Veljko Krstonošić
Full Professor
Faculty of Medicine, Department of Pharmacy
veljko.krstonosic@mf.uns.ac.rs
Phone: 021422760
ORCID ID : 0000-0003-4685-483X
Faculty of Medicine, Department of Pharmacy
veljko.krstonosic@mf.uns.ac.rs
Phone: 021422760
ORCID ID : 0000-0003-4685-483X
| Academic career | Year | Institution | Field |
|---|---|---|---|
Status Acquired |
2021 |
Faculty of Medicine Novi Sad |
Pharmacy (Pharmaceutical technology with Industrial Pharmacy and Cosmetology) | PhD |
2010 |
Faculty of Technology Novi Sad |
Applied chemistry, cosmetology, industrial pharmacy |
MSc |
2008 |
Faculty of Technology Novi Sad |
Technology of Cosmetic Products |
Graduated |
2003 |
Faculty of Technology Novi Sad |
Pharmaceutical Engineering |
| M | Description |
|---|---|
21a | Krstonošić V, Milanović M, Dokić Lj. Application of different techniques in the determination of xanthan gum-SDS and xanthan gum-Tween 80 interaction. Food Hydrocolloids 2019; 87:108-118. |
21a | Krstonošić V, Dokić Lj, Nikolić I, Milanović M. Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch. Food Hydrocolloids 2015; 45:9-17. |
21a | Krstonošić V, Dokić Lj,Milanović J. Micellar properties of OSA starch and interaction with xanthan gum in aqueous solution. Food Hydrocolloids 2011; 25:361-367. |
21a | Krstonošić V, Dokić Lj, Dokić P, Dapčević T. Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate. Food Hydrocolloids 2009; 23(8):2212-2218. |
21a | Dapčević-Hadnađev T, Dizdar M, Pojić M, Krstonošić V, Zychowski L, Hadnađev M. Emulsifying properties of hemp proteins: Effect of isolation technique. Food Hydrocolloids 2019; 89:912-920. |
21a | Petrović Lj, Zorica D, Stojanac I, Krstonošić V, Hadnađev M, Atanacković T. A model of the viscoelastic behavior of flowable resin composites prior to setting. Dental Materials 2013; 29:929-934. |
21 | Ćirin D, Krstonošić V, Poša M. Properties of poloxamer 407 and polysorbate mixed micelles: Influence of polysorbate hydrophobic chain. Journal of Industrial and Engineering Chemistry 2017; 47:194-201. |
21 | Dapčević-Hadnađev T, Hadnađev M, Pojić M, Rakita S, Krstonošić V. Functionality of OSA starch stabilized emulsions as fat replacers in cookies. Journal of Food Engineering 2015; 167:133-138. |
22 | Kalić M, Krstonošić V, Hadnađev M, Beyer Gregersen S, Jovanović-Ljesković N, Wiking L. Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products: Particle size distribution influences fat crystallization. Journal of Food Processing and Preservation 2018; 42(12): e13848 |
22 | Filipović M, Lukić M, Djordjević S, Krstonošić V, Pantelić I, Vuleta G, Savić S. Towards satisfying performance of an O/W cosmetic emulsion: screening of reformulation factors on textural and rheological properties using general experimental design. International Journal of Cosmetic Science 2017;39(5):486-499. |
| Course | Studies |
|---|---|
Basis in industrial pharmacy | Integrated academic studies in pharmacy |
Cosmetology | Integrated academic studies in pharmacy |
Pharmaceutical chemistry I | Integrated academic studies in pharmacy |
Colloid chemistry | Integrated academic studies in pharmacy |
How to write, publish and evaluate scientific paper I | PhD academic studies |
Actualities in Pharmacy | PhD academic studies |
Mathematical models in clinical researches | PhD academic studies |