Authors: Matveev, YI Grinberg, VY Tolstoguzov, VB

Citation: Yi. Matveev et al., The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds, FOOD HYDROC, 14(5), 2000, pp. 425-437

Authors: Grinberg, VY Burova, TV Haertle, T Tolstoguzov, VB

Citation: Vy. Grinberg et al., Interpretation of DSC data on protein denaturation complicated by kinetic and irreversible effects, J BIOTECH, 79(3), 2000, pp. 269-280

Authors: Tolstoguzov, VB

Citation: Vb. Tolstoguzov, The importance of glassy biopolymer components in food, NAHRUNG, 44(2), 2000, pp. 76-84

Authors: Burova, TV Grinberg, NV Golubeva, IA Mashkevich, AY Grinberg, VY Tolstoguzov, VB

Citation: Tv. Burova et al., Flavour release in model bovine serum albumin/pectin/2-octanone systems, FOOD HYDROC, 13(1), 1999, pp. 7-14

Authors: Closs, CB Conde-Petit, B Roberts, ID Tolstoguzov, VB Escher, F

Citation: Cb. Closs et al., Phase separation and rheology of aqueous starch/galactomannan systems, CARBOHY POL, 39(1), 1999, pp. 67-77

Authors: Tolstoguzov, VB

Citation: Vb. Tolstoguzov, Untitled, NAHRUNG, 43(4), 1999, pp. 227-227