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1 |
Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya |
Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
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53 |
4 |
2023 |
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2 |
Терещук Л. В., Загородников К. А., Старовойтова К. В., Вьюшинский П. А. |
Physical and Chemical Parameters of Emulsifiers and Their Effect on the Process of Food Emulsion Formation
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51 |
4 |
2021 |
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3 |
Илларионова Е. Е., Кручинин А. Г., Туровская С. Н., Бигаева А. В. |
Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties
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51 |
3 |
2021 |
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4 |
Осинцев А. М., Брагинский В. И., Рынк В. В., Чеботарев А. Л. |
Specifics of Milk and Plant-based Milk-like Products Coagulation
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48 |
3 |
2018 |
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5 |
Майоров А. А., Сиденко Ю. А., Мусина О. Н. |
NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE
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45 |
2 |
2017 |
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6 |
Акулинин И. В., Осинцев А. М., Брагинский В. И. |
DEVELOPMENT OF COMBINED OPTICAL METHOD FOR MILK COAGULATION RESEARCH
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41 |
2 |
2016 |
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7 |
Осинцев А. М., Брагинский В. И., Бабурчин Д. С., Рынк В. В. |
DEPENDENCE OF VISCOELASTIC PROPERTIES OF RENNET GELS ON CONCENTRATIONS OF MILK FAT AND SOLIDS
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37 |
2 |
2015 |
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8 |
Храмцов А. Г. |
FORMATION LOGISTICS OF TECHNOLOGICAL PLATFORM FOR OBTAINING LIPID AND PROTEIN BIO-CLUSTERS FROM WHEY
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33 |
2 |
2014 |
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9 |
Осинцев А. М., Брагинский В. И., Чеботарев А. Л., Осинцева М. А., Сырцева А. П. |
INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD
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31 |
4 |
2013 |
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10 |
Осинцева М. А., Брагинский В. И., Осинцев А. М. |
INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION
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27 |
4 |
2012 |
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11 |
Смирнова И. А., Гралевская И. В., Штригуль В. К., Смирнов Д. А. |
INVESTIGATION OF VARIOUS WAYS OF MILK COAGULATION FOR THE PURPOSE OF MILK PROTEIN MICROPARTICLES FORMATION
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26 |
3 |
2012 |
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12 |
Остроумов Л. А. |
THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK
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26 |
3 |
2012 |
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13 |
Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. |
MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE
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25 |
2 |
2012 |
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14 |
Остроумов Л. А., Гралевская И. В., Шахматов Р. А. |
INFLUENCE OF MILK COMPOSITION AND TEMPERATURE FACTOR
ON ACID-RENNET COAGULATION OF MILK
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24 |
1 |
2012 |
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15 |
Субботина М. А., Баканов М. В., Колесникова Т. Г. |
OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES
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24 |
1 |
2012 |
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16 |
Садовая Т. Н. |
Effect of pasteurization on technological properties of milk used for mold-type cheese manufacture
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21 |
2 |
2011 |
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17 |
Ульрих Е. В. |
Proteins and Fat Extraction from Milk Rinse Water
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21 |
2 |
2011 |
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18 |
Остроумов Л. А., Осинцев А. М., Смирнова И. А., Глушаков М. А., Чеботарев А. Л. |
Phenomenological model of thermoacid coagulation of skim milk proteins
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20 |
1 |
2011 |
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19 |
Иванова С. А. |
The stochastic model of acid coagulation in disperse systems of skim milk
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18 |
3 |
2010 |
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20 |
Остроумов Л. А., Дедков К. А. |
The studies of the physico-chemical processes in the acid-rennet milk coagulation
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17 |
2 |
2010 |
|
21 |
Остроумов Л. А., Хуснуллина Н. В. |
The study of acid-rennet milk coagulation with dry nonfat milk addition
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16 |
1 |
2010 |
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22 |
Осинцев А. М., Брагинский В. И., Лапшакова О., Чеботарев А. Л. |
Role of calcium ions in colloid stability of casein micelles
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12 |
1 |
2009 |
