Pavinee Chinachoti

4.7k total citations
91 papers, 3.7k citations indexed

About

Pavinee Chinachoti is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Pavinee Chinachoti has authored 91 papers receiving a total of 3.7k indexed citations (citations by other indexed papers that have themselves been cited), including 64 papers in Food Science, 50 papers in Nutrition and Dietetics and 9 papers in Plant Science. Recurrent topics in Pavinee Chinachoti's work include Food composition and properties (46 papers), Microencapsulation and Drying Processes (38 papers) and Polysaccharides Composition and Applications (25 papers). Pavinee Chinachoti is often cited by papers focused on Food composition and properties (46 papers), Microencapsulation and Drying Processes (38 papers) and Polysaccharides Composition and Applications (25 papers). Pavinee Chinachoti collaborates with scholars based in United States, Thailand and South Korea. Pavinee Chinachoti's co-authors include David Julian McClements, Saiyavit Varavinit, Moo‐Yeol Baik, Utai Klinkesorn, Pairat Sophanodora, Eric A. Decker, M. P. Steinberg, Napaporn Atichokudomchai, Sujin Shobsngob and W. W. Nawar and has published in prestigious journals such as American Journal of Clinical Nutrition, Langmuir and Journal of Agricultural and Food Chemistry.

In The Last Decade

Pavinee Chinachoti

91 papers receiving 3.6k citations

Peers — A (Enhanced Table)

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

Name h Career Trend Papers Cites
Pavinee Chinachoti United States 35 2.7k 1.8k 510 501 221 91 3.7k
Martine Le Meste France 24 1.7k 0.6× 1.1k 0.6× 266 0.5× 412 0.8× 86 0.4× 56 2.5k
J. Hardy France 26 2.2k 0.8× 474 0.3× 431 0.8× 343 0.7× 160 0.7× 65 3.0k
Pirkko Forssell Finland 33 1.6k 0.6× 1.3k 0.7× 1.1k 2.2× 429 0.9× 121 0.5× 76 3.6k
Gaëlle Roudaut France 21 2.5k 0.9× 579 0.3× 266 0.5× 355 0.7× 114 0.5× 40 3.3k
V. B. Tolstoguzov Russia 33 3.6k 1.4× 1.2k 0.7× 450 0.9× 621 1.2× 425 1.9× 178 4.5k
C. Lobato‐Calleros Mexico 36 3.2k 1.2× 1.1k 0.6× 339 0.7× 527 1.1× 113 0.5× 82 3.9k
Joseph R. Powers United States 36 2.7k 1.0× 714 0.4× 270 0.5× 1.3k 2.5× 164 0.7× 106 4.7k
Rémi Saurel France 32 3.6k 1.4× 674 0.4× 256 0.5× 768 1.5× 114 0.5× 69 4.4k
Sylvie Banon France 26 2.1k 0.8× 401 0.2× 418 0.8× 262 0.5× 108 0.5× 60 2.8k
R. C. Hoseney United States 34 2.3k 0.9× 3.0k 1.6× 307 0.6× 1.0k 2.1× 43 0.2× 114 4.0k

Countries citing papers authored by Pavinee Chinachoti

Since Specialization
Citations

This map shows the geographic impact of Pavinee Chinachoti'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 Pavinee Chinachoti with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Pavinee Chinachoti more than expected).

Fields of papers citing papers by Pavinee Chinachoti

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Pavinee Chinachoti. 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 Pavinee Chinachoti. The network helps show where Pavinee Chinachoti may publish in the future.

