Temperature—composition phase diagram and gel properties of the gelatin—starch—water system by Khomutov, L.I., Lashek, N.A., Ptitchkina, N.M., Morris, E.R.

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Solution viscosity and structural modification of pumpkin biopectin by Evageliou, Vasiliki, Ptitchkina, Nataliya M., Morris, Edwin R.

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Comparative spectroscopic characterization of different pectins and their sources by Kamnev, Alexander A, Colina, Marinela, Rodriguez, Jose, Ptitchkina, Nataliya M, Ignatov, Vladimir V

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Physio-chemical properties of polymyxan 88A–water system by Boukharova, E.N, Ptitchkina, N.M

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Pumpkin pectin: gel formation at unusually low concentration by Ptitchkina, Nataliya M., Danilova, Irina A., Doxastakis, Georgios, Kasapis, Stefan, Morris, Edwin R.

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Sorption of water vapour by K- and Ca-furcellaran films by Ptitchkina, N.M., Chalykh, A.Ye

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Phase separation in the gelatin-starch-water systemf by Khomutov, L.I., Lashek, N.A., Ptitchkina, N.M.

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Sorgo syrup in gels of seaweed polysaccharides by Ptitchkina, N.M., Brukhanova, O.V., Novikova, I.A., Ishin, A.G., Morris, E.R.

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Large enhancements in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: possible role of acetylated pectin in stabilising gas-cell str... by Ptitchkina, Nataliya M, Novokreschonova, Larisa V, Piskunova, Galina V, Morris, Edwin R

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Supramolecular structure of gel-forming systems of pectins of different origin by Bogatyrev, Vladimir A, Shchyogolev, Sergei Yu, Dykman, Lev A, Shkodina, Olga G, Ptitchkina, Natal’ya M

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