Indrawati Oey
New Zealand food scientist (born 1970)
Facts
16 properties- Instance of
- human
- Date of birth
- April 29, 1970
- Place of birth
- Malang
- Position held
- full professor[6]
- Educated at
- Katholieke Universiteit Leuven[9]
- Award received
- Fellow of the New Zealand Institute of Food Science and Technology[12]
- Doctoral student
- Prit Khrisanapant, Shahin Roohinejad, Stephen Gitonga Giteru, Rajkumar Nandakumar, Aswathi Soni, Kathryn Bradbury, Rachel Ginieis, Sze Ying Leong, Setya B M Abduh, Mudiyanselage Amali Udeshika Alahakoon, Farnaz Faridnia, PuiYee Lee, Evelyn Mete, Ladie Anne Palermo Conde, Erin Dianne Young, Roman Karki, Johannes Mecenas Magpusao, Neda Irvani, Joy Fenghua Sim, Nicholas Horlacher[14][15][16][17][18][19][20][21][22][23][24][25][26][27]
- Languages spoken, written or signed
- Indonesian[30]
- On focus list of Wikimedia project
- NZThesisProject[31]
- Student
- Mylene Ross Arcena, Dawei Ji[10][11]
🏷️ Also known as
en Indrawati Oey
🔖 Identifiers · 10
- ORCID iD
- 0000-0001-9966-0495
- VIAF cluster ID
- 46154739894452991687
- OpenAlex ID
- A5007630843
- Image (Wikimedia Commons)
- Indrawati Oey 001 (cropped).jpg ↗
- Dimensions author ID
- 010002676007.83
- Google Knowledge Graph ID
- /g/11h0hs57n6
- Google Scholar author ID
- bnZLpvwAAAAJ
- LinkedIn personal profile ID
- indrawati-oey-bb2bb336
- NUKAT ID
- n2018286597
- ResearchGate profile ID
- Indrawati_Oey
🔗 Connections
Author of 7
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans,
Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing,
Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions,
Searching for individual multi-sensory fingerprints and their links with adiposity – New insights from meta-analyses and empirical data,
Stable isotope and trace element analyses with non‐linear machine‐learning data analysis improved coffee origin classification and marker selection,
Support vector regression for prediction of stable isotopes and trace elements using hyperspectral imaging on coffee for origin verification,
Synergistic effects of PEF treatment and lactic acid fermentation on protein digestibility and texture in a blended oat and pea yogurt alternative
← Authored by 7
Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans,
Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing,
Machine learning-driven hyperspectral imaging for non-destructive origin verification of green coffee beans across continents, countries, and regions,
Searching for individual multi-sensory fingerprints and their links with adiposity – New insights from meta-analyses and empirical data,
Stable isotope and trace element analyses with non‐linear machine‐learning data analysis improved coffee origin classification and marker selection,
Support vector regression for prediction of stable isotopes and trace elements using hyperspectral imaging on coffee for origin verification,
Synergistic effects of PEF treatment and lactic acid fermentation on protein digestibility and texture in a blended oat and pea yogurt alternative
Affiliated with 2
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Summary
Indrawati Oey was born on April 29, 1970[1], in Malang[2]. She has worked as an academic[3] and chemist[4].
FAQs
Where was Indrawati Oey born?
Indrawati Oey was born in Malang[2].
What did Indrawati Oey do for work?
Indrawati Oey worked as an academic[3] and chemist[4].
Where did Indrawati Oey go to school?
Indrawati Oey was educated at Katholieke Universiteit Leuven[9].
What awards did Indrawati Oey receive?
Honors received include Fellow of the New Zealand Institute of Food Science and Technology[12].