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Foods (Basel, Switzerland)|September 28, 2024
Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory ImpactsAunchalee Aussanasuwannakul, Kassamaporn Puntaburt, Thidarat PantoaGels (Basel, Switzerland)|October 28, 2025
Structure-Function Relationships in High-Moisture Meat Analogues: Effects of Soybean Residue (Okara) on Plant Protein-Starch GelsAunchalee Aussanasuwannakul, Thidarat Pantoa, Worapol PengpinitFoods (Basel, Switzerland)|July 29, 2023
Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted PowderAunchalee Aussanasuwannakul, Sumitra Boonbumrung, Thidarat PantoaJournal of the Science of Food and Agriculture|January 22, 2020
Oil-in-water emulsions containing tamarind seed gum during in vitro gastrointestinal digestion: rheological properties, stability, and lipid digestibilitySunsanee Udomrati, Thidarat Pantoa, Shoichi Gohtani, et al.Foods (Basel, Switzerland)|August 28, 2025
Microalgae-Enriched High-Moisture Meat Analogues: Improved Physicochemical, Functional, and Digestibility PropertiesWanida Pan-Utai, Thidarat Pantoa, Waraporn Prasert, et al.Life (Basel, Switzerland)|January 21, 2023
Ultrasonic-Assisted Extraction and Antioxidant Potential of Valuable Protein from <i>Ulva rigida</i> MacroalgaeWanida Pan-Utai, Thidarat Pantoa, Sittiruk Roytrakul, et al.Pageof 1