Nataliya M. Ptitchkina

Comparative spectroscopic characterization of different pectins and their sources

Alexander A. Kamnev, Marínela Colina, José F. Rodríguez et al. · Food Hydrocolloids · 1998 · 125 citations

Pharmacy, Chemistry, Food Science +14

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 structure

Nataliya M. Ptitchkina, Larisa V Novokreschonova, Galina V Piskunova et al. · Food Hydrocolloids · 1998 · 72 citations

Agriculture, Food Science, Cereal Science +16

Pumpkin pectin: gel formation at unusually low concentration

Nataliya M. Ptitchkina, G. Doxastakis, Stefan Kasapis et al. · Carbohydrate Polymers · 1994 · 52 citations

Agriculture, Biochemistry, Food Science +10

Solution viscosity and structural modification of pumpkin biopectin

Vasiliki Evageliou, Nataliya M. Ptitchkina, Edwin R. Morris · Food Hydrocolloids · 2005 · 30 citations

Agriculture, Biochemistry, Food Science +9

Temperature—composition phase diagram and gel properties of the gelatin—starch—water system

L.I. Khomutov, N.A. Lashek, Nataliya M. Ptitchkina et al. · Carbohydrate Polymers · 1995 · 28 citations

Natural Sciences, Food Science, Materials Science +14