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Heni B. Wijayanti

Heni B. Wijayanti
The European Federation of Food Science and Technology (EFFoST)

PhD

About

10
Publications
6,200
Reads
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426
Citations
Additional affiliations
July 2017 - present
NIZO food research
Position
  • Research Specialist
October 2014 - July 2017
TEAGASC - The Agriculture and Food Development Authority
Position
  • Research Officer
March 2010 - March 2014
The University of Queensland
Position
  • PhD Student
Description
  • Research focus on the heat stability of milk protein
Education
January 2010 - March 2014
The University of Queensland
Field of study
  • Food Chemistry
September 2005 - May 2008
Bogor Agricultural University and The University of Queensland
Field of study
  • Food Science
August 2001 - June 2005
Universitas Padjadjaran
Field of study
  • Food and Animal Nutrition

Publications

Publications (10)
Article
The protein composition of bovine skim milk was modified using pilot scale membrane filtration to produce a whey protein-dominant ingredient with a casein profile closer to human milk. Bovine skim milk was processed at low (8.9 °C) or high (50 °C) temperature using ceramic microfiltration (MF) membranes (0.1 μm mean pore diameter). The resulting pe...
Article
The aim of this study was to determine the effects of calcium chelating agents on the dissolution and functionality of 10% (w/w) milk protein concentrate (MPC) powder. MPC powder dissolution rate and solubility significantly (P > 0.05) increased with addition of sodium phosphate, trisodium citrate (TSC) and sodium hexametaphosphate (SHMP), compared...
Chapter
Maillard reaction is a nonenzymatic browning reaction that involves the reaction of carbonyl groups, primarily reducing sugars with free amino groups which cause the changes of chemical and physiological properties of proteins (Labuza and Saltmarch 1981). It results in the development of complex mixtures of colored and colorless reaction products w...
Article
Full-text available
Whey proteins have many benefits due to their high nutritional value and their various applications in food products. A drawback of whey proteins is their instability to thermal processing, which leads to their denaturation, aggregation, and, under some conditions, gelation. As thermal processing is a major treatment in the processing of milk and m...
Article
Prevention of the heat-induced aggregation of β-lactoglobulin (β-Lg) would improve the heat stability of whey proteins. The effects of lipoic acid (LA, or thioctic acid), in both its oxidised and reduced form (dihydrolipoic acid, DHLA), on heat-induced unfolding and aggregation of β-Lg were investigated. LA/DHLA was added to native β-Lg and the mix...
Conference Paper
Full-text available
As a country that has variety of foods and drinks, Indonesians do eat out. But, instead go to restaurant, they prefer street food as major choice. Halalness including food safety become a big issue because the guarantee of halal in Indonesia by halal certification involve a formal area and registered packaging products. So its hard to apply the cer...

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