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Issue Date	Title	Author(s)
2021-09-02	Effect of Enzymatic Pretreatment using Viscozyme L to the Functional Properties of extracted Quinoa Protein from Defatted Quinoa Flour	Noah
2021-07-07	Analysis of Addition and Combination of Gelatinized Potato Starch and Corn Starch on The Physicochemical and StorageProperties of The Plant-Based Patty	Childira, Natasya Khansa
2021-09-03	Environmental Assessment of Green Rebel's Beefless Rendang through Life Cycle Assessment (LCA) Approach	Purnomo, Jenifer Irene
2021-08-06	Composition and Protein Yield Analysis of Untreated and Viscozyme L Pre-treated Quinoa (Chenopodium Quinoa)•Protein Isolate from Defatted Quinoa Flour	Surjadi, Alvin
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
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