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Publications by K.A. Ryazantzeva

Enzymatic Processing as a Tool of Giving Functional Properties to Proteins of Milk Serum

Agrarian-And-Food Innovations

English

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Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review

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Effect of Enzymatic Hydrolysis on the Nutritional and Functional Properties of Nile Tilapia (Oreochromis Niloticus) Proteins

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Structural Characteristics and Functional Properties of Walnut Glutelin as Hydrolyzed: Effect of Enzymatic Modification

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Improvement of the Method of Comparative Study of Milk Whey Proteins Enzymatic Hydrolysis

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Mare's Milk as a Prospective Functional Product

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Preparation and Properties of Milk Proteins-Based Encapsulated Probiotics: A Review

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Multicomponent Self-Assembly as a Tool to Harness New Properties From Peptides and Proteins in Material Design

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Valorization of Milk Whey as a Dairy Beverage Adapted to Processing in Rural Settlements

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Functional Properties, Structural Studies and Chemo-Enzymatic Synthesis of Oligosaccharides

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