Instellingen beheren
MENU
Over deze site
In English
Home
Onderzoekers
Projecten
Organisaties
Publicaties
Infrastructuur
Contact
Research Explorer
Uw browser ondersteunt geen JavaScript of JavaScript is niet ingeschakeld. Zonder JavaScript kan sommige functionaliteit van deze webapplicatie uitgeschakeld zijn of foutmeldingen veroorzaken. Raadpleeg om JavaScript in te schakelen de handleiding van uw browser of contacteer uw systeembeheerder.
Onderzoeker
Bangun Prajanto Nusantoro
Profiel
Projecten
Publicaties
Activiteiten
Prijzen & Erkenningen
29
Resultaten
2021
Entrepreneurial resilience during the Covid-19 pandemic : navigating survival, continuity and growth
Boyke Purnomo
Rocky Adiguna
Widodo Widodo
Bangun Nusantoro
A2
Artikel in een tijdschrift
in
JOURNAL OF ENTREPRENEURSHIP IN EMERGING ECONOMIES
2021
Phase behaviour of high, medium and low melting fractions in lauric fat blends formulated based on melting triacylglycerol group
Bangun Nusantoro
Yanty Noorzianna Manaf
Davy Van de Walle
Filip Van Bockstaele
Koen Dewettinck
A1
Artikel in een tijdschrift
in
JOURNAL OF OIL PALM RESEARCH
2021
2020
Minyak goreng untuk pengolahan pangan
Agustinus Rahardjo
Yanty Manaf
Mery Tambaria Damanik Ambarita
Bangun Nusantoro
Boek
2020
2019
Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality
YN Manaf
JMN Marikkar
S Mustafa
Filip Van Bockstaele
Bangun Nusantoro
A1
Artikel in een tijdschrift
in
INTERNATIONAL FOOD RESEARCH JOURNAL
2019
Glycerolysis-interesterification of chicken-palm stearin blend : effect of solvent and chicken stearin to palm stearin ratio
DA Sari
DS Ningsih
Bangun Nusantoro
W Setyaningsih
C Hidayat
C1
Conferentie
2019
2018
Food production : from farm to fork
Bangun Nusantoro
Hoofdstuk in een boek
in
Preparation and processing of religious and cultural foods
2018
Lipid characteristics and tocopherol content of the oils of native avocado cultivars grown in Indonesia
Yanty Noorzianna Manaf
Agustinus P Rahardjo
Yus A Yusof
Mohd NM Desa
Bangun Nusantoro
A1
Artikel in een tijdschrift
in
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
2018
Physicochemical properties and thermal behavior of binary blends of Madhuca longifolia seed fat and palm oil as a lard substitute
Noorzianna AM Yanty
Sarafhana Dollah
Jalaldeen MN Marikkar
Mat S Miskandar
Mohd NM Desa
Bangun Nusantoro
A2
Artikel in een tijdschrift
in
JOURNAL OF ADVANCED AGRICULTURAL TECHNOLOGIES
2018
Progress and challenges in halal authentication
Yanty Noorzianna Abdul Manaf
Bangun Nusantoro
Hoofdstuk in een boek
in
Halal industry : food, non food and halal image
2018
2017
Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points
Bangun Nusantoro
NAM Yanty
Davy Van de Walle
C Hidayat
S Danthine
Koen Dewettinck
A1
Artikel in een tijdschrift
in
GRASAS Y ACEITES
2017
Compatibility of selected plant-based shortening as lard substitute : microstructure, polymorphic forms and textural properties
NAM Yanty
JMN Marikkar
MS Miskandar
Filip Van Bockstaele
Koen Dewettinck
Bangun Nusantoro
A1
Artikel in een tijdschrift
in
GRASAS Y ACEITES
2017
2016
A comparative study of the physico-chemical properties and dietary fiber composition of Vietnamese cocoa bean and beans from other major cocoa producing countries
Viet Ha Lam Thi
Trung Thien Le
Bangun Nusantoro
Roger Aidoo Phillip
Ha Thanh Toan
Kathy Messens
Koen Dewettinck
C3
Conferentie
2016
Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points
