Reginald Wibisono

Comparative analysis of fruit-based functional snack bars

Dongxiao Sun‐Waterhouse, A. Teoh, Carl Massarotto et al. · Food Chemistry · 2009 · 179 citations

Food Choice, Nutrition, Functional Foods +3

Stability of encapsulated olive oil in the presence of caffeic acid

Dongxiao Sun‐Waterhouse, Jing Zhou, Gordon M. Miskelly et al. · Food Chemistry · 2010 · 145 citations

Food Chemistry, Encapsulated Olive Oil, Emulsion +1

Direct acylation of flavonoid glycosides with phenolic acids catalysed by Candida antarctica lipase B (Novozym 435®)

D. E. Stevenson, Reginald Wibisono, Dwayne J. Jensen et al. · Enzyme and Microbial Technology · 2006 · 114 citations

Biosynthesis, Flavonoid Glycosides, Engineering +9

Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh

Dongxiao Sun‐Waterhouse, L. Edmonds, Sandhya S. Wadhwa et al. · Food Research International · 2011 · 107 citations

Food Chemistry, Substantial Amount, Health Sciences +5

Gut health benefits of kiwifruit pectins: Comparison with commercial functional polysaccharides

Shanthi G. Parkar, Emma L. Redgate, Reginald Wibisono et al. · Journal of Functional Foods · 2010 · 91 citations · Full text

Nutrition, Food Function, Kiwifruit Pectins +6