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DIAN WIDYA NINGTYAS

Universitas Brawijaya S1 - Ilmu dan Teknologi Pangan SINTA ID : 6668164
943
SINTA Score Overall
329
SINTA Score 3Yr
943
Affil Score
329
Affil Score 3Yr
Latest number of publications
Enhancement of emulsion stability and functional properties of hemp protein-based dairy alternative by different treatments after cellulase hydrolysis
WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Author Order: 3 of 4     Authors : Rawal, K; Annamalai, PK; Ningtyas, DW; Prakash, S;
JAN 2024 2 cited Scopus Indexed DOI : 10.1111/ijfs.16735
Oral perception of the textural and flavor characteristics of soy-cow blended emulsions
WOS.SCI Edition   Core Collection JOURNAL OF TEXTURE STUDIES
Author Order: 2 of 5     Authors : Wan, J; Ningtyas, DW; Bhandari, B; Liu, CM; Prakash, S;
FEB 2022 6 cited Scopus Indexed DOI : 10.1111/jtxs.12641
Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate
WOS.SCI Edition   Core Collection FOOD BIOSCIENCE
Author Order: 2 of 3     Authors : Ganesh, S; Ningtyas, DW; Prakash, S;
OCT 2022 5 cited DOI : 10.1016/j.fbio.2022.101914
Platelets Bind Senescent Red Blood Cells and Mediate Their Clearance from the Circulation
WOS.SCI; WOS.ISTP Edition   Core Collection BLOOD
Author Order: 2 of 12     Authors : McMorran, BJ; Ningtyas, DC; Leitner, F; Javed, K; Sawbridge, M; Hicks, SM; Thong, YL; Lee,...
NOV 15 2022 0 cited DOI : 10.1182/blood-2022-157478
Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study
WOS.SCI Edition   Core Collection LWT-FOOD SCIENCE AND TECHNOLOGY
Author Order: 2 of 4     Authors : Goh, AS; Ningtyas, DW; Bhandari, B; Prakash, S;
APR 2021 5 cited Scopus Indexed DOI : 10.1016/j.lwt.2021.110873
Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel
WOS.SCI Edition   Core Collection FOOD HYDROCOLLOIDS
Author Order: 1 of 4     Authors : Ningtyas, DW; Tam, B; Bhandari, B; Prakash, S;
FEB 2021 15 cited DOI : 10.1016/j.foodhyd.2020.106224
Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk
WOS.SCI Edition   Core Collection FOOD HYDROCOLLOIDS
Author Order: 2 of 4     Authors : Godoi, FC; Ningtyas, DW; Geoffroy, Z; Prakash, S;
JUN 2021 17 cited Scopus Indexed DOI : 10.1016/j.foodhyd.2021.106628
Modulation fat globules of the plant-based cream emulsion: Influence of the source of plant proteins
WOS.SCI Edition   Core Collection INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Author Order: 1 of 3     Authors : Ningtyas, DW; Bhandari, B; Prakash, S;
DEC 2021 13 cited Scopus Indexed DOI : 10.1016/j.ifset.2021.102852
Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion
WOS.SCI Edition   Core Collection FOOD CHEMISTRY
Author Order: 1 of 3     Authors : Ningtyas, DW; Hati, S; Prakash, S;
MAY 1 2021 26 cited Scopus Indexed DOI : 10.1016/j.foodchem.2020.128553
β-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk
WOS.SCI Edition   Core Collection FOOD BIOSCIENCE
Author Order: 2 of 4     Authors : Hati, S; Ningtyas, DW; Khanuja, JK; Prakash, S;
APR 2020 28 cited Scopus Indexed DOI : 10.1016/j.fbio.2020.100542
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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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