Yoga Pratama

1) Pratama Y, Burholt S, Baker DL, Sadeghpour A, Simone E, Rappolt M. 2022. Polymorphism of a Highly Asymmetrical Triacylglycerol in Milk Fat: 1-Butyryl 2-Stearoyl 3-Palmitoyl-glycerol. Crystal Growth & Design.

2) Wijaya MW, Bintoro VP, Mulyani S, Pratama Y, Hidayati NA. 2021. Ultrasonication Treatment Improves Butterfly Pea Flower’s (Clitoria ternatea L.) Anthocyanin Extraction as a Natural pH Indicator. International Journal on Advanced Science, Engineering and Information Technology. 11(5), pp. 1928-1928

3) Hidayati NA, Wijaya MW, Bintoro VP, Mulyani S, Pratama Y. 2021. Development of biodegradable smart packaging from chitosan, polyvinyl alcohol (PVA) and butterfly pea flower’s (Clitoria ternatea L.) anthocyanin extract. Food Research. 5(3), pp. 307-314

4) Pratama Y, Simone E, Rappolt M. 2021. The Unique Crystallization Behavior of Buffalo Milk Fat. Crystal Growth & Design. 21(4), pp. 2113-2127

5) Kartasasmita RE, Kurniawan F, Amelia T, Dewi CM, Harmoko H, Pratama Y. 2020. Determination of Anthraquinone in Some Indonesian Black Tea and Its Predicted Risk Characterization. ACS Omega. 5(32), pp. 20162-20169

6) Pratama Y, Jacxsens L. 2019. Quantitative Risk Assessment of Acrylamide in Indonesian Deep Fried Fritters as Street Food Products. Current Research in Nutrition and Food Science Journal. 7(3), pp. 662-669

7) Pratama Y, Abduh SBM, Legowo AM, Hintono A. 2019. Effect of chitosan-palm olein emulsion incorporation on tapioca starch-based edible film properties. INTERNATIONAL FOOD RESEARCH JOURNAL. 26(1), pp. 203-208