Research Explorer

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Researcher

Wahyu Wijaya

Awards & Distinctions

24 Results

2021

Crystallization of polymethoxyflavones in high internal phase emulsions stabilized using biopolymeric complexes : implications for microstructure and in vitro digestion properties

Wahyu WijayaHuijuan ZhengAshok R. PatelPaul Van der MeerenQingrong Huang

A1 Journal Article in FOOD BIOSCIENCE

2020

Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates

Wahyu WijayaSevde TuranArima Diah SetiowatiKoen DewettinckAshok R. PatelPaul Van der Meeren

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

Improved bioaccessibility of polymethoxyflavones loaded into high internal phase emulsions stabilized by biopolymeric complexes : a dynamic digestion study via TNO's gastrointestinal model

Wahyu WijayaHuijuan ZhengTing ZhengShiwei SuAshok R. PatelPaul Van der MeerenQingrong Huang

A2 Journal Article in CURRENT RESEARCH IN FOOD SCIENCE

Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability

Anders Hauer MøllerWahyu WijayaAmita JahangiriBjoern MadsenBjarne JoernsgaardSigne VaerbakMarianne HammershøjPaul Van der MeerenTrine Kastrup Dalsgaard

A1 Journal Article in FOOD HYDROCOLLOIDS

Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

Arima Diah SetiowatiWahyu WijayaPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

2019

Novel functional colloids from associative electrostatic interactions of proteins and polysaccharides

Wahyu WijayaPaul Van der MeerenAshok R Patel

Whey protein isolate-low methoxyl pectin nanocomplexes improve physicochemical and stability properties of quercetin in a model fat-free beverage

Wahyu WijayaRachel Catherina HarfieyantoKoen DewettinckAshok R PatelPaul Van der Meeren

A1 Journal Article in FOOD & FUNCTION

pH and protein to polysaccharide ratio control the structural properties and viscoelastic network of HIPE-templated biopolymeric oleogels

Wahyu WijayaQingqing SunLien VermeirKoen DewettinckAshok R. PatelPaul Van der Meeren

A1 Journal Article in FOOD STRUCTURE-NETHERLANDS

2018

High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil

Wahyu WijayaPaul Van der MeerenKoen DewettinckAshok Patel

A1 Journal Article in FOOD & FUNCTION

Whey protein isolate-low methoxyl pectin soluble complexes as delivery vehicles for quercetin

Wahyu WijayaRachel Catherina HarfieyantoAshok R PatelPaul Van der Meeren

2017

Cold-set gelation of whey protein isolate and low-methoxyl pectin at low pH

Wahyu WijayaPaul Van der MeerenAshok Patel

A1 Journal Article in FOOD HYDROCOLLOIDS

Formation of functional colloids from protein-polysaccharide interactions

Wahyu WijayaAshok R PatelPaul Van der Meeren

Functional colloids from proteins and polysaccharides for food applications

Wahyu WijayaAshok PatelArima Diah SetiowatiPaul Van der Meeren

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes : effect of pH and polymer concentration

Wahyu WijayaPaul Van der MeerenChristofora Hanny WijayaAshok Patel

A1 Journal Article in FOOD & FUNCTION

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

Arima Diah SetiowatiServeh SaeediWahyu WijayaPaul Van der Meeren

A1 Journal Article in FOOD HYDROCOLLOIDS

Oleogels from emulsion (HIPE) templates stabilized by protein-polysaccharide complexes

Wahyu WijayaPaul Van der MeerenAshok R Patel

Bookchapter in Edible oil structuring : concepts, methods and applications

Oleogels from high internal phase emulsion templates stabilized by sodium caseinate-alginate complexes

Wahyu WijayaQing Qing SunPaul Van der MeerenAshok R Patel

2016

Food-grade particles for emulsion stabilization

Iris TavernierWahyu WijayaPaul Van der MeerenKoen DewettinckAshok Patel

A1 Journal Article in TRENDS IN FOOD SCIENCE & TECHNOLOGY

High internal phase emulsion stabilized solely by whey protein isolate and low methoxyl complexes

Wahyu WijayaAshok PatelPaul Van der Meeren

Protein-polysaccharide particles: a new generation of food grade emulsifier

Wahyu WijayaAshok PatelChristofora Hanny WijayaPaul Van der Meeren

Stabilization of oil-in-water emulsions by whey protein isolate-low methoxyl pectin complexes

Wahyu WijayaAshok PatelChristofora Hanny WijayaPaul Van der Meeren

2015

General properties of major food components

Christofora Hanny WijayaWahyu WijayaBhavbhuti M Mehta

Bookchapter in Handbook of food chemistry

General properties of minor food components

Christofora Hanny WijayaWahyu WijayaBhavbhuti M Mehta

Bookchapter in Handbook of food chemistry

2010

Determination of chlorophylls and carotenoids content in three major teas based on peak area from HPLC chromatogram

Wahyu WijayaHeriyanto HeriyantoBudhi PrasetyoLeenawaty Limantara