Benjawan Thumthanaruk

Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum

Ratchadaporn Kaprasob, Orapin Kerdchoechuen, Natta Laohakunjit et al. · Journal of Food Science and Technology · 2018 · 73 citations · Full text

Food Chemistry, Food Fermentation, Volatile Compounds +7

Preparation and characterization of gamma oryzanol loaded zein nanoparticles and its improved stability

Ubonphan Rodsuwan, Usaraphan Pithanthanakul, Krittiya Thisayakorn et al. · Food Science & Nutrition · 2020 · 33 citations · Full text

Influence of collagen and some proteins on gel properties of jellyfish gelatin

Artima Lueyot, Vilai Rungsardthong, Savitri Vatanyoopaisarn et al. · PLoS ONE · 2021 · 32 citations · Full text

Engineering, Food Analysis, Polyelectrolyte Gel +19

Physicochemical properties of yogurt fortified with microencapsulated Sacha Inchi oil

Sawitree Suwannasang, Qixin Zhong, Benjawan Thumthanaruk et al. · LWT · 2022 · 32 citations · Full text

Food Chemistry, Sdsom Treatment, Food Colloid +13

Effect of spray drying conditions on physical characteristics of coconut sugar powder.

K. A-sun, Benjawan Thumthanaruk, Supaporn Lekhavat et al. · International Food Research Journal · 2016 · 30 citations

Food Chemistry, Food Physic, Physical Characteristics +5