Follow
ROBI ANDOYO
Title
Cited by
Cited by
Year
Study the properties of honey powder produced from spray drying and vacuum drying method.
B Nurhad, R Andoyo, R Indiarto
International Food Research Journal 19 (3), 2012
1242012
Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation
R Andoyo, F Guyomarc'h, C Cauty, MH Famelart
Food Hydrocolloids 37, 203-212, 2014
512014
Fractal dimension analysis of texture formation of whey protein-based foods
R Andoyo, V Dianti Lestari, E Mardawati, B Nurhadi
International journal of food science 2018, 2018
392018
Production of xylitol from corn cob hydrolysate through acid and enzymatic hydrolysis by yeast
E Mardawati, R Andoyo, KA Syukra, M Kresnowati, Y Bindar
IOP Conference Series: Earth and Environmental Science 141, 012019, 2018
362018
Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms
R Andoyo, F Guyomarc'h, A Burel, MH Famelart
Food Hydrocolloids 51, 118-128, 2015
352015
Non-starch contents affect the susceptibility of banana starch and flour to ozonation
Y Cahyana, R Titipanillah, E Mardawati, E Sukarminah, T Rialita, ...
Journal of food science and technology 55, 1726-1733, 2018
282018
Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties
R Indiarto, LPA Indriana, R Andoyo, E Subroto, B Nurhadi
European Food Research and Technology 248 (1), 1-24, 2022
272022
Factors related to stunting among children age 6-59 months in babakan madang sub-district, West Java, Indonesia
S Yuliastini, T Sudiarti, RAD Sartika
Current Research in Nutrition and Food Science Journal 8 (2), 454-461, 2020
252020
Penerapan Good Manufacturing Practices Sebagai Upaya Peningkatan Kualitas Produk Olahan Pesisir Eretan-Indramayu
II Hanidah, AT Mulyono, R Andoyo, E Mardawati, S Huda
Jurnal Agribisnis dan Sosial Ekonomi Pertanian 3 (1), 395-397, 2018
192018
Ozonization technology and its effects on the characteristics and shelf-life of some fresh foods: A review
E Sukarminah, M Djali, R Andoyo, E Mardawati, T Rialita, Y Cahyana, ...
KnE Life Sciences, 459-470, 2017
172017
Protein isolation techniques of beans using different methods: A review
SH Kusumah, R Andoyo, T Rialita
IOP Conference Series: Earth and Environmental Science 443 (1), 012053, 2020
132020
Isolation and characterization of red bean and green bean protein using the extraction method and isoelectric pH
SH Kusumah, R Andoyo, T Rialita
SciMedicine Journal 2 (2), 77-85, 2020
122020
Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds
E Subroto, R Andoyo, R Indiarto
Antioxidants 12 (3), 633, 2023
112023
Characteristics of high protein snack bar made of modified sweet potato flour
M Sunyoto, R Andoyo, E Masitoh
IOP Conference Series: Earth and Environmental Science 347 (1), 012064, 2019
112019
Preparation of solid Lipid nanoparticle-ferrous sulfate by double emulsion method based on fat rich in monolaurin and stearic acid
E Subroto, R Andoyo, R Indiarto, E Wulandari, EFN Wadhiah
Nanomaterials 12 (17), 3054, 2022
102022
Michelle. 2016
M Sunyoto, R Andoyo, H Radiani
Kajian Sifat Fungsional Pati Ubi Jalar Melalui Perlakuan Modifikasi Heat …, 0
10
Acid gelation of whey protein microbeads of different sizes
R Andoyo, F Guyomarc’h, MH Famelart
Dairy Science & Technology 96 (2), 213-225, 2016
82016
Optimization of Particle Size, Moisture Content and Reaction Time of Oil Palm Empty Fruit Bunch Through Ozonolysis Pretreatment
E MARDAWATI, H HERLIANSAH, E SURYADI, II HANIDAH, IS SETIASIH, ...
Journal of the Japan Institute of Energy 98 (6), 132-138, 2019
72019
Kajian penambahan trikalsium fosfat (TCP) pada variasi kelembaban relatif (rh) yang berbeda terhadap pure kering ubi jalar instan
M Sunyoto, R Andoyo, G Firgianti
Jurnal Aplikasi Teknologi Pangan 6 (4), 2018
72018
Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid
E Subroto, R Andoyo, R Indiarto, E Lembong, F Rahmani
International Journal of Food Properties 25 (1), 1907-1919, 2022
62022
The system can't perform the operation now. Try again later.
Articles 1–20