D.V. Zasypkin - Concepedia

Author

D.V. Zasypkin

Russian Academy of Sciences

Also Known As

D ZASYPKIN, D. V. Zasypkin, D. Zasypkin, D.V. Zasypkin, Dmitry V. Zasypkin

Publications

464

Citations

H-Index

Concepts

All Affiliations

Russian Academy of Sciences A. N. Nesmeyanov Institute of Organoelement Compounds Rutgers, The State University of New Jersey Université de Montpellier

About

D.V. Zasypkin is an author at Russian Academy of Sciences specializing in engineering, food engineering, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	314
2	Health Sciences	5	5	210
3	Medicine	2	2	33
4	Natural Sciences	1	1	21
5	Biochemistry	1	1	21

D.V. Zasypkin

Publications

452

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
Pressure- and heat-induced gelation of mixed β-lactoglobulin/xanthan solutions D.V. Zasypkin, Eliane Dumay, J.C. Cheftel Food Hydrocolloids Food ChemistryPolysaccharideFood ProcessingHeat-induced GelationHealth Sciences	1996	78
Pressure- and heat-induced gelation of mixed β-lactoglobulin/polysaccharide solutions: scanning electron microscopy of gels Eliane Dumay, Anne Laligant, D.V. Zasypkin, Food Hydrocolloids Biopolymer GelElectron MicroscopyPolysaccharideBiomolecular EngineeringCarbohydrate-protein Interaction	1999	60
Extrusion of Soybean and Wheat Flour as Affected by Moisture Content D.V. Zasypkin, Tung‐Ching Lee Journal of Food Science EngineeringHealth SciencesMechanical PropertiesMoisture ContentWheat Flour	1998	57
Glass encapsulation of flavours with chemically modified starch blends D.V. Zasypkin, M.A. Porzio Journal of Microencapsulation Food ChemistryMaterials ScienceChemical EngineeringEdible FilmEngineering	2004	31
Mechanical properties of the products obtained by the thermoplastic extrusion of potato starch-soybean protein mixtures D.V. Zasypkin, Vladimir A. Yuryev, V. V. Alexeyev, Carbohydrate Polymers EngineeringMechanical PropertiesMechanical EngineeringRheologyFood Engineering	1992	29
Extracellular Ice Nucleators from <i>Pantoea Ananas:</i> Effects on Freezing of Model Foods D.V. Zasypkin, Tung‐Ching Lee Journal of Food Science EngineeringDifferential Scanning CalorimetryAbstract ParametersMolecular BiologyPantoea Ananas	1999	21
Structure of protein texturates obtained by thermoplastic extrusion Vladimir A. Yuryev, D.V. Zasypkin, V. V. Alexeyev, Food / Nahrung Moistened ProteinsEngineeringProtein FoldingG ProteinFood Biophysics	1990	20
Expansion ratio of extrudates prepared from potato starch — soybean protein mixtures Vladimir A. Yuryev, D.V. Zasypkin, V.V. Alexeev, Carbohydrate Polymers BiomanufacturingEngineeringBiotechnologyExpansion RatioFood Engineering	1995	15
Role of maltodextrin in promoting structure formation in extruded soya isolate Vladimir A. Yuryev, D.V. Zasypkin, Y GHENIN, Carbohydrate Polymers PhytoalexinBiosynthesisBiomanufacturingEngineeringExtruded Soya Isolate	1991	13

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