Please use this identifier to cite or link to this item: https://dspace.ncfu.ru/handle/20.500.12258/3259
Title: Studies of αs1-casein molecular structure and the proteins emulsifying ability in activated media
Authors: Borisenko, A. A.
Борисенко, А. А.
Bratsikhin, A. A.
Брацихин, А. А.
Borisenko, A. A.
Борисенко, А. А.
Saricheva, L. A.
Сарычева, Л. А.
Keywords: Emulsifying ability;Molecular modeling;Quantum-chemical calculations;The electrochemically activated water;αs1-casein
Issue Date: 2016
Publisher: Research Journal of Pharmaceutical, Biological and Chemical Sciences
Citation: Borisenko, A.A., Bracihin, A.A., Borisenko, A.A., Saricheva, L.A. Studies of αs1-casein molecular structure and the proteins emulsifying ability in activated media // Research Journal of Pharmaceutical, Biological and Chemical Sciences. - 2016. - Volume 7. - Issue 4. - Pages 1878-1883
Series/Report no.: Research Journal of Pharmaceutical, Biological and Chemical Sciences
Abstract: The molecular modeling and quantum-chemical calculations of the milk protein molecule fragment (αs1-casein) in drinking and electrochemically activated water (catholyte) have been performed. Positive influence of the catholyte on the protein hydration and emulsifying abilities has been determined on the molecular level. More effective usage of the powdered protein milk products hydrated by electrically activated water as emulsifiers and water-binding components has been proven by experiments
URI: https://www.scopus.com/record/display.uri?eid=2-s2.0-84991737403&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=51a2a50b556b71f709e60f3b90e59c8f&sot=afnl&sdt=cl&cluster=scopubyr%2c%222016%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&relpos=47&citeCnt=0&searchTerm=
http://hdl.handle.net/20.500.12258/3259
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