ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 26 articles
Search string: emulsion stability
Authors Title Volume Issue Year
1 Блиадзе В. Г. , Ярышев В. Ю. , Ярышев В. Ю. , Николаев А. Л. Ultrasound Acceleration of Milk Fat Separation 54 4 2024
2 Нициевская К. Н., Станкевич С. В., Бородай Е. В. Ultrasound Treatment of Iota-Carrageenan and Guar Gum 53 2 2023
3 Фролова Ю. В., Соболев Р. В. , Саркисян В. А., Кочеткова А. А. Effect of Polysaccharide Compounds on the Stability of Oil-In-Water Emulsions during Storage 52 1 2022
4 Скоблякова И. В., Ефремова С. М. Formation of Indicators for Assessing the Effectiveness of the Use of Human Capital in the Food Industry 51 3 2021
5 Подлегаева Т. В., Костина Н. Г. Structural and Mechanical Characteristics of Fermented Whipped Dairy Products 50 1 2020
6 Иванова С. А. The Foaming Properties of Skim Milk Protein Concentrate 48 4 2018
7 Евелева В. В., Черпалова Т. М., Шиповская Е. А. Effectiveness of lactate-containing processing aids application in vegetable treatment 48 2 2018
8 Старовойтова К. В., Терещук Л. В. Development of mayonnaise recipes considering the main trends in product range improvement 48 1 2018
9 Гаргаева А. Г., Гуринович Г. В. DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES 47 4 2017
10 Мышалова О. М. STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT 46 3 2017
11 Зимина М. И., Просеков А. Ю., Сухих С. А., Бабич О. О., Носкова С. Ю. DETERMINATION OF OPTIMUM CULTIVATION CONDITIONS FOR SYNTHESIS OF BACTERIOCINS WITH BACILLUS ENDOPHYTICUS AND BACILLUS LICHENIFORMIS STRAINS AND THEIR STABILITY INVESTIGATION 43 4 2016
12 Лескова С. Ю., Данилов М. Б., Гомбожапова Н. И. CREATON OF ENRICHED PROTEIN-AND-FAT EMULSION FOR MEAT PRODUCTS 41 2 2016
13 Старовойтова К. В., Терещук Л. В. PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION 41 2 2016
14 Сергеева И. Ю. IMPROVEMENT OF PROCESSES OF INCREASING BIOLOGICAL STABILITY OF FERMENTED BEVERAGES 33 2 2014
15 Сергеева И. Ю. CLASSIFICATION OF STABILIZING SUBSTANCES USED IN THE BEVERAGE PRODUCING INDUSTRY 31 4 2013
16 Сергеева И. Ю., Помозова В. А., Шевченко Т. В., Кузьмин К. В., Кузьмина О. В. IMPROVING COLLOIDAL STABILITY OF ALCOHOLIC BEVERAGES USING MODIFIED STARCH 31 4 2013
17 Осинцева М. А., Брагинский В. И., Осинцев А. М. INVESTIGATION OF THE POSSIBILITY OF MAGNESIUM ENRICHMENT OF MILK PROTEINS DURING THEIR COAGULATION 27 4 2012
18 Иванова С. А., Баканов М. В. INVESTIGATION OF MILK-PROTEIN GAS-LIQUID SYSTEM STABILITY WITH STOCHASTIC METHODS 23 4 2011
19 Баженова Б. А., Бальжинимаева С. К. PÂTÉ FORCEMEAT WITH A BIOLOGICALLY ACTIVE ADDITIVE 23 4 2011
20 Алтайулы С. INTENSIFYING THE DRYING PROCESS OF PHOSPHOLIPIDS EMULSIONS OF SUNFLOWER OILS IN CYLINDER ROTARY-FILM APPARATUS 22 3 2011
21 Дашиева Л. Б., Колесникова Н. В., Данилов М. Б. Development of Chopped Semifinished Poultry Meat Technology 21 2 2011
22 Симоненкова А. П., Иванова Т. Н. Substantiation of basic technological parameters of whipped frozen dessert manufacture 21 2 2011
23 Сметанина Т. Л., Лобачева Е. М., Сметанин В. С. Development of technology for paste-like emulsion products of animal and plant origin 18 3 2010
24 Гончиг Г., Данилов М. Б., Колесникова Н. В. Development of convenience foods technology from meat of Mongolian ecotype sheep 17 2 2010
25 Терещук Л. В., Шишкина Т. Л. Fatty bases designing for cream-and - vegetative spred of universal purpose 12 1 2009
26 Осинцев А. М., Брагинский В. И., Лапшакова О., Чеботарев А. Л. Role of calcium ions in colloid stability of casein micelles 12 1 2009