| Evaluation of encapsulation techniques of probiotics for yoghurt W Krasaekoopt, B Bhandari, H Deeth International dairy journal 13 (1), 3-13, 2003 | 1168 | 2003 |
| The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria W Krasaekoopt, B Bhandari, H Deeth International dairy journal 14 (8), 737-743, 2004 | 678 | 2004 |
| Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT-and conventionally treated milk during storage W Krasaekoopt, B Bhandari, HC Deeth LWT-Food Science and Technology 39 (2), 177-183, 2006 | 300 | 2006 |
| Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system … W Krasaekoopt, S Watcharapoka LWT-Food Science and Technology 57 (2), 761-766, 2014 | 285 | 2014 |
| Production of yogurt powder using foam-mat drying W Krasaekoopt, S Bhatia AU Journal of Technology 15 (3), 2012 | 97 | 2012 |
| Sensory characteristics and consumer acceptance of fruit juice containing probiotics beads in Thailand W Krasaekoopt, K Kitsawad AU Journal of Technology 14 (1), 33-38, 2010 | 78 | 2010 |
| Microbiological evaluation of edible coated fresh-cut cantaloupe W Krasaekoopt, J Mabumrung Nat Sci 42, 552-557, 2008 | 58 | 2008 |
| Antimicrobial properties of Thai traditional flower vegetable extracts W Krasaekoopt, A Kongkarnchanatip Assumption University Journal of Technology 9 (2), 71-74, 2005 | 57 | 2005 |
| Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low‐heat skim milk powder W Krasaekoopt, B Bhandari, H Deeth Journal of Food Science 69 (6), E276-E280, 2004 | 56 | 2004 |
| Vacuum impregnation of probiotics in fruit pieces and their survival during refrigerated storage W Krasaekoopt, B Suthanwong Agriculture and Natural Resources 42 (4), 723-731, 2008 | 38 | 2008 |
| Encapsulation of protease from Aspergillus oryzae and lipase from Thermomyces lanuginoseus using alginate and different copolymer types TTM Thu, W Krasaekoopt Agriculture and Natural Resources 50 (3), 155-161, 2016 | 33 | 2016 |
| Fresh-cut vegetables W Krasaekoopt, B Bhandari Handbook of vegetables and vegetable processing, 219-242, 2011 | 33 | 2011 |
| Properties and applications of different probiotic delivery systems W Krasaekoopt, B Bhandari Encapsulation technologies and delivery systems for food ingredients and …, 2012 | 31 | 2012 |
| Microencapsulation of color and flavor in confectionery products R Klinjapo, W Krasaekoopt Natural and Artificial Flavoring Agents and Food Dyes, 457-494, 2018 | 27 | 2018 |
| Comparison of gelation profile of yoghurts during fermentation measured by RVA and ultrasonic spectroscopy W Krasaekoopt, B Bhandari, H Deeth International Journal of Food Properties 8 (2), 193-198, 2005 | 26 | 2005 |
| Yogurt from UHT milk: A review W Krasaekoopt, B Bhandari, H Deeth Australian Journal of Dairy Technology 58 (1), 26, 2003 | 26 | 2003 |
| The use of job’s tear (Coix lacryma-jobi L.) flour to substitute cake flour in butter cake M Kutschera, W Krasaekoopt Au journal of Technology 15 (4), 2012 | 22 | 2012 |
| Sensory and acceptance assessment of yogurt containing probiotic beads in Thailand W Krasaekoopt, A Tandhanskul Agriculture and Natural Resources 42 (1), 99-106, 2008 | 20 | 2008 |
| Microencapsulation of probiotics in hydrocolloid gel matrices: a review W Krasaekoopt | 19 | 2013 |
| Development of Job’s tears yogurt N Keeratibunharn, W Krasaekoopt AU Journal of Technology 16 (3), 2013 | 9 | 2013 |
