Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators.
- Published in:
- Molecules, 2023, v. 28, n. 7, p. 2924, doi. 10.3390/molecules28072924
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- Publication type:
- Article
Works by Polishchuk, Galyna
Results: 15
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2
β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products—A Review.
- Published in:
- Molecules, 2022, v. 27, n. 19, p. 6313, doi. 10.3390/molecules27196313
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- Publication type:
- Article
3
RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS.
- Published in:
- Food & Environment Safety, 2020, v. 19, n. 1, p. 76
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- Publication type:
- Article
4
Comparative analysis of functional and technological properties of β-glucans from oats and yeast in whey ice cream.
- Published in:
- Ukrainian Food Journal, 2024, v. 13, n. 3, p. 507, doi. 10.24263/2304-974X-2024-13-3-6
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- Publication type:
- Article
5
Influence of starch products on the vitality and activity of lactic acid bacteria in yogurt.
- Published in:
- Ukrainian Food Journal, 2024, v. 13, n. 1, p. 162, doi. 10.24263/2304-974X-2024-13-1-11
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- Publication type:
- Article
6
Effects of protein and carbohydrate ingredients on colour of baked milk products.
- Published in:
- Ukrainian Food Journal, 2024, v. 13, n. 1, p. 7, doi. 10.24263/2304-974X-2024-13-1-3
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- Publication type:
- Article
7
The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey.
- Published in:
- Foods, 2024, v. 13, n. 1, p. 170, doi. 10.3390/foods13010170
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- Publication type:
- Article
8
Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 6, p. 2465, doi. 10.3390/app14062465
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- Publication type:
- Article
9
Influence of whey concentrates and carbohydrate ingredients on rheological and physicochemical parameters of reduced fat sour cream.
- Published in:
- Ukrainian Journal of Food Science, 2024, v. 12, n. 1, p. 5, doi. 10.24263/2310-1008-2024-12-1-3
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- Publication type:
- Article
10
Functional and technological properties of protein ingredients in whey ice cream.
- Published in:
- Ukrainian Journal of Food Science, 2022, v. 10, n. 2, p. 125, doi. 10.24263/2310-1008-2022-10-2-3
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- Publication type:
- Article
11
DETERMINING PATTERNS OF LACTOSE HYDROLYSIS IN LIQUID CONCENTRATES OF DEMINERALIZED WHEY.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2024, v. 132, n. 11, p. 24, doi. 10.15587/1729-4061.2024.318337
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- Publication type:
- Article
12
DETERMINING THE INFLUENCE OF PLANT-BASED PROTEINS ON THE CHARACTERISTICS OF DAIRY ICE CREAM.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2024, v. 130, n. 11, p. 6, doi. 10.15587/1729-4061.2024.308635
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- Publication type:
- Article
13
Application of milk protein concentrates in preparation of reduced fat sour cream.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 429, doi. 10.24263/2304-974X-2022-11-3-8
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- Publication type:
- Article
14
Quality of Canadian commercial plain non-fat Greekstyle yogurts produced only from natural dairy ingredients.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 757, doi. 10.24263/2304-974X-2020-9-4-3
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- Publication type:
- Article
15
Nature of water bonding in hydrated milk-protein systems.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 1, p. 111, doi. 10.24263/2304-974X-2020-9-1-10
- By:
- Publication type:
- Article