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Novita Ika Putri

KU Leuven

H指数:6

被引数:134

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Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel

FOOD HYDROCOLLOIDS

IF12.4

2024-05-012

OA

The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation

FOOD HYDROCOLLOIDS

IF12.4

2024-05-010

PRE

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

FOOD HYDROCOLLOIDS

IF12.4

2023-09-015

OA

Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material

FOOD HYDROCOLLOIDS

IF12.4

2022-09-013

OA

Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization

FOOD HYDROCOLLOIDS

IF12.4

2022-08-0111

OA

The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material

FOOD RESEARCH INTERNATIONAL

IF8

2022-05-0110

OAAI

Effects of microfluidization with ionic liquids on the solubilization and structure of β-D-glucan

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2016-03-0118

PREAI