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Results: 1-11 |
Results: 11
EFFECT OF THERMAL-DENATURATION ON VANILLIN BINDING TO SOME FOOD PROTEINS
Authors: MIKHEEVA LM GRINBERG NV GRINBERG VY TOLSTOGUZOV VB
Citation: Lm. Mikheeva et al., EFFECT OF THERMAL-DENATURATION ON VANILLIN BINDING TO SOME FOOD PROTEINS, Die Nahrung, 42(3-4), 1998, pp. 185-186
PHYSICOCHEMICAL MODIFICATION OF FOOD PROTEINS - FOOD EMULSIONS
Authors: TOLSTOGUZOV VB
Citation: Vb. Tolstoguzov, PHYSICOCHEMICAL MODIFICATION OF FOOD PROTEINS - FOOD EMULSIONS, Die Nahrung, 42(3-4), 1998, pp. 205-209
GLASS-TRANSITION TEMPERATURE OF PROTEINS - CALCULATION BASED ON THE ADDITIVE CONTRIBUTION METHOD AND EXPERIMENTAL-DATA
Authors: MATVEEV YI GRINBERG VY SOCHAVA IV TOLSTOGUZOV VB
Citation: Yi. Matveev et al., GLASS-TRANSITION TEMPERATURE OF PROTEINS - CALCULATION BASED ON THE ADDITIVE CONTRIBUTION METHOD AND EXPERIMENTAL-DATA, Food hydrocolloids, 11(2), 1997, pp. 125-133
SHEAR EFFECTS ON PHASE-BEHAVIOR OF THE LEGUMIN-SALT-WATER SYSTEM - MODELING PROTEIN RECOVERY
Authors: SUCHKOV VV POPELLO IA GRINBERG VY TOLSTOGUZOV VB
Citation: Vv. Suchkov et al., SHEAR EFFECTS ON PHASE-BEHAVIOR OF THE LEGUMIN-SALT-WATER SYSTEM - MODELING PROTEIN RECOVERY, Food hydrocolloids, 11(2), 1997, pp. 135-144
THERMODYNAMIC INCOMPATIBILITY OF PROTEINS AND POLYSACCHARIDES IN SOLUTIONS
Authors: GRINBERG VY TOLSTOGUZOV VB
Citation: Vy. Grinberg et Vb. Tolstoguzov, THERMODYNAMIC INCOMPATIBILITY OF PROTEINS AND POLYSACCHARIDES IN SOLUTIONS, Food hydrocolloids, 11(2), 1997, pp. 145-158
MULTICOMPONENT BIOPOLYMER GELS
Authors: ZASYPKIN DV BRAUDO EE TOLSTOGUZOV VB
Citation: Dv. Zasypkin et al., MULTICOMPONENT BIOPOLYMER GELS, Food hydrocolloids, 11(2), 1997, pp. 159-170
THERMODYNAMIC INCOMPATIBILITY OF PROTEINS
Authors: POLYAKOV VI GRINBERG VY TOLSTOGUZOV VB
Citation: Vi. Polyakov et al., THERMODYNAMIC INCOMPATIBILITY OF PROTEINS, Food hydrocolloids, 11(2), 1997, pp. 171-180
SOME PHYSICOCHEMICAL ASPECTS OF PROTEIN PROCESSING IN FOODS - MULTICOMPONENT GELS
Authors: TOLSTOGUZOV VB
Citation: Vb. Tolstoguzov, SOME PHYSICOCHEMICAL ASPECTS OF PROTEIN PROCESSING IN FOODS - MULTICOMPONENT GELS, Food hydrocolloids, 9(4), 1995, pp. 317-332
RHEOLOGICAL PROPERTIES OF O W EMULSIONS STABILIZED BY SOYBEAN TOTAL GLOBULINS/
Authors: BOGRACHEVA TY TOLSTOGUZOV VB
Citation: Ty. Bogracheva et Vb. Tolstoguzov, RHEOLOGICAL PROPERTIES OF O W EMULSIONS STABILIZED BY SOYBEAN TOTAL GLOBULINS/, Die Nahrung, 38(2), 1994, pp. 113-120
A STUDY OF STABILITY OF O W EMULSIONS STABILIZED BY SOYBEAN AND PEA GLOBULINS/
Authors: BOGRACHEVA TY DAVYDOVA NI BESPALOVA NY KONDRASHINA SA BEZRUKOV MG BRAUDO EE TOLSTOGUZOV VB
Citation: Ty. Bogracheva et al., A STUDY OF STABILITY OF O W EMULSIONS STABILIZED BY SOYBEAN AND PEA GLOBULINS/, Die Nahrung, 38(2), 1994, pp. 121-127
THERMOPLASTIC EXTRUSION - THE MECHANISM OF THE FORMATION OF EXTRUDATESTRUCTURE AND PROPERTIES
Authors: TOLSTOGUZOV VB
Citation: Vb. Tolstoguzov, THERMOPLASTIC EXTRUSION - THE MECHANISM OF THE FORMATION OF EXTRUDATESTRUCTURE AND PROPERTIES, Journal of the American Oil Chemists' Society, 70(4), 1993, pp. 417-424
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