Veljko Krstonošić - Concepedia

Author

Veljko Krstonošić

Also Known As

Belma Imamović, V. Krstonosic, VELJKO KRSTONOŠIĆ, Veljko Krstonosic, Veljko Krstonošić, Veljko S Krstonošić, Veljko S. Krstonosic, Veljko S. Krstonošić, Velјko Krstonosic

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

University of Novi Sad University of Belgrade Univerzitet Privredna akademija u Novom Sadu Serbian Academy of Sciences and Arts University of the Arts London

About

Veljko Krstonošić is an author at University of Novi Sad specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	16	705
2	Health Sciences	12	14	904
3	Medicine	3	3	267
4	Natural Sciences	1	1	82
5	Biochemistry	1	1	82

Veljko Krstonošić

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch Ljubica Dokić, Veljko Krstonošić, Ivana Nikolić Food Hydrocolloids Food ChemistryPhysicochemical CharacteristicsOil-in-water EmulsionsSurfactant SolutionFood Processing	2012	172
Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch Veljko Krstonošić, Ljubica Dokić, Ivana Nikolić, Food Hydrocolloids Food ChemistryFood ColloidOil-in-water Emulsion CharacteristicsFood EngineeringFood Processing	2014	168
Influence of oil phase concentration on droplet size distribution and stability of oil‐in‐water emulsions Tamara Dapčević Hadnađev, P. Dokić, Veljko Krstonošić, European Journal of Lipid Science and Technology Food ColloidEngineeringEmulsionFood ChemistryChemical Engineering	2012	124
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, Food Hydrocolloids Food ChemistryFood ColloidChemical EngineeringEngineeringPolymer Science	2009	117
A combined approach in characterization of an effective w/o hand cream: the influence of emollient on textural, sensorial and <i>in vivo</i> skin performance Milica Lukić, Ivana Jakšić, Veljko Krstonošić, International Journal of Cosmetic Science EngineeringBiomedical EngineeringDermatologyCombined ApproachSensory Science	2011	115
Application of different techniques in the determination of xanthan gum-SDS and xanthan gum-Tween 80 interaction Veljko Krstonošić, Maja Milanović, Ljubica Dokić Food Hydrocolloids Food ChemistryXanthan Gum-tween 80Gas ChromatographyMedicineDifferent Techniques	2018	86
Emulsifying properties of hemp proteins: Effect of isolation technique Tamara Dapčević Hadnađev, Manda Dizdar, Milica Pojić, Food Hydrocolloids Hemp ProteinsBiochemistryNatural SciencesProtein EngineeringEmulsion	2018	82
Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution Veljko Krstonošić, Ljubica Dokić, Jadranka Milanović Food Hydrocolloids Food ChemistryFood ColloidMicellar PropertiesMicellePolysaccharide	2010	76
Conductometric study of sodium dodecyl sulfate - nonionic surfactant (Triton X-100, Tween 20, Tween 60, Tween 80 or Tween 85) mixed micelles in aqueous solution Dejan Ćirin, Mihalj Poša, Veljko Krstonošić, Hemijska industrija Chemical EngineeringEngineeringMedicineSurfactantsMicelle	2011	66
Interactions between Sodium Cholate or Sodium Deoxycholate and Nonionic Surfactant (Tween 20 or Tween 60) in Aqueous Solution Dejan Ćirin, Mihalj Poša, Veljko Krstonošić Industrial & Engineering Chemistry Research	2012	65

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