| 1 | Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil-in-water emulsion | Cheetangdee N., Benjakul S. | 2015 | Journal of the Science of Food and Agriculture,
95(7), pp. 1461-1468 | 39 |
| 2 | Bovine serum albumin-sugar conjugates through the Maillard reaction: Effects on interfacial behavior and emulsifying ability | Rangsansarid J., Cheetangdee N., Kinoshita N., Fukuda K. | 2008 | Journal of Oleo Science,
57(10), pp. 539-547 | 25 |
| 3 | Characteristic of sausages as influenced by partial replacement of pork back-fat using pre-emulsified soybean oil stabilized by fish proteins isolate | Cheetangdee N. | 2017 | Agriculture and Natural Resources,
51(4), pp. 310-318 | 20 |
| 4 | Characterization of virgin coconut oil (VCO) recovered by different techniques and fruit maturities | Prapun R., Cheetangdee N., Udomrati S. | 2016 | International Food Research Journal,
23(5), pp. 2117-2124 | 16 |
| 5 | The coalescence stability of protein-stabilized emulsions estimated by analytical photo-centrifugation | Cheetangdee N., Oki M., Fukada K. | 2011 | Journal of Oleo Science,
60(8), pp. 419-427 | 14 |
| 6 | Emulsifying activity of bovine ?-lactoglobulin conjugated with hexoses through the Maillard reaction | Cheetangdee N., Fukada K. | 2014 | Colloids and Surfaces A: Physicochemical and Engineering Aspects,
450(1), pp. 148-155 | 12 |
| 7 | Characteristics and quality of virgin coconut oil as influenced by maturity stages | Patil U., Benjakul S., Prodpran T., Senphan T., Cheetangdee N. | 2016 | Carpathian Journal of Food Science and Technology,
8(4), pp. 103-115 | 11 |
| 8 | Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage | Prabsangob N., Benjakul S. | 2019 | Food Science and Biotechnology,
28(3), pp. 679-689 | 11 |
| 9 | Protein stabilized oil-in-water emulsions modified by uniformity of size by premix membrane extrusion and their colloidal stability | Cheetangdee N., Fukada K. | 2012 | Colloids and Surfaces A: Physicochemical and Engineering Aspects,
403, pp. 54-61 | 9 |
| 10 | Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage | Cheetangdee N. | 2017 | Journal of Food Science and Technology,
54(7), pp. 1901-1909 | 9 |
| 11 | Effects of rice bran protein hydrolysates on the physicochemical stability of oil-in-water emulsions | Cheetangdee N. | 2014 | Journal of Oleo Science,
63(12), pp. 1231-1241 | 9 |
| 12 | Lipase-Catalyzed Synthesis of d-Psicose Fatty Acid Diesters and their Emulsification Activities | Afach G., Kawanami Y., Cheetangdee N., Fukada K., Izumori K. | 2008 | JAOCS, Journal of the American Oil Chemists' Society,
85(8), pp. 755-760 | 9 |
| 13 | A comparative study of the physicochemical properties and emulsion stability of coconut milk at different maturity stages | Patil U., Benjakul S., Prodpran T., Senphan T., Cheetangdee N. | 2017 | Italian Journal of Food Science,
29(1), pp. 145-157 | 7 |
| 14 | Effects of rice hull phenolic extract on the stability of emulsions stabilized by rice bran protein hydrolysate | Cheetangdee N., Benjakul S. | 2017 | International Food Research Journal,
24(4), pp. 1588-1594 | 6 |
| 15 | Enhancement of thermal stability of soybean oil by blending with tea seed oil | Prabsangob N., Benjakul S. | 2018 | Emirates Journal of Food and Agriculture,
30(11), pp. 968-977 | 5 |
| 16 | Oxidation and Colloidal Stability of Oil-in-Water Emulsion as Affected by Pigmented Rice Hull Extracts | Cheetangdee N., Benjakul S. | 2016 | JAOCS, Journal of the American Oil Chemists' Society,
93(4), pp. 519-529 | 3 |
| 17 | Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil | Prabsangob N. | 2021 | Acta Alimentaria,
50(1), pp. 83-92 | 2 |
| 18 | Emulsion stabilization mechanism of combination of esterified maltodextrin and Tween 80 in oil-in-water emulsions | Udomrati S., Cheetangdee N., Gohtani S., Surojanametakul V., Klongdee S. | 2020 | Food Science and Biotechnology,
29(3), pp. 387-392 | 2 |
| 19 | Preparation and characterization of okara cellulose crystals as the emulsifier in a pickering emulsion | Prabsangob N. | 2022 | Journal of Food Measurement and Characterization | 1 |
| 20 | Pigmented rice hull extracts: Extraction of phenolic compounds and their antioxidant activity in oil-in-water emulsion | Cheetangdee N. | 2014 | Kasetsart Journal - Natural Science,
48(5), pp. 778-789 | 1 |