| Functional colloids from proteins and polysaccharides for food applications W Wijaya, AR Patel, AD Setiowati, P Van der Meeren Trends in Food Science & Technology 68, 56-69, 2017 | 225 | 2017 |
| 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 AD Setiowati, S Saeedi, W Wijaya, P Van der Meeren Food Hydrocolloids 63, 716-726, 2017 | 96 | 2017 |
| Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions AD Setiowati, W Wijaya, P Van der Meeren Trends in Food Science & Technology 98, 150-161, 2020 | 87 | 2020 |
| 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 AD Setiowati, L Vermeir, J Martins, B De Meulenaer, P Van der Meeren Colloids and Surfaces A: Physicochemical and Engineering Aspects 510, 93-103, 2016 | 45 | 2016 |
| A review on nuclear overhauser enhancement (NOE) and rotating-frame overhauser effect (ROE) NMR techniques in food science: Basic principles and applications AS Doost, M Akbari, CV Stevens, AD Setiowati, P Van der Meeren Trends in food science & technology 86, 16-24, 2019 | 32 | 2019 |
| Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions Q A'yun, P Demicheli, L De Neve, J Wu, M Balcaen, AD Setiowati, ... International Dairy Journal 108, 104736, 2020 | 23 | 2020 |
| The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates AD Setiowati, A Rwigamba, P Van der Meeren Food Hydrocolloids 96, 54-64, 2019 | 21 | 2019 |
| Ethanol production from alkali-pretreated oil palm empty fruit bunch by simultaneous saccharification and fermentation with mucor indicus A Christia, AD Setiowati, R Millati, K Karimi, MN Cahyanto, C Niklasson, ... International journal of green energy 13 (6), 566-572, 2016 | 20 | 2016 |
| Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin AD Setiowati, L De Neve, Q A'yun, P Van der Meeren Food Hydrocolloids 110, 106180, 2021 | 19 | 2021 |
| Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates W Wijaya, S Turan, AD Setiowati, K Dewettinck, AR Patel, ... Food Structure 26, 100159, 2020 | 13 | 2020 |
| Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG‐NMR diffusometry AD Setiowati, L Vermeir, L De Neve, A Sedaghat Doost, D Sinnaeve, ... Magnetic Resonance in Chemistry 57 (9), 719-729, 2019 | 12 | 2019 |
| Electrostatic-Maillard formation of coconut protein concentrate-pectin conjugate for oil-in-water emulsion: effects of ratio, temperature, and pH RGS Candraningrum, AD Setiowati, C Hidayat Journal of the Saudi Society of Agricultural Sciences 22 (1), 18-24, 2023 | 9 | 2023 |
| Emulsifying and stabilizing properties of whey protein: pectin conjugates prepared by dry heat treatment A Diah Setiowati Ghent University, 2018 | 6 | 2018 |
| Increasing the melting temperature of chocolate by adding xanthan gum-based hydrogel: A preliminary study MAN Fadilah, AD Saputro, SK Bangun, AD Setiowati, S Rahayoe, ... 2nd International Conference on Smart and Innovative Agriculture (ICoSIA …, 2022 | 5 | 2022 |
| A Preliminary study: the addition of konjac glucomannan-based hydrogel into chocolate increases the melting point of chocolate SK Bangun, AD Saputro, MAN Fadilah, S Rahayoe, YD Prasetyatama, ... IOP Conference Series: Earth and Environmental Science 1038 (1), 012073, 2022 | 3 | 2022 |
| Physical characteristic of heat resistant chocolate formulated with konjac glucomannan and xanthan gum-based hydrogel at various fat content during period of crystal growth … AD Saputro, MAN Fadilah, SK Bangun, S Rahayoe, JNW Karyadi, ... | 3 | 2022 |
| Physical characteristics of compound chocolate made with various flavouring agents produced using melanger as a small scale chocolate processing device Z Kusumadevi, AD Saputro, AK Dewi, F Irmandharu, T Oetama, ... IOP Conference Series: Earth and Environmental Science 653 (1), 012036, 2021 | 3 | 2021 |
| Physical properties of red velvet compound chocolates sweetened with stevia and inulin as alternative sweeteners AK Dewi, AD Saputro, Z Kusumadevi, F Irmandharu, T Oetama, ... IOP Conference Series: Earth and Environmental Science 653 (1), 012037, 2021 | 3 | 2021 |
| Ultrasound-assisted extraction of Spirulina platensis protein: physicochemical characteristic and techno-functional properties TS Purdi, AD Setiowati, A Ningrum Journal of Food Measurement and Characterization 17 (5), 5474-5486, 2023 | 2 | 2023 |
| Formation of coconut oil by-product protein concentrate-pectin through electrostatic interaction to improve emulsifying properties. AD Kurniawati, C Hidayat, AD Setiowati | 1 | 2023 |
