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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THE ONTOGENESIS OF SPEECH DEVELOPMENT von Braudo, T. E., Bobylova, M. Yu, Kazakova, M. V.

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Delayed speech development in children: Introduction to terminology von Bobylova, M. Yu, Braudo, T. E., Kazakova, M. V., Vinyarskaya, I. V.

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

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Definition of the concept of polymer gel von Rogovina, L. Z., Vasil’ev, V. G., Braudo, E. E.

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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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Limited tryptic hydrolysis of pea legumin: molecular mass and conformational stability of legumin-T von Schwenke, Klaus Dieter, Henning, Thorsten, Dudek, Steffi, Dautzenberg, Herbert, Danilenko, Anatolij N, Kozhevnikov, Georgij O, Braudo, Evgenij 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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Studies on the mechanisms of gelation of kappa-carrageenan and agarose von BRAUDO, E. E, MURATALIEVA, I. R, PLASHCHINA, I. G, TOLSTOGUZOV, V. B, MARKOVICH, I. S

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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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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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Fabricated foodstuffs as multicomponent gels von Tolstoguzov, V.B, Braudo, E.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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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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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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A study of dilute aqueous solutions of humic acids by scanning microcalorimetry von Danilenko, A. N., Braudo, E. E., Pavlovskaya, N. E., Yushkova, E. I., Zhuravleva, I. L.

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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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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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