Forming the structure of whipped desserts when introducing the food additive "Magnetofood" to their formulation-Reference-Cited by-同舟云学术

Forming the structure of whipped desserts when introducing the food additive "Magnetofood" to their formulation

Published:2019-04-02 Issue:11 (98) Volume:2 Page:45-55
ISSN:1729-4061
Container-title:Eastern-European Journal of Enterprise Technologies
language:
Short-container-title:EEJET

Author:

Tsykhanovska Iryna^ORCID,Yevlash Viktoria^ORCID,Alexandrov Alexandr^ORCID,Khamitova Barna^ORCID,Svidlo Karyna^ORCID,Nechuiviter Olesia^ORCID

Publisher

Private Company Technology Center

Subject

Applied Mathematics,Electrical and Electronic Engineering,Management of Technology and Innovation,Industrial and Manufacturing Engineering,Computer Science Applications,Mechanical Engineering,Energy Engineering and Power Technology,Control and Systems Engineering

Reference36 articles.

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2. Myronov, O. Yu., Horalchuk, A. B., Tovma, L. F. (2013). Obgruntuvannia vykorystannia poverkhnevo-aktyvnykh rechovyn v tekhnolohiyi pinopodibnoi produktsiyi na osnovi yaiechnoho bilka. Aktualni problemy rozvytku kharchovykh vyrobnytstv, restorannoho ta hotelnoho hospodarstva i torhivli: vseukr. nauk.- prakt. konf. molodykh uchenykh i studentiv. Ch. 1. Kharkiv: KhDUKhT, 35.

3. Omelchenko, S. B., Shania, I. M., Horalchuk, A. B. (2013). Obgruntuvannia vmistu emulhatoriv u skladi pinoemulsiynykh produktiv. Aktualni problemy rozvytku kharchovykh vyrobnytstv, restorannoho hospodarstva i torhivli: vseukr. nauk.-prakt. konf. molodykh uchenykh i studentiv. Ch. 1. Kharkiv: KhDUKhT, 53.

4. Omelchenko, S. B., Horalchuk, A. B. (2015). Vyznachennia roli poverkhnevo-aktyvnykh rechovyn u formuvanni mizhfaznykh adsorbtsiynykh shariv. Innovatsiyni aspekty rozvytku obladnannia kharchovoi i hotelnoi industrii v umovakh suchasnosti: mizhnar. nauk.-prakt. konf. Kharkiv: KhDUKhT, 291–292.

5. Dickinson, E. (2006). Interfacial Particles in Food Emulsions and Foams. Colloidal Particles at Liquid Interfaces, 298–327. doi: https://doi.org/10.1017/cbo9780511536670.009

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