1. Comparison of bioactive components in pressurized and pasteurized longan juices fortified with encapsulated Lactobacillus casei 01;Chaikham;High Pressure Research: An International Journal,2012
2. Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract;Chaikham;Journal of the Science of Food and Agriculture,2013
3. Efficacy of polymer coating of probiotic beads suspended in pressurized and pasteurized longan juices on the exposure to simulated gastrointestinal environment;Chaikham;International Journal of Food Science and Nutrition,2013
4. Storage stability of pennywort juice as affected by high pressure and thermal processing;Chaikham;International Food Research Journal,2013
5. Physical and biochemical properties of Yanang (Tiliacora triandra) juice mixed with longan flower-honey following high pressure processing;Chaikham;International Food Research Journal,2015