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ARIMA DIAH SETIOWATI

Universitas Gadjah Mada S2 - Magister Teknologi Hasil Perkebunan SINTA ID : 6674718
563
SINTA Score Overall
258
SINTA Score 3Yr
563
Affil Score
258
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Application of Steam Jet Agglomerator to Improve the Properties of Instanised Cocoa Drink Powder Mixed with Maltodextrin, Coconut Sugar and Sucrose
Q2 as Journal Sugar Tech
Author Order : 5 of 9     Creator : Saputro A.D.
2023 0 cited
Electrostatic-Maillard formation of coconut protein Concentrate-Pectin conjugate for Oil-in-Water Emulsion: Effects of Ratio, Temperature, and pH
Q1 as Journal Journal of the Saudi Society of Agricultural Sciences
Author Order : 2 of 3     Creator : Candraningrum R.G.S.
2023 3 cited
A Preliminary study: The addition of konjac glucomannan-based hydrogel into chocolate increases the melting point of chocolate
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 6 of 6     Creator : Bangun S.K.
2022 2 cited
Physical characteristics of compound chocolate made with various flavouring agents produced using melanger as a small scale chocolate processing device
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 6 of 8     Creator : Kusumadevi Z.
2021 0 cited
Impact of Cocoa Butter Replacer (CBR) proportion on the physical characteristics of compound dark chocolate
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 5 of 7     Creator : Syafira N.S.
2021 1 cited
Physical properties of red velvet compound chocolates sweetened with stevia and inulin as alternative sweeteners
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 6 of 8     Creator : Dewi A.K.
2021 0 cited
Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin
Q1 as Journal Food Hydrocolloids
Author Order : 1 of 4     Creator : Setiowati A.D.
2021 6 cited
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
Q1 as Journal Trends in Food Science and Technology
Author Order : 1 of 3     Creator : Setiowati A.D.
2020 62 cited
Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions
Q1 as Journal International Dairy Journal
Author Order : 6 of 9     Creator : A'yun Q.
2020 17 cited
Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates
Q1 as Journal Food Structure
Author Order : 3 of 6     Creator : Wijaya W.
2020 6 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 0 33 15
Citation 0 485 358
Cited Document 0 17 12
H-Index 9 9 9
i10-Index 9 9 8
G-Index 1 1 1
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