Arima Diah Setiowati

Functional colloids from proteins and polysaccharides for food applications

Wahyu Wijaya, Ashok R. Patel, Arima Diah Setiowati et al. · Trends in Food Science & Technology · 2017 · 271 citations

Food Chemistry, Polysaccharide, Functional Colloids +1

Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

Arima Diah Setiowati, Wahyu Wijaya, Paul Van der Meeren · Trends in Food Science & Technology · 2020 · 143 citations · Full text

Food Colloid, Whey Protein-polysaccharide Conjugates, Heat Stability +8

Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength

Arima Diah Setiowati, Serveh Saeedi, Wahyu Wijaya et al. · Food Hydrocolloids · 2016 · 92 citations

Biomanufacturing, Dry Heat Treatment, Stabilized Emulsions +6

Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin

Arima Diah Setiowati, Lien Vermeir, José C. Martins et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2016 · 38 citations · Full text

Whey Protein Isolate, Engineering, Food Biophysics +8

Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin

Arima Diah Setiowati, Lorenz De Neve, Qurrotul A’yun et al. · Food Hydrocolloids · 2020 · 31 citations

Protein Chemistry, Whey Protein Isolate, Low Methoxyl Pectin +7