D. W. Ningtyas

发表

Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion.

S. Prakash, S. Hati, D. W. Ningtyas, 2020, Food chemistry.

Antioxidant Activity of MAE Extracted Teak (Tectona Grandis L

J. Kusnadi, E. L. Arumingtyas, D. W. Ningtyas, 2016 .

The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage

B. Bhandari, S. Prakash, N. Bansal, 2019, Food Control.

Development of Biscuit from Orange Sweet Potato Flour ( Ipomoea batatas L . ) and Fermented Corn Flour ( Zea mays ) : A Review

T. Estiasih, E. Widyastuti, D. W. Ningtyas, 2015 .

β-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk

S. Prakash, S. Hati, D. W. Ningtyas, 2020, Food Bioscience.

Oral perception of the textural and flavour characteristics of soy-cow blended emulsions.

B. Bhandari, S. Prakash, Chengmei Liu, 2021, Journal of texture studies.

Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel

B. Bhandari, S. Prakash, D. W. Ningtyas, 2021 .

Modulation fat globules of the plant-based cream emulsion: Influence of the source of plant proteins

B. Bhandari, S. Prakash, D. W. Ningtyas, 2021, Innovative Food Science & Emerging Technologies.

A tribological analysis of cream cheeses manufactured with different fat content

B. Bhandari, S. Prakash, N. Bansal, 2017 .

Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate

S. Prakash, D. W. Ningtyas, Sharanya Ganesh, 2022, Food Bioscience.

Effect of homogenisation of cheese milk and high‐shear mixing of the curd during cream cheese manufacture

B. Bhandari, S. Prakash, N. Bansal, 2018 .

Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.

B. Bhandari, S. Prakash, N. Bansal, 2018, Journal of texture studies.

Fat-Reduced Cream Cheeses

S. Prakash, D. W. Ningtyas, 2020 .

Effect of Heat Moisture Treatment on Functional Properties and Microstuctural Profiles of Sweet Potato Flour

E. Zubaidah, W. Putri, D. W. Ningtyas, 2014 .

Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour.

B. Bhandari, S. Prakash, N. Bansal, 2019, Food research international.

Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus

B. Bhandari, S. Prakash, N. Bansal, 2019, LWT.

Dried Mixed Culture of Lactobacillus sp and Saccharomyces cereviceae Production

W. Putri, Dewanti Widyaningsih, D. W. Ningtyas, 2012 .

Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk

S. Prakash, F. C. Godoi, D. W. Ningtyas, 2021 .

Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study

B. Bhandari, S. Prakash, D. W. Ningtyas, 2021 .

PROPORSI TEPUNG PORANG (Amorphophallus muelleri Blume) : TEPUNG MAIZENA TERHADAP KARAKTERISTIK SOSIS AYAM The Effect of Porang Flour (Amorphophallus muelleri): Cornstarch Flour towards Chicken Saussage Characteristic

D. W. Ningtyas, S. Widjanarko, D. Anggraeni, 2014 .