Food Hydrocolloidsжурнал

Статьи, опубликованные в журнале

---

• 
  • 2023 Soluble complexes of ovalbumin with fucoidan: Energetics of binding, protein stability and functional properties
  • Burova Tatiana V., Grinberg Natalia V., Dubovik Alexander S., Plashchina Irina G., Usov Anatoly I., Grinberg Valerij Y.
  • в журнале Food Hydrocolloids, издательство Elsevier BV (Netherlands), том 142 DOI
• • 2022 Energetics and mechanism of complexation between $\upbeta$-lactoglobulin and oligochitosan
  • Grinberg Valerij Y., Burova Tatiana V., Grinberg Natalia V., Tikhonov Vladimir E., Dubovik Alexander S., Orlov Victor N., Plashchina Irina G., Usov Anatolii I., Khokhlov Alexei R.
  • в журнале Food Hydrocolloids, издательство Elsevier BV (Netherlands), том 134, с. 108021 DOI
• 
  • 2022 b-Lactoglobulin–fucoidan nanocomplexes: Energetics of formation, stability, and oligomeric structure of the bound protein
  • Burova Tatiana V., Grinberg Natalia V., Dubovik Alexander S., Plashchina Irina G., Usov Anatolii I., Grinberg Valerij Y.
  • в журнале Food Hydrocolloids, издательство Elsevier BV (Netherlands), том 129, с. 107666 DOI
• 
  • 2021 Energetics and mechanism of β-lactoglobulin binding to dextran sulfate
  • Burova Tatiana V., Grinberg Natalia V., Dubovik Alexander S., Plashchina Irina G., Usov Anatoly I., Grinberg Valerij Y.
  • в журнале Food Hydrocolloids, издательство Elsevier BV (Netherlands) DOI
• 
  • 2019 The influence of beta-casein glycation on its interaction with natural and synthetic polyelectrolytes
  • Sofronova Alina, Semenyuk Pavel, Muronetz Vladimir
  • в журнале Food Hydrocolloids, издательство Elsevier BV (Netherlands), том 89, с. 425-433 DOI
• 
  • 2004 Effect of pH on the interactions of sodium caseinate with soy phospholipids in relation to the foaming ability of their mixtures
  • Istarova T., Semenova M., Sorokoumova G., Selishcheva A., Belyakova L., Polikarpov Y., Anokhina M.
  • в журнале Food Hydrocolloids, издательство Elsevier BV (Netherlands), том 19, № 3, с. 429-440
• 
  • 2000 Cryotropic structuring of aqueous dispersions of fibrous collagen: influence of the initial pH values
  • Podorozhko E.A., Kurskaya E.A., Kulakova V.K., Lozinsky V.I.
  • в журнале Food Hydrocolloids, издательство Elsevier BV (Netherlands), том 14, № 2, с. 111-120 DOI
• 
  • 1997 Cryotropic gelation of ovalbumin solutions
  • Konstantinova N.R., Lozinsky V.I.
  • в журнале Food Hydrocolloids, издательство Elsevier BV (Netherlands), том 11, № 2, с. 113-123