Qurrotul A’yun

Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin

Arima Diah Setiowati, Lorenz De Neve, Qurrotul A’yun et al. · Food Hydrocolloids · 2020 · 31 citations

Protein Chemistry, Whey Protein Isolate, Low Methoxyl Pectin +7

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

Jianfeng Wu, Hao Li, Qurrotul A’yun et al. · Trends in Food Science & Technology · 2021 · 29 citations

Engineering, Biochemistry, Natural Sciences +11

Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions

Qurrotul A’yun, Paolo Demicheli, Lorenz De Neve et al. · International Dairy Journal · 2020 · 27 citations

Food Chemistry, Food Colloid, Dry Heat +11

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

Jianfeng Wu, Simin Chen, Ali Sedaghat Doost et al. · Food Hydrocolloids · 2020 · 27 citations

Skim Milk Powder, Evaporated Milk Emulsions, Dry Heat Treatment +7

Effects of Lactone, Ketone, and Phenolic Compounds on Methane Production and Metabolic Intermediates During Anaerobic Digestion

Rachma Wikandari, Noor Kartika Sari, Qurrotul A’yun et al. · Applied Biochemistry and Biotechnology · 2014 · 25 citations

Phenolic Compounds, Engineering, Biogas +10