Vladimir Borisovic Tolstoguzov

Vladimir Borisovic Tolstoguzov's AcademicInfluence.com Rankings

Sociology

#1878

World Rank

#2105

Historical Rank

sociology Degrees

Download Badge

Sociology

Vladimir Borisovic Tolstoguzov's Degrees

PhD Food Science Moscow State University

Why Is Vladimir Borisovic Tolstoguzov Influential?

(Suggest an Edit or Addition)

(See a Problem?)

Vladimir Borisovic Tolstoguzov's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Functional properties of food proteins and role of protein-polysaccharide interaction (1991) (441)
Thermodynamic incompatibility of proteins and polysaccharides in solutions (1997) (387)
Some thermodynamic considerations in food formulation (2003) (364)
The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds (2000) (237)
Functional properties of protein-polysaccharide mixtures (1985) (217)
Some physico-chemical aspects of protein processing in foods. Multicomponent gels* (1995) (125)
Thermodynamic Aspects of Biopolymer Functionality in Biological Systems, Foods, and Beverages (2002) (112)
Multicomponent biopolymer gels (1997) (105)
Thermoplastic extrusion—the mechanism of the formation of extrudate structure and properties (1993) (92)
FABRICATED FOODSTUFFS AS MULTICOMPONENT GELS (1983) (82)
Thermodynamic aspects of dough formation and functionality (1997) (75)
Application of phase-volume-ratio method for determining the phase diagram of water-casein-soybean globulins system (1980) (70)
Thermodynamic compatibility of gelatin with some D-glucans in aqueous media (1972) (70)
Circular-dichroism studies of pectin solutions☆ (1978) (68)
Some physicochemical approaches to the problem of protein texturization (1985) (65)
LIQUID TWO-PHASE WATER—PROTEIN—POLYSACCHARIDE SYSTEMS AND THEIR PROCESSING INTO TEXTURED PROTEIN PRODUCTS (1980) (62)
Thermodynamic considerations of starch functionality in foods (2003) (59)
Glass transition temperature of proteins. Calculation based on the additive contribution method and experimental data (1997) (58)
Phase behaviour of macromolecular components in biological and food systems. (2000) (57)
Concentration of the proteins of skimmed milk by membraneless, isobaric osmosis (1982) (55)
Compositions and phase diagrams for aqueous systems based on proteins and polysaccharides. (2000) (53)
Structure—Property Relationships in Foods (1996) (52)
Structure formation in systems containing amylose, amylopectin, and their mixtures (1992) (48)
The importance of glassy biopolymer components in food. (2000) (48)
Structural studies of the solutions of anionic polysaccharides. IV. Study of pectin solutions by light-scattering (1985) (48)
Conformational changes in iota- and kappa-carrageenans induced by complex formation with bovine beta-casein. (2007) (46)
Texturising by phase separation. (2006) (41)
Concentration and purification of proteins by means of two-phase systems: membraneless osmosis process (1988) (41)
Foods As Dispersed Systems. Thermodynamic aspects of composition-property relationships in formulated food (2000) (40)
Protein—polysaccharide complexes at the interphase. 1. Characteristics of decane/water emulsions stabilized by complexes of bovine serum albumin with dextran sulphate (1983) (38)
Deformation of emulsion droplets in flow (1974) (38)
Structural characterisation of thermoreversible anionic polysaccharide gels by their elastoviscous properties (1984) (35)
Phase equilibria in water-protein-polysaccharide systems (1977) (35)
Interpretation of DSC data on protein denaturation complicated by kinetic and irreversible effects. (2000) (33)
Why are polysaccharides necessary (2004) (32)
The influence of dextran on the interfacial pressure of adsorbing layers of 11S globulin vicia faba at the planar n-decane/aqueous solution interface (1993) (31)
Isolation of lactic whey proteins in the form of complexes with apple pectin. (1985) (31)
On the concentration dependence of the elasticity modulus of soybean globulin gels (1979) (27)
Electron-microscopic investigation of gelatine gelation (1974) (27)
A study on gelation of soybean globulin solutions (1981) (27)
Properties of oil/water emulsions stabilized by casein-acid polysaccharide mixtures. (1987) (27)
Mechanical properties of the products obtained by the thermoplastic extrusion of potato starch-soybean protein mixtures (1992) (27)
Limited thermodynamic compatibility of proteins in aqueous solutions (1979) (27)
Protein‐containing multicomponent gels (1986) (26)
Protein-Polysaccharide Interactions (2017) (26)
Thermodynamic compatibility of proteins in aqueous media. Part. I. Phase diagrams of some water--protein A--protein B systems. (1985) (25)
