Intermolecular Interactions in the Formation of Polysaccharide-Gelatin Complexes: A Spectroscopic Study

por Derkach, Svetlana R., Voron’ko, Nikolay G., Kuchina, Yulia A.
Publicado 2022

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

por Derkach, Svetlana R., Kuchina, Yuliya A., Kolotova, Daria S., Voron’ko, Nikolay G.
Publicado 2020

Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

por Derkach, Svetlana R., Voron’ko, Nikolay G., Kuchina, Yuliya A., Kolotova, Daria S.
Publicado 2020

Tailoring Cod Gelatin Structure and Physical Properties with Acid and Alkaline Extraction

por Derkach, Svetlana R., Kuchina, Yuliya A., Baryshnikov, Andrey V., Kolotova, Daria S., Voron’ko, Nikolay G.
Publicado 2019

Rheological Properties of Fish Gelatin Modified with Sodium Alginate

por Derkach, Svetlana R., Kolotova, Daria S., Voron’ko, Nikolay G., Obluchinskaya, Ekaterina D., Malkin, Alexander Ya.
Publicado 2021