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Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract
International journal of food properties, 2022-12, Vol.25 (1), p.2477-2494
2022
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Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties
European food research & technology, 2022, Vol.248 (1), p.1-24
2022
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Characteristics of nanocomposite film based on elephant foot-yam starch (Amorphophallus paeoniifolius) with different nanocrystalline cellulose concentration
International journal of food properties, 2023-12, Vol.26 (2), p.3512-3530
2023
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Chemical Modification of Starch For The Production of Resistant Starch Type-4 (RS4): A Review
International journal of engineering trends and technology, 2021-07, Vol.69 (7), p.45-50
2021
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Comprehensive review on the application of omics analysis coupled with Chemometrics in gelatin authentication of food and pharmaceutical products
Food Chemistry: X, 2024-10, Vol.23, p.101710, Article 101710
2024
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The Effect of Substrat Ratio Fish Oil and Milk Fat on Synthesis of Structured Lipid by Enzimatic Transesterification
International journal on advanced science, engineering and information technology, 2013, Vol.3 (2), p.117
2013
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Enzymatic and chemical synthesis of high mono- and diacylglycerol from palm stearin and olein blend at different type of reactor stirrers
Journal of the Saudi Society of Agricultural Sciences, 2020-01, Vol.19 (1), p.31-36
2020
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Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono- and diacylglycerol
Food Science and Biotechnology, 2019, 28(2), , pp.511-517
2019
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Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability
International journal of food properties, 2024-12, Vol.27 (1), p.300-313
2024
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Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties
Polymers, 2022-09, Vol.14 (18), p.3854
2022
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Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties
International journal of food properties, 2024-12, Vol.27 (1), p.1064-1078
2024
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Geochemical and Geomechanical Study on Gumai and Talangakar Formation to Determine Potential of Shale Gas in Jambi Sub-Basin, South Sumatra Basin
Journal of geoscience, engineering, environment and technology (Pekanbaru), 2020-06, Vol.5 (2), p.94-102
2020
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Improvement of Whiteness Degree and Functional Properties of the Fermented Awachy 5 Sweet Potato Flour using Calcium Hypochlorite
International journal of innovative technology and exploring engineering, 2019-07, Vol.8 (9), p.391-395
2019
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Lipase Immobilization by Adsorption Techniques on The Hydrophobically Modified Matrix: A Review
International journal of engineering trends and technology, 2021-01, Vol.69 (1), p.49-55
2021
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Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products
International journal of food properties, 2023-12, Vol.26 (2), p.3115-3136
2023
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Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety
Foods, 2023-04, Vol.12 (9), p.1845
2023
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Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans
Horticulturae, 2023-07, Vol.9 (7), p.805
2023
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A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment
Polymers, 2022-12, Vol.14 (24), p.5447
2022
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Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment
Carbohydrate polymer technologies and applications, 2024-12, Vol.8, p.100552, Article 100552
2024
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Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications
Polymers, 2023-07, Vol.15 (14), p.2990
2023
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Monoacylglycerols and diacylglycerols for fat-based food products: a review
Food Research (Online), 2020-08, Vol.4 (4), p.932-943
2020
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Oil to Glycerol Ratio in Enzymatic and Chemical Glycerolysis for the Production of Mono- and Diacylglycerol
International journal of engineering trends and technology, 2021-08, Vol.69 (8), p.117-125
2021
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Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation
International journal of food properties, 2022-12, Vol.25 (1), p.1622-1634
2022
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The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract
International journal of food properties, 2023-09, Vol.26 (1), p.122-138
2023
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Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin
International journal of food properties, 2024-12, Vol.27 (1), p.448-461
2024
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