Citation Impact
Citing Papers
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1999
Inhibition of amylopectin retrogradation by partial beta-amylolysis
1994
Protein-polysaccharide interactions at the oil-water interface
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Evidence for two mechanisms of interchain association in calcium pectate gels
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Double‐Network Hydrogels with Extremely High Mechanical Strength
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Works of E. E. Braudo being referenced
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2001
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2006
Interaction of sodium and potassium ions with?-carrageenan
1991
A Study of the Boundary Conditions for the Gel Formation of Alginates of Polyvalent Metals
1979
Emulsifying properties of soy bean globulins and their variation with addition of some inorganic salts
1990
FABRICATED FOODSTUFFS AS MULTICOMPONENT GELS
1983
GELATION OF CASEIN AFTER MODIFICATION BY DIALDEHYDE STARCH‐CHEMICAL AND PHYSICAL ASPECTS2
1985
Structure formation in sodium κ-carrageenan solutions
1988
On the possibility of using non‐macaroni flour for making macaroni articles
1981
Utilization of structurized oilseed proteins in minced meat products
1981
Restricted proteolysis of legumin of broad beans: Effect on thermodynamic properties of aqueous solutions and interaction with ficoll
1992
PROTEINS AND ANIONIC POLYSACCHARIDES AS STABILIZERS OP 0/W EMULSIONS
1985
Künstliche Makkaroni 2. Mitt. Untersuchung des Biologischen Wertes künstlicher Makkaroni
1976
Einfluß von sauren Polysacchariden auf die Eigenschaften der Pankreasproteinasen
1975
Formation and structures of anisotropic gels
1974
Structure formation in liquid solutions and gels of polysaccharides A review of the authors work1
1998
A study of gelatine‐methylcellulose compatibility in aqueous media
1984
Definition of the concept of polymer gel
2008
Herstellung von Teigwaren aus Backmehl unter Anwendung von Polysaccharid‐Zusätzen
1989
Struktur und Eigenschaften von Maltodextrin‐Hydrogelen
1979
Structural study of the solutions of acidic polysaccharides
1983
Physicochemical Aspects of the Conversion of Proteins into Food Products
1985
Correlation between the temperatures of formation/breakdown of the gel network and conformational transitions of agarose macromolecules
1991
Symplex formation in the system rapeseed globulin ‐χ‐carrageenan
1984
Circular-dichroism studies of pectin solutions
1978
On the protein functional properties and the methods of their control. Part 2. On the methods of control of functional properties of proteins and gel‐forming systems
1981
Conformational transition and aggregation of ϰ-carrageenan macromolecules in solution
1980
Structural study of the solutions of acidic polysaccharides. I. Study of the solutions of acidic polysaccharides by measuring the activity coefficients of counterions
1981
Chemische Modifizierung von Proteinen 4. Mitt. Untersuchung des Kriechverhaltens von Gelen aus dialdehydstärkemodifiziertem Casein
1978
Investigation of mixed agarose‐gelatin gels
1988
Thermodynamic approach to the selection of polyuronide sequestrants for preventive and medicinal nutrition
1996
On protein functional properties and the methods of their control. Part I. On the concept of protein functional properties
1981
Structural characterisation of thermoreversible anionic polysaccharide gels by their elastoviscous properties
1984
Multicomponent biopolymer gels
1997
Electron-microscopic investigation of gelatine gelation
1974
The interaction of polyuronides with calcium ions. 1: binding isotherms of calcium ions with pectic substances
1992
Protein‐containing multicomponent gels
1986
Formation of thermally reversible maltodextrin gels as revealed by low resolution H-NMR
1992
The factors affecting the compatibility of serum albumin and pectinate in aqueous medium
1991