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Antonov, Yurij A.
27  Ergebnisse:
Personensuche X
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1

An insight into the effect of interaction with protein on a..:

Antonov, Yurij A. ; Kulikov, Sergey N. ; Bezrodnykh, Evgeniya A....
International Journal of Biological Macromolecules.  259 (2024)  - p. 129050 , 2024
Link: https://doi.org/10.1016/..
 
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2

Effect of Soft Preheating of Bovine Serum Albumin on the Co..:

Zhuravleva, Irina L. ; Bezrodnykh, Evgeniya A. ; Berezin, Boris B...
Macromolecular Bioscience.  23 (2023)  10 - p. , 2023
Link: https://doi.org/10.1002/..
 
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3

Complexation of oligochitosan with sodium caseinate in alka..:

Antonov, Yurij A. ; Zhuravleva, Irina L. ; Bezrodnykh, Evgeniya A....
Carbohydrate Polymers.  302 (2023)  - p. 120391 , 2023
Link: https://doi.org/10.1016/..
 
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4

Binding of lambda carrageenan to bovine serum albumin and n..:

Antonov, Yurij A. ; Moldenaers, Paula ; Cardinaels, Ruth
Food Hydrocolloids.  126 (2022)  - p. 107321 , 2022
Link: https://doi.org/10.1016/..
 
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5

Effect of overall charge and local charge density of pectin..:

Antonov, Yurij A. ; Zhuravleva, Irina L. ; Celus, Miete...
Journal of Thermal Analysis and Calorimetry.  147 (2021)  11 - p. 6271-6286 , 2021
Link: https://doi.org/10.1007/..
 
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6

Gum Arabic/Lysozyme coacervate phase similar in structure t..:

Antonov, Yurij A. ; Zhuravleva, Irina.L.
Food Hydrocolloids.  105 (2020)  - p. 105749 , 2020
Link: https://doi.org/10.1016/..
 
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7

Generality and specificity of the binding behaviour of lyso..:

Antonov, Yurij A. ; Zhuravleva, Irina L. ; Celus, Miete...
Food Hydrocolloids.  99 (2020)  - p. 105345 , 2020
Link: https://doi.org/10.1016/..
 
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8

Complexation of lysozyme with lambda carrageenan: Complex c..:

Antonov, Yurij A. ; Zhuravleva, Irina L.
Food Hydrocolloids.  87 (2019)  - p. 519-529 , 2019
Link: https://doi.org/10.1016/..
 
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9

Complexation of pectins varying in overall charge with lyso..:

Antonov, Yurij A. ; Celus, Miete ; Kyomugasho, Clare...
Food Hydrocolloids.  94 (2019)  - p. 268-278 , 2019
Link: https://doi.org/10.1016/..
 
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10

Macromolecular complexes of lysozyme with kappa carrageenan:

Antonov, Yurij A. ; Zhuravleva, Irina L. ; Cardinaels, Ruth.
Food Hydrocolloids.  74 (2018)  - p. 227-238 , 2018
Link: https://doi.org/10.1016/..
 
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11

Complexation of lysozyme with sodium caseinate and micellar..:

Antonov, Yurij A. ; Moldenaers, Paula ; Cardinaels, Ruth
Food Hydrocolloids.  62 (2017)  - p. 102-118 , 2017
Link: https://doi.org/10.1016/..
 
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12

Effect of the Helix–Coil Transition in Bovine Skin Gelatin ..:

Antonov, Yurij A. ; Zhuravleva, Irina ; Volodine, Alexander..
Langmuir.  33 (2017)  47 - p. 13530-13542 , 2017
Link: https://doi.org/10.1021/..
 
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13

Specific effect of the linear charge density of the acid po..:

Antonov, Yurij A. ; Zhuravleva, Irina L. ; Cardinaels, Ruth.
Food Hydrocolloids.  70 (2017)  - p. 8-13 , 2017
Link: https://doi.org/10.1016/..
 
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14

Structural studies on the interaction of lysozyme with dext..:

Antonov, Yurij A. ; Zhuravleva, Irina L. ; Cardinaels, R..
Food Hydrocolloids.  44 (2015)  - p. 71-80 , 2015
Link: https://doi.org/10.1016/..
 
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15

Inducing mixing of water-in water BSA/dextran emulsion by a..:

Antonov, Yurij A. ; Wolf, Bernhard A. ; Moldenaers, Paula
Food Hydrocolloids.  43 (2015)  - p. 243-251 , 2015
Link: https://doi.org/10.1016/..
 
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