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Search results: 30 articles
Search string: whey
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Mamay Dmitriy, Babenyshev Sergey, Evdokimov Ivan, Mamay Angelina, Lisitsyn Vyacheslav | Empirical predicting permeate flux in skim milk microfiltration | 14 | 2 | 2026 |
| 2 | 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 |
| 3 | Shabunina M. V., Andreeva A., Pavlova A. S. | Use of animal origin protein concentrates in bread baking | 11 | 2 | 2023 |
| 4 | Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. | Continuous hydrolysis of milk proteins in membrane reactors of various configurations | 9 | 2 | 2021 |
| 5 | Ryabtseva S. A., Tabakova Yu. A., Khramtsov A. G., Anisimov G. S., Kravtsov V. A. | Modelling formation and removal of biofilms in secondary dairy raw materials | 9 | 1 | 2021 |
| 6 | 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 |
| 7 | Vafin R. R., Radaeva I. A., Kruchinin A. G., Illarionova E. E., Bigaeva A. V., Turovskaya S. N., Belozerov G. A., Gilmanov K. K., Yurova E. A. | κ-casein polymorphism effect on technological properties of dried milk | 9 | 1 | 2021 |
| 8 | Velemir A., Mandić S., Vučić G., Savanović D. | Effects of non-meat proteins on the quality of fermented sausages | 8 | 2 | 2020 |
| 9 | Zaushintsena A. V., Bryukhachev E. N. , Belashova O. V., Asyakina L. K., Kurbanova M. G., Vesnina A. D., Fotina N. V. | Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products | 8 | 1 | 2020 |
| 10 | Wójcicki K. | FTIR spectroscopy for quality evaluation of sports supplements on the Polish market | 8 | 1 | 2020 |
| 11 | 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 |
| 12 | Dinika I., Utama G. L. | Cheese whey as potential resource for antimicrobial edible film and active packaging production | 7 | 2 | 2019 |
| 13 | Khramtsov A. G. | New technological paradigm of the Russian dairy industry: formation principles under globalisation | 7 | 2 | 2019 |
| 14 | Бабенышев С. П., Нестеренко П. Г., Брацихин А. А., Жидков В. Е., Мамай Д. С., Максименко А. Т. | Hydrodynamics and mass transfer with gel formation in a roll type ultrafiltration membrane | 6 | 2 | 2018 |
| 15 | Maytakov A. L., Yusupov S. T. , Popov A. M. , Kravchenko S. N., Bakin I. A. | STUDY OF THE PROCESS OF CONCENTRATION AS A FACTOR OF PRODUCT QUALITY FORMATION | 6 | 1 | 2018 |
| 16 | E. I. Melnikova , A. N. Losev , E. B. Stanislavskaya | MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION | 5 | 2 | 2017 |
| 17 | A. G. Khramtsov , A. V. Blinov , A. A. Blinova , A. V. Serov | INFLUENCE OF THE WHEY TYPE ON COMPOSITION AND PROPERTIES OF ITS MINERALIZATES | 5 | 1 | 2017 |
| 18 | R. A. Zhuravlev , M. Yu. Tamova , N. A. Bugayets , V. M. Poznyakovskiy , N. D. Penov | INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION | 5 | 1 | 2017 |
| 19 | I. A. Evdokimov , S. A. Titov , K. K. Polyansky , D. S. Saiko | ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT | 5 | 1 | 2017 |
| 20 | T. N. Golovach , N. V. Dudchik , E. G. Veremeenko , V. G. Tsygankov , A. M. Bondarchuk , V. A. Filonyuk , V. V. Shevlyakov , A. A. Ushkov , Yu. A. Sobol' , G. I. Erm , V. P. Kurchenko | EVALUATION OF ANTIMUTAGENIC AND ANTIFUNGAL PROPERTIES, PARAMETERS OF ACUTE TOXICITY AND SENSITIZING ACTIVITY OF ENZYMATIC WHEY PROTEIN HYDROLYSATE | 4 | 2 | 2016 |
| 21 | A. G. Khramtsov | SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS | 4 | 2 | 2016 |
| 22 | S. P. Babenyshev , V. E. Zhidkov , D. S. Mamay , V. P. Utkin , N. A. Shapakov | ULTRAFILTRATION OF MODIFIED MILK WHEY | 4 | 2 | 2016 |
| 23 | Fedosova Anna, Kaledina Marina | APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE | 3 | 2 | 2015 |
| 24 | Knyazev Sergey, Perminov Sergey, Somov Vitaliy, Evdokimov Ivan, Kurash Yuliya | APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS | 3 | 2 | 2015 |
| 25 | Zolotoreva Marina, Misyura Viktoriya, Volodin Dmitriy, Evdokimov Ivan, Shramko Mariya | FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY | 3 | 2 | 2015 |
| 26 | Stanislavskaya Ekaterina, Melnikova Elena, Korotkov Evgeniy | PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY | 3 | 2 | 2015 |
| 27 | Харитонов В. Д., Курченко В. П. | USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION | 3 | 2 | 2015 |
| 28 | Grek Elena , Krasulya Elena | THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES | 3 | 1 | 2015 |
| 29 | Smirnova Irina | Current Trends in Nonfat Dairy Production | 2 | 2 | 2014 |
| 30 | Лупинская С. М. | Technological Features of the Use of Wild-Growing Raw Materials in the Production of Sour-Milk Beverages | 2 | 2 | 2014 |