T. Itthisoponkul

Inclusion complexes of tapioca starch with flavour compounds

I. Farhat, Andy J. Taylor, J. Mitchell, 2007 .

Effect of high‐pressure microfluidization on the structure of cassava starch granule

U. Ruktanonchai, K. Sriroth, Wanwisa Srinuanchai, 2011 .

Microencapsulation of probiotic Lactobacillus brevis ST-69 producing GABA using alginate supplemented with nanocrystalline starch

Kittiwut Kasemwong, Malai Taweechotipatr, T. Itthisoponkul, 2020, Food Science and Biotechnology.

Effect of high-pressure microfluidization on the structure and properties of waxy rice starch.

Kittiwut Kasemwong, T. Itthisoponkul, K. Meejaiyen, 2011 .

Rice (Oryza sativa L.) breeding for novel black short grain associated with yield, cooking quality, high nutrition and antioxidant potential derived from indica black rice x japonica white rice

A. Vanavichit, C. Malumpong, S. Cheabu, 2021 .

Breeding Novel Short Grain Rice for Tropical Region to Combine Important Agronomical Traits, Biotic Stress Resistance and Cooking Quality in Koshihikari Background

C. Malumpong, Siriphat Ruengphayak, S. Cheabu, 2021 .

Encapsulation of Flavor Compounds as Helical Inclusion Complexes of Starch

Kittiwut Kasemwong, T. Itthisoponkul, 2013 .

Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making

P. Naknaen, T. Itthisoponkul, Anchisa Sondee, 2016, Food Science and Biotechnology.

Characteristics of Cantaloupe Jams as Affected by Substitution of Sucrose with Xylitol

P. Naknaen, T. Itthisoponkul, 2015 .