ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Search results: 72 articles
Search string: whey protein microparticulate
Authors Title Volume Issue Year
1 Mohamed Rasha Kamal, Ahmed Zahra Saleh, Abozed Safaa S. Multi-objective development of novel egg free cakes using quinoa protein and its quality attributes 13 2 2025
2 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
3 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
4 Cingöz A., Yildirim M. Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate 11 2 2023
5 Shabunina M. V., Andreeva A., Pavlova A. S. Use of animal origin protein concentrates in bread baking 11 2 2023
6 Yüzer M. O., Gençcelep H. Sesame seed protein: Amino acid, functional, and physicochemical profiles 11 1 2023
7 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
8 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
9 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
10 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
11 Mohammed N. K., Ragavan H., Ahmad N. H., Meor Hussin A. S. Egg-free low-fat mayonnaise from virgin coconut oil 10 1 2022
12 Sheir M. A. Innovative use of date (Phoenix dactylifera L.) press cake in the food industry 10 1 2022
13 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
14 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
15 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
16 Ryazantseva K. A., Agarkova E. Yu., Fedotova O. B. Continuous hydrolysis of milk proteins in membrane reactors of various configurations 9 2 2021
17 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
18 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
19 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
20 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
21 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
22 Velemir A., Mandić S., Vučić G., Savanović D. Effects of non-meat proteins on the quality of fermented sausages 8 2 2020
23 Grujić R., Gojković Cvjetković V., Marjanović-Balaban Ž. Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions 8 2 2020
24 Bolshakova L. S., Lukin D. E. Absorption of iodotyrosine from iodized milk protein in animals 8 1 2020
25 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
26 Wójcicki K. FTIR spectroscopy for quality evaluation of sports supplements on the Polish market 8 1 2020
27 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
28 Dinika I., Utama G. L. Cheese whey as potential resource for antimicrobial edible film and active packaging production 7 2 2019
29 Shelepov V. G., Uglov V. A., Boroday E. V., Poznyakovsky V. M. Chemical composition of indigenous raw meats 7 2 2019
30 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
31 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
32 Khramtsov A. G. New technological paradigm of the Russian dairy industry: formation principles under globalisation 7 2 2019
33 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
34 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
35 Osipova G. A., Koryachkina S. Yu., Koryachkin V. P., Seregina T. V., Zhugina A. E. Effects of protein-containing additives on pasta quality and biological value 7 1 2019
36 Grujić R., Savanović D. Analysis of myofibrillar and sarcoplasmic proteins in pork meat by capillary gel electrophoresis 6 2 2018
37 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
38 Valenta R., Dorofeeva Y. Sport nutrition: the role of macronutrients and minerals in endurance exercises 6 2 2018
39 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
40 Kriger O. V., Kashirskikh E. V., Babich O. O., Noskova S. Yu. OAT PROTEIN CONCENTRATE PRODUCTION 6 1 2018
41 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
42 L. V. Permyakova , V. A. Pomozova , L. V. Antipova IMPROVEMENT OF BREWER’S YEAST VIABILITY BY ADJUSTING WORT COMPOSITION 5 2 2017
43 E. I. Melnikova , A. N. Losev , E. B. Stanislavskaya MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION 5 2 2017
44 A. N. Fedosova, M. V. Kaledina NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM 5 2 2017
45 S. R. Derkach, V. A. Grokhovsky, L. K. Kuranova, V. I. Volchenko NUTRIENT ANALYSIS OF UNDERUTILIZED FISH SPECIES FOR THE PRODUCTION OF PROTEIN FOOD 5 2 2017
46 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
47 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
48 I. A. Evdokimov , S. A. Titov , K. K. Polyansky , D. S. Saiko ULTRAFILTRATION CONCENTRATING OF CURD WHEY AFTER ELECTROFLOTATION TREATMENT 5 1 2017
49 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
50 A. G. Khramtsov SCIENTIFIC AND TECHNICAL JUSTIFICATION OF CONCEPTUAL PROVISIONS OF PROTEOMICS OF DAIRY BUSINESS 4 2 2016
51 S. P. Babenyshev , V. E. Zhidkov , D. S. Mamay , V. P. Utkin , N. A. Shapakov ULTRAFILTRATION OF MODIFIED MILK WHEY 4 2 2016
52 A. B. Lisitsyn , O. V. Kriger , P. V. Mitrokhin STUDY OF CHEMISRTY AND HYDROLYSATES DRYING PARAMETERS OF FEATHER-DOWNY RAW MATERIAL 4 1 2016
53 M. V. Novoselova , A. Yu. Prosekov TECHNOLOGICAL OPTIONS FOR THE PRODUCTION OF LACTOFERRIN 4 1 2016
54 Fedosova Anna, Kaledina Marina APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE 3 2 2015
55 Knyazev Sergey, Perminov Sergey, Somov Vitaliy, Evdokimov Ivan, Kurash Yuliya APPLICATION OF WHEY-DERIVED SYRUPS IN DAIRY PRODUCTS 3 2 2015
56 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
57 Zolotoreva Marina, Misyura Viktoriya, Volodin Dmitriy, Evdokimov Ivan, Shramko Mariya FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY 3 2 2015
58 Stanislavskaya Ekaterina, Melnikova Elena, Korotkov Evgeniy PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY 3 2 2015
59 Bannikova Anna, Evdokimov Ivan THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT 3 2 2015
60 Харитонов В. Д., Курченко В. П. USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION 3 2 2015
61 Shcheglova Irina , Vereshchagin Aleksandr INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS 3 1 2015
62 Subbotina Margarita, Dolgolyuk Irina STUDY OF COMPOSITION AND BIOLOGICAL VALUE OF PINON KERNEL OF SIBERIAN PINE 3 1 2015
63 Grek Elena , Krasulya Elena THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES 3 1 2015
64 Кригер О. В. Advantages of Porcine Blood Plasma as a Component of Functional Drinks 2 2 2014
65 Smirnova Irina Current Trends in Nonfat Dairy Production 2 2 2014
66 Иванова С. А. Studing the Foaming of Protein Solutions by Stochastic Methods 2 2 2014
67 Лупинская С. М. Technological Features of the Use of Wild-Growing Raw Materials in the Production of Sour-Milk Beverages 2 2 2014
68 Просеков А. Ю. Theory and Practice of Prion Protein Analysis in Food Products 2 2 2014
69 Курбанова М. Г. Acid Hydrolysis of Casein 2 1 2014
70 Кригер О. В. A METHOD FOR PROCESSING OF KERATIN-CONTAINING RAW MATERIAL USING A KERATINASE-PRODUCING MICROORGANISM STREPTOMYCES ORNATUS S 1220 1 2 2013
71 Каленик Т. К. Enriched Protein Products of Marine Origin. New Components of the Diet for People with Physcal Load 1 1 2013
72 Бабич О. О., Милентьева И. С. Expression of Recombinant L-Phenylalanine Ammonia-Lyase in Escherichia Coli 1 1 2013