Thermodynamic compatibility of proteins in aqueous medium (1986) (25)
Effects of polysaccharides upon the functional properties of 11 S globulin of broad beans (1992) (25)
Flavour release in model bovine serum albumin/pectin/2-octanone systems (1999) (25)
Origins of globular structure in proteins (1999) (23)
Physico-chemical modification of food proteins: food emulsions. (1998) (23)
7 – Ingredient interactions in complex foods: aggregation and phase separation (2007) (23)
Effect of polysaccharides on the stability and renaturation of soybean trypsin (Kunitz) inhibitor (2002) (21)
The influence of incompatibility on the formation of adsorbing layers and dispersion of n-decane emulsion droplets in aqueous solution containing a mixture of 11S globulin from Vicia faba and dextran (1992) (21)
Binding of odorants to individual proteins and their mixtures. Effects of protein denaturation and association. A plasticized globule state (2003) (21)
10 – CREATION OF FIBROUS STRUCTURES BY SPINNERETLESS SPINNING (1988) (20)
The interaction of polyuronides with calcium ions. 1: binding isotherms of calcium ions with pectic substances (1992) (20)
Interaction of Proteins with Dextransulfate in Aqueous Medium Part 2. Nonequilibrium Phenomena (1977) (20)
Investigation of mixed agarose-gelatin gels (1988) (19)
Emulsifying properties of proteins and polysaccharides I. Methods of determination of emulsifying capacity and emulsion stability (1983) (19)
Studies on gelation of soybean globulin solutions (1983) (19)
Concentration of proteins as a result of the phase separation of water‐protein‐polysaccharide systems Part 1. Phase equilibria in water‐milk proteins‐polysaccharide systems (1986) (19)
Studies on the stability of 11S globulin from soybeans by differential scanning microcalorimetry (1985) (18)
Structural study of the solutions of acidic polysaccharides. II. Study of some thermodynamic properties of the dilute pectin solutions with different degrees of esterification (1982) (18)
Thermodynamic compatibility of proteins in aqueous media. Part 3. Studies on the role of intermolecular interactions in the thermodynamics of compatibility of proteins according to the data of dilution enthalpies. (1986) (18)
Effect of thermal denaturation on vanillin binding to some food proteins. (1998) (18)
Why Were Polysaccharides Necessary? (2004) (18)
Studies on the mechanisms of gelation of kappa-carrageenan and agarose (1991) (18)
Thermodynamic considerations on polysaccharide functions. Polysaccharides came first (2003) (17)
Calorimetric study of interaction of ovalbumin with vanillin (2002) (16)
Complex Gels of Proteins and Acidic Polysaccharides. Part II. The Effect of Electrostatic Interaction on Structure Formation in Complex Gels of Gelatin and Alginate (1978) (16)
On protein functional properties and the methods of their control. Part I. On the concept of protein functional properties (1981) (16)
Light scattering and thermodynamic phase behavior of the system 11S globulin-κ-carrageenan-water (1991) (16)
A Study of the Boundary Conditions for the Gel Formation of Alginates of Polyvalent Metals (1979) (16)
Thermodynamic compatibility of proteins in aqueous media. Part 2. The effect of some physicochemical factors on thermodynamic compatibility of casein and soybean globulin fraction. (1985) (16)
Structure of protein texturates obtained by thermoplastic extrusion (1990) (16)
Equilibrium and non-equilibrium complexes between bovine serum albumin and dextran sulfate—I. Complexing conditions and composition of non-equilibrium complexes (1988) (16)
Thermodynamic Aspects of Food Protein Functionality (1994) (15)
Conformational stability of 11 s globulins from seeds (1989) (15)
Correlation between the temperatures of formation/breakdown of the gel network and conformational transitions of agarose macromolecules (1991) (15)
17 Phase Behavior in Mixed Polysaccharide Systems (2006) (15)
On the Interaction of Some Proteins with Sulfonated Dextran in an Aqueous Medium (1974) (15)
A study on gelation of soy bean globulins solutions. Part I. Thermal denaturation conditions corresponding to the maximum shear modulus value of the gel. (1979) (14)
Structural study of the solutions of acidic polysaccharides. I. Study of the solutions of acidic polysaccharides by measuring the activity coefficients of counterions (1981) (13)
PROTEINS AND ANIONIC POLYSACCHARIDES AS STABILIZERS OP 0/W EMULSIONS (1985) (12)
Viscoelastic properties of ϰ-carrageenan gels (1980) (12)
Conformational transition and aggregation of ϰ-carrageenan macromolecules in solution (1980) (12)
