Yu. I. Matveev

The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds

Yu. I. Matveev · Food Hydrocolloids · 2000 · 290 citations

Food Chemistry, Mixed Biopolymers, Engineering +10

The relationship between thermodynamic and structural properties of low and high amylose maize starches

Yu. I. Matveev, J.J.G. van Soest, C Nieman et al. · Carbohydrate Polymers · 2001 · 203 citations · Full text

Food Chemistry, Structural Properties, Engineering +6

Glass transition temperature of proteins. Calculation based on the additive contribution method and experimental data

Yu. I. Matveev, V. Ya. Grinberg, I.V. Sochava et al. · Food Hydrocolloids · 1997 · 70 citations

Protein Chemistry, Experimental Data, Biochemistry +9

Chapter 12 Depth model of the Barents and Kara seas according to geophysical surveys results

N. M. Ivanova, T. S. Sakulina, I. V. Belyaev et al. · Geological Society London Memoirs · 2011 · 35 citations

Engineering, Seafloor Mapping, Active Tectonics +22

Estimation of Contributions of Hydration and Glass Transition to Heat Capacity Changes During Melting of Native Starches in Excess Wate

Yu. I. Matveev, N. Yu. Elankin, E. N. Kalistrova et al. · Starch - Stärke · 1998 · 30 citations

Engineering, Differential Scanning Calorimetry, Experimental Thermodynamics +21