Indrawati Oey

Research interests

Publications

• Recent progress in understanding fundamental interactions and applications of zein

  Food Hydrocolloids · 2021 · 10.1016/j.foodhyd.2021.106948

• A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds

  Foods · 2019 · 10.3390/foods8120651

• Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks

  Journal of Food Engineering · 2017 · 10.1016/j.jfoodeng.2017.05.024

• Bioactive peptides derived from egg proteins: A review

  Critical Reviews in Food Science and Nutrition · 2017 · 10.1080/10408398.2017.1329704

• Effect of extrusion on the anti-nutritional factors of food products: An overview

  Food Control · 2017 · https://doi.org/10.1016/j.foodcont.2017.03.027

• Feasibility of using pulsed electric fields to modify biomacromolecules: A review

  Trends in Food Science & Technology · 2017 · 10.1016/j.tifs.2017.12.009

• Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

  Comprehensive Reviews in Food Science and Food Safety · 2016 · 10.1111/1541-4337.12231

• Physicochemical properties of whey protein, lactoferrin and Tween 20 stabilised nanoemulsions: Effect of temperature, pH and salt

  Food Chemistry · 2015 · 10.1016/j.foodchem.2015.10.086

• Evaluation of the anthocyanin release and health-promoting properties of Pinot Noir grape juices after pulsed electric fields

  Food Chemistry · 2015 · 10.1016/j.foodchem.2015.10.025

• Antioxidant activity and bioaccessibility of size-different nanoemulsions for lycopene-enriched tomato extract

  Food Chemistry · 2015 · 10.1016/j.foodchem.2015.01.048

• Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles

  Innovative Food Science & Emerging Technologies · 2014 · 10.1016/j.ifset.2014.09.007

• Bacterial inactivation in whole milk using pulsed electric field processing

  International Dairy Journal · 2013 · 10.1016/j.idairyj.2013.10.005

• Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables

  Food Chemistry · 2012 · https://doi.org/10.1016/j.foodchem.2012.02.052

• Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

  Food Chemistry · 2010 · 10.1016/j.foodchem.2010.04.027

• Thermal Stability of l ‐Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli ( Brassica oleracea var. italica )

  Journal of Food Science · 2010 · 10.1111/j.1750-3841.2010.01573.x

• Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

  Food Research International · 2009 · 10.1016/j.foodres.2009.04.006

• Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads

  Food Chemistry · 2008 · 10.1016/j.foodchem.2008.06.025

• Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

  Trends in Food Science & Technology · 2008 · https://doi.org/10.1016/j.tifs.2008.04.001

• Kinetics of the Stability of Broccoli ( Brassica oleracea Cv. Italica) Myrosinase and Isothiocyanates in Broccoli Juice during Pressure/Temperature Treatments

  Journal of Agricultural and Food Chemistry · 2007 · 10.1021/jf062630b

• Does high pressure processing influence nutritional aspects of plant based food systems?

  Trends in Food Science & Technology · 2007 · https://doi.org/10.1016/j.tifs.2007.09.002

• Temperature and pressure stability of l-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: A kinetic study

  European Food Research and Technology · 2006 · 10.1007/s00217-005-0123-x

Current projects

No projects listed.