Bangun Nusantoro
Magda Xanthina
Sheida Kadivar
NAM Yanty
Koen Dewettinck
A1
Artikel in een tijdschrift
in
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
2016
Physico-chemical properties of fourteen popular cocoa bean varieties in Dongnai-highland Vietnam
Viet Ha Lam Thi
Bangun Nusantoro
Roger Aidoo Phillip
Phan Huynh Anh
Ha Thanh Toan
Kathy Messens
Koen Dewettinck
A2
Artikel in een tijdschrift
in
CAN THO UNIVERSITY JOURNAL OF SCIENCE
2016
2014
A comparison of palm-based and lard shortenings on cookie dough properties and cookies quality
NAM Yanty
JMN Marikkar
Bangun Nusantoro
Filip Van Bockstaele
Koen Dewettinck
C3
Conferentie
2014
Correlation between microstructure and hardness of formulated palmitic and lauric-based shortenings
Bangun Nusantoro
NAM Yanty
JMN Marikkar
Koen Dewettinck
C3
Conferentie
2014
Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety
Noorzianna Abdul Manaf Yanty
Jalaldeen Mohammed Nazrim Marikkar
Bangun Nusantoro
Kamariah Long
Hasana Mohd Ghazali
A1
Artikel in een tijdschrift
in
JOURNAL OF OLEO SCIENCE
2014
2013
Changing the SFC profile of lauric fat blends based on melting group triacylglycerol formulation
Bangun Nusantoro
Nathalie De Clercq
Katleen Anthierens
Koen Dewettinck
A1
Artikel in een tijdschrift
in
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
2013
Correlation between genetic relation and their physic-chemical properties of fourteen Vietnamese cocoa clones
Viet Ha Lam Thi
Bangun Nusantoro
Koen Dewettinck
Kathy Messens
C3
Conferentie
2013
Development of an offline bidimensional high-performance liquid chromatography method for analysis of stereospecific triacylglycerols in cocoa butter equivalents
Sheida Kadivar
Nathalie De Clercq
Bangun Nusantoro
Thien Trung Le
Koen Dewettinck
A1
Artikel in een tijdschrift
in
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
2013
Physicochemical properties of oils from different avocado varieties: Indonesian cultivars vs. imported Fuerte variety
NAM Yanty
Bangun Nusantoro
C3
Conferentie
2013
Properties of sugar-snap cookies as influenced by lauric-based shortenings
Lorena Sciarini
Filip Van Bockstaele
Bangun Nusantoro
Gabriela Tereza Pérez
Koen Dewettinck
A1
Artikel in een tijdschrift
in
JOURNAL OF CEREAL SCIENCE
2013
Solubility and crystallization behavior of high melting fats in liquid oils
Bangun Nusantoro
Nathalie De Clercq
Koen Dewettinck
C3
Conferentie
2013
2012
Development of a bi-dimensional HPLC method for the stereospecific analysis of triacylglycerols
Sheida Kadivar
Nathalie De Clercq
Bangun Nusantoro
Koen Dewettinck
C3
Conferentie
2012
Efecto de la incorporación de grasas láuricas sobre las propiedades de la masa y la calidad de galletas
Lorena Sciarini
Filip Van Bockstaele
Bangun Nusantoro
Koen Dewettinck
C3
Conferentie
2012
Enzymatic interesterification of high oleic oil with lauric fat blends for shortening
Magda Xanthina
Bangun Nusantoro
Sheida Kadivar
Koen Dewettinck
C3
Conferentie
2012
2011
Cocoa butter equivalent from enzymatic acidolysis of high oleic sunflower oil and fatty acid mixture
Sheida Kadivar
Nathalie De Clercq
Bangun Nusantoro
Koen Dewettinck
C3
Conferentie
2011
Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios
Bangun Nusantoro
Sheida Kadivar
Veerle De Graef
Koen Dewettinck
C3
Conferentie
2011
Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC
Bangun Nusantoro
Stefanie Verstringe
Veerle De Graef
Koen Dewettinck
C3
Conferentie
2011