Search Results - "Braudo, E. E."

Adsorption at the air–water interface and emulsification properties of grain legume protein derivatives from pea and broad bean by Tsoukala, A., Papalamprou, E., Makri, E., Doxastakis, G., Braudo, E.E.

“…Functional properties of native and modified (through induced autolysis) pea ( Pisum sativum L.) and broad bean ( Vicia faba L.) protein derivatives are…”
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THE ONTOGENESIS OF SPEECH DEVELOPMENT by Braudo, T. E., Bobylova, M. Yu, Kazakova, M. V.

“…The purpose of this article is to acquaint the specialists, working with children having developmental disorders, with age-related norms for…”
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Delayed speech development in children: Introduction to terminology by Bobylova, M. Yu, Braudo, T. E., Kazakova, M. V., Vinyarskaya, I. V.

“…There has been recently an increase in the number of children diagnosed with delayed speech development. There is delay compensation with age, but mild…”
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Comparative effects of limited tryptic hydrolysis on physicochemical and structural features of seed 11S globulins by Braudo, E.E., Danilenko, A.N., Guslyannikov, P.V., Kozhevnikov, G.O., Artykova, G.P., Lapteva, N.A., Vaintraub, I.A., Sironi, E., Duranti, M.

“…The effect of the limited proteolysis by trypsin on selected seed storage 11S globulins (broad bean and pea legumins, glycinin and helianthinin) was studied by…”
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Limited tryptic hydrolysis of pea legumin: molecular mass and conformational stability of legumin-T by Schwenke, Klaus Dieter, Henning, Thorsten, Dudek, Steffi, Dautzenberg, Herbert, Danilenko, Anatolij N, Kozhevnikov, Georgij O, Braudo, Evgenij E

“…The investigation of hydrodynamic and thermodynamic properties and the determination of the molecular mass of legumin-T, the product of limited tryptic…”
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Comparative studies on thermodynamic characteristics of pea legumin and legumin-T thermal denaturation by Kozhevnikov, G.O, Danilenko, A.N, Braudo, E.E, Schwenke, K.D

“…Characteristics of thermal denaturation of pea legumin and a product of its limited proteolysis with trypsin – legumin-T, in a wide range of NaCl…”
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Multicomponent biopolymer gels by Zasypkin, D.V., Braudo, E.E., Tolstoguzov, V.B.

“…The structure—property relationship and application of multicomponent protein—polysaccharide and polysaccharide 1—polysaccharide 2 gels are considered…”
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Studies on the mechanisms of gelation of kappa-carrageenan and agarose by BRAUDO, E. E, MURATALIEVA, I. R, PLASHCHINA, I. G, TOLSTOGUZOV, V. B, MARKOVICH, I. S

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Definition of the concept of polymer gel by Rogovina, L. Z., Vasil’ev, V. G., Braudo, E. E.

“…The current ideas concerning polymer gels are outlined. The following definition of gel is proposed: a gel is a solid composed of at least two components, one…”
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A study of dilute aqueous solutions of humic acids by scanning microcalorimetry by Danilenko, A. N., Braudo, E. E., Pavlovskaya, N. E., Yushkova, E. I., Zhuravleva, I. L.

“…It has been found by reversed-phase chromatography that humic acids obtained from vermicomposts of different duration of vermicomposting consist of a…”
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Conformational stability of simusan--an exocellular lipopolysaccharide Acenitobacter sp by Braudo, E.E, Danilenko, A.N, An, I.V, Antonov, Y.A

“…By the heating of diluted solutions of simusan--an anionic exocellular lipopolysaccharide of Acenitobacter sp.--an endothermic, presumably, conformational…”
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Plant protein interactions with polysaccharides and their influence on legume protein functionality A Review by Braudo, E. E., Plashchina, I. G., Schwenke, K. D.

“…Associative interactions between proteins and polysaccharides, both coulombic and non‐coulombic, lead to the formation of interpolymer complexes. Complex…”
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Heat capacities of aqueous solutions of amino acid and dipeptide derivatives of fullerene by Danilenko, A. N., Romanova, V. S., Kuleshova, E. F., Parnes, Z. N., Braudo, E. E.

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Alternative approaches to the manufacture of plant protein products from grain legumes by Braudo, E. E., Danilenko, A. N., Dianova, V. T., Krokha, N. G.

“…A biotechnological method for the modification of grain legume meals (pea, faba bean) is proposed. The essence of this method is the inducing of biochemical…”
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A study of diluted aqueous solutions of humic acids by scanning microcalorimetry by Danilenko, A N, Braudo, E E, Pavlovskaia, N E, Iushkova, E I, Zhuravleva, I L

“…It has been found by reversed-phase chromatography that humic acids obtained from vermicomposts of different duration of vermicomposting consist of a…”
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Interactions of flavor compounds with pectic substances by Braudo, E. E., Plashchina, I. G., Kobak, V. V., Golovnya, R. V., Zhuravleva, I. L., Krikunova, N. I.

“…Investigation has been conducted using equilibrium dialysis on the sorption of flavor compounds (FC) in solutions of low‐ and high‐esterified pectinates (LEP…”
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Starch as a functional component of food systems by Braudo, E E

“…Starch and other carbohydrates of D-glucose series bind sodium ions but don't bind calcium ones. The affinity of beta-glucosides to sodium ions is much…”
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Structure formation in liquid solutions and gels of polysaccharides A review of the authors work by Braudo, Evgeny E., Plashchina, Irina G., Semenova, Maria G., Yuryev, Vladimir P.

“…Structure formation in solutions of polysaccharides proceeds through multistage associations of macromolecules that lead in many cases to micro heterogeneous…”
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Erratum to “Comparative effects of limited tryptic hydrolysis on physicochemical and structural features of seed 11S globulins” [Int. J. Biol. Macromol. 39 (2006) 174–178] by Braudo, E.E., Danilenko, A.N., Guslyannikov, P.V., Kozhevnikov, G.O., Artykova, G.P., Lapteva, N.A., Vaintraub, I.A., Sironi, E., Duranti, M.

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Thermodynamic approach to the selection of polyuronide sequestrants for preventive and medicinal nutrition by Braudo, E E, Danilova, I V, Dianova, V T, Kobak, V V, Plashchina, I G, Sidorov, E V, Bogatyrev, A N

“…An approach to the analysis of isotherms of cooperative binding is developed that allows to calculate approximately affinity profiles, i.e. dependencies of…”
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