Research Explorer

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Researcher

Qurrotul A'yun

Awards & Distinctions

7 Results

2024

Emulsifying and heat stabilizing properties of whey protein-lactose conjugates

Qurrotul A'yunPaul Van der MeerenChusnul Hidayat

2021

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

Jianfeng WuHao LiQurrotul A'yunAli Sedaghat DoostBruno De MeulenaerPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

Jianfeng WuSimin ChenAli Sedaghat DoostQurrotul A'yunPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin

Arima Diah SetiowatiLorenz De NeveQurrotul A'yunPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

2020

Dry heat induced whey protein-lactose conjugates largely improve the heat stability of O/W emulsions

Qurrotul A'yunPaolo DemicheliLorenz De NeveJianfeng WuMathieu BalcaenArima Diah SetiowatiJosé MartinsMarleen Van TroysPaul Van der Meeren

A1 Journal Article in INTERNATIONAL DAIRY JOURNAL

Heat stable whey protein stabilised O/W emulsions : optimisation of the whey protein concentrate dry heat incubation conditions

Qurrotul A'yunIstna Nafi AzzahraniArne HuystLorenz De NeveJosé MartinsMarleen Van TroysChusnul HidayatPaul Van der Meeren

A1 Journal Article in COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

2019

Maillard conjugation as an approach to improve whey proteins functionality : a review of conventional and novel preparation techniques

Ali Sedaghat DoostMaryam Nikbakht NasrabadiJianfeng WuQurrotul A'yunPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY