B. Leelawat

A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts

Pattaneeya Prangthip, Supattra Supawong, Chattraya Ngamlerst, 2022, Foods.

Influence of addition of extruded rice flour on preparation and quality of fresh gluten-free yellow alkaline noodles

N. Seetapan, C. Charunuch, B. Leelawat, 2019, Journal of Cereal Science.

Development of grass jelly processing using modified starches and higher efficient extraction method.

B. Leelawat, P. Permpoonchokkana, T. Jirapornsirikun, 2020 .

Using texture properties for clustering butter cake from various ratios of ingredient combination

B. Leelawat, Suworanee Pancharoen, S. Vattanakul, 2018, Journal of Food Measurement & Characterization.

Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

N. Seetapan, B. Leelawat, Nattawut Limparyoon, 2021, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of trans-fat free shortening and temperature on the rheological characteristics of pie crust dough and quality of pie crust

B. Leelawat, Pajaree Mundee, 2014 .

Effect of Drying Methods and Conditions on the Physicochemical Properties of Young Jackfruit-Based Chicken Meat Analogs

B. Leelawat, Tanwarat Taikerd, 2024, ACS Food Science & Technology.