ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)
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Результаты поиска: 56 статей
Строка поиска: dispersed protein based gas���liquid systems
Авторы Название статьи Том Номер Год
1 Golovin S. N., Kirichenko E. Yu., Khanukaev M. M. , Logvinov A. K. 3D bioprinting of hybrid cultured meat from rabbit cells and sunflower protein 14 1 2026
2 Gharaviri M., Aleksanochkin D. I., Ahangaran M., Fomenko I. A., Kovalev L. I., Kovaleva M. A., Chernukha I. M., Chernukha I. M., Mashentseva N. G. Chickpea protein hydrolysates: Production, bioactivity, functional profile, and technological properties 14 1 2026
3 Himanshu , Kumar N., Khangwal I. Functional attributes and bio-prospects of fruit peel waste 14 1 2026
4 Girotto F. Sunflower press-cake and its protein extract for food applications: Effects of sonication on functional properties 14 1 2026
5 Mohamed R. K., Ahmed Z. S., Abozed S. S. Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes 13 2 2025
6 Daiaeddine M. J., Badrouss S., El Harti A., Bachaoui E. M., Biniz M., Mouncif H. UAV imagery, advanced deep learning, and YOLOv7 object detection model in enhancing citrus yield estimation 13 2 2025
7 Abdelwahab S. I., Taha M. M. E., Mariod A. A., Mariod A. A. Bibliometric analysis of scientific research on Sclerocarya birrea (A. Rich.) Hochst. 13 1 2025
8 Okpoghono J., Ukperegbulem J. K. , Igue U. B. Anti-lipidemic and protein restoration potential of Monodora myristica (Gaertn.) in rats fed with cassava containing crude oil 12 2 2024
9 Halavach T. M., Kurchenko V. P., Tarun E. I., Romanovich R. V., Mushkevich N. V., Kazimirov A. D., Lodygin A. D., Evdokimov I. A. Chitosan complexes with amino acids and whey peptides: Sensory and antioxidant properties 12 1 2024
10 Cingöz A., Yildirim M. Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate 11 2 2023
11 Shabunina M. V., Andreeva A., Pavlova A. S. Use of animal origin protein concentrates in bread baking 11 2 2023
12 Yüzer M. O., Gençcelep H. Sesame seed protein: Amino acid, functional, and physicochemical profiles 11 1 2023
13 Noskova E. N., Lisitsyn E. M. , Shchennikova I. N. , Svetlakova E. V. Top-dressing treatment of spring barley to modify its quality 11 1 2023
14 Faheid S. M. M., Rizk I. R. S., Kishk Y. F. M. , Ragab G. H. , Mostafa S. Carboxymethyl cellulose and psyllium husk in gluten-free pasta 10 2 2022
15 Baskar N., Varadharajan S., Rameshbabu M., Ayyasamy S., Velusamy S. Development of plant-based yogurt 10 2 2022
16 Voroshilin R. A., Kurbanova M. G., Ostapova E. V., Makhambetov E. M., Petrov A. N., Petrov A. N. Effect of gelatin drying methods on its amphiphilicity 10 2 2022
17 Fedortsov N. M., Budkevich E. V., Evdokimov I. A. , Ryabtseva S. A., Budkevich R. O. Bovine serum albumin with gallic acid: Molecular modeling and physicochemical profiling 10 1 2022
18 Mohammed N. K., Ragavan H., Ahmad N. H., Meor Hussin A. S. Egg-free low-fat mayonnaise from virgin coconut oil 10 1 2022
19 Sheir M. A. Innovative use of date (Phoenix dactylifera L.) press cake in the food industry 10 1 2022
20 Hien B. T. T., Diem P. T., Tung L. A., Huong T. T. T., Hoang N. H., Bat N. K., Nghia N. V. Optimizing enzymatic hydrolysis for feed production from catfish by-products 10 1 2022
21 Pogorelov A. G., Ipatova L. G., Pogorelova M. A., Kuznetsov A. L., Suvorov O. A. Properties of serum albumin in electrolyzed water 10 1 2022
22 Chernukha I. M., Fedulova L. V., Kotenkova E. A. White, beige and brown adipose tissue: structure, function, specific features and possibility formation and divergence in pigs 10 1 2022
23 Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. Continuous hydrolysis of milk proteins in membrane reactors of various configurations 9 2 2021
24 Prosekov A. Yu. Migration of mercury in the food chains of the Beloosipovo biocenosis (part 1) 9 2 2021
25 Serba E. M., Tadzhibova P. Yu., Rimareva L. V., Overchenko M. B., Ignatova N. I., Volkova G. S. Bioconversion of soy under the influence of Aspergillus oryzae strains producing hydrolytic enzymes 9 1 2021
26 Volkov V. V., Mezenova O. Ya., Moersel J.-T., Kuehn S., Grimm T., Hoehling A., Barabanov S. A., Volkov K. S. Hydrolysis products from sockeye (Oncorhynchus nerka L.) heads from the Kamchatka Peninsula produced by different methods: biological value 9 1 2021
