1.      Sitanggang AB, A. Drews and M. Kraume. 2016a. Development of a continuous membrane reactor process for enzyme-catalyzed lactulose synthesis. Biochem. Eng. J., 109:65-80

2.      Sitanggang AB, A. Drews and M. Kraume. 2016b. Recent advances on prebiotic lactulose production: A review. World J. Micorbiol. Biotechnol., 32(9):1-10

3.      Sitanggang AB, S. Budijanto and Maria. 2018. Physicochemical Characteristics of Starch from Indonesian Numbu and Genjah Sorghum (Sorghum bicolor L. Moench). Cogent Food & Agriculture, 1429093: 1-9

4.      Sitanggang AB, Wenny S. Sinaga, Felicia Wie, Franz Fernando. 2019. Enhanced Antioxidant Activity of Okara through Solid State Fermentation of GRAS Fungi. Food Sci Technol (Campinas) 40 (1): 178-186

5.      Q Dinanta Utama, Sitanggang AB, DR Adawiyah, P Hariyadi. 2019. Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids–A Review. Food Technol Biotechnol 57 (3), 305-318

6.      Q Dinanta Utama, Sitanggang AB, DR Adawiyah, P Hariyadi. 2020. Lipase-Catalyzed Synthesis of Medium-Long-Medium-Type of Structured Lipids from Refined Bleached Deodorized Olein. Appl Food Biotechnol 7 (2), 85-94

7.      Hadi Munarko, Sitanggang AB, Feri Kusnandar & Slamet Budijanto. 2020. Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties, CyTA – J Food, 18:1, 336-343

8.      Sitanggang AB, Alexander R, Budijanto S. 2020. The utilization of bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) as natural acid coagulants for tofu production.        J Food Sci Technol 57: 4660–4670

9.      Sitanggang AB, Lesmana M, Budijanto S. 2020. Membrane-based preparative methods and bioactivities mapping of tempe-based peptides. Food Chem 329 (11): 127193

10.   Q Dinanta Utama, Sitanggang AB, DR Adawiyah, P Hariyadi. 2020. Lipase-catalyzed transesterification of medium-long-medium structured lipid (MLM-SL) using palm olein and tricaprylin in packed-bed reactor (PBR). Emirates Journal of Food and Agriculture 7(2):85-94.

11.   Sitanggang AB, Sumitra J, Budijanto S. 2021. Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor. Innovative Food Science and Emerging Technologies 68:  102639

12.   Pamuji MW, Purnomo EH, Sitanggang AB. 2021. Industrial practice for reducing defective sterile milk products produced using overpressure rotary retorts. International Journal of Food Studies 10(1): 221-232.

13.   Sitanggang AB, Putri JE, Palupi NS, Hatzakis E, Syamsir E, Budijanto E. 2021. Enzymatic preparation of bioactive peptides exhibiting ACE inhibitory activity from soybean and velvet bean: A systematic review. Molecules 26 (13), 3822.

14.   Sitanggang AB, Joshua M, Munarko H, Kusnandar F, Budijanto S. 2021. Increased gamma-aminobutyric acid content of germinated brown rice produced in membrane reactor. Food Technology and Biotechnology 59 (3): 295-305

15.   Munarko H, Sitanggang AB, Kusnandar F & Budijanto S. 2021. Germination of five Indonesian brown rice: Evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties. Food Sci Technol (Campinas). https://doi.org/10.1590/fst.19721

16.   Munarko H, Sitanggang AB, Kusnandar F, Budijanto S. 2021. Effect of different soaking and germination methods on bioactive compounds of germinated brown rice. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.15194

17.   Hasibuan HA, Sitanggang AB, Andarwulan N, Hariyadi P. 2021. Solvent fractionation of hard palm stearin to increase the concentration of tripalmitoylglycerol and dipalmitoyl‐stearoyl‐glycerol as substrates for synthesis of human milk fat substitute. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.15206

18.   Hasibuan HA, Sitanggang AB, Andarwulan N, Hariyadi P. 2021. Enzymatic synthesis of human milk fat substitute – a review on technological approaches. Food Technology and Biotechnology. https://doi.org/10.17113/ftb.59.04.21.7205

19.   Amrinola W, Sitanggang AB, Kusnandar F, Budijanto S. 2021. Characterization of three cultivars of Indonesian glutinous rice: a basis for developing rice-based functional food. The Annals of the University Dunarea De Jos of Galati. Fascicle VI – Food Technology 45 (1), 141-56 https://doi.org/10.35219/foodtechnology.2021.1.10  

20.   Amrinola W, Sitanggang AB, Kusnandar F, Budijanto S. 2021. Characterization of pigmented and non-pigmented flakes glutinous rice (ampiang) on chemical compositions, free fatty acids compositions, amino acids compositions, dietary fiber content, and antioxidant properties. Food Sci Technol (Campinas). https://doi.org/10.1590/fst.86621    

21.   Sitanggang AB, Firdausi NZ, Budijanto S. Antioxidant activity of a mixture of water-soluble tempeh extract with whey powder that has undergone a Maillard reaction.  Future of Food: Journal on Food, Agriculture and Society 9(5):1-12

22.   Sitanggang AB, A. Drews and M. Kraume. 2021. Enzymatic membrane reactors: Designs, applications, limitations and outlook. Chemical Engineering and Processing: Process Intensification. 108729 https://doi.org/10.1016/j.cep.2021.108729

23.   Nabilah UU, Sitanggang AB, Purnomo EH. 2021. Rheological method for determination of critical concentration of pectin dispersion – A review. The Annals of the University Dunarea de Jos of Galati. Fascicle VI – Food Technology : 45(2):180-202.

24.   Fadlillah HN, Nuraida L, Sitanggang AB, Palupi NS. 2021. Production of Antioxidants through Lactic Acid Fermentation: Current Developments and Outlook. The Annals of the University Dunarea de Jos of Galati. Fascicle VI – Food Technology :45 (2): 203-228.