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

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Pressure- and heat-induced gelation of mixed β-lactoglobulin/xanthan solutions von Zasypkin, D.V., Dumay, E., Cheftel, J.C.

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Extracellular ice nucleators from Pantoea ananas: effects on freezing of model foods von Zasypkin, D.V, Lee, T.C

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Expansion ratio of extrudates prepared from potato starch — soybean protein mixtures von Yuryev, V.P., Zasypkin, D.V., Alexeev, V.V., Bogatyryev, A.N.

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Extrusion of soybean and wheat flour as affected by moisture content von Zasypkin, D.V, Lee, T.C

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Swelling of the theroplastically extruded potato starch-soybean protein mixtures--relation to extrudate structure von Zasypkin, D.V

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Mechanical properties of the products obtained by the thermoplastic extrusion of potato starch--soybean protein mixtures von Zasypkin, D.V, Yuryev, V.P, Alexeyev, V.V, Tolstoguzov, V.B

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Mechanical properties of the products obtained by the thermoplastic extrusion of potato starch-soybean protein mixtures von Zasypkin, D.V., Yuryev, V.P., Alexeyev, V.V., Tolstoguzov, V.B.

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Role of maltodextrin in promoting structure formation in extruded soya isolate von Yuryev, V.P., Zasypkin, D.V., Ghenin, Ya.V., Zhukov, V.A., Alexeyev, V.V., Tolstoguzov, V.B.

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