| Application of anthocyanin as a color indicator in gelatin films S Rawdkuen, A Faseha, S Benjakul, P Kaewprachu Food Bioscience 36, 100603, 2020 | 131 | 2020 |
| Quality attributes of minced pork wrapped with catechin–lysozyme incorporated gelatin film P Kaewprachu, K Osako, S Benjakul, S Rawdkuen Food Packaging and Shelf Life 3, 88-96, 2015 | 84 | 2015 |
| Shelf life extension for Bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract P Kaewprachu, K Osako, S Benjakul, P Suthiluk, S Rawdkuen Food Control 79, 333-343, 2017 | 73 | 2017 |
| Biodegradable protein‐based films and their properties: a comparative study P Kaewprachu, K Osako, S Benjakul, W Tongdeesoontorn, S Rawdkuen Packaging Technology and Science 29 (2), 77-90, 2016 | 66 | 2016 |
| Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film P Kaewprachu, K Osako, S Benjakul, S Rawdkuen Journal of Food Science and Technology 53, 2083-2091, 2016 | 64 | 2016 |
| Gelatin films with nisin and catechin for minced pork preservation P Kaewprachu, CB Amara, N Oulahal, A Gharsallaoui, C Joly, ... Food Packaging and Shelf Life 18, 173-183, 2018 | 58 | 2018 |
| Properties of fish myofibrillar protein film incorporated with catechin-Kradon extract P Kaewprachu, N Rungraeng, K Osako, S Rawdkuen Food Packaging and Shelf Life 13, 56-65, 2017 | 55 | 2017 |
| Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract P Kaewprachu, K Osako, N Rungraeng, S Rawdkuen International Journal of Biological Macromolecules 107, 1463-1473, 2018 | 46 | 2018 |
| The effects of microbial transglutaminase on the properties of fish myofibrillar protein film P Kaewprachu, K Osako, W Tongdeesoontorn, S Rawdkuen Food packaging and shelf life 12, 91-99, 2017 | 42 | 2017 |
| Properties of rice flour-gelatine-nanoclay film with catechin-lysozyme and its use for pork belly wrapping K Pattarasiriroj, P Kaewprachu, S Rawdkuen Food Hydrocolloids 107, 105951, 2020 | 33 | 2020 |
| Effects of plasticizers on the properties of fish myofibrillar protein film P Kaewprachu, K Osako, S Rawdkuen Journal of food science and technology 55, 3046-3055, 2018 | 31 | 2018 |
| Mechanical and physico-chemical properties of biodegradable protein-based films: A comparative study P Kaewprachu, S Rawdkuen Food and Applied Bioscience Journal 2 (1), 15-30, 2014 | 26 | 2014 |
| Carboxymethyl cellulose from Young Palmyra palm fruit husk: Synthesis, characterization, and film properties P Kaewprachu, C Jaisan, S Rawdkuen, W Tongdeesoontorn, W Klunklin Food Hydrocolloids 124, 107277, 2022 | 24 | 2022 |
| Application of active edible film as food packaging for food preservation and extending shelf life P Kaewprachu, S Rawdkuen Microbes in food and health, 185-205, 2016 | 17 | 2016 |
| Green tea extract enrichment: mechanical and physicochemical properties improvement of rice starch-pectin composite film W Homthawornchoo, J Han, P Kaewprachu, O Romruen, S Rawdkuen Polymers 14 (13), 2696, 2022 | 12 | 2022 |
| Extraction and Physico–Chemical Characterization of Chitosan from Mantis Shrimp (Oratosquilla nepa) Shell and the Development of Bio-Composite Film with … S Yarnpakdee, P Kaewprachu, C Jaisan, T Senphan, M Nagarajan, ... Polymers 14 (19), 3983, 2022 | 11 | 2022 |
| Mechanical and Physicochemical Properties of Composite Biopolymer Films Based on Carboxymethyl Cellulose from Young Palmyra Palm Fruit Husk and Rice Flour P Kaewprachu, C Jaisan, W Klunklin, S Phongthai, S Rawdkuen, ... Polymers 14 (9), 1872, 2022 | 10 | 2022 |
| Valorization of food processing by-products as smart food packaging materials and its application S Rawdkuen, P Kaewprachu Food Preserv Waste Exploit 10, 2019 | 10 | 2019 |
| Using anthocyanin extracts from butterfly pea as pH indicator for intelligent gelatin film and methylcellulose film S Sai-Ut, P Suthiluk, W Tongdeesoontorn, S Rawdkuen, P Kaewprachu, ... Current Applied Science and Technology, 652-661, 2021 | 9 | 2021 |
| Application of anthocyanin as a color indicator in gelatin films. Food Bioscience, 36, 100603 S Rawdkuen, A Faseha, S Benjakul, P Kaewprachu | 8 | 2020 |
