Nattapong Kanha

Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

Thunnop Laokuldilok, Nattapong Kanha · LWT · 2015 · 145 citations

Food Chemistry, Spray Drying, Powder Properties +6

Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions

Nattapong Kanha, Joe M. Regenstein, Suthat Surawang et al. · Food Chemistry · 2020 · 117 citations

Freeze-drying Complex, Biomanufacturing, Micro-encapsulation +6

Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments

Thunnop Laokuldilok, Thipwimon Potivas, Nattapong Kanha et al. · Food Bioscience · 2017 · 108 citations

Food Chemistry, Different Enzyme Treatments, Biochemistry +3

Instrumental characterization of banana dessert gels for the elderly with dysphagia

Kamonwan Suebsaen, Benjamas Suksatit, Nattapong Kanha et al. · Food Bioscience · 2019 · 91 citations

Banana Dessert Gels, Nutrition, Food Texture +1

Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability

Nattapong Kanha, Suthat Surawang, Pornsiri Pitchakarn et al. · Food Bioscience · 2019 · 64 citations

Bioorganic Chemistry, Biochemistry, Natural Sciences +7