E. E. Braudo - Concepedia

Author

E. E. Braudo

A. N. Nesmeyanov Institute of Organoelement Compounds

Also Known As

E BRAUDO, E E Braudo, E. E. BRAUDO, E. E. Braudo, E.E Braudo, E.E. Braudo, Evgeny E. Braudo

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

A. N. Nesmeyanov Institute of Organoelement Compounds Institute of Biochemical Physics NM Emanuel Russian Academy of Sciences German Institute of Human Nutrition

About

E. E. Braudo is an author at A. N. Nesmeyanov Institute of Organoelement Compounds specializing in engineering, biomolecular engineering, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	22	638
2	Biochemistry	11	12	209
3	Natural Sciences	8	8	162
4	Medicine	6	6	100
5	Health Sciences	4	4	156

E. E. Braudo

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Multicomponent biopolymer gels D.V. Zasypkin, E. E. Braudo, V. B. Tolstoguzov Food Hydrocolloids Biopolymer GelHydrogelsMulticomponent Biopolymer GelsEngineeringPolymer Science	1997	128
Definition of the concept of polymer gel L.Z. Rogovina, E. E. Braudo Polymer Science Series C	2008	109
FABRICATED FOODSTUFFS AS MULTICOMPONENT GELS V. B. Tolstoguzov, E. E. Braudo Journal of Texture Studies Materials ScienceBiopolymer GelEngineeringEdible PackagingFood Physic	1983	91
Circular-dichroism studies of pectin solutions Irina G. Plaschina, E. E. Braudo, V. B. Tolstoguzov Carbohydrate Research PolysaccharidePectin SolutionsBiophysics	1978	88
Adsorption at the air–water interface and emulsification properties of grain legume protein derivatives from pea and broad bean Anna Tsoukala, Evdoxia M Papalamprou, Eleousa A. Makri, Colloids and Surfaces B Biointerfaces Food ColloidEngineeringFood BiophysicsBiochemical EngineeringAgricultural Economics	2006	63
Structural characterisation of thermoreversible anionic polysaccharide gels by their elastoviscous properties E. E. Braudo, V. B. Tolstoguzov Carbohydrate Polymers Biopolymer GelPolymer ChemistryEngineeringPolymer SciencePolysaccharide	1984	41
Studies of the gel formation of κ-carrageenan above the coil-helix transition temperature range I. R. Muratalieva, E. E. Braudo, V. B. Tolstoguzov Carbohydrate Polymers Biopolymer GelNatural SciencesMolecular BiologyMolecular BiophysicsGel Formation	1986	35
The factors affecting the compatibility of serum albumin and pectinate in aqueous medium M. G. Semenova, V.S. Bolotina, A. P. Dmitrochenko, Carbohydrate Polymers Food ChemistryAqueous MediumSerum AlbuminPhysiologyAnalytical Chemistry	1991	32
Protein‐containing multicomponent gels E. E. Braudo, A. M. Gotlieb, I. G. Plashina, Food / Nahrung Food ChemistryFood ColloidBiopolymer GelExcluded Volume EffectEngineering	1986	31
Mechanism of galactan gelation E. E. Braudo Food Hydrocolloids Biopolymer GelGlycobiologyGalactan GelationPolysaccharideCarbohydrate-protein Interaction	1992	28

Page 1