Multicomponent biopolymer gels von Zasypkin, D.V., 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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Mechanism of galactan gelation von Braudo, E.E.

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

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

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Structural studies of the solutions of anionic polysaccharides. IV. Study of pectin solutions by light-scattering von Plashchina, I.G., Semenova, M.G., Braudo, E.E., Tolstoguzov, V.B.

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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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Thermodynamic parameters of the junction zones in thermoreversible maltodextrin gels von Schierbaum, F., Reuther, F., Braudo, E.E., Plashchina, I.G., Tolstoguzov, V.B.

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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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Structure formation in sodium κ-carrageenan solutions von Semenova, M.G., Plashchina, I.G., Braudo, E.E., Tolstoguzov, V.B.

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