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DIAN WIDYA NINGTYAS

Universitas Brawijaya S1 - Ilmu dan Teknologi Pangan SINTA ID : 6668164
687
SINTA Score Overall
207
SINTA Score 3Yr
687
Affil Score
207
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 as 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 as 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 as Journal Food Hydrocolloids
Author Order : 1 of 4     Creator : Ningtyas D.W.
2021 48 cited
Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study
Q1 as 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 as Journal Food Chemistry
Author Order : 1 of 3     Creator : Ningtyas D.W.
2021 23 cited
Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk
Q1 as 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 as Journal Innovative Food Science and Emerging Technologies
Author Order : 1 of 3     Creator : Ningtyas D.W.
2021 7 cited
?-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk
Q2 as Journal Food Bioscience
Author Order : 2 of 4     Creator : Hati S.
2020 26 cited
Flavour profiles of functional reduced-fat cream cheese: Effects of ?-glucan, phytosterols, and probiotic L. rhamnosus
Q1 as Journal LWT
Author Order : 1 of 4     Creator : Ningtyas D.W.
2019 17 cited
Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour
Q1 as Journal Food Research International
Author Order : 1 of 4     Creator : Ningtyas D.W.
2019 31 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 16 40 0
Citation 331 882 0
Cited Document 15 32 0
H-Index 10 16
i10-Index 10 19
G-Index 1 1
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