Nanik Purwanti
Nanik Purwanti
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Titel
Zitiert von
Zitiert von
Jahr
New directions towards structure formation and stability of protein-rich foods from globular proteins
N Purwanti, AJ van der Goot, R Boom, J Vereijken
Trends in food science & technology 21 (2), 85-94, 2010
672010
Modulation of rheological properties by heat-induced aggregation of whey protein solution
N Purwanti, M Smiddy, AJ Van der Goot, R De Vries, A Alting, R Boom
Food Hydrocolloids 25 (6), 1482-1489, 2011
572011
Polylactide microspheres prepared by premix membrane emulsification—Effects of solvent removal rate
H Sawalha, N Purwanti, A Rinzema, K Schroën, R Boom
Journal of membrane science 310 (1-2), 484-493, 2008
432008
Reducing the stiffness of concentrated whey protein isolate (WPI) gels by using WPI microparticles
N Purwanti, A Moerkens, AJ Van der Goot, R Boom
Food Hydrocolloids 26 (1), 240-248, 2012
262012
Stability of monodisperse clove oil droplets prepared by microchannel emulsification
N Purwanti, MA Neves, K Uemura, M Nakajima, I Kobayashi
Colloids and Surfaces A: Physicochemical and Engineering Aspects 466, 66-74, 2015
172015
Protein micro-structuring as a tool to texturize protein foods
N Purwanti, JPCM Peters, AJ van der Goot
Food & function 4 (2), 277-282, 2013
172013
Emulsion stability of clove oil in chitosan and sodium alginate matrix
N Purwanti, AS Zehn, ED Pusfitasari, N Khalid, EY Febrianto, SS Mardjan, ...
International journal of food properties 21 (1), 566-581, 2018
112018
β-lactoglobulin as food grade surfactant for clove oil-in-water and limonene-in-water emulsion droplets produced by microchannel emulsification
N Purwanti, S Ichikawa, MA Neves, K Uemura, M Nakajima, I Kobayashi
Food Hydrocolloids 60, 98-108, 2016
112016
The microheater: A new tool for rapid determination of food kinetics
N Purwanti, M Fox, K Schroën, P de Jong
Journal of food engineering 91 (1), 78-84, 2009
92009
Characterisation of nanofibrils from soy protein and their potential applications for food thickener and building blocks of microcapsules
Warji, SS Mardjan, S Yuliani, N Purwanti
International journal of food properties 20 (sup1), S1121-S1131, 2017
82017
Physicochemical and sensorial properties of durian jam prepared from fresh and frozen pulp of various durian cultivars.
KT Tifani, LPE Nugroho, N Purwanti
International Food Research Journal 25 (2), 2018
42018
Stiffening in gels containing whey protein isolate
N Purwanti, E van der Veen, AJ van der Goot, R Boom
International Dairy Journal 28 (2), 62-69, 2013
42013
Pengaruh Perlakuan Air Panas terhadap Mutu Buah Jambu Biji (Psidium guajava L.) Selama Penyimpanan
LE Yulianti, R Hasbullah, N Purwanti
Jurnal Keteknikan Pertanian 4 (2), 2016
32016
Flow Behavior of Isolate Protein from Soybeans var. Grobogan and Whey Protein Isolate at Acidic Condition under Various Heating Times
W Warji, SS Mardjan, S Yuliani, K Schroën, N Purwanti
Jurnal Keteknikan Pertanian 6 (2), 171-178, 2018
22018
Preparation of Multi-layered Microcapsules from Nanofibrils of Soy Protein Isolate using Layer-by-Layer Adsorption Method
N Purwanti, W Warji, SS Mardjan, S Yuliani, K Schroën
IOP Conference Series: Earth and Environmental Science 147 (1), 2018
12018
Validasi simulasi tekanan dan suhu air serta suhu daging sapi selama pemasakan dalam pressure cooker
DW Saparudin, N Purwanti
Journal of Agroindustrial Technology 26 (3), 2016
12016
Structuring high-protein foods
N Purwanti
12012
Extraction and characteristic of Dioscorea alata mucilage
D Fortuna, SS Mardjan, TC Sunarti, E Darmawati, SM Widayati, ...
IOP Conference Series: Earth and Environmental Science 542 (1), 012016, 2020
2020
Measurement Method of Nanofibrils Length
W Warji, N Purwanti, SS Mardjan, S Yuliani
IOP Conference Series: Earth and Environmental Science 537 (1), 012033, 2020
2020
Effect of heating temperature and time on the formation of 11S globulin nanofibril from Bogor nut (Vigna subterranean (L.) Verdc.) for food ingredients
D Sarastani, D Fardiaz, MT Suhartono, HN Lioe, N Purwanti
E&ES 443 (1), 012078, 2020
2020
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