Ljubica Dokić

University of Novi Sad

H指数:25

被引数:1,747

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Dried Sourdough as a Functional Tool for Enhancing Carob-Enriched Wheat Bread

干法酸面团作为增强卡罗布（Carob）强化小麦面包的功能性工具

Processes 2025, Vol. 13, Page 3699

IF2.8

2025-11-180

OAAI

Transglutaminase Effects on Texture and Flow Behaviour of Fermented Milk During Storage Using Concentrated Kombucha Inoculum

转谷氨酰胺酶对发酵乳在储存期间质构和流变行为的影响：使用浓缩康普茶接种物

Processes 2025, Vol. 13, Page 3598

IF2.8

2025-11-070

OAAI

Synthesis of octenyl succinic anhydride-modified levan and investigation of its microstructural, physicochemical, and emulsifying properties

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2023-07-012

PRE

Evaluation of sugar beet pectin viscosity, surface activity, conductivity and zeta potential in sodium chloride aqueous solutions

氯化钠水溶液中甜菜果胶粘度，表面活性，电导率和zeta电位的评估

FOOD HYDROCOLLOIDS

IF12.4

2023-05-018

PRE

Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives

SUSTAINABILITY

IF3.3

2023-01-183

Comparative characterization of sugar beet fibers to sugar beet pectin and octenyl succinic anhydride modified maltodextrin in aqueous solutions using viscometry, conductometry, tensiometry and component analysis

使用粘度法，电导法，张力法和组分分析对甜菜纤维与甜菜果胶和辛烯基琥珀酸酐改性麦芽糊精在水溶液中的比较表征

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-08-045

PRE

Enhancing rheological performance of laminated dough with whole wheat flour by vital gluten addition

通过添加重要的谷朊粉增强全麦粉叠层面团的流变性能

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-03-0121

PREAI

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

JOURNAL OF CEREAL SCIENCE

IF3.7

2021-01-017

PREAI

Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-07-0124

OAAI

Application of different techniques in the determination of xanthan gum-SDS and xanthan gum-Tween 80 interaction

FOOD HYDROCOLLOIDS

IF12.4

2019-02-0166

PREAI

Application of biocides in the process of sucrose extraction from sugar beet: Effect on sucrose content, number of Leuconostoc colonies and wet pulp characteristics

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-01-017

PREAI

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

黄原胶对OSA淀粉稳定的水包油乳液特性的影响

FOOD HYDROCOLLOIDS

IF12.4

2015-03-01142

PREAI

Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2014-11-0120

OAAI

Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2013-03-2137

PREAI

Crystallization and rheological properties of soya milk chocolate produced in a ball mill

JOURNAL OF FOOD ENGINEERING

IF5.8

2013-01-0135

PREAI

Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch

FOOD HYDROCOLLOIDS

IF12.4

2012-10-01152

PREAI

Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution

FOOD HYDROCOLLOIDS

IF12.4

2011-05-0163

PREAI

Rheological characterization of corn starch isolated by alkali method

FOOD HYDROCOLLOIDS

IF12.4

2010-03-0146

PREAI

Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate

FOOD HYDROCOLLOIDS

IF12.4

2009-12-01106

PREAI

Influence of different maltodextrins on properties of O/W emulsions

FOOD HYDROCOLLOIDS

IF12.4

2004-03-0177

PREAI

Ljubica Dokić

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