Multicomponent biopolymer gels von Zasypkin, D.V., Braudo, E.E., Tolstoguzov, V.B.

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Mechanism of galactan gelation von Braudo, E.E.

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Polyuronide interactions with polycoordinative metal ions von Braudo, E.E.

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Structural characterisation of thermoreversible anionic polysaccharide gels by their elastoviscous properties von Braudo, E.E., Plashchina, I.G., Tolstoguzov, V.B.

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Studies of the gel formation of κ-carrageenan above the coil-helix transition temperature range von Plashchina, I.G., Muratalieva, I.R., Braudo, E.E., Tolstoguzov, V.B.

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Adsorption at the air–water interface and emulsification properties of grain legume protein derivatives from pea and broad bean von Tsoukala, A., Papalamprou, E., Makri, E., Doxastakis, G., Braudo, E.E.

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Structural study of the solutions of acidic polysaccharides. II. Study of some thermodynamic properties of the dilute pectin solutions with different degrees of esterification von Berth, G., Anger, H., Plashchina, I.G., Braudo, E.E., Tolstoguzov, V.B.

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The interaction of polyuronides with calcium ions. 1: binding isotherms of calcium ions with pectic substances von Braudo, E.E., Soshinsky, A.A., Yuryev, V.P., Tolstoguzov, V.B.

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Formation of thermally reversible maltodextrin gels as revealed by low resolution H-NMR von Schierbaum, F., Radosta, S., Vorwerg, W., Yuriev, V.P., Braudo, E.E., German, M.L.

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Comparative effects of limited tryptic hydrolysis on physicochemical and structural features of seed 11S globulins von Braudo, E.E., Danilenko, A.N., Guslyannikov, P.V., Kozhevnikov, G.O., Artykova, G.P., Lapteva, N.A., Vaintraub, I.A., Sironi, E., Duranti, M.

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Erratum to “Comparative effects of limited tryptic hydrolysis on physicochemical and structural features of seed 11S globulins” [Int. J. Biol. Macromol. 39 (2006) 174–178] von Braudo, E.E., Danilenko, A.N., Guslyannikov, P.V., Kozhevnikov, G.O., Artykova, G.P., Lapteva, N.A., Vaintraub, I.A., Sironi, E., Duranti, M.

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Emulsifying properties of soy bean globulins and their variation with addition of some inorganic salts von Bogracheva, T.Ya, Braudo, E.E., Tolstoguzov, V.B.

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Comparative studies on thermodynamic characteristics of pea legumin and legumin-T thermal denaturation von Kozhevnikov, G.O, Danilenko, A.N, Braudo, E.E, Schwenke, K.D

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Structure formation in liquid solutions and gels of polysaccharides A review of the authors work von Braudo, Evgeny E., Plashchina, Irina G., Semenova, Maria G., Yuryev, Vladimir P.

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Non-stoichiometric binding of lead(II) ions by sodium alginate von Kobak, Vladimir V., Sutkevich, Marina V., Plashchina, Irina G., Braudo, Evgeny E.

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Conformational stability of simusan--an exocellular lipopolysaccharide Acenitobacter sp von Braudo, E.E, Danilenko, A.N, An, I.V, Antonov, Y.A

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The factors affecting the compatibility of serum albumin and pectinate in aqueous medium von Semenova, M.G., Bolotina, V.S., Dmitrochenko, A.P., Leontiev, A.L., Polyakov, V.I., Braudo, E.E., Tolstoguzov, V.B.

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Limited tryptic hydrolysis of faba bean legumin: Conformational stability of legumin-T von Henning, Th, Dudek, S., Schwenke, K.D., Danilenko, A.N., Braudo, E.E.

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A novel approach to the evaluation of hydrophobicity of food proteins von Danilenko, A.N., Dianova, V.T., Braudo, E.E., Henning, T., Mothes, R., Schwenke, K.D.

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Correlation between the temperatures of formation/breakdown of the gel network and conformational transitions of agarose macromolecules von Braudo, E.E., Muratalieva, I.R., Plashchina, I.G., Tolstoguzov, V.B.

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