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Jihan Santanina Santiago

Observed names: J Santiago Jihan Santanina, Jihan Santanina J. Santiago, Jihan Santanina S. Alumbro, Jihan Santanina Santiago-Alumbro, Santiago, Jihan Santanina
ORCID: 0000-0001-6923-1075
Observed ORCID: 0000-0001-6923-1075
OpenAlex ID: A5035981360
Colour and carotenoid changes of pasteurised orange juice during storage
2014 · Scheling Wibowo, Liesbeth Vervoort, et al. · Food Chemistry · 179
Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability
2015 · Scheling Wibowo, Tara Grauwet, et al. · Food Chemistry · 162
Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp
2017 · Esther Meersman, Nore Struyf, et al. · Journal of Agricultural and Food Chemistry · 38
The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure
2017 · Jihan Santanina J. Santiago, Zahra Jamsazzadeh Kermani, et al. · Innovative Food Science & Emerging Technologies · 33
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Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions
2017 · Jihan Santanina J. Santiago, Clare Kyomugasho, et al. · Food Hydrocolloids · 30
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Deliberate processing of carrot purées entails tailored serum pectin structures
2015 · Jihan Santanina J. Santiago, Stefanie Christiaens, et al. · Innovative Food Science & Emerging Technologies · 20
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Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity
2018 · Jihan Santanina J. Santiago, Laura Salvia-Trujillo, et al. · Food Hydrocolloids · 19
In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées
2018 · Jihan Santanina J. Santiago, Laura Salvia-Trujillo, et al. · Food Hydrocolloids · 17
Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purées: investigating their emulsion forming and stabilizing capacities
2023 · Jihan Santanina Santiago-Alumbro, Ann Van Loey, et al. · Journal of Food Science and Technology · 4
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Development of a Facile and Convenient Method for Sugar Determination in Low Moisture Confectioneries and Honeys Using Fourier Transform Infrared Attenuated Total Reflectance Spectroscopy and Chemometrics
2020 · Catherine H. Setijadi, Jonathan N. Felix, et al. · Analytical Letters · 3
Investigating the emulsion stabilizing capacity of pectin and protein-rich broccoli serum
2017 · Jihan Santanina Santiago, Laura Salvia Trujillo, et al.
Deliberate processing of carrot purées influences purée consistency and serum pectin structures
2016 · Jihan Santanina Santiago, Stefanie Christiaens, et al. · Lirias
The use of high pressure homogenization and endogenous enzymes to control tomato purée consistency and serum pectin structure
2016 · Jihan Santanina Santiago, Zahra Jamsazzadeh Kermani, et al. · Lirias
Effects of Moisture Content on the Structure of Sago C Type Starch
2009 · J Santiago Jihan Santanina, Masanori Okazaki, et al. · Sago palm
Works count: 15
Citation count: 505
H-index: 8
I10-index: 8
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