| 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 | 159 | 2009 |
| Molecular characteristics of maltodextrins and rheological behaviour of diluted and concentrated solutions P Dokic, J Jakovljevic, L Dokic-Baucal Colloids and Surfaces A: Physicochemical and Engineering Aspects 141 (3 …, 1998 | 136 | 1998 |
| Influence of different maltodextrins on properties of O/W emulsions L Dokic-Baucal, P Dokic, J Jakovljevic Food Hydrocolloids 18 (2), 233-239, 2004 | 123 | 2004 |
| Influence of oil phase concentration on droplet size distribution and stability of oil‐in‐water emulsions T Dapčević Hadnađev, P Dokić, V Krstonošić, M Hadnađev European Journal of Lipid Science and Technology 115 (3), 313-321, 2013 | 116 | 2013 |
| Relation between viscous characteristics and dextrose equivalent of maltodextrins L Dokic, J Jakovljevic, P Dokic Starch‐Stärke 56 (11), 520-525, 2004 | 72 | 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 | 62 | 2010 |
| Influence of surfactant-protein interaction on the wall structure of microcapsules V Sovilj, L Djaković, P Dokić Journal of colloid and interface science 158 (2), 483-487, 1993 | 37 | 1993 |
| Action of emulsifiers during homogenization of o/w emulsions L Djaković, P Dokić, P Radivojević, I Šefer, V Sovilj Colloid and Polymer Science 265, 993-1000, 1987 | 37 | 1987 |
| Study on thermal induced phase inversion of concentratedO/W emulsions stabilized by various tween emulsifiers P Dokić, P Sherman Colloid and Polymer Science 258, 1159-1163, 1980 | 32 | 1980 |
| 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 | 28 | 2019 |
| Rheological Characterization of Starch Gels L Djakovic, P Dokic STARKE 24 (6), 195-&, 1972 | 21 | 1972 |
| Influence of maltodextrin dextrose equivalent value on rheological and dispersion properties of sunflower oil in water emulsions PP Dokić, LP Dokić-Baucal, VJ Sovilj, JM Katona Acta periodica technologica, 17-24, 2004 | 19 | 2004 |
| Determining the yield stress of food products-importance and shortcomings T Dapčević, P Dokić, M Hadnađev, M Pojić Food and Feed research 35 (3), 143-150-143-150, 2008 | 15 | 2008 |
| Investigation of the dependence of rheological characteristics on the parameters of particle size distribution at O/W emulsions L Djaković, P Dokić, P Radivojević, V Kler Colloid and Polymer Science 254 (10), 907-917, 1976 | 14 | 1976 |
| Influence of surfactant-gelatin interaction on microcapsule characteristics V Sovilj, P Dokić, A Erdeljan, M Sovilj Trends in Colloid and Interface Science X, 235-240, 1996 | 13 | 1996 |
| Influence of shear rate on gelation of biopolymers solution V Sovilj, P Dokić Gels, 15-18, 1996 | 12 | 1996 |
| Mixolab profiles of gluten free products ingredients A Torbica, M Hadnađev, P Dokić, M Sakač Food Processing, Quality and Safety 35 (1), 19-26, 2008 | 11 | 2008 |
| Thixotropy evaluation by the parameters of flow equation P Dokić, V Sovilj, I Šefer, G Rasulić Acta Period. Technol, 29-30, 1999 | 11 | 1999 |
| Determination of chloride by stripping chronopotentiometry with silver‐film electrode ZJ Suturović, NJ Marjanović, PP Dokić Electroanalysis 9 (7), 572-574, 1997 | 11 | 1997 |
