Arifin Dwi Saputro

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

Dimas Rahadian Aji Muhammad, Arifin Dwi Saputro, Hayley Rottiers et al. · European Food Research and Technology · 2018 · 92 citations

Engineered Cinnamon Nanoparticles, Food Nanotechnology, Health Sciences +4

Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

Arifin Dwi Saputro, Davy Van de Walle, Roger Philip Aidoo et al. · European Food Research and Technology · 2016 · 91 citations · Full text

Food Chemistry, Palm Sap-based Sugar, Natural Alternative Sweetener +1

Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement

Arifin Dwi Saputro, Davy Van de Walle, Sheida Kadivar et al. · European Food Research and Technology · 2017 · 48 citations

Palm Sap-based Sugar, Functional Property, Partial Replacement +5

Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system

Arifin Dwi Saputro, Davy Van de Walle, Bobby Antan Caiquo et al. · LWT · 2018 · 48 citations

Materials Science, Rheological Behaviour, Engineering +7

Aroma profile and appearance of dark chocolate formulated with palm sugar–sucrose blends

Arifin Dwi Saputro, Davy Van de Walle, Michael Hinneh et al. · European Food Research and Technology · 2018 · 39 citations

Food Chemistry, Dark Chocolate, Palm Sugar–sucrose Blends +1