Onderzoeker
Arima Diah Setiowati
- Disciplines:Transportfenomenen, Andere chemie, Scheidings- en membraantechnologie, Process engineering, Algemene chemische en biochemische ingenieurswetenschappen, Chemisch productontwerp en formulering, Katalytische reactietechnieken, Andere (bio)chemische ingenieurswetenschappen, Productie van landbouwgewassen
Affiliaties
- Vakgroep Groene Chemie en Technologie (Departement)
Lid
Vanaf1 jan 2018 → 23 sep 2018 - Vakgroep Toegepaste Analytische en Fysische Chemie (Departement)
Lid
Vanaf27 sep 2013 → 31 dec 2017
Publicaties
1 - 10 van 12
- Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin(2021)
Auteurs: Arima Diah Setiowati, Lorenz De Neve, Qurrotul A'yun, Paul Van der Meeren
- Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions(2020)
Auteurs: Qurrotul A'yun, Paolo Demicheli, Lorenz De Neve, Jianfeng Wu, Mathieu Balcaen, Arima Diah Setiowati, José Martins, Paul Van der Meeren
- Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions(2020)
Auteurs: Arima Diah Setiowati, Wahyu Wijaya, Paul Van der Meeren
Pagina's: 150 - 161 - Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates(2020)
Auteurs: Wahyu Wijaya, Sevde Turan, Arima Diah Setiowati, Ashok R. Patel, Paul Van der Meeren
- The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates(2019)
Auteurs: Arima Diah Setiowati, Alexis Rwigamba, Paul Van der Meeren
Pagina's: 54 - 64 - Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry(2019)
Auteurs: Arima Diah Setiowati, Lien Vermeir, Lorenz De Neve, Davy Sinnaeve, Paul Van der Meeren
Pagina's: 719 - 729 - A review on nuclear Overhauser enhancement (NOE) and rotating-frame Overhauser effect (ROE) NMR techniques in food science : basic principles and applications(2019)
Auteurs: Ali Sedaghat Doost, Marzieh Akbari, Christian Stevens, Arima Diah Setiowati, Paul Van der Meeren
Pagina's: 16 - 24 - Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment(2018)
Auteurs: Arima Diah Setiowati
- Dry heat treatment of whey protein isolate with low methoxyl pectin to improve heat stability of protein in solution and O/W emulsion(2017)
Auteurs: Arima Diah Setiowati, Paul Van der Meeren
Aantal pagina's: 1 - 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(2017)
Auteurs: Arima Diah Setiowati, Serveh Saeedi, Wahyu Wijaya, Paul Van der Meeren
Pagina's: 716 - 726