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  1. 1
    Mechanism of water-binding and water-retention of food additives nanoparticles based on double oxide of two- and trivalent iron

    Mechanism of water-binding and water-retention of food additives nanoparticles based on double oxide of two- and trivalent iron von Tsykhanovska, Iryna, Evlash, Victoria, Blahyi, Olga

    Veröffentlicht in Ukrainian food journal

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  2. 2
    Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade

    Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade von Tsykhanovska, Iryna, Evlash, Victoria, Lazarieva, Tetiana, Aleksandrov, Oleksandr, Blahyi, Olga, Gontar, Tetiana, Bykanova, Kseniia


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  3. 3
    Physico-Chemical Studies of the Interaction Mechanism of Double and Trivalent Iron Double Oxide Nano-Particles with Serpin Protein Ovalbumin and Water

    Physico-Chemical Studies of the Interaction Mechanism of Double and Trivalent Iron Double Oxide Nano-Particles with Serpin Protein Ovalbumin and Water von Iryna Tsykhanovska, Iryna, Riabchykov, Mykola, Alexandrov, Olexandr, Evlash, Victoriya, Bryzytska, Oksana, Gubsky, Sergey, Lazareva, Tatyana, Blahyi, Olga

    Veröffentlicht in Chemistry & Chemical Technology

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