A study of gelatine‐methylcellulose compatibility in aqueous media (1984) (12)
Liquid/liquid phase equilibrium in globulin/salt/water systems: Legumin (1990) (12)
Interaction of sodium and potassium ions withκ-carrageenan (1991) (12)
An NMR study of structure formation in maltodextrin systems (1989) (11)
Mechanical and functional properties of anisotropic geleous fibres obtained from the two‐phase system of water — casein — sodium alginate (1988) (11)
Creep study of high-esterified pectin gels (1979) (11)
Non-spinneret formation and functional properties of fibrous texturates based on a liquid two-phase system water-casein-field bean protein isolate (1988) (10)
Structure formation in sodium κ-carrageenan solutions (1988) (10)
Use of polysaccharides to remove lipids from the protein globulin fraction of baker's yeast (1982) (10)
Restricted proteolysis of legumin of broad beans: Effect on thermodynamic properties of aqueous solutions and interaction with ficoll (1992) (10)
Shear effects on phase behaviour of the legumin—salt—water system. Modelling protein recovery (1997) (10)
Thermodynamic Incompatibility of Food Macromolecules (2005) (10)
Structural study of the solutions of acidic polysaccharides (1983) (10)
Studies on the Effect of Ethanol on Thermal Denaturation of Soybean Globulins by Differential Scanning Microcalorimetry (1985) (10)
The use of a Polany type dynamometer for investigating the mechanical properties of biopolymer gels under simple shearing (1979) (10)
Emulsifying properties of soy bean globulins and their variation with addition of some inorganic salts (1990) (9)
Mechanical properties and solubility of fibre obtained from liquid two‐phase systems water‐casein‐sodium alginate (1982) (9)
Compatibility of Gelatin with Broad Bean Globulin in an Aqueous Medium (1985) (9)
On the protein functional properties and the methods of their control. Part 2. On the methods of control of functional properties of proteins and gel-forming systems† (1981) (9)
Studies of the interaction of methanol with pectin in aqueous solution (1986) (9)
Protein functionality in food systems (IFT basic symposium series 9): edited by Navam S. Hettiarachchy and Gregory R. Ziegler, Marcel Dekker, 1994. $150.00 (xii + 519 pages) ISBN 0 8247 9197 5 (1996) (9)
Equilibrium and non-equilibrium complexes between bovine serum albumin and dextran sulfate—II. Equilibrium complexes in solution (1988) (8)
Concentration of proteins as a result of the phase separation of the water-protein-polysaccharide systems Part 3. Regeneration and repeated use of the polysaccharide during concentration† (1986) (8)
Utilization of structurized oilseed proteins in minced meat products (1981) (8)
On the possibility of using non‐macaroni flour for making macaroni articles (1981) (8)
Study of the conformational stability of 7S globulin from french beans (phaseolin) using high-sensitivity differential scanning microcalorimetry. (1992) (8)
Water-insoluble triple complexes: Bovine serum albumin-bivalent metal cation-alginate (1989) (8)
Furcellaran Gel Creep Study (1980) (7)
Effect of the Coagulation Bath Composition on the Spinnability of Casein Solutions (1978) (7)
Food protein from green plant leaves (1990) (7)
Thermotropic gelation of ovalbumin 2. boundary conditions on the formation and the concentration dependence of equilibrium elastic modulus for thermotropic ovalbumin gels (1985) (7)
Formation and structures of anisotropic gels (1974) (7)
Effects of pH upon the liquid-liquid phase equilibria in solutions of legumins and vicilins from broad beans and peas (1992) (7)
Collagen and its rational content in meat products: Part 1. Analytical studies. (1992) (7)
Thermotropic gelation of ovalbumin 1. Viscoelastic properties of gels as a function of heating conditions and protein concentration at various pH values (1988) (7)
Liquid/liquid phase equilibrium in the globulin/salt/water systems. Vicilin (1991) (6)
Solubility of protein fibers obtained from casein solutions and liquid two-phase water-casein-sodium alginate systems. (1985) (6)
Thermodynamic parameters of the junction zones in thermoreversible maltodextrin gels (1990) (6)
A study of stability of O/W emulsions stabilized by soybean and pea globulins (1994) (6)
Olfaction, where Nutrition, Memory and Immunity Intersect (2007) (6)
Formation and structures of anisotropic gels 1. Anisotropic gels of a laminated structure (1975) (6)
The effect of neutral salts on the conformational stability of 11S globulins from some seeds using differential scanning microcalorimetry (1986) (5)
[Thermodynamic and kinetic study of thermal denaturation of Kunitz soybean trypsin inhibitor by differential scanning microcalorimetry]. (1989) (5)
