| Influence of biopolymer emulsifier type on formation and stability of rice bran oil‐in‐water emulsions: whey protein, gum arabic, and modified starch R Charoen, A Jangchud, K Jangchud, T Harnsilawat, O Naivikul, ... Journal of food science 76 (1), E165-E172, 2011 | 250 | 2011 |
| Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks N Pansawat, K Jangchud, A Jangchud, P Wuttijumnong, FK Saalia, ... LWT-Food Science and Technology 41 (4), 632-641, 2008 | 187 | 2008 |
| Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack S Chaiyakul, K Jangchud, A Jangchud, P Wuttijumnong, R Winger LWT-Food Science and Technology 42 (3), 781-787, 2009 | 171 | 2009 |
| Physicochemical properties of sweet potato flour and starch as affected by blanching and processing K Jangchud, Y Phimolsiripol, V Haruthaithanasan Starch‐Stärke 55 (6), 258-264, 2003 | 144 | 2003 |
| Germination conditions affect physicochemical properties of germinated brown rice flour P Charoenthaikij, K Jangchud, A Jangchud, K Piyachomkwan, ... Journal of food science 74 (9), C658-C665, 2009 | 128 | 2009 |
| Gold kiwifruit leather product development using quality function deployment approach S Vatthanakul, A Jangchud, K Jangchud, N Therdthai, B Wilkinson Food Quality and preference 21 (3), 339-345, 2010 | 127 | 2010 |
| Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations C Phimpharian, A Jangchud, K Jangchud, N Therdthai, W Prinyawiwatkul, ... International Journal of Food Science & Technology 46 (5), 972-981, 2011 | 109 | 2011 |
| Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity P Thamnarathip, K Jangchud, S Nitisinprasert, B Vardhanabhuti Journal of Cereal Science 69, 329-335, 2016 | 96 | 2016 |
| Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers R Charoen, A Jangchud, K Jangchud, T Harnsilawat, EA Decker, ... Food Chemistry 131 (4), 1340-1346, 2012 | 79 | 2012 |
| Oil coating affects internal quality and sensory acceptance of selected attributes of raw eggs during storage S Nongtaodum, A Jangchud, K Jangchud, P Dhamvithee, HK No, ... Journal of food science 78 (2), S329-S335, 2013 | 77 | 2013 |
| Germination conditions affect selected quality of composite wheat‐germinated brown rice flour and bread formulations P Charoenthaikij, K Jangchud, A Jangchud, W Prinyawiwatkul, ... Journal of Food Science 75 (6), S312-S318, 2010 | 72 | 2010 |
| Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion … P Chalermchaiwat, K Jangchud, A Jangchud, C Charunuch, ... LWT-Food Science and Technology 64 (1), 490-496, 2015 | 64 | 2015 |
| Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method P Sukkhown, K Jangchud, Y Lorjaroenphon, T Pirak Food hydrocolloids 76, 103-112, 2018 | 58 | 2018 |
| Characterization of starch in relation to flesh colors of sweet potato varieties B Soison, K Jangchud, A Jangchud, T Harnsilawat, K Piyachomkwan International Food Research Journal 22 (6), 2302, 2015 | 51 | 2015 |
| Physico‐functional and antioxidant properties of purple‐flesh sweet potato flours as affected by extrusion and drum‐drying treatments B Soison, K Jangchud, A Jangchud, T Harnsilawat, K Piyachomkwan, ... International Journal of Food Science & Technology 49 (9), 2067-2075, 2014 | 47 | 2014 |
| Composite wheat–germinated brown rice flours: Selected physicochemical properties and bread application P Charoenthaikij, K Jangchud, A Jangchud, W Prinyawiwatkul, HK No International journal of food science & technology 47 (1), 75-82, 2012 | 42 | 2012 |
| Physicochemical properties and consumer acceptance of wheat‐germinated brown rice bread during storage time P Charoenthaikij, K Jangchud, A Jangchud, W Prinyawiwatkul, HK No, ... Journal of Food Science 75 (6), S333-S339, 2010 | 41 | 2010 |
| Extraction and characterisation of R iceberry bran protein hydrolysate using enzymatic hydrolysis P Thamnarathip, K Jangchud, A Jangchud, S Nitisinprasert, ... International Journal of Food Science & Technology 51 (1), 194-202, 2016 | 40 | 2016 |
| Consumer perception of extruded snacks containing brown rice and dried mushroom B Tepsongkroh, K Jangchud, A Jangchud, P Chonpracha, R Ardoin, ... International Journal of Food Science & Technology 55 (1), 46-54, 2020 | 37 | 2020 |
| Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour. PPNS Nakhon, K Jangchud, A Jangchud, W Prinyawiwatkul | 36 | 2017 |
