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

Volltext

Mechanism of galactan gelation von Braudo, E.E.

Volltext

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

Volltext

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.

Volltext

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

Volltext

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.

Volltext

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.

Volltext

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.

Volltext

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.

Volltext

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.

Volltext

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.

Volltext

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.

Volltext

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

Volltext

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.

Volltext

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

Volltext

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

Volltext

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.

Volltext

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.

Volltext

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.

Volltext

Fabricated foodstuffs as multicomponent gels von Tolstoguzov, V.B, Braudo, E.E

Volltext