Indrawati Oey

Does high pressure processing influence nutritional aspects of plant based food systems?

Indrawati Oey, Iesel Van der Plancken, Ann Van Loey et al. · Trends in Food Science & Technology · 2007 · 284 citations

Nutrition, High Hydrostatic Pressure, Engineering +11

Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables

Sze Ying Leong, Indrawati Oey · Food Chemistry · 2012 · 266 citations

Food Chemistry, Nutrition, Carotenoid +6

Effect of extrusion on the anti-nutritional factors of food products: An overview

Nooshin Nikmaram, Sze Ying Leong, Mohamed Koubaa et al. · Food Control · 2017 · 257 citations

Nutrition, Food Products, Anti-nutritional Factors +7

Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

Anges Teo, Kelvin K.T. Goh, Jingyuan Wen et al. · Food Chemistry · 2015 · 167 citations

Food Chemistry, Nanomedicine, Food Colloid +8

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

Lise Verbeyst, Indrawati Oey, Iesel Van der Plancken et al. · Food Chemistry · 2010 · 158 citations

Food Chemistry, Pressure Degradation, Post-harvest Physiology +2