabilized by non-ionic surfactant | Klinkesorn U., Namatsila Y. | 2009 | Food Hydrocolloids,
23(5), pp. 1374-1380 | 56 |
| 12 | Chemical transesterification of tuna oil to enriched omega-3 polyunsaturated fatty acids | Klinkesorn U., H-Kittikun A., Chinachoti P., Sophanodora P. | 2004 | Food Chemistry,
87(3), pp. 415-421 | 44 |
| 13 | Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability | Prichapan N., McClements D., Klinkesorn U. | 2018 | Journal of Food Science,
83(2), pp. 309-317 | 34 |
| 14 | Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions | Prichapan N., McClements D., Klinkesorn U. | 2017 | Food Research International,
93, pp. 26-32 | 32 |
| 15 | Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings | Prichapan N., Prichapan N., McClements D.J., Klinkesorn U. | 2021 | Food Hydrocolloids,
112, 106334 | 30 |
| 16 | Extraction of Phenolic and Flavonoid Compounds from Mung Bean (Vigna radiata L.) Seed Coat by Pressurized Liquid Extraction | Supasatyankul B., Saisriyoot M., Klinkesorn U., Rattanaporn K., Sae-Tan S. | 2022 | Molecules,
27(7), 2085 | 25 |
| 17 | Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins | Prichapan N., Klinkesorn U. | 2014 | Songklanakarin Journal of Science and Technology,
36(6), pp. 651-661 | 24 |
| 18 | Solvent fractionation of rambutan (Nephelium lappaceum L.) kernel fat for production of non-hydrogenated solid fat: Influence of time and solvent type | Mahisanunt B., Na Jom K., Matsukawa S., Klinkesorn U. | 2017 | Journal of King Saud University - Science,
29(1), pp. 32-46 | 22 |
| 19 | Influence of Oil Load and Maltodextrin Concentration on Properties of Tuna Oil Microcapsules Encapsulated in Two-Layer Membrane | Kwamman Y., Klinkesorn U. | 2015 | Drying Technology,
33(7), pp. 854-864 | 21 |
| 20 | Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity | Kaewtathip T., Wattana-Amorn P., Boonsupthip W., Lorjaroenphon Y., Klinkesorn U. | 2022 | Food Chemistry,
393, 133329 | 21 |
| 21 | Rheology and Microstructure of Lecithin-Stabilized Tuna Oil Emulsions Containing Chitosan of Varying Concentration and Molecular Size | Klongdee S., Thongngam M., Klinkesorn U. | 2012 | Food Biophysics,
7(2), pp. 155-162 | 19 |
| 22 | 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 | 17 |
| 23 | Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity | Viturat S., Thongngam M., Lumdubwong N., Zhou W., Klinkesorn U. | 2023 | Ultrasonics Sonochemistry,
97, 106466 | 16 |
| 24 | Encapsulation of Iron within W1/O/W2 Emulsions Formulated Using a Natural Hydrophilic Surfactant (Saponin): Impact of Surfactant Level and Oil Phase Crystallization | Prichapan N., McClements D.J., Klinkesorn U. | 2020 | Food Biophysics,
15(3), pp. 346-354 | 16 |
| 25 | Thin-Layer Drying Model of Rambutan (Nephelium lappaceum L.) Kernel and Its Application in Fat Extraction Process | Chimplee S., Klinkesorn U. | 2015 | International Journal of Food Engineering,
11(2), pp. 243-253 | 15 |
| 26 | Optimization of accelerated aqueous ethanol extraction to obtain a polyphenol-rich crude extract from rambutan (Nephelium lappaceum L.) peel as natural antioxidant | Klongdee S., Klinkesorn U. | 2022 | Scientific Reports,
12(1), 21153 | 13 |
| 27 | Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk | Phakthawat K., Shen P., Ranathunga A., Klinkesorn U., Suwannaporn P. | 2023 | Food Hydrocolloids,
145, 109070 | 10 |
| 28 | Controlled release and macrophage polarizing activity of cold-pressed rice bran oil in a niosome system | Hunthayung K., Klinkesorn U., Hongsprabhas P., Chanput W. | 2019 | Food and Function,
10(6), pp. 3272-3281 | 10 |
| 29 | Effects of germinating temperature and time on metabolite profiles of sunflower (Helianthus annuus L.) seed | Guo S., Guo S., Klinkesorn U., Lorjaroenphon Y., Ge Y., Na Jom K. | 2021 | Food Science and Nutrition | 10 |
| 30 | Evaluation of Electrostatic Interaction between Lysolecithin and Chitosan in Two-Layer Tuna Oil Emulsions by Nuclear Magnetic Resonance (NMR) Spectroscopy | Kwamman Y., Mahisanunt B., Matsukawa S., Klinkesorn U. | 2016 | Food Biophysics,
11(2), pp. 165-175 | 9 |
| 31 | Effect of crystal promoters on viscosity and melting characteristics of compound chocolate | Rosales C., Klinkesorn U., Suwonsichon S. | 2017 | International Journal of Food Properties,
20(1), pp. 119-132 | 8 |
