ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Search results: 63 articles
Search string: milk whey
Authors Title Volume Issue Year
1 Elemanova R. Sh., Dzhunushalieva T. Sh., Yurova E. A., Musulmanova M. M. Seasonal changes in the fatty acid profile of Kyrgyz khainak milk 12 2 2024
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 Abd El-Aziz M., Salama H. H. , Sayed R. S. Plant extracts and essential oils in the dairy industry: A review 11 2 2023
4 Shabunina M. V., Andreeva A., Pavlova A. S. Use of animal origin protein concentrates in bread baking 11 2 2023
5 Baskar N., Varadharajan S., Rameshbabu M., Ayyasamy S., Velusamy S. Development of plant-based yogurt 10 2 2022
6 Kavas N. Yogurt-like product from lupine (Lupinus albus L.) milk as an alternative to dairy products 10 2 2022
7 Marynich A. P., Abilov B. T., Semenov V. V., Dzhafarov N. M. O., Kulintsev V. V., Serdyukov I. G. Effects of high-protein feed supplements on lamb productivity 10 1 2022
8 Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. Fermented oat milk as a base for lactose-free sauce 10 1 2022
9 Beketov S. V., Kaledin A. P., Senator S. A., Upelniek V. P., Kuznetsov S. B., Stolpovsky Yu. A. Zeboid cow milk: physicochemical quality indicator 10 1 2022
10 Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. Continuous hydrolysis of milk proteins in membrane reactors of various configurations 9 2 2021
11 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
12 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
13 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
14 Karimi E., Yari M., Ghaneialvar H., Kazemi H. R., Asadzadeh R., Aidy A., Abbasi N. Effects of dust phenomenon on heavy metals in raw milk in western Iran 8 2 2020
15 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
16 Bolshakova L. S., Lukin D. E. Absorption of iodotyrosine from iodized milk protein in animals 8 1 2020
17 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
18 Wójcicki K. FTIR spectroscopy for quality evaluation of sports supplements on the Polish market 8 1 2020
19 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
20 Pérez-Lomas M., Cuaran-Guerrero M. J., Yépez-Vásquez L., Pineda-Flores H. , Núñez-Pérez J., Espin-Valladares R., Recalde-Posso E., Recalde-Posso E., Trujillo-Toledo L. E., Pais-Chanfrau J. M. The extended methylene blue reduction test and milk quality 8 1 2020
21 Dinika I., Utama G. L. Cheese whey as potential resource for antimicrobial edible film and active packaging production 7 2 2019
22 Savkina O. A., Parakhina O. I., Lokachuk M. N., Pavlovskaya E. N., Khlestkin V. K., Khlestkin V. K. Degradation of β-Lactoglobulin during sourdough bread production 7 2 2019
23 Sukhikh S. A., Astakhova L. A., Golubtsova Yu. V., Lukin A. A., Prosekova E. A., Milenteva I. S., Kostina N. G., Rasshchepkin A. N. Functional dairy products enriched with plant ingredients 7 2 2019
24 Khramtsov A. G. New technological paradigm of the Russian dairy industry: formation principles under globalisation 7 2 2019
25 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
26 Artyukhova S. I., Kozlova O. V., Тolstoguzova T. Т. Developing freeze-dried bioproducts for the Russian military in the Arctic 7 1 2019
27 Voblikova T. V., Mannino S., Barybina L. I., Sadovoy V. V., Permyakov A. V., Ivanov V. V., Selimov M. A. Immobilisation of bifidobacteria in biodegradable food-grade microparticles 7 1 2019
28 Buyanova I. V., Altukhov I. V., Tsuglenok N. V., Kriger O. V., Kashirskih E. V. Pulsed infrared radiation for drying raw materials of plant and animal origin 7 1 2019
29 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
30 Khramtsov A. G., Ryabtseva S. A., Nesterenko P. G. PARADIGM OF POSTGENOMIC CONCEPTION ON MILK SCIENCE LACTOMICS FORMATION 6 1 2018
31 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
