Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Nikolay G. Voron'ko"'
Autor:
Svetlana R. Derkach, Nikolay G. Voron’ko, Yulia A. Kuchina, Daria S. Kolotova, Vladimir A. Grokhovsky, Alena A. Nikiforova, Igor A. Sedov, Dzhigangir A. Faizullin, Yuriy F. Zuev
Publikováno v:
Gels, Vol 10, Iss 8, p 486 (2024)
Hydrogels have the ability to retain large amounts of water within their three-dimensional polymer matrices. These attractive materials are used in medicine and the food industry; they can serve as the basis for structured food products, additives, a
Externí odkaz:
https://doaj.org/article/12a402d660bb4e38a793b74dd9fc278e
Publikováno v:
Polymers, Vol 14, Iss 14, p 2777 (2022)
Gelatin, due to its gelling and stabilizing properties, is one of the widely used biopolymers in biotechnology, medicine, pharmaceuticals, and the food industry. One way to modify the characteristics of gelatin is molecular modification by forming no
Externí odkaz:
https://doaj.org/article/c03cc749bce2420582fe8922fe0b39d0
Autor:
Svetlana R. Derkach, Daria S. Kolotova, Nikolay G. Voron’ko, Ekaterina D. Obluchinskaya, Alexander Ya. Malkin
Publikováno v:
Polymers, Vol 13, Iss 5, p 743 (2021)
Polyelectrolyte complexes of sodium alginate and gelatin obtained from cold-blooded fish were studied for potential application as structure-forming agents in food hydrogels. The mass ratio of sodium alginate to gelatin plays a decisive role in the s
Externí odkaz:
https://doaj.org/article/616718ff6dcb4a17aef526a25917397c
Publikováno v:
Polymers, Vol 12, Iss 12, p 3051 (2020)
This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammal
Externí odkaz:
https://doaj.org/article/1ae39f343db44c2aaf72d31c7e6af3c3
Publikováno v:
Polymers, Vol 12, Iss 2, p 266 (2020)
General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide−gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as κ-carrageenan−gelatin, ch
Externí odkaz:
https://doaj.org/article/ddc5add469204e138c55f770fa660697
Autor:
Svetlana R. Derkach, Yuliya A. Kuchina, Andrey V. Baryshnikov, Daria S. Kolotova, Nikolay G. Voron’ko
Publikováno v:
Polymers, Vol 11, Iss 10, p 1724 (2019)
Gelatin (G) was extracted from the skin of Atlantic cod at different pH of the aqueous phase (pH 3, 4, 5, 8 and 9) and at a temperature of 50 ± 1 °C. The yield of gelatin (G3, G4, G5, G8, and G9, respectively) was 49−55% of the dry raw material.
Externí odkaz:
https://doaj.org/article/29c6410d350841308dce57ae36950ce1
Publikováno v:
Journal of Dispersion Science and Technology. 41:690-698
The interaction between macromolecular chains of gelatin and anionic polysaccharide sodium alginate during the formation of polyelectrolyte complexes was examined using UV and FTIR spectroscopy. It...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::288522336073e99fe4d21a8ef06e83e3
https://doi.org/10.1080/01932691.2019.1611437
https://doi.org/10.1080/01932691.2019.1611437
Publikováno v:
Polymers
Volume 12
Issue 2
Polymers, Vol 12, Iss 2, p 266 (2020)
Volume 12
Issue 2
Polymers, Vol 12, Iss 2, p 266 (2020)
General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide&ndash
gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as -carrageenan&ndash<
gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as -carrageenan&ndash<
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f560bb5297c6e9d14cee446dbb00d7ed
Publikováno v:
KnE Life Sciences.
The possibility of making sodium alginate from a by-product (fucus semi-finished product), obtained by producing an extract from brown algae of the Fucus family – fucus bubbly (F.vesiculosus), has been studied. It has been found that up to 80% of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c5e6da145f03b63673d3fb7ed77a24f
https://doi.org/10.18502/kls.v5i1.6011
https://doi.org/10.18502/kls.v5i1.6011
Autor:
Yu. F. Zuev, S. R. Derkach, D.A. Faizullin, Olga Makshakova, Yu. A. Kuchina, Yu. A. Gusev, Daria S. Kolotova, Nikolay G. Voron’ko, A.M. Gordeeva
Publikováno v:
Carbohydrate Polymers. 197:66-74
Rheological studies, FTIR spectroscopy and a molecular docking approach were used to explore the structural basis of the peculiar physicochemical properties of gelatin gels modified with a κ-carrageenan admixture. Mixed gel properties are affected b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f1172cefdca2d2f351fd6dffa00394d
https://doi.org/10.1016/j.carbpol.2018.05.063
https://doi.org/10.1016/j.carbpol.2018.05.063