Titi Candra Sunarti

Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility

Sathaporn Srichuwong, Titi Candra Sunarti, Takashi Mishima et al. · Carbohydrate Polymers · 2005 · 412 citations

Food Chemistry, Engineering, Different Botanical Sources +7

Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties

Sathaporn Srichuwong, Titi Candra Sunarti, Takashi Mishima et al. · Carbohydrate Polymers · 2005 · 340 citations

Starch Structure, Food Biophysics, Polysaccharide +1

Infrared and Raman studies on polylactide acid and polyethylene glycol-400 blend

Kurniawan Yuniarto, Yohanes Aris Purwanto, Setyo Purwanto et al. · AIP conference proceedings · 2016 · 133 citations · Full text

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

Salfauqi Nurman, Ruka Yulia, Irmayanti Irmayanti et al. · Scientia Pharmaceutica · 2019 · 71 citations · Full text

Food Chemistry, Materials Science, Chemical Engineering +11

Cationic modification of nanocrystalline cellulose from sago fronds

I Wayan Arnata, Suprihatin Suprihatin, Farah Fahma et al. · Cellulose · 2020 · 71 citations

Cationic Modification, Nanomaterials, Hemicellulose +2