Researcher
Arima Diah Setiowati
- Disciplines:Transport phenomena, Other chemical sciences, Separation and membrane technologies, Process engineering, General chemical and biochemical engineering, Chemical product design and formulation, Catalysis and reacting systems engineering, Other (bio)chemical engineering, Agricultural plant production
Affiliations
- Department of Green Chemistry and Technology (Department)
Member
From1 Jan 2018 → 23 Sep 2018 - Department of Applied analytical and physical chemistry (Department)
Member
From27 Sep 2013 → 31 Dec 2017
Publications
1 - 10 of 12
- Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin(2021)
Authors: 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)
Authors: 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)
Authors: Arima Diah Setiowati, Wahyu Wijaya, Paul Van der Meeren
Pages: 150 - 161 - Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates(2020)
Authors: 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)
Authors: Arima Diah Setiowati, Alexis Rwigamba, Paul Van der Meeren
Pages: 54 - 64 - Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG-NMR diffusometry(2019)
Authors: Arima Diah Setiowati, Lien Vermeir, Lorenz De Neve, Davy Sinnaeve, Paul Van der Meeren
Pages: 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)
Authors: Ali Sedaghat Doost, Marzieh Akbari, Christian Stevens, Arima Diah Setiowati, Paul Van der Meeren
Pages: 16 - 24 - Emulsifying and stabilizing properties of whey protein : pectin conjugates prepared by dry heat treatment(2018)
Authors: 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)
Authors: Arima Diah Setiowati, Paul Van der Meeren
Number of pages: 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)
Authors: Arima Diah Setiowati, Serveh Saeedi, Wahyu Wijaya, Paul Van der Meeren
Pages: 716 - 726