Nutritional and therapeutic potential of functional components of brown seaweed: A review by Yuliya V. Alloyarova, Daria S. Kolotova, Svetlana R. Derkach

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Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment by Svetlana R. Derkach, Daria S. Kolotova, Yuliya A. Kuchina, Nadezhda V. Shumskaya

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Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies by Svetlana R. Derkach, Nikolay G. Voron’ko, Yuliya A. Kuchina, Daria S. Kolotova

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Tailoring Cod Gelatin Structure and Physical Properties with Acid and Alkaline Extraction by Svetlana R. Derkach, Yuliya A. Kuchina, Andrey V. Baryshnikov, Daria S. Kolotova, Nikolay G. Voron’ko

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Rheological Properties of Fish Gelatin Modified with Sodium Alginate by Svetlana R. Derkach, Daria S. Kolotova, Nikolay G. Voron’ko, Ekaterina D. Obluchinskaya, Alexander Ya. Malkin

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Rheology of Water-in-Crude Oil Emulsions: Influence of Concentration and Temperature by Daria S. Kolotova, Yuliya A. Kuchina, Lyudmila A. Petrova, Nicolay G. Voron’ko, Svetlana R. Derkach

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Phase Behavior of Aqueous Mixtures of Sodium Alginate with Fish Gelatin: Effects of pH and Ionic Strength by Daria S. Kolotova, Ekaterina V. Borovinskaya, Vlada V. Bordiyan, Yuriy F. Zuev, Vadim V. Salnikov, Olga S. Zueva, Svetlana R. Derkach

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Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time by Svetlana R. Derkach, Yuliya A. Kuchina, Daria S. Kolotova, Ludmila A. Petrova, Vasily I. Volchenko, Andrei Yu. Glukharev, Vladimir A. Grokhovsky

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