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D

Dian Widya Ningtyas

University of Queensland

H指数:14

被引数:637

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Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate

FOOD BIOSCIENCE

IF5.9

2022-10-015

PRE

Modulation fat globules of the plant-based cream emulsion: Influence of the source of plant proteins

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-12-0118

PRE

Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk

FOOD HYDROCOLLOIDS

IF12.4

2021-06-0123

PRE

Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion

IF9.8

2021-05-0128

PREAI

Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-015

PREAI

β-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk

FOOD BIOSCIENCE

IF5.9

2020-04-0128

PREAI

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour

FOOD RESEARCH INTERNATIONAL

IF8

2019-06-0136

PREAI

The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

IF6.3

2019-06-0157

PREAI

Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-05-0118

PREAI

A tribological analysis of cream cheeses manufactured with different fat content

不同脂肪含量奶油干酪的摩擦学分析

INTERNATIONAL DAIRY JOURNAL

IF3.4

2017-10-0142

PREAI