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Issue Date	Title	Author(s)
2021-08-25	The Effect of Maltodextrin and Whey Protein Isolate in The Encapsulation of Red Fruit oil (Pandanus Conoideus Lam.) Using Spray Drying Towards The Total Carotenoid Content and Stability as a Natural Food Colorant	William
2020-10-01	Effect of Whey Protein Isolate to Maltodextrin Ratio and Inlet Temperature on the Characteristics of Spray-Dried Sweet Soy Sauce Powder	Sherli
2020-08-06	Physiccochemical, Textural and water soluble Protein Analysis of Overripe Temp-e Produced From Traditional and Modern Facilities	Andretti, Mario
2021-07-09	Physicochemical And Microbial Stability Observation Of Plant-based Indonesian Meatball	Sudharma, Widiana Aileen
2021-08-16	The Effect Of Emulsified Fats on The Physicochemical Properties of Plant-based Nugget	Siregar, Clara Angelica Claudia
2021-06-06	The Influence of Vital Wheat Gluten Concentrations and Storage Time on the Physicochemical and Textural Properties of Plant-Based Patty	Quisheilla, Sharon
2021-09-22	Investigation of Total Antioxidant Capacities in Simple Coacervation and Complex Coacervation Stages of Freeze-Dried Avocado Seed Powder with Hydrolyzed Collagen, Sodium Alginate, and Low-Methoxyl Pectin as Matrix-Wall Systems	Sudjono, Esabella Marchelene Lovita
2021-09-21	Investigation of Total Antioxidant Capacities in Complex Coacervation Stages of Freeze-driedAvocado Seed Powder with Gelatin, Sodium Alginate, and Pectin as Matrix-wall Systems	Dharma, Adrian
2020-10-15	Market Research on Opportunities of Plant -Based Meat With a Focus on Vegan Bakso in Vegan Communities of Indonesia	Luqman, Oriana Namira
2020-10-16	The Effect of Inlet Air Temperature and Sweet Soy Sauce:Maltodextrin Ratio to the Physical Properties of Spray-dried Sweet Soy Sauce	Arista, Denis