Dr Dian Ningtyas
Adjunct Senior Fellow/Senior Lecturer
School of Agriculture and Food Sustainability
Book Chapters
Ningtyas, Dian Widya (2023). Plant-based butter like spreads. Engineering plant-based food systems. (pp. 151-166) edited by Sangeeta Prakash, Bhesh R. Bhandari and Claire Gaiani. London, United Kingdom: Academic Press. doi: 10.1016/b978-0-323-89842-3.00013-0
Ningtyas, Dian Widya and Prakash, Sangeeta (2020). Fat-reduced cream cheeses. Dairy Fat Products and Functionality: Fundamental Science and Technology. (pp. 533-547) edited by Tuyen Truong, Christelle Lopez, Bhesh Bhandari and Sangeeta Prakash. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-41661-4_22
Journal Articles
Rawal, Kirti, Annamalai, Pratheep Kumar, Ningtyas, Dian Widya and Prakash, Sangeeta (2023). Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysis. International Journal of Food Science & Technology, 59 (1), 1-10. doi: 10.1111/ijfs.16735
Wan, Jie, Ningtyas, Dian W, Bhandari, Bhesh, Liu, Chengmei and Prakash, Sangeeta (2022). Oral perception of the textural and flavour characteristics of soy‐cow blended emulsions. Journal of Texture Studies, 53 (1), 108-121. doi: 10.1111/jtxs.12641
Ningtyas, Dian W., Bhandari, Bhesh and Prakash, Sangeeta (2021). Modulation fat globules of the plant-based cream emulsion: influence of the source of plant proteins. Innovative Food Science and Emerging Technologies, 74 102852, 102852. doi: 10.1016/j.ifset.2021.102852
Godoi, F. C., Ningtyas, D. W., Geoffroy, Z. and Prakash, S. (2021). Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk. Food Hydrocolloids, 115 106628, 106628. doi: 10.1016/j.foodhyd.2021.106628
Goh, Andrea Shi'en, Ningtyas, Dian Widya, Bhandari, Bhesh and Prakash, Sangeeta (2021). Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study. LWT, 141 110873, 110873. doi: 10.1016/j.lwt.2021.110873
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2019). Flavour profiles of functional reduced-fat cream cheese: effects of β-glucan, phytosterols, and probiotic L. rhamnosus. LWT, 105, 16-22. doi: 10.1016/j.lwt.2019.01.063
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture. International Journal of Dairy Technology, 71 (2), 417-431. doi: 10.1111/1471-0307.12482
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol. Journal of Texture Studies, 49 (1), 11-22. doi: 10.1111/jtxs.12282
Ningtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155-165. doi: 10.1016/j.idairyj.2017.06.005
Kusnadi, Joni, Arumingtyas, Estri Laras, Ningtyas, Dian Widya and Setiawan, Elina Cynthia (2016). Antioxidant activity of MAE extracted teak (Tectona Grandis L.F.) leaves collected from different plantation site at Java Island, Indonesia. International Journal of ChemTech Research, 9 (7), 154-160.
Putri, Widya Dwi Rukmi, Zubaidah, Elok and Ningtyas, Dian Widya (2014). Effect of heat moisture treatment on functional properties and microstuctural profiles of sweet potato flour. Advance Journal of Food Science and Technology, 6 (5), 655-659. doi: 10.19026/ajfst.6.90
Conference Paper
Khoirunnisa Indhi, N., Ningtyas, Dian Widya and Sunarko, Bambang (2025). Rhodococcus pyridinivorans TPIK-Derived Silver Nanoparticles for Colorimetric Cyanide Detection in Food. Institute of Physics. doi: 10.1088/1755-1315/1478/1/012006