| Impact of cosolvents (polyols) on globular protein functionality: Ultrasonic velocity, density, surface tension and solubility study W Chanasattru, EA Decker, DJ McClements Food Hydrocolloids 22 (8), 1475-1484, 2008 | 75 | 2008 |
| Impact of cosolvents on formation and properties of biopolymer nanoparticles formed by heat treatment of β-lactoglobulin–pectin complexes W Chanasattru, OG Jones, EA Decker, DJ McClements Food Hydrocolloids 23 (8), 2450-2457, 2009 | 65 | 2009 |
| Anti HSV-1 activity of sulphoquinovosyl diacylglycerol isolated from Spirulina platensis N Chirasuwan, R Chaiklahan, P Kittakoop, W Chanasattru, ... Sci. Asia 35, 137-141, 2009 | 57 | 2009 |
| Modulation of thermal stability and heat-induced gelation of β-lactoglobulin by high glycerol and sorbitol levels W Chanasattru, EA Decker, DJ McClements Food Chemistry 103 (2), 512-520, 2007 | 54 | 2007 |
| Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation D Charoensuk, RG Brannan, W Chanasattru, W Chaiyasit International journal of food properties 21 (1), 1633-1645, 2018 | 48 | 2018 |
| Influence of glycerol and sorbitol on thermally induced droplet aggregation in oil-in-water emulsions stabilized by β-lactoglobulin W Chanasattru, EA Decker, DJ McClements Food hydrocolloids 23 (2), 253-261, 2009 | 29 | 2009 |
| Comparison of physicochemical and functional properties of chicken and duck egg albumens W Chaiyasit, RG Brannan, D Chareonsuk, W Chanasattru Brazilian Journal of Poultry Science 21, eRBCA-2019-0705, 2019 | 27 | 2019 |
| Physicochemical basis for cosolvent modulation of β-lactoglobulin functionality: Interfacial tension study W Chanasattru, EA Decker, DJ McClements Food research international 40 (8), 1098-1105, 2007 | 20 | 2007 |
| Inhibition of droplet flocculation in globular-protein stabilized oil-in-water emulsions by polyols W Chanasattru, EA Decker, DJ McClements Food research international 40 (9), 1161-1169, 2007 | 19 | 2007 |
| DETERMINATION OF PRACTICALLY SIGNIFICANT DIFFERENCES IN THE SENSORILY PERCEIVED CONSISTENCY OF SEMILIQUID FOODS 1 W CHANASATTRU, MG CORRADINI, M PELEG Journal of texture studies 33 (5), 445-460, 2002 | 17 | 2002 |
| Effect of high intensity ultrasound on physicochemical and functional properties of whey protein isolate and mung bean protein isolate D Charoensuk, C Wilailuk, C Wanlop The 26th annual meeting of the thai society for biotechnology and …, 2014 | 8 | 2014 |
| Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol D Charoensuk, RG Brannan, W Chaiyasit, W Chanasattru International Journal of Food Properties 24 (1), 1229-1243, 2021 | 7 | 2021 |
| Influence of water-soluble poly-ols on globular protein functionalities W Chanasattru University of Massachusetts Amherst, 2008 | 3 | 2008 |
| Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens W Chanasattru, RG Brannan, D Chareonsuk, W Chanasattru | | 2019 |
| Effect of protein modification methods on physicochemical and functional properties of proteins D Charoensuk, W Chaiyasit, W Chanasattru Thammasat University, 2016 | | 2016 |
| Influence of glycerol and sorbitol on b-lactoglobulin functionalities W CHANASATTRU, HJ Kim, DJ McClements 2004 IFT Annual Meeting, July 12-16-Las Vegas, NV, 2004 | | 2004 |
| Determination of Practically Significant Differences in Semi-liquid Food Consistency W Chanasattru University of Massachusetts at Amherst, 2003 | | 2003 |
