| Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch L Dokić, V Krstonošić, I Nikolić Food Hydrocolloids 29 (1), 185-192, 2012 | 210 | 2012 |
| Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch V Krstonošić, L Dokić, I Nikolić, M Milanović Food Hydrocolloids 45, 9-17, 2015 | 196 | 2015 |
| Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate V Krstonošić, L Dokić, P Dokić, T Dapčević Food Hydrocolloids 23 (8), 2212-2218, 2009 | 164 | 2009 |
| Influence of different maltodextrins on properties of O/W emulsions L Dokic-Baucal, P Dokic, J Jakovljevic Food Hydrocolloids 18 (2), 233-239, 2004 | 124 | 2004 |
| Application of different techniques in the determination of xanthan gum-SDS and xanthan gum-Tween 80 interaction V Krstonošić, M Milanović, L Dokić Food hydrocolloids 87, 108-118, 2019 | 88 | 2019 |
| Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution V Krstonošić, L Dokić, J Milanović Food Hydrocolloids 25 (3), 361-367, 2011 | 76 | 2011 |
| Relation between viscous characteristics and dextrose equivalent of maltodextrins L Dokic, J Jakovljevic, P Dokic Starch‐Stärke 56 (11), 520-525, 2004 | 76 | 2004 |
| Colloid characteristics and emulsifying properties of OSA starches P Dokić, L Dokić, T Dapčević, V Krstonošić Colloids for nano-and biotechnology, 48-56, 2008 | 64 | 2008 |
| Rheological characterization of corn starch isolated by alkali method L Dokić, T Dapčević, V Krstonošić, P Dokić, M Hadnađev Food hydrocolloids 24 (2-3), 172-177, 2010 | 63 | 2010 |
| Crystallization and rheological properties of soya milk chocolate produced in a ball mill B Pajin, L Dokić, D Zarić, D Šoronja-Simović, I Lončarević, I Nikolić Journal of Food Engineering 114 (1), 70-74, 2013 | 61 | 2013 |
| Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches TR Dapčević Hadnađev, LP Dokić, MS Hadnađev, MM Pojić, AM Torbica Food and Bioprocess Technology 7, 235-247, 2014 | 54 | 2014 |
| Effect of small change in oil phase composition on rheological and textural properties of w/o emulsion M Lukic, I Jaksic, V Krstonosic, L Dokic, S Savic Journal of Texture Studies 44 (1), 34-44, 2013 | 53 | 2013 |
| Effects of autoclaving and pullulanase debranching on the resistant starch yield of normal maize starch M Milašinović, M Radosavljević, L Dokić Journal of the Serbian Chemical Society 75 (4), 449-458, 2010 | 48 | 2010 |
| Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test S Rakita, L Dokić, T Dapčević Hadnađev, M Hadnađev, A Torbica Journal of texture studies 49 (3), 339-347, 2018 | 38 | 2018 |
| The impact of maltodextrin‐based fat mimetics on rheological and textural characteristics of edible vegetable fat M Hadnađev, L Dokić, TD Hadnađev, B Pajin, V Krstonošić Journal of Texture Studies 42 (5), 404-411, 2011 | 36 | 2011 |
| Effect of transglutaminase on texture and flow properties of stirred probiotic yoghurt during storage MD Iličić, SD Milanović, MÐ Carić, LP Dokić, KG Kanurić Journal of Texture Studies 45 (1), 13-19, 2014 | 34 | 2014 |
| Quality, sensory and nutritional characteristics of cookies fortified with chestnut flour D Šoronja‐Simović, B Pajin, D Šubarić, L Dokić, Z Šereš, I Nikolić Journal of food processing and preservation 41 (1), e12887, 2017 | 33 | 2017 |
| Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems M Hadnađev, TD Hadnađev, L Dokić, B Pajin, A Torbica, L Šarić, P Ikonić LWT-Food Science and Technology 59 (1), 495-503, 2014 | 32 | 2014 |
| Quality parameters of wheat grain and flour as influenced by treatments with natural zeolite and diatomaceous earth formulations, grain infestation status and endosperm … M Bodroža-Solarov, P Kljajić, G Andrić, B Filipčev, L Dokić Journal of Stored Products Research 51, 61-68, 2012 | 31 | 2012 |
| Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and … N Maravić, Z Šereš, I Nikolić, P Dokić, S Kertész, L Dokić Lwt 108, 392-399, 2019 | 30 | 2019 |
