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DIAN WIDYA NINGTYAS

Universitas Brawijaya S1 - Ilmu dan Teknologi Pangan SINTA ID : 6668164
944
SINTA Score Overall
167
SINTA Score 3Yr
944
Affil Score
167
Affil Score 3Yr
Latest number of Publication and Citations
Antioxidant and antibacterial activity of sappan wood (Caesalpinia sappan L.) kombucha
Authors : E Zubaidah, RA Salafy, DW Ningtyas, ACD Wiryawan Advances in Food Science, Sustainable Agriculture and Agroindustrial …, 2024
2024 1 cited
Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysis
Authors : K Rawal, PK Annamalai, DW Ningtyas, S Prakash International Journal of Food Science & Technology 59 (1), 639-648, 2024
2024 2 cited
Plant-based butter like spreads
Authors : DW Ningtyas Engineering Plant-Based Food Systems, 151-166, 2023
2023 3 cited
Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate
Authors : S Ganesh, DW Ningtyas, S Prakash Food Bioscience 49, 101914, 2022
2022 8 cited
Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions
Authors : J Wan, DW Ningtyas, B Bhandari, C Liu, S Prakash Journal of Texture Studies 53 (1), 108-121, 2022
2022 7 cited
Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel
Authors : DW Ningtyas, B Tam, B Bhandari, S Prakash Food Hydrocolloids 111, 106226, 2021
2021 63 cited
Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study
Authors : AS Goh, DW Ningtyas, B Bhandari, S Prakash LWT 141, 110873, 2021
2021 7 cited
Modulating the fat globules of plant-based cream emulsion: Influence of the source of plant proteins
Authors : DW Ningtyas, B Bhandari, S Prakash Innovative Food Science & Emerging Technologies 74, 102852, 2021
2021 14 cited
Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion
Authors : DW Ningtyas, S Hati, S Prakash Food Chemistry 343, 128553, 2021
2021 30 cited
Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk
Authors : FC Godoi, DW Ningtyas, Z Geoffroy, S Prakash Food Hydrocolloids 115, 106628, 2021
2021 28 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 17 37 17
Citation 381 976 303
Cited Document 17 33 16
H-Index 11 17 11
i10-Index 11 20 11
G-Index 0 2 4
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