| Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition U Klinkesorn, P Sophanodora, P Chinachoti, EA Decker, DJ McClements Food Research International 39 (4), 449-457, 2006 | 255 | 2006 |
| Stability and rheology of corn oil-in-water emulsions containing maltodextrin U Klinkesorn, P Sophanodora, P Chinachoti, DJ McClements Food research international 37 (9), 851-859, 2004 | 230 | 2004 |
| Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology U Klinkesorn, P Sophanodora, P Chinachoti, DJ McClements, EA Decker Journal of agricultural and food chemistry 53 (11), 4561-4566, 2005 | 194 | 2005 |
| Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes U Klinkesorn, P Sophanodora, P Chinachoti, DJ McClements, EA Decker Journal of Agricultural and Food Chemistry 53 (21), 8365-8371, 2005 | 182 | 2005 |
| The role of chitosan in emulsion formation and stabilization U Klinkesorn Food Reviews International 29 (4), 371-393, 2013 | 155 | 2013 |
| Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition U Klinkesorn, P Sophanodora, P Chinachoti, EA Decker, DJ McClements Food Hydrocolloids 19 (6), 1044-1053, 2005 | 140 | 2005 |
| Influence of chitosan on stability and lipase digestibility of lecithin-stabilized tuna oil-in-water emulsions U Klinkesorn, DJ McClements Food chemistry 114 (4), 1308-1315, 2009 | 125 | 2009 |
| Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction W Sirisompong, W Jirapakkul, U Klinkesorn LWT-Food Science and Technology 44 (9), 1946-1951, 2011 | 106 | 2011 |
| Effect of surfactant concentration and solidification temperature on the characteristics and stability of nanostructured lipid carrier (NLC) prepared from rambutan (Nephelium … P Witayaudom, U Klinkesorn Journal of Colloid and Interface Science 505, 1082-1092, 2017 | 85 | 2017 |
| Impact of lipase, bile salts, and polysaccharides on properties and digestibility of tuna oil multilayer emulsions stabilized by lecithin–chitosan U Klinkesorn, D Julian McClements Food Biophysics 5, 73-81, 2010 | 77 | 2010 |
| Influence of chitosan and NaCl on physicochemical properties of low-acid tuna oil-in-water emulsions stabilized by non-ionic surfactant U Klinkesorn, Y Namatsila Food Hydrocolloids 23 (5), 1374-1380, 2009 | 68 | 2009 |
| Chemical transesterification of tuna oil to enriched omega-3 polyunsaturated fatty acids U Klinkesorn, H Aran, P Chinachoti, P Sophanodora Food Chemistry 87 (3), 415-421, 2004 | 65 | 2004 |
| Influence of rice bran stearin on stability, properties and encapsulation efficiency of polyglycerol polyricinoleate (PGPR)-stabilized water-in-rice bran oil emulsions N Prichapan, DJ McClements, U Klinkesorn Food Research International 93, 26-32, 2017 | 40 | 2017 |
| Iron encapsulation in water‐in‐oil emulsions: effect of ferrous sulfate concentration and fat crystal formation on oxidative stability N Prichapan, DJ McClements, U Klinkesorn Journal of food science 83 (2), 309-317, 2018 | 36 | 2018 |
| Extraction of Phenolic and Flavonoid Compounds from Mung Bean (Vigna radiata L.) Seed Coat by Pressurized Liquid Extraction B Supasatyankul, M Saisriyoot, U Klinkesorn, K Rattanaporn, S Sae-Tan Molecules 27 (7), 2085, 2022 | 31 | 2022 |
| Factor affecting the properties of water-in-oil-in-water emulsions for encapsulation of minerals and vitamins. N Prichapan, U Klinkesorn Songklanakarin Journal of Science & Technology 36 (6), 2014 | 30 | 2014 |
| Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings N Prichapan, DJ McClements, U Klinkesorn Food Hydrocolloids 112, 106334, 2021 | 26 | 2021 |
| Rheology and microstructure of lecithin-stabilized tuna oil emulsions containing chitosan of varying concentration and molecular size S Klongdee, M Thongngam, U Klinkesorn Food Biophysics 7, 155-162, 2012 | 24 | 2012 |
| Solvent fractionation of rambutan (Nephelium lappaceum L.) kernel fat for production of non-hydrogenated solid fat: Influence of time and solvent type B Mahisanunt, KN Jom, S Matsukawa, U Klinkesorn Journal of King Saud University-Science 29 (1), 32-46, 2017 | 22 | 2017 |
| Influence of oil load and maltodextrin concentration on properties of tuna oil microcapsules encapsulated in two-layer membrane Y Kwamman, U Klinkesorn Drying Technology 33 (7), 854-864, 2015 | 21 | 2015 |
