| Hydrolyzed rice glutelin as plant-based emulsifier to reduce tween in emulsion facing process stresses and its application in coconut milk K Phakthawat, P Shen, A Ranathunga, U Klinkesorn, P Suwannaporn Food Hydrocolloids 145, 109070, 2023 | 4 | 2023 |
| Image mapping of biological changes and structure-function relationship during rice grain development via Synchrotron FTIR spectroscopy A Ranathunga, K Thumanu, W Kiatponglarp, S Siriwong, R Wansuksri, ... Food Chemistry Advances 2, 100290, 2023 | 3 | 2023 |
| Molecular structure and linear-non linear rheology relation of rice starch during milky, dough, and mature stages A Ranathunga, P Suwannaporn, W Kiatponglarp, R Wansuksri, ... Carbohydrate Polymers 312, 120812, 2023 | 16 | 2023 |
| Dual complexation using heat moisture treatment and pre-gelatinization to enhance Starch–Phenolic complex and control digestibility P Sudlapa, P Suwannaporn Food Hydrocolloids 136, 108280, 2023 | 13 | 2023 |
| Emulsion-based oleogelation using octenyl succinic anhydride modified granular cold-water swelling starch O Champrasert, LMC Sagis, P Suwannaporn Food Hydrocolloids 135, 108186, 2023 | 14 | 2023 |
| Young cereal grains as a new source of healthy and hypoallergenic foods: a review RAA Ranathunga, P Suwannaporn Journal of food science and technology 59 (9), 3336-3348, 2022 | 11 | 2022 |
| Hydrolysed Rice Glutelin as Plant Based Emulsifier to Reduce Tween60 in Coconut Milk Emulsion Facing Process Stresses K Phakthawat, P Suwannaporn Kasetsart University, 2022 | | 2022 |
| Hydrothermal treated V-amylose-polyphenol Complexes on Rice Starch Digestibility P Sudlapa, P Suwannaporn Kasetsart University, 2022 | | 2022 |
| Acrylamide mitigation using zein–polysaccharide complex particles O Champrasert, C Orfila, P Suwannaporn Food Hydrocolloids 124, 107317, 2022 | 19 | 2022 |
| Elevation of gamma-aminobutyric acid (GABA) and essential amino acids in vacuum impregnation mediated germinated rice traced by MALDI imaging B Kamjijam, P Suwannaporn, H Bednarz, KN Jom, K Niehaus Food Chemistry 365, 130399, 2021 | 13 | 2021 |
| Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems O Champrasert, J Chu, Q Meng, S Viney, M Holmes, P Suwannaporn, ... Food Chemistry 363, 130213, 2021 | 23 | 2021 |
| Stabilization of rice bran using ohmic heating or ultra-superheated steam. JPC Moreno, W Ratphitagsanti, P Suwannaporn, P Kamonpatana | 1 | 2021 |
| Ohmic heating-aided mechanical extraction of gamma-oryzanol and phytosterols in rice bran oil J Sangpradab, P Kamonpatana, P Suwannaporn, TC Huang Food and Bioprocess Technology 14, 1542-1554, 2021 | 13 | 2021 |
| Characterization and bioactivities of young rice protein hydrolysates T Pantoa, M Kubota, P Suwannaporn, M Kadowaki Journal of Cereal Science 95, 103049, 2020 | 23 | 2020 |
| Young rice protein as a new source of low allergenic plant-base protein T Pantoa, I Baricevic-Jones, P Suwannaporn, M Kadowaki, M Kubota, ... Journal of Cereal Science 93, 102970, 2020 | 35 | 2020 |
| Localization of amino acids in germinated rice grain: Gamma-aminobutyric acid and essential amino acids production approach B Kamjijam, H Bednarz, P Suwannaporn, KN Jom, K Niehaus Journal of Cereal Science 93, 102958, 2020 | 36 | 2020 |
| Ultrasonication of milky stage rice milk with bioactive peptides from rice bran: Its bioactivities and absorption S Ngamsuk, JL Hsu, TC Huang, P Suwannaporn Food and Bioprocess Technology 13, 462-474, 2020 | 25 | 2020 |
| In vivo prebiotic properties of Ascophyllum nodosum polysaccharide hydrolysates from lactic acid fermentation W Kaewmanee, P Suwannaporn, TC Huang, F Al-Ghazzewi, RF Tester Journal of Applied Phycology 31, 3153-3162, 2019 | 6 | 2019 |
| Retrogradation and digestibility of rice starch gels: The joint effect of degree of gelatinization and storage N Denchai, P Suwannaporn, J Lin, S Soontaranon, W Kiatponglarp, ... Journal of food science 84 (6), 1400-1410, 2019 | 35 | 2019 |
| Transglutaminase crosslinking to improve quality of rice flour gel P Netrprachit, M Ogawa, P Suwannaporn Italian Journal of Food Science, 163-170, 2019 | 2 | 2019 |
