Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

by Svetlana R. Derkach, Nikolay G. Voron’ko, Yuliya A. Kuchina, Daria S. Kolotova
Published 2020-12-01

Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure

by Svetlana R. Derkach, Yuliya A. Kuchina, Daria S. Kolotova, Nikolay G. Voron’ko
Published 2020-01-01

Rheological Properties of Fish Gelatin Modified with Sodium Alginate

by Svetlana R. Derkach, Daria S. Kolotova, Nikolay G. Voron’ko, Ekaterina D. Obluchinskaya, Alexander Ya. Malkin
Published 2021-02-01

Tailoring Cod Gelatin Structure and Physical Properties with Acid and Alkaline Extraction

by Svetlana R. Derkach, Yuliya A. Kuchina, Andrey V. Baryshnikov, Daria S. Kolotova, Nikolay G. Voron’ko
Published 2019-10-01

Rheology of Water-in-Crude Oil Emulsions: Influence of Concentration and Temperature

by Daria S. Kolotova, Yuliya A. Kuchina, Lyudmila A. Petrova, Nicolay G. Voron’ko, Svetlana R. Derkach
Published 2018-11-01