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Julya Kambulova

National University of Food Technologies

6

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3

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Influence of sugars on the formation of structural and mechanical characteristics of of agar polysaccharides’ gels

2018
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DESCRIPTION OF THE INFLUENCE OF FREEZING ON THE QUALITY OF EGG-WHITE CREAMS FOR PASTRIES

2017
- Julya Kambulova
- Iryna Sokolovska
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MICROBIAL CHARACTERISTICS OF EGG-WHITE CREAMS WITH REDUCED SUGAR

2017
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Study of the water binding in the gel systems of pectin and sodium alginate

2016 Eastern-European Journal of Enterprise Technologies
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The effect of mono– and disaccharides on structural– mechanical properties of pectin gels

2016 Eastern-European Journal of Enterprise Technologies
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THE STUDY OF THE RHEOLOGICAL PROPERTIES OF PECTIN GELS WITH MONO - AND DISACCHARIDES

2016
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