Arima Diah Setiowati

722 total citations
13 papers, 597 citations indexed

About

Arima Diah Setiowati is a scholar working on Food Science, Nutrition and Dietetics and Organic Chemistry. According to data from OpenAlex, Arima Diah Setiowati has authored 13 papers receiving a total of 597 indexed citations (citations by other indexed papers that have themselves been cited), including 12 papers in Food Science, 3 papers in Nutrition and Dietetics and 2 papers in Organic Chemistry. Recurrent topics in Arima Diah Setiowati's work include Proteins in Food Systems (12 papers), Microencapsulation and Drying Processes (7 papers) and Food Chemistry and Fat Analysis (4 papers). Arima Diah Setiowati is often cited by papers focused on Proteins in Food Systems (12 papers), Microencapsulation and Drying Processes (7 papers) and Food Chemistry and Fat Analysis (4 papers). Arima Diah Setiowati collaborates with scholars based in Belgium, Indonesia and Iran. Arima Diah Setiowati's co-authors include Paul Van der Meeren, Wahyu Wijaya, Ashok R. Patel, José C. Martins, Lien Vermeir, Bruno De Meulenaer, Ali Sedaghat Doost, Christian V. Stevens, Chusnul Hidayat and Marleen Van Troys and has published in prestigious journals such as Trends in Food Science & Technology, Food Hydrocolloids and Colloids and Surfaces A Physicochemical and Engineering Aspects.

In The Last Decade

Arima Diah Setiowati

13 papers receiving 594 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Arima Diah Setiowati Belgium	11	522	121	110	77	71	13	597
Mehrdad Niakosari Iran	11	390 0.7×	74 0.6×	130 1.2×	70 0.9×	48 0.7×	14	548
Keyang Lu China	10	456 0.9×	139 1.1×	129 1.2×	81 1.1×	68 1.0×	11	554
Raphaela Araújo Mantovani Brazil	12	570 1.1×	118 1.0×	138 1.3×	116 1.5×	64 0.9×	15	655
Pablo Busti Argentina	14	393 0.8×	79 0.7×	99 0.9×	136 1.8×	56 0.8×	21	488
Xiangyi Tang China	12	304 0.6×	88 0.7×	80 0.7×	39 0.5×	116 1.6×	25	458
Jun‐Ru Qi China	10	368 0.7×	57 0.5×	113 1.0×	88 1.1×	76 1.1×	15	454
Lianzhou Jiang China	10	570 1.1×	86 0.7×	192 1.7×	153 2.0×	94 1.3×	15	724
U.S. van der Schaaf Germany	15	371 0.7×	118 1.0×	78 0.7×	87 1.1×	126 1.8×	33	509
Alison Matalanis United States	8	603 1.2×	113 0.9×	173 1.6×	63 0.8×	64 0.9×	9	757
Debao Yuan China	12	608 1.2×	244 2.0×	151 1.4×	140 1.8×	168 2.4×	15	786

Countries citing papers authored by Arima Diah Setiowati

Since Specialization

Citations

This map shows the geographic impact of Arima Diah Setiowati's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Arima Diah Setiowati with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Arima Diah Setiowati more than expected).

Fields of papers citing papers by Arima Diah Setiowati

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Arima Diah Setiowati. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Arima Diah Setiowati. The network helps show where Arima Diah Setiowati may publish in the future.

Co-authorship network of co-authors of Arima Diah Setiowati

This figure shows the co-authorship network connecting the top 25 collaborators of Arima Diah Setiowati. A scholar is included among the top collaborators of Arima Diah Setiowati based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Arima Diah Setiowati. Arima Diah Setiowati is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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13 of 13 papers shown

Setiowati, Arima Diah, et al.. (2025). Encapsulation of albumin from snakehead fish (Channa striata) with porous starch from arrowroot (Maranta arundinacea). Carbohydrate Polymer Technologies and Applications. 9. 100684–100684. 2 indexed citations

Yuliani, Sri, et al.. (2024). Modification techno-functional properties of spirulina protein concentrates (Arthrospira Platensis) as O/W emulsifier by conjugation and electrostatic complexations. Innovative Food Science & Emerging Technologies. 95. 103727–103727. 3 indexed citations

Setiowati, Arima Diah, et al.. (2022). Electrostatic-Maillard formation of coconut protein Concentrate-Pectin conjugate for Oil-in-Water Emulsion: Effects of Ratio, Temperature, and pH. Journal of the Saudi Society of Agricultural Sciences. 22(1). 18–24. 11 indexed citations

Setiowati, Arima Diah, Wahyu Wijaya, & Paul Van der Meeren. (2020). Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions. Trends in Food Science & Technology. 98. 150–161. 118 indexed citations

Wu, Jianfeng, et al.. (2020). Dry heat induced whey protein–lactose conjugates largely improve the heat stability of O/W emulsions. International Dairy Journal. 108. 104736–104736. 23 indexed citations

Wijaya, Wahyu, et al.. (2020). Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates. Food Structure. 26. 100159–100159. 18 indexed citations

Setiowati, Arima Diah, et al.. (2020). Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin. Food Hydrocolloids. 110. 106180–106180. 27 indexed citations

Doost, Ali Sedaghat, et al.. (2019). A review on nuclear overhauser enhancement (NOE) and rotating-frame overhauser effect (ROE) NMR techniques in food science: Basic principles and applications. Trends in Food Science & Technology. 86. 16–24. 20 indexed citations

Setiowati, Arima Diah, et al.. (2019). The influence of degree of methoxylation on the emulsifying and heat stabilizing activity of whey protein-pectin conjugates. Food Hydrocolloids. 96. 54–64. 17 indexed citations

10.

Setiowati, Arima Diah, et al.. (2018). Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG‐NMR diffusometry. Magnetic Resonance in Chemistry. 57(9). 719–729. 10 indexed citations

11.

Wijaya, Wahyu, Ashok R. Patel, Arima Diah Setiowati, & Paul Van der Meeren. (2017). Functional colloids from proteins and polysaccharides for food applications. Trends in Food Science & Technology. 68. 56–69. 237 indexed citations

12.

Setiowati, Arima Diah, et al.. (2016). Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength. Food Hydrocolloids. 63. 716–726. 77 indexed citations

13.

Setiowati, Arima Diah, Lien Vermeir, José C. Martins, Bruno De Meulenaer, & Paul Van der Meeren. (2016). Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin. Colloids and Surfaces A Physicochemical and Engineering Aspects. 510. 93–103. 34 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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