Ivana Nikolić - Concepedia

Author

Ivana Nikolić

University of Novi Sad ORCID

Also Known As

I Nikolic, I Nikolić, I. Nikolic, Ivana Nikolic, Ivana Nikolić, Ivana R. Nikolić, Miljana Djordjević, Nikolić, Ivana

Publications

Citations

H-Index

Concepts

All Affiliations

University of Novi Sad University of Osijek University of Belgrade Scientific Veterinary Institute "Novi Sad"Maize Research Institute Zemun Polje

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	15	673
2	Engineering	9	9	243
3	Chemical Engineering	3	3	112
4	Biomedical Engineering	1	1	29
5	Biomolecular Engineering	1	1	41

Ivana Nikolić

Publications

818

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
Treatment of vegetable oil refinery wastewater using alumina ceramic membrane: optimization using response surface methodology Zita Šereš, Nikola Maravić, Aleksandar Takači, Journal of Cleaner Production Catalytic MembraneChemical EngineeringMembrane TechnologyEngineeringEnvironmental Engineering	2015	74
Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum Veljko Krstonošić, Nebojša Pavlović, Ivana Nikolić, International Journal of Biological Macromolecules Food ChemistrySoy Protein IsolateFood ColloidOil-in-water EmulsionsFood Engineering	2024	41
Crystallization and rheological properties of soya milk chocolate produced in a ball mill Biljana Pajin, Ljubica Dokić, Danica Zarić, Journal of Food Engineering Materials ScienceEngineeringMechanical EngineeringRheological PropertiesSoya Milk Chocolate	2012	40
Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects Marijana Djordjević, Dragana Šoronja–Simović, Ivana Nikolić, Food Chemistry Food ChemistrySugar BeetGluten-free FormulationsApple FibresBiotechnology	2019	38
White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics Ivana Lončarević, Biljana Pajin, Jovana Petrović, Molecules Food ChemistryNutritionBody CompositionFood CompositionMilk Chocolate	2021	30
Possibility of the Production of Functional Low‐Fat Food Spread of Hull‐Less Pumpkin Seed Flour from Rheological and Textural Aspect Ivana Nikolić, Ljubica Dokić, Veljko Krstonošić, Journal of Texture Studies Food ChemistryTextural AspectOil Seed CakesFood ColloidEngineering	2014	29
Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact Nikola Maravić, Zita Šereš, Ivana Nikolić, LWT Food ChemistryCombined ImpactFood ColloidBiomanufacturingBiotechnology	2019	27
Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour Dragana Šoronja–Simović, Biljana Pajin, Drago Šubarić, Journal of Food Processing and Preservation Food ChemistryNutritionFood CompositionWheat FlourFood Analysis	2016	26

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