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Miroslav Hadnađev

University of Novi Sad

H指数:29

被引数:2,943

浏览量:0

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Innovative Use of Kiwano Cloud Point Extract in Bioactive Nanoemulsion Development

创新利用火参果浊点提取物在生物活性纳米乳液的开发中

IF5.1

2026-05-300

OA

The novel autochthonous probiotic strain Lactobacillus brevis BGZLS30-24 improves the functional characteristics of Khorasan wheat sourdough bread

新型本土益生菌菌株酿酒酵母 BGZLS30-24 改善卡菲尔小麦酸面包的功能特性

Applied Food Research

IF6.2

2026-04-080

OAAI

Rapeseed Protein Isolate as a Sustainable Alternative to Soy Protein: A Case Study on Chicken Pâtés

菜籽蛋白分离物作为大豆蛋白的可持续替代品：鸡肉酱案例分析

Foods 2025, Vol. 14, Page 3841

IF5.1

2025-11-100

OAAI

Technological quality and resilience to environmental stress of Serbian old wheat local landraces and locally adapted varieties

塞尔维亚古老小麦地方品种及其本地适应品种的技术质量与抗环境胁迫能力

Applied Food Research

IF6.2

2025-09-140

OAAI

Preparation and characterization of carboxymethylated pullulan/butyric acid-modified chitosan active sustainable bi-layer coatings intended for packaging of cheese slices

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-10-011

PRE

Characterization of Oil-in-Water Emulsions Prepared with Triblock Copolymer Poloxamer 407 and Low-Molecular-Mass Surfactant Mixtures as Carriers of Grape Pomace Waste Polyphenols

IF5.5

2024-04-241

OAAI

Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals

FOOD HYDROCOLLOIDS

IF12.4

2024-02-0114

OA

Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2023-07-016

PRE

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

FOOD CHEMISTRY-X

IF8.2

2023-03-0121

OAAI

Spontaneously fermented ancient wheat sourdoughs in breadmaking: Impact of flour quality on sourdough and bread physico-chemical properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-02-0113

OAAI

Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies

IF5.3

2022-11-286

OAAI

Experimental and computational study of the two-fluid nozzle spreading characteristics

CHEMICAL ENGINEERING RESEARCH & DESIGN

IF3.9

2021-02-015

PREAI

Small deformation rheological behaviour of wheat gluten - octenyl succinyl modified corn starches mixtures

JOURNAL OF CEREAL SCIENCE

IF3.7

2021-01-017

PREAI

Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers

JOURNAL OF CEREAL SCIENCE

IF3.7

2020-09-0132

PREAI

Emulsifying properties of hemp proteins: Effect of isolation technique

FOOD HYDROCOLLOIDS

IF12.4

2019-04-0148

OAAI

Hempseed meal protein isolates prepared by different isolation techniques. Part II. gelation properties at different ionic strengths

FOOD HYDROCOLLOIDS

IF12.4

2018-08-0137

PREAI

Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties

FOOD HYDROCOLLOIDS

IF12.4

2018-06-01137

PREAI

Partial replacement of fat with oat and wheat bran gels: Optimization study based on rheological and textural properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-12-0114

PREAI

Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2016-03-1915

PREAI

Functionality of OSA starch stabilized emulsions as fat replacers in cookies

JOURNAL OF FOOD ENGINEERING

IF5.8

2015-12-0129

PREAI