Search Results - "ONI YULIARTI"

Influence of combination carboxymethylcellulose and pectin on the stability of acidified milk drinks by Yuliarti, Oni, Mei, Khang Hui, Kam Xue Ting, Zoe, Yi, Kuan Yong

“…This project investigated the influence of the addition of high methoxyl pectin (HMP) and carboxymethylcellulose (CMC) with different combination ratios on the…”
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Harnessing date fruit pomace: Extraction of high fibre dietary ingredient and its impact on high fibre wheat flour dough by Almoumen, Alaa, Mohamed, Huda, Ayyash, Mutamed, Yuliarti, Oni, Kamleh, Rabih, Al-Marzouqi, Ali H., Kamal-Eldin, Afaf

“…Extracting value from date fruit pomace, commonly dismissed as animal feed by date syrup factories, unveils a substantial composition of both insoluble and…”
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Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers by Yuliarti, Oni, Hoon, Amanda Low Sok, Chong, Sin Yee

“…[Display omitted] •Acid-induced gelation was mediated by hydrogen bonding and occurred at pH ≤3.•The gelation time can be controlled by changing the pH…”
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Formulation of functional crackers enriched with fermented soybean (tempeh) paste: rheological and microstructural properties by Nicole, Tan Zhi Hui, Nichelle, Tee Shenn, Elizabeth, Tan En, Yuliarti, Oni

“…•Plant–based protein of FSP crackers had a protein content from 22 to 40% w/w.•Wheat flour had promoted gas entrapment and resulted in a porous cracker…”
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Effect of Celluclast 1.5L on the physicochemical characterization of gold kiwifruit pectin by Yuliarti, Oni, Matia-Merino, Lara, Goh, Kelvin K T, Mawson, John A, Brennan, Charles S

“…The effects of Celluclast 1.5L concentration on the physicochemical characterization of gold kiwifruit pectin was evaluated. Varying the enzyme concentration…”
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Structuring the meat analogue by using plant-based derived composites by Yuliarti, Oni, Kiat Kovis, Tay Jun, Yi, Ng Jun

“…This study investigated different plant-based composites to develop plant-based meat alternatives that have unique texture profiles using an innovative process…”
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Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure by Yuliarti, Oni, Rasul, Sanaa, Salem Albedwawi, Hessa Mohammed, Tarique, Mohammed

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Temperature dependence of acid and calcium-induced low-methoxyl pectin gel extracted from Cyclea barbata Miers by Yuliarti, Oni, Mardyiah Binte Othman, Radyiatul

“…The gel formation behaviour of green jelly leaf (GJL) pectins isolated by using water extraction method with extraction temperatures of 45, 65, 85 and 95 °C…”
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Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis) by Yuliarti, Oni, Goh, Kelvin K T, Matia-Merino, Lara, Mawson, John, Brennan, Charles

“…Gold kiwifruit pomace extracted using citric acid, water and enzyme (Celluclast 1.5L) were studied in terms of pectin yield, protein, ash, non-starch…”
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Rheological and microstructural properties of native cassava starch-low methoxyl pectin in a fruit filling gel system by Yuliarti, Oni, Gusti, Esther, Chiang, Jie Hong, Teo, Pei Xuan, Ng, Jun Yi

“…Two native cassava starches (Mentega starch, MS; Adira-4 starch, AS) were isolated using the water extraction method, and their physicochemical properties were…”
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Zein as a water insoluble excipient for spray dry encapsulation of hydrophilic bioactives by Wong, Jerome Jie Long, Wong, Adeline Ik Chian, Xu, Yunyun, Yuliarti, Oni

“…Anti-solvent precipitation of zein was employed in conjunction with spray drying to reduce the usage of ethanol and to encapsulate the aqueous extract of green…”
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Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates by Rasul, Sanaa, Tarique, Mohammed, Obaid Hamdan Alkaabi, Asma, Kamal-Eldin, Afaf, Chiang, Jie Hong, Yuliarti, Oni

“…[Display omitted] •Date fibers (DF) impart a color to patty analogues that is similar to beef patties.•Increasing DF increases fibrousness of patty…”
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Enhancing the stability of oil-in-water emulsion using pectin-lactoferrin complexes by Yuliarti, Oni, Lau, Zhi Xuan, Wee, Lei, Kwan, Chi Kin Jeremy

“…The present study investigated on the emulsifying properties of natural low-methoxyl pectin (LMP) extracted from Green Jelly Leaf (GJLP) in stabilising…”
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Structural properties of meat analogue with added konjac gels by Yuliarti, Oni, Ng, Lisa, Koh, Wen Min, Abdullah Tan, Muhammad Faiz Bin Muhd Faizal, Dwi Sentana, Aan

“…This study reports the physicochemical, rheological, and microstructural properties of patty analogue formulated with fermented soybean where addition of…”
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Structural properties of cottonii seaweed (Kappaphycus alvarezii) gels in the presence of coconut milk by Yuliarti, Oni, Sentana, Aan Dwi, Ong, Chen Yu, Abdol Rahim Yassin, Zakyyah, Ng, Lisa, Koh, Wen Min

“…In this study, Indonesian dried cottonii seaweed was evaluated for the physicochemical and gelation properties. The non-starch polysaccharide is mainly…”
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Structuring wheat flour-based crackers using whey protein isolate by En Tay, Rita Ru, Agatha, Talia, Somang, Gweon, Yuliarti, Oni, Lin Tan, Eunice Li

“…The physicochemical and sensorial properties of whey protein isolate (WPI) wheat-based crackers were evaluated by varying WPI at the levels of 0, 5, 15 and 20%…”
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Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods by Yuliarti, Oni, Matia-Merino, Lara, Goh, Kelvin K.T., Mawson, John, Williams, Martin A.K., Brennan, Charles

“…•Gold kiwifruit pectin was isolated at different maturities and extraction methods.•Pectins isolated from main harvest fruit were rich in galacturonic acid…”
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Effect of ultrasonication on low-acetylated gellan gum gel properties by Goh, Kelvin Kim Tha, Yuliarti, Oni, Yeo, Gillin Ting Ting, Or, Cheng Cheng

“…Food product developers are constantly looking for new functional ingredients to improve or modify food textural attributes in order to meet consumers'…”
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Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin by Abdullah Tan, Muhammad Faiz Bin Muhd Faizal, Yuliarti, Oni, Ik Chian Wong, Adeline, Jie Long Wong, Jerome

“…The effects of pectin addition with low degree esterification on wheat noodles’ physicochemical properties such as texture and in vitro starch digestibility…”
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Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods by ONI YULIARTI, MATIA-MERINO, Lara, GOH, Kelvin K. T, MAWSON, John, WILLIAMS, Martin A. K, BRENNAN, Charles

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