Concepedia
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Publications
34
Citations
1.5K
H-Index
23
Active since
1998
Affiliations
University of Novi Sad(Current)
Maize Research Institute Zemun Polje
Scientific Veterinary Institute "Novi Sad"
Ljubica Dokić is an author at University of Novi Sad specializing in food chemistry, health sciences, and food engineering.
Top concepts
Food ChemistryHealthFood EngineeringEngineeringFood ProcessingRheologyFood TechnologyFood QualityBiomanufacturingAgricultural Economics
Publications per year
1998–2024
Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch
Ljubica Dokić, Veljko Krstonošić, Ivana Nikolić · Food Hydrocolloids · 2012 · 172 citations
Food Chemistry, Physicochemical Characteristics, Oil-in-water Emulsions +5
Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch
Veljko Krstonošić, Ljubica Dokić, Ivana Nikolić et al. · Food Hydrocolloids · 2014 · 168 citations
Food Chemistry, Food Colloid, Oil-in-water Emulsion Characteristics +6
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
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 · 2018 · 86 citations
Food Chemistry, Xanthan Gum-tween 80, Gas Chromatography +8
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