P. Dokić

Influence of oil phase concentration on droplet size distribution and stability of oil‐in‐water emulsions

Tamara Dapčević Hadnađev, P. Dokić, Veljko Krstonošić et al. · European Journal of Lipid Science and Technology · 2012 · 124 citations · Full text

Food Colloid, Engineering, Emulsion +16

Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate

Veljko Krstonošić, Ljubica Dokić, P. Dokić et al. · Food Hydrocolloids · 2009 · 117 citations

Food Chemistry, Food Colloid, Chemical Engineering +10

Molecular characteristics of maltodextrins and rheological behaviour of diluted and concentrated solutions

P. Dokić, Jovan Jakovljević, Ljubica Dokić · Colloids and Surfaces A Physicochemical and Engineering Aspects · 1998 · 99 citations

Rheological Behaviour, Engineering, Polymer Solution +6

Influence of different maltodextrins on properties of O/W emulsions

Ljubica Dokić, P. Dokić, Jovan Jakovljević · Food Hydrocolloids · 2003 · 84 citations

Food Chemistry, Food Colloid, O/w Emulsions +1

Rheological characterization of corn starch isolated by alkali method

Ljubica Dokić, Tamara Dapčević Hadnađev, Veljko Krstonošić et al. · Food Hydrocolloids · 2009 · 57 citations

Polysaccharide, Biotechnology, Corn Starch