| 32 | Influence of crystal promoters on sensory characteristics of heat-resistant compound chocolate | Rosales C., Suwonsichon S., Klinkesorn U. | 2018 | International Journal of Food Science and Technology,
53(6), pp. 1459-1467 | 8 |
| 33 | 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 | 7 |
| 34 | Rambutan (Nephelium lappaceum) kernel olein as a non-hydrogenated fat component for developing model non-dairy liquid creamer: effect of emulsifier concentration, sterilization, and pH | Wanthong T., Klinkesorn U. | 2020 | Journal of Food Science and Technology | 5 |
| 35 | Ability of crystal promoters to delay fat bloom development in heat-resistant compound chocolate with or without the presence of crystal inhibitor | Rosales C., Suwonsichon S., Klinkesorn U. | 2017 | International Journal of Food Science and Technology,
52(11), pp. 2343-2351 | 4 |
| 36 | Ethanol-in-oil emulsion (E/O) stabilized by polyglycerol polyricinoleate: A potential delivery system for ethanolic extract | Duangkaew S., Mahisanunt B., Prichapan N., Klinkesorn U. | 2018 | Journal of Dispersion Science and Technology,
39(2), pp. 234-240 | 3 |
| 37 | Influence of lipid content and dilution on properties and stability of nanostructured lipid carriers (NLCs) prepared from rambutan (Nephelium lappaceum L.) kernel fat and evaluation of their ?-carotene loading capacity | Witayaudom P., Klinkesorn U. | 2019 | Journal of Dispersion Science and Technology,
40(11), pp. 1600-1610 | 3 |
| 38 | Thermally induced gelation of mixed phosphatidylcholine aqueous solution containing wormlike micelle structure | Fafaungwithayakul N., Klinkesorn U., Brenner T., Vichakacharu N., Matsukawa S. | 2014 | Japan Journal of Food Engineering,
15(4), pp. 233-242 | 3 |
| 39 | Enhancement of the Digestion of Virgin Silkworm Pupae Oil (Bombyx mori) by Forming a Two-Layer Emulsion Using Lecithin and Whey Protein Isolate | Yooying R., Tangsanthatkun J., Tan C.P., Klinkesorn U., Harnsilawat T., Peanparkdee M. | 2022 | Food Biophysics | 3 |
| 40 | Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat | Podchong P., Inbumrung P., Klinkesorn U., Sonwai S. | 2022 | Journal of Food Science and Technology | 2 |
| 41 | Fabrication and characterization of nanoemulsions for encapsulation and delivery of vitexin: antioxidant activity, storage stability and in vitro digestibility | Chomchoey S., Klongdee S., Peanparkdee M., Klinkesorn U. | 2022 | Journal of the Science of Food and Agriculture | 2 |
| 42 | Process optimization using response surface design for diacylglycerol synthesis from palm fatty acid distillate by enzymatic esterification | Santisawadi S., Chaiseri S., Jinda N., Klinkesorn U. | 2013 | Songklanakarin Journal of Science and Technology,
35(1), pp. 23-32 | 2 |
| 43 | Degradation kinetics of carotene in cholesterol-free mayonnaise containing red palm olein | Seesung S., Thongngam M., Klinkesorn U. | 2015 | Italian Journal of Food Science,
28(5), pp. 50-54 | 2 |
| 44 | Features of heated chitosan-maltodextrin solutions | Kaewtathip T., Klinkesorn U. | 2019 | Italian Journal of Food Science,
31(5), pp. 54-59 | 1 |
| 45 | Effect of temperature on lipid oxidation kinetics of tuna oil two-layers emulsion during storage | Klinkesorn U., Geraldine P.L. | 2012 | Italian Journal of Food Science,
24(SUPPL.), pp. 22-25 | 1 |
| 46 | 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 | 1 |
| 47 | Antilisterial effect of alkyl polyglycosides biosurfactant and modes of action | Tantala J., Loyawattananan S., Boonprakobsak P., Klinkesorn U., Naksang P., Rachtanapun P., Rachtanapun C. | 2024 | International Journal of Biological Macromolecules,
280, 135607 | 0 |
| 48 | Cold-pressed rice bran oil-in-water emulsion delivery system with anti-inflammatory activity in THP-1 macrophages | Kaewsaen R., Klinkesorn U., Chanput W.P., Chanput W.P. | 2022 | Agriculture and Natural Resources,
56(1), pp. 139-148 | 0 |
| 49 | In Situ Observation and Physical–Chemical Characteristics of Rambutan (Nephelium lappaceum L.) Kernel Olein Crystals Obtained from Acetone Fractionation | Mahisanunt B., Mahisanunt B., Hondoh H., Hondoh H., Klinkesorn U. | 2020 | JAOCS, Journal of the American Oil Chemists' Society | 0 |
| 50 | Introduction | Klinkesorn U., Theerakulkait C., Harnkarnsujarit N. | 2018 | Italian Journal of Food Science,
30(5) | 0 |