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DIAN WIDYA NINGTYAS

Universitas Brawijaya S1 - Ilmu dan Teknologi Pangan SINTA ID : 6668164
653
SINTA Score Overall
209
SINTA Score 3Yr
653
Affil Score
209
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Enhancement of emulsion stability and functional properties of hemp protein-based dairy alternative by different treatments after cellulase hydrolysis
Q1 Journal International Journal of Food Science and Technology
Author Order : 3 of 4     Creator : Rawal K.
2024 0 cited
Oral perception of the textural and flavor characteristics of soy-cow blended emulsions
Q1 Journal Journal of Texture Studies
Author Order : 2 of 5     Creator : Wan J.
2022 6 cited
Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel
Q1 Journal Food Hydrocolloids
Author Order : 1 of 4     Creator : Ningtyas D.W.
2021 51 cited
Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study
Q1 Journal LWT
Author Order : 2 of 4     Creator : Goh A.S.e.
2021 5 cited
Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion
Q1 Journal Food Chemistry
Author Order : 1 of 3     Creator : Ningtyas D.W.
2021 25 cited
Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk
Q1 Journal Food Hydrocolloids
Author Order : 2 of 4     Creator : Godoi F.C.
2021 19 cited
Modulation fat globules of the plant-based cream emulsion: Influence of the source of plant proteins
Q1 Journal Innovative Food Science and Emerging Technologies
Author Order : 1 of 3     Creator : Ningtyas D.W.
2021 9 cited
?-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk
Q2 Journal Food Bioscience
Author Order : 2 of 4     Creator : Hati S.
2020 27 cited
Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour
Q1 Journal Food Research International
Author Order : 1 of 4     Creator : Ningtyas D.W.
2019 31 cited
The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage
Q1 Journal Food Control
Author Order : 1 of 4     Creator : Ningtyas D.W.
2019 59 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 16 41 0
Citation 343 909 0
Cited Document 15 32 0
H-Index 10 16
i10-Index 10 20
G-Index 1 1
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