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Browsing Articole ştiinţifice by Author "ILIASENCO, O. K."

Browsing Articole ştiinţifice by Author "ILIASENCO, O. K."

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  • Effect of electrophysical processing, high temperature and pH variations on four whey proteins 
    BOLOGA, M. K.; STEPURINA, T. G.; ILIASENCO, O. K.; SAJIN, T. M.; POLICARPOV, A. A.; VRABIE, V. Gh.; GONCEARUC, V. P.; PALADII, I. V.; SPRINCEAN, C. Gh.; VRABIE, E. Gh. (Institutul de Fizică Aplicată, AȘM, 2003)
    Whey proteins are heat-labile. In accordance with the data in [1], high temperatures reduce whey proteins stability in the following order: PP> α-La> β-Lg> BSA> Ig. Heat treatment causes significant deterioration of the ...
  • Electrofractionation of protein mineral complexes obtained by electrophysial whey processing 
    BOLOGA, M. K.; STEPURINA, T. G.; ILIASENCO, O. K.; SAJIN, T. M.; POLICARPOV, A. A.; VRABIE, V. Gh.; GONCEARUC, V. P.; PALADII, I. V.; SPRINCEAN, C. Gh.; VRABIE, E. Gh. (Institutul de Fizică Aplicată, AȘM, 2016)
    Whey proteins are well structured proteins with secondary and tertiary stable structures. It is known that whey proteins make up about 20% of milk proteins. Four major whey protein components: βlactoglobulin (β-Lg), ...
  • Electrophysical processing of whey: some experimental details 
    BOLOGA, M. K.; STEPURINA, T. G.; ILIASENCO, O. K.; SAJIN, T. M.; POLICARPOV, A. A.; VRABIE, V. Gh.; GONCEARUC, V. P.; PALADII, I. V.; SPRINCEAN, C. Gh.; VRABIE, E. Gh. (Institutul de Fizică Aplicată, AȘM, 2016)
    The presentation considers certain details of the experimental investigations of three types of whey via electrophysical processing in two electrolyzers: EDP-sectional and EDP-2, at current densities of j – 10 and 20 mA/cm2, ...

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