32 Tyulkin S. V., Vafin R. R., Zagidullin L. R., Akhmetov T. M. , Petrov A. N., Diel F. TECHNOLOGICAL PROPERTIES OF MILK OF COWS WITH DIFFERENT GENOTYPES OF KAPPA-CASEIN AND BETA-LACTOGLOBULIN 6 1 2018
33 A. N. Petrov , A.G. Galstyan , I. A. Radaeva , S. N. Turovskaya , E. E. Illarionova , V. K. Semipyatniy , S. A. Khurshudyan , L. M. DuBuske, L. N. Krikunova INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES 5 2 2017
34 E. I. Melnikova , A. N. Losev , E. B. Stanislavskaya MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION 5 2 2017
35 E. Yu. Egorova, V. N. Khmelev, Yu. V. Morozhenko, I. Yu. Reznichenko PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION 5 2 2017
36 V. D. Kharitonov , M. Ya. Burlev , P. V. Kuznetsov , P. Mertin SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES 5 2 2017
37 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
38 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
39 I. A. Evdokimov , S. A. Titov , K. K. Polyansky , D. S. Saiko ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT 5 1 2017
40 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
41 A. G. Khramtsov SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016
42 L. R. Lebedev , T. A. Kosogova , T. V. Teplyakova , A. V. Kriger , V. V. Elchaninov , A. N. Belov , A. D. Koval' STUDY OF TECHNOLOGICAL PROPERTIES OF MILK-CLOTTING ENZYME FROM IRPEX LACTEUS (Irpex lacteus (Fr.) Fr.) 4 2 2016
43 S. P. Babenyshev , V. E. Zhidkov , D. S. Mamay , V. P. Utkin , N. A. Shapakov ULTRAFILTRATION OF MODIFIED MILK WHEY 4 2 2016
44 A. G. Khramtsov AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY 4 1 2016
45 A. M. Osintsev , A. P. Syrtseva , R. P. Kolmykov , V. I. Braginsky , O. Yu. Lapshakova , M. A. Osintseva STUDY OF CALCIUM ROLE IN COLLOIDAL STABILITY OF RECONSTITUTED SKIM MILK UNDER RENNET COAGULATION CONDITIONS 4 1 2016
46 M. V. Novoselova , A. Yu. Prosekov TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN 4 1 2016
47 A. G. Galstyan , A. N. Petrov , V. K. Semipyatniy THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID” 4 1 2016
48 Fedosova Anna, Kaledina Marina APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE 3 2 2015
49 Knyazev Sergey, Perminov Sergey, Somov Vitaliy, Evdokimov Ivan, Kurash Yuliya APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS 3 2 2015
50 Головач Т. Н., Курченко В. П. DETERMINATION OF PHYSICOCHEMICAL, IMMUNOCHEMICAL AND ANTIOXIDANT PROPERTIES, TOXICOLOGICAL AND HYGIENIC ASSESSMENT OF WHEY PROTEIN COMCENTRATE AND ITS HYDROLYSATE 3 2 2015
51 Zolotoreva Marina, Misyura Viktoriya, Volodin Dmitriy, Evdokimov Ivan, Shramko Mariya FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY 3 2 2015
52 Stanislavskaya Ekaterina, Melnikova Elena, Korotkov Evgeniy PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY 3 2 2015
53 Харитонов В. Д., Курченко В. П. USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION 3 2 2015
54 Храмцов А. Г. GLYCOOMICS CLUSTERS OF LACTOSE AND ITS DERIVATIVES IN NANOTECHNOLOGY OF LIVING CULTURES 3 1 2015
55 Grek Elena , Krasulya Elena THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES 3 1 2015
56 Smirnova Irina Current Trends in Nonfat Dairy Production 2 2 2014
57 Zaharova L.M. Development and Introduction of New Dairy Technologies 2 2 2014
58 Лупинская С. М. Technological Features of the Use of Wild-Growing Raw Materials in the Production of Sour-Milk Beverages 2 2 2014
59 Осинцев А. М. Theoretical and Practical Aspects of the Thermographic Method for Milk Coagulation Research 2 2 2014
60 Pirogov Aleksandr Rheometric Monitoring of the Formation of Milk–Protein Blob 2 1 2014
61 Pozdnyakova Anna , Arhipov A.N., Shevyakova Kseniya INVESTIGATION OF THE BIOTECHNOLOGICAL ACTIVITY OF DIRECT-SET STARTER CULTURES IN STRUCTURED DAIRY PRODUCTS 1 2 2013
62 Осинцев А. М., Брагинский В. И. A Phenomenological Model of Milk Coagulation 1 1 2013
63 Reshetnik Ekaterina , Utochkina Elena Healthy Food Products with Probiotic and Prebiotic Properties 1 1 2013