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Langmuir : the ACS Journal of Surfaces and Colloids|December 29, 2004
Influence of pH, ionic strength, and temperature on self-association and interactions of sodium dodecyl sulfate in the absence and presence of chitosanMasubon Thongngam, D Julian McClementsJournal of Agricultural and Food Chemistry|February 19, 2004
Characterization of interactions between chitosan and an anionic surfactantMasubon Thongngam, D Julian McClementsFoods (Basel, Switzerland)|November 25, 2023
Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free BreadFahrunnisa Adzqia, Suntaree Suwonsichon, Masubon ThongngamNPJ Science of Food|April 2, 2024
Gamma-aminobutyric acid as a potential postbiotic mediator in the gut-brain axisJason D Braga, Masubon Thongngam, Thanutchaporn KumrungseeJournal of Food Science and Technology|October 26, 2016
Preparation of gluten-free rice spaghetti with soy protein isolate using twin-screw extrusionPakkawat Detchewa, Masubon Thongngam, Jay-Lin Jane, et al.NPJ Science of Food|April 22, 2025
Effects of RBX oleogel and heat-moisture-treated rice flour in food matrices on digestibility and microbiotaTidarat Norsuwan, Thanutchaporn Kumrungsee, Noriyuki Yanaka, et al.Ultrasonics Sonochemistry|June 8, 2023
Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activitySupapit Viturat, Masubon Thongngam, Namfone Lumdubwong, et al.Langmuir : the ACS Journal of Surfaces and Colloids|October 7, 2005
Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersionsD Julian McClementsFrontiers in Pharmacology|October 17, 2024
Synergistic effects of peripheral GABA and GABA-transaminase inhibitory drugs on food intake control and weight loss in high-fat diet-induced obese miceTomoka Nagao, Jason D Braga, Siyi Chen, et al.Langmuir : the ACS Journal of Surfaces and Colloids|February 8, 2006
Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsionsSaehun Mun, D Julian McClementsPageof 10