On the acceptability of the two-state model of protein unfolding to the 11 S globulins from plant seeds. (1987) (5)
The maximum take‐up velocity as a spinnability criterion and its dependence on the composition of coagulation bath, illustrated by an example of sodium alginate (1978) (5)
Thermodynamic compatibility of polysaccharides in aqueous media (1987) (5)
Conformational stability of ribulose 1,5 biphosphate carboxylase from tobacco leaves according to the differential scanning microcalorimetry (1991) (4)
‘Continuous’ conformational change in succinylated faba bean protein isolates (1990) (4)
Stability of 11 s globulin from Vicia faba seeds (4)
Development of Chemical Investigations on Artificial and Synthetic Foods (1969) (4)
Phase Separation of Aqueous Starch/Galactomannan Systems: Influence of β-Lactoglobulin Addition (1998) (4)
Study of commodity properties of food emulsions Part 1. The effect of dispersion medium composition on kinetic stability of O/W emulsions containing proteins, acidic polysaccharides and calcium salts (1982) (4)
[Electron microscopic study of aqueous gels of gelatin]. (1974) (3)
Interaction of Casein with Diethylaminoethyl-Dextran in Aqueous Solutions: Isolation of αs-Caseins (1981) (3)
From the Institute of Organoelement Compounds, USSR Academy of Sciences, Moscow (USSR) Electron-microscopic investigation of gelatine gelation (1974) (3)
Phase state of the systems water-polysaccharide-I-polysaccharide-II (1987) (3)
Phase state of the gelatin-dextran-water system (1970) (3)
Water distribution in mixtures of soy protein isolates with starch and maltodextrin (1989) (3)
Preparation of fibrous textured protein from field bean globulins by wet non‐spinneret spinning (1991) (2)
Water-insoluble complexes of ribulose-1,5-bisphosphate carboxylase of alfalfa with pectin (1992) (2)
Study of the diffusion of water molecules in dilute solutions of dextran using the PMR pulse method (1978) (2)
Contribution of Proteins to Food Structures (1998) (2)
A study on gelation of soybean globulin solutions. Part 4. Effect of gelation conditions on the visco-elastic properties and structure of thermotropic gels of soybean globulin fraction. (1985) (2)
Investigation of the flow of gelatin gels at various temperatures (1974) (2)
Susceptibility of the proteins in new food products to proteolytic enzymes. (1970) (2)
[Susceptibility of proteins of new food products to attack by proteolytic enzymes]. (1970) (1)
[Interpretation of thermograms of protein denaturation in non-equilibrium conditions]. (1990) (1)
[Letter: Morphological structure of gelatin gels]. (1973) (1)
Study of the thermomechanical behaviour of gels under uniaxial compression (1969) (1)
On the preparation of calcium alginate isotropic gels using water‐soluble calcium salts (1982) (1)
Synthesis of polydioxyarylenephosphonitrilates (1966) (1)
Thermomechanical behaviour of mixed gels of gelatin and calcium alginate (1970) (1)
Investigation of the processes of swelling of grains of potato starch and the formation of gels (1974) (1)
Kinetic flexibility and structural transformations of polysaccharide macromolecules (1985) (1)
[Study of starch solutions and gels]. (1974) (0)
Thermodynamic compatability of gelatin and human serum albumin with certain poly-D-glucanes in water (1969) (0)
[Study of tryptic and chymotryptic hydrolysis of casein and its components by automatic titration]. (1970) (0)
[Artificial food. 2. Possibilities of production of artificial foods]. (1979) (0)
Method of obtaining jellied confectionery products (1978) (0)
Functional properties of “cotton protein.” II. Emulsifying properties of cotton protein isolates obtained by extraction with acid (1986) (0)
Method of Preparing Artificial Food Products (1973) (0)
Isolation of Food-Acceptable Compounds from Hydrocarbon-Cultivated Yeasts and the Use of these Compounds for Preparing Food-Grade Products (1971) (0)
Techniques in the preparation and study of granulated gels (1969) (0)
Proton magnetic relaxation in concentrated aqueous solutions of dextran (1980) (0)
[The interaction between gelatin and human serum albumin in dilute solutions]. (1974) (0)
Reply to the comment on the Hypothesis: Origin of globular structure in proteins (1999) (0)
Interaction of gelatin and sodium alginate in an aqueous medium (1974) (0)
Volumetric method for the study of swelling and syneresis and its application to protein gels (1970) (0)
Process for making soft caviare substitute and similar products. (1980) (0)
[Rheological properties of a calcium alginate-potato starch hydrolysate-water system