Qurrotul A'Yun

Qurrotul A'Yun

Ghent University - Ghent / Belgium
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5269644
Universiteit Gent
person_outline Qurrotul A'Yun's MOST POPULAR ARTICLES
1-) Maillard conjugation as an approach to improve whey proteins functionality: A review of conventional and novel preparation techniquesAS Doost, MN Nasrabadi, J Wu, Q A\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'yun, P Van der MeerenTrends in food science & technology 91, 1-11, 20191072019
2-) Effects of lactone, ketone, and phenolic compounds on methane production and metabolic intermediates during anaerobic digestionR Wikandari, NK Sari, Q A’yun, R Millati, MN Cahyanto, C Niklasson, ...Applied biochemistry and biotechnology 175, 1651-1663, 2015262015
3-) Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsionsQ A\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'yun, P Demicheli, L De Neve, J Wu, M Balcaen, AD Setiowati, ...International Dairy Journal 108, 104736, 2020242020
4-) Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsionsJ Wu, S Chen, AS Doost, Q A’yun, P Van der MeerenFood Hydrocolloids 112, 106342, 2021242021
5-) Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectinAD Setiowati, L De Neve, Q A\'yun, P Van der MeerenFood Hydrocolloids 110, 106180, 2021202021