| Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration N Jinapong, M Suphantharika, P Jamnong Journal of food engineering 84 (2), 194-205, 2008 | 951 | 2008 |
| Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases S Nilsang, S Lertsiri, M Suphantharika, A Assavanig Journal of food Engineering 70 (4), 571-578, 2005 | 476 | 2005 |
| Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum M Chaisawang, M Suphantharika Food Hydrocolloids 20 (5), 641-649, 2006 | 411 | 2006 |
| β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise S Worrasinchai, M Suphantharika, S Pinjai, P Jamnong Food hydrocolloids 20 (1), 68-78, 2006 | 390 | 2006 |
| Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum P Achayuthakan, M Suphantharika Carbohydrate polymers 71 (1), 9-17, 2008 | 387 | 2008 |
| Microfibrillated cellulose from mangosteen (Garcinia mangostana L.) rind: Preparation, characterization, and evaluation as an emulsion stabilizer T Winuprasith, M Suphantharika Food Hydrocolloids 32 (2), 383-394, 2013 | 249 | 2013 |
| Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch M Chaisawang, M Suphantharika Carbohydrate Polymers 61 (3), 288-295, 2005 | 249 | 2005 |
| Properties and stability of oil-in-water emulsions stabilized by microfibrillated cellulose from mangosteen rind T Winuprasith, M Suphantharika Food hydrocolloids 43, 690-699, 2015 | 234 | 2015 |
| Gelatinization and rheological properties of rice starch/xanthan mixtures: Effects of molecular weight of xanthan and different salts Y Viturawong, P Achayuthakan, M Suphantharika Food Chemistry 111 (1), 106-114, 2008 | 234 | 2008 |
| Preparation of spent brewer's yeast β‐glucans for potential applications in the food industry S Thammakiti, M Suphantharika, T Phaesuwan, C Verduyn International journal of food science & technology 39 (1), 21-29, 2004 | 234 | 2004 |
| Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility T Winuprasith, P Khomein, W Mitbumrung, M Suphantharika, ... Food hydrocolloids 83, 153-164, 2018 | 223 | 2018 |
| Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product R Wongsagonsup, T Pujchakarn, S Jitrakbumrung, W Chaiwat, ... Carbohydrate polymers 101, 656-665, 2014 | 188 | 2014 |
| Effect of different β-glucans on the gelatinisation and retrogradation of rice starch R Banchathanakij, M Suphantharika Food chemistry 114 (1), 5-14, 2009 | 188 | 2009 |
| Preparation of spent brewer’s yeast β-glucans with a potential application as an immunostimulant for black tiger shrimp, Penaeus monodon M Suphantharika, P Khunrae, P Thanardkit, C Verduyn Bioresource Technology 88 (1), 55-60, 2003 | 173 | 2003 |
| Effect of salts on pasting, thermal, and rheological properties of rice starch in the presence of non-ionic and ionic hydrocolloids W Samutsri, M Suphantharika Carbohydrate polymers 87 (2), 1559-1568, 2012 | 170 | 2012 |
| Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum J Sriprablom, P Luangpituksa, J Wongkongkatep, T Pongtharangkul, ... Journal of Food Engineering 242, 141-152, 2019 | 156 | 2019 |
| Modification of tapioca starch by non-chemical route using jet atmospheric argon plasma R Wongsagonsup, P Deeyai, W Chaiwat, S Horrungsiwat, K Leejariensuk, ... Carbohydrate polymers 102, 790-798, 2014 | 151 | 2014 |
| Coconut water as a medium additive for the production of docosahexaenoic acid (C22: 6 n3) by Schizochytrium mangrovei Sk-02 P Unagul, C Assantachai, S Phadungruengluij, M Suphantharika, ... Bioresource Technology 98 (2), 281-287, 2007 | 141 | 2007 |
| Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer's yeast β-glucan as a fat replacer R Santipanichwong, M Suphantharika Food Hydrocolloids 21 (4), 565-574, 2007 | 140 | 2007 |
| Bacteria interface pickering emulsions stabilized by self-assembled bacteria–chitosan network P Wongkongkatep, K Manopwisedjaroen, P Tiposoth, S Archakunakorn, ... Langmuir 28 (13), 5729-5736, 2012 | 138 | 2012 |
