Kamolwan Jangchud

1.7k total citations
50 papers, 1.3k citations indexed

About

Kamolwan Jangchud is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Kamolwan Jangchud has authored 50 papers receiving a total of 1.3k indexed citations (citations by other indexed papers that have themselves been cited), including 24 papers in Food Science, 22 papers in Nutrition and Dietetics and 10 papers in Plant Science. Recurrent topics in Kamolwan Jangchud's work include Food composition and properties (21 papers), Proteins in Food Systems (7 papers) and GABA and Rice Research (7 papers). Kamolwan Jangchud is often cited by papers focused on Food composition and properties (21 papers), Proteins in Food Systems (7 papers) and GABA and Rice Research (7 papers). Kamolwan Jangchud collaborates with scholars based in Thailand, United States and South Korea. Kamolwan Jangchud's co-authors include Anuvat Jangchud, Witoon Prinyawiwatkul, Thepkunya Harnsilawat, David Julian McClements, Ratchanee Charoen, Bongkosh Vardhanabhuti, Onanong Naivikul, Hong Kyoon No, Sunee Nitisinprasert and Nantawan Therdthai and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Journal of Food Science.

In The Last Decade

Kamolwan Jangchud

46 papers receiving 1.3k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Kamolwan Jangchud Thailand 23 805 584 424 215 167 50 1.3k
Thuan‐Chew Tan Malaysia 21 783 1.0× 476 0.8× 273 0.6× 205 1.0× 172 1.0× 94 1.3k
Kingsley Masamba Malawi 16 570 0.7× 397 0.7× 191 0.5× 188 0.9× 127 0.8× 41 1.0k
Vlad Mureşan Romania 22 874 1.1× 460 0.8× 325 0.8× 169 0.8× 220 1.3× 108 1.4k
Marcin Andrzej Kurek Poland 26 1.1k 1.4× 658 1.1× 276 0.7× 173 0.8× 250 1.5× 83 1.9k
Amanda Gomes Almeida Sá Brazil 15 720 0.9× 325 0.6× 367 0.9× 481 2.2× 186 1.1× 25 1.4k
Allaoua Achouri Canada 19 778 1.0× 302 0.5× 333 0.8× 328 1.5× 174 1.0× 31 1.1k
Hongjie Lei China 23 1.3k 1.6× 510 0.9× 505 1.2× 624 2.9× 158 0.9× 63 1.9k
Ljiljana Popović Serbia 20 685 0.9× 242 0.4× 261 0.6× 307 1.4× 172 1.0× 45 1.2k
Danuta Górecka Poland 16 607 0.8× 463 0.8× 317 0.7× 132 0.6× 114 0.7× 94 1.2k
Waleed AL‐Ansi China 22 821 1.0× 376 0.6× 332 0.8× 156 0.7× 66 0.4× 77 1.4k

Countries citing papers authored by Kamolwan Jangchud

Since Specialization
Citations

This map shows the geographic impact of Kamolwan Jangchud's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Kamolwan Jangchud with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kamolwan Jangchud more than expected).

Fields of papers citing papers by Kamolwan Jangchud

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Kamolwan Jangchud. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Kamolwan Jangchud. The network helps show where Kamolwan Jangchud may publish in the future.

Co-authorship network of co-authors of Kamolwan Jangchud

This figure shows the co-authorship network connecting the top 25 collaborators of Kamolwan Jangchud. A scholar is included among the top collaborators of Kamolwan Jangchud based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Kamolwan Jangchud. Kamolwan Jangchud is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
2.
Jangchud, Kamolwan, et al.. (2024). Antioxidant activity, structural and physical properties of soy-based textured vegetable protein with added cannabis leaves as affected by extrusion process. International Journal of Food Science & Technology. 59(10). 7276–7287. 1 indexed citations
3.
Jangchud, Kamolwan, et al.. (2023). Selected physicochemical properties of rice flour, modified tapioca starch, and their mixtures after a limewater soaking treatment. International Journal of Food Science & Technology. 58(11). 5914–5925. 3 indexed citations
4.
5.
Pirak, Tantawan, et al.. (2021). Novel peptides from dried squid head by‐products obtained from snack process. International Journal of Food Science & Technology. 56(11). 5506–5517. 8 indexed citations
6.
Jangchud, Kamolwan, et al.. (2018). Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks. Agriculture and Natural Resources. 52(6). 550–556. 23 indexed citations
7.
Jangchud, Kamolwan, et al.. (2017). Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour. International Journal of Food Science & Technology. 52(11). 2436–2444. 26 indexed citations
8.
Jangchud, Kamolwan, et al.. (2016). Functional properties of protein hydrolysates from Riceberry rice bran. International Journal of Food Science & Technology. 51(5). 1110–1119. 22 indexed citations
9.
Jangchud, Kamolwan, et al.. (2015). Characterization of starch in relation to flesh colors of sweet potato varieties.. International Food Research Journal. 22(6). 2302–2308. 27 indexed citations
10.
Barrett, Diane M., et al.. (2014). Effect of Beeswax Coating with Cinnamon Oil on Quality of Sweet Peppers. Witthayasan Kasetsat Witthayasat. 48(3). 451–462. 2 indexed citations
11.
Jangchud, Kamolwan, Anuvat Jangchud, & Witoon Prinyawiwatkul. (2013). Soft starchy candy as a food model to study the relationship between sensory and selected physicochemical properties. International Journal of Food Science & Technology. 48(10). 2078–2085. 3 indexed citations
12.
Jangchud, Anuvat, et al.. (2011). Effect of the physical properties on consumer preference of nuggets.. Thai Journal of Agricultural Science. 44. 519–525. 2 indexed citations
13.
Charoen, Ratchanee, Anuvat Jangchud, Kamolwan Jangchud, et al.. (2011). Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil‐in‐Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch. Journal of Food Science. 76(1). E165–72. 172 indexed citations
14.
Jangchud, Anuvat, et al.. (2011). Process development for pectin production from Krueo Ma Noy leaves (Cissampelos pareira L.).. 499–507. 1 indexed citations
15.
Jangchud, Anuvat, et al.. (2011). Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations. International Journal of Food Science & Technology. 46(5). 972–981. 60 indexed citations
16.
Jangchud, Kamolwan, et al.. (2010). Germination Conditions Affect Selected Quality of Composite Wheat‐Germinated Brown Rice Flour and Bread Formulations. Journal of Food Science. 75(6). S312–8. 44 indexed citations
17.
Jangchud, Kamolwan, et al.. (2010). Physicochemical Properties and Consumer Acceptance of Wheat‐Germinated Brown Rice Bread during Storage Time. Journal of Food Science. 75(6). S333–9. 28 indexed citations
18.
Jangchud, Kamolwan, et al.. (2009). Germination Conditions Affect Physicochemical Properties of Germinated Brown Rice Flour. Journal of Food Science. 74(9). C658–65. 72 indexed citations
19.
Jangchud, Kamolwan, et al.. (2006). Quality changes of burnt aromatic coconut during 28-day storage in different packages. LWT. 40(7). 1232–1239. 11 indexed citations
20.
Naivikul, Onanong, et al.. (2002). Functional Snack Food.

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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