Author

Novita Ika Putri

Observed names: N.I. Putri, Novita I. Putri, Novita Putri, Putri, Novita Ika

Institution: Soegijapranata Catholic University

Observed institutions: Soegijapranata Catholic University, Cornell University, New York State College of Agriculture & Life Sciences, KU Leuven

ORCID: 0000-0002-2803-7302

Observed ORCID: 0000-0002-2803-7302

OpenAlex ID: A5040994829

Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydrates

2017 · Hongzhi Liu, Richard Lebaron Hebb, et al. · International Journal of Food Science & Technology · 34

Effects of microfluidization with ionic liquids on the solubilization and structure of β-d-glucan

2015 · Hongzhi Liu, Yanan Li, et al. · International Journal of Biological Macromolecules · 25

Functionalization of pectin-depleted residue from different citrus by-products by high pressure homogenization

2022 · Novita I. Putri, Miete Celus, et al. · Food Hydrocolloids · 22

The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

2023 · J. Van Audenhove, T. Bernaerts, et al. · Food Hydrocolloids · 19

The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material

2022 · Jelle Van Audenhove, Tom Bernaerts, et al. · Food Research International · 19

Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

2021 · Jelle Van Audenhove, Tom Bernaerts, et al. · Foods · 15

Relaxation temperature and storage stability of the functionalized cell wall material residue from lemon peel

2023 · Novita I. Putri, Jelle Van Audenhove, et al. · Food Hydrocolloids · 8

Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material

2022 · Jelle Van Audenhove, Tom Bernaerts, et al. · Food Hydrocolloids · 7

The impact of drying and storage in the semi-dry state on the texturizing potential of partially pectin-depleted tomato cell wall material functionalised by high-pressure homogenisation

2023 · J. Van Audenhove, N.I. Putri, et al. · Food Hydrocolloids · 4

Evaluasi Stabilitas Karakter Fisik Dan Kimia Nanodispersi Ekstrak Buah Parijoto dengan Variasi Kondisi Suhu Penyimpanan

2024 · Novita Ika Putri, Yohanes Alan Sarsita Putra, et al. · Praxis Jurnal Sains Teknologi Masyarakat dan Jejaring · 3

Spontaneous nanoemulsion of black cumin seed (Nigella sativa) extract: Effects on physical and chemical properties

2026 · Victoria Kristina Ananingsih, Arif Rizky Nurwidiyanto, et al. · Journal of Food Technology Research · 1

Physical and Chemical Stability of Parijoto Fruit Extract (Medinilla speciosa) Nanodispersion in Different pH Solutions

2025 · Victoria Kristina Ananingsih, Callista Angelique Marcellino, et al. · Current Research in Nutrition and Food Science Journal · 1

Effect of Betel Lime (Ca(OH)₂) Concentration on the Physicochemical Characteristics of Sugar Palm Juice

2024 · Yohanes Alan Sarsita Putra, Novita Ika Putri, et al. · Praxis Jurnal Sains Teknologi Masyarakat dan Jejaring · 1

Drying and Degradation Kinetics of the Physicochemical Characteristics of Parijoto Fruit (Medinilla Speciosa) with Calcium Chloride Pre-Treatment

2025 · Novita Ika Putri, Bernardus David Lai, et al. · Journal of Functional Food and Nutraceutical

Works count: 15

Citation count: 159

H-index: 7

I10-index: 6