27 Habashi V., Elhamirad A. H., Pedramnia A. Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes 9 1 2021
28 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
29 Grujić R., Gojković Cvjetković V., Marjanović-Balaban Ž. Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions 8 2 2020
30 Ivankin A. N., Verevkin A. N., Efremov A. S., Vostrikova N. L., Kulikovskii A. V., Baburina M. I. Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components 8 2 2020
31 Bolshakova L. S., Lukin D. E. Absorption of iodotyrosine from iodized milk protein in animals 8 1 2020
32 Agarkova E. Yu., Kruchinin A. G., Zolotaryov N. A., Pryanichnikova N. S., Belyakova Z. Yu., Fedorova T. V. Processing cottage cheese whey components for functional food production 8 1 2020
33 Dinika I., Utama G. L. Cheese whey as potential resource for antimicrobial edible film and active packaging production 7 2 2019
34 Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. Chemical composition of indigenous raw meats 7 2 2019
35 Minevich I. E., Osipova L. L., Nechiporenko A. P., Melnikova M. I., Tsyganova T. B. IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products 7 2 2019
36 Gavrilova K. V., Gavrilova K. V., Bychkov A. L., Bychkov A. L., Bychkova E. S., Akimenko Z. A., Chernonosov A. A., Kalambet Yu. A., Lomovskii O. I. Mechanically activated hydrolysis of plant-derived proteins in food industry 7 2 2019
37 Kharitonov V. D., Sherstneva N. E., Kharitonov D. V., Yurova E. A., Kurchenko V. P. Changes in physico-chemical properties of milk under ultraviolet radiation 7 1 2019
38 Chernukha I. M., Kovalev L. I., Mashentseva N. G., Kovaleva M. A., Vostrikova N. L. Detection of protein aggregation markers in raw meat and finished products 7 1 2019
39 Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. Developing freeze-dried bioproducts for the Russian military in the Arctic 7 1 2019
40 Grujić R., Savanović D. Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis 6 2 2018
41 Лобанов В. Г., Слепокурова Ю. И., Жаркова И. М., Колева Т. Н., Росляков Ю. Ф., Крастева А. П. Economic effect of innovative flour-based functional foods production 6 2 2018
42 Хвостов А. А., Ряжских В. И., Магомедов Г. О., Журавлев А. А. Matrix dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics in Simulink 6 2 2018
43 Valenta R., Dorofeeva Y. Sport nutrition: the role of macronutrients and minerals in endurance exercises 6 2 2018
44 Panfilov V. A., Andreev S. P. ENGINEERING OF COMPLEX TECHNOLOGICAL SYSTEMS IN THE AGROINDUSTRIAL COMPLEX 6 1 2018
45 Vostrikova N. L., Chernukha I. M. IDENTIFICATION OF TISSUE-SPECIFIC PROTEINS AND PEPTIDES FORMING INNOVATIVE MEAT PRODUCTS CORRECTIVE PROPERTIES TO CONFIRM AUTHENTICITY OF MEAT RAW MATERIALS 6 1 2018
46 Aleksanyan I. Yu., Titov E. I., Nugmanov A. Kh.-Kh., Kalmanovich S. A., Maksimenko Yu. A., Hadjisimu P. INCREASE IN THE EFFICIENCY OF FUNCTIONING OF PROCESSING LINES BASED ON THE SYSTEM ANALYSIS OF STABILITY OF SPECIFIC OPERATIONS 6 1 2018
47 Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. OAT PROTEIN CONCENTRATE PRODUCTION 6 1 2018
48 Permyakova L.V., Pomozova V.A., Antipova L.V. IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION 5 2 2017
49 Melnikova E.I., Losev A.N., Stanislavskaya E.B. MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION 5 2 2017
50 Fedosova A.N., Kaledina M.V. NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM 5 2 2017
51 Derkach S.R., Grokhovsky V.A., Kuranova L.K., Volchenko V.I. NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD 5 2 2017
52 Sukhikh S.A., Krumlikov V.Y., Evsukova A.O., Asyakina L.K. FORMATION AND STUDY OF SYMBIOTIC CONSORTIUM OF LACTOBACILLI TO RECEIVE A DIRECT APPLICATION STARTER 5 1 2017
53 Golovach T.N., Dudchik N.V., Veremeenko E.G., Tsygankov V.G., Bondarchuk A.M., Filonyuk V.A., Shevlyakov V.V., Ushkov A.A., Sobol' Y.A., Erm G.I., Kurchenko V.P. EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE 4 2 2016
54 Khramtsov A.G. SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016
55 Lisitsyn A.B., Kriger O.V., Mitrokhin P.V. STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL 4 1 2016
56 Novoselova M.V., Prosekov A.Y. TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN 4 1 2016