D. Zelikina

发表

Sequential transformation of the structural and thermodynamic parameters of the complex particles, combining covalent conjugate (sodium caseinate + maltodextrin) with polyunsaturated lipids stabilized by a plant antioxidant, in the simulated gastro-intestinal conditions in vitro.

A. Antipova, M. G. Semenova, D. Zelikina, 2016, Food research international.

Structural and thermodynamic insight into the potentiality of food biopolymers to behave as smart nanovehicles for essential polyunsaturated lipids

A. Antipova, M. G. Semenova, D. Zelikina, 2016 .

Biopolymer nanovehicles for essential polyunsaturated fatty acids: Structure-functionality relationships.

A. Antipova, D. Zelikina, E. Shumilina, 2016, Food research international.

Essential contributions of food hydrocolloids and phospholipid liposomes to the formation of carriers for controlled delivery of biologically active substances via the gastrointestinal tract

A. Antipova, D. Zelikina, E. Martirosova, 2021 .

Impact of the character of the associative interactions between chitosan and whey protein isolate on the structure, thermodynamic parameters, and functionality of their complexes with essential lipids

A. Antipova, D. Zelikina, E. Martirosova, 2020 .

Role of the Covalent Conjugate (Sodium Caseinate+Maltodextrin) and a Plant Antioxidant in the Protection Against Oxidation of the Composite Food Ingredients, Containing the Equimass Amount of ω-3 and ω-6 Polyunsaturated Fatty Acids

T. Misharina, A. Antipova, D. Zelikina, 2016 .

Impact of the structure of polyunsaturated soy phospholipids on the structural parameters and functionality of their complexes with covalent conjugates combining sodium caseinate with maltodextrins

A. Antipova, D. Zelikina, E. Shumilina, 2016 .

Biopolymer nanovehicles for essential polyunsaturated fatty acids: Structure-functionality relationships.

A. Antipova, D. Zelikina, E. Shumilina, 2016, Food research international.