Co-authorship network of co-authors of Pavinee Chinachoti

This figure shows the co-authorship network connecting the top 25 collaborators of Pavinee Chinachoti. A scholar is included among the top collaborators of Pavinee Chinachoti 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 Pavinee Chinachoti. Pavinee Chinachoti 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.
Chinachoti, Pavinee, et al.. (2015). Antioxidative properties and hydrolysis profile of Skipjack tuna dark muscle and skin.. International Food Research Journal. 22(5). 1968–1976. 4 indexed citations
3.
Deetae, Pawinee, Sujin Shobsngob, Warunee Varanyanond, et al.. (2008). Preparation, pasting properties and freeze–thaw stability of dual modified crosslink-phosphorylated rice starch. Carbohydrate Polymers. 73(2). 351–358. 93 indexed citations
4.
Chinachoti, Pavinee, et al.. (2005). Isothermal titration calorimetry study of the influence of temperature, pH and salt on maltodextrin–anionic surfactant interactions. Food Hydrocolloids. 20(4). 461–467. 19 indexed citations
5.
Atichokudomchai, Napaporn, Saiyavit Varavinit, & Pavinee Chinachoti. (2004). A study of ordered structure in acid-modified tapioca starch by C CP/MAS solid-state NMR. Carbohydrate Polymers. 58(4). 383–389. 166 indexed citations
6.
McClements, David Julian, et al.. (2004). Two-dimensional rotating-frame Overhauser spectroscopy (ROESY) and 13C NMR study of the interactions between maltodextrin and an anionic surfactant. Carbohydrate Research. 339(6). 1105–1111. 14 indexed citations
7.
Vittadini, Elena & Pavinee Chinachoti. (2003). Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth. International Journal of Food Science & Technology. 38(8). 841–847. 15 indexed citations
8.
Varavinit, Saiyavit, Sujin Shobsngob, Warunee Varanyanond, Pavinee Chinachoti, & Onanong Naivikul. (2003). Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice. Starch - Stärke. 55(9). 410–415. 231 indexed citations
9.
Nawar, W. W., et al.. (2002). Effect of relative humidity on the oxidative and physical stability of encapsulated milk fat. Journal of the American Oil Chemists Society. 79(2). 151–158. 50 indexed citations
10.
Varavinit, Saiyavit, Sujin Shobsngob, Warunee Varanyanond, Pavinee Chinachoti, & Onanong Naivikul. (2002). Freezing and Thawing Conditions Affect the Gel Stability of Different Varieties of Rice Flour. Starch - Stärke. 54(1). 31–36. 34 indexed citations
11.
Baik, Moo‐Yeol & Pavinee Chinachoti. (2001). Effects of Glycerol and Moisture Gradient on Thermomechanical Properties of White Bread. Journal of Agricultural and Food Chemistry. 49(8). 4031–4038. 57 indexed citations
12.
Chatakanonda, Pathama, Saiyavit Varavinit, & Pavinee Chinachoti. (2000). Effect of Crosslinking on Thermal and Microscopic Transitions of Rice Starch. LWT. 33(4). 276–284. 68 indexed citations
13.
Chatakanonda, Pathama, Saiyavit Varavinit, & Pavinee Chinachoti. (2000). Relationship of Gelatinization and Recrystallization of Cross‐Linked Rice to Glass Transition Temperature. Cereal Chemistry. 77(3). 315–319. 43 indexed citations
14.
Peleg, Micha & Pavinee Chinachoti. (1996). On modeling changes in food and biosolids at and around their glass transition temperature range. Critical Reviews in Food Science and Nutrition. 36(1-2). 49–67. 49 indexed citations
15.
Vodovotz, Yael & Pavinee Chinachoti. (1996). Thermal Transitions in Gelatinized Wheat Starch at Different Moisture Contents by Dynamic Mechanical Analysis. Journal of Food Science. 61(5). 932–938. 38 indexed citations
16.
Chinachoti, Pavinee. (1993). Water mobility and its relation to functionality of sucrose-containing food systems. Food technology. 47(1). 134–140. 23 indexed citations
17.
Nussinovitch, A., et al.. (1992). Effects of selected surfactants on amylopectin recrystallization and on recoverability of bread crumb during storage. 69(6). 613–618. 34 indexed citations
18.
Nussinovitch, A., et al.. (1991). Exponential model of the compressive stress-strain relationships of bread.. LWT. 24(3). 266–269. 7 indexed citations
19.
Chinachoti, Pavinee. (1986). Solute-Polymer States of Water and the Physico-Chemical Properties of Food Model Systems (Crystallinity, Sorption, Hysteresis, Starch). 1 indexed citations
20.
Chinachoti, Pavinee & M. P. Steinberg. (1986). Crystallinity of Sucrose by X‐ray Diffraction as Influenced by Absorption versus Desorption, Waxy Maize Starch Content, and Water Activity. Journal of Food Science. 51(2). 456–459. 26 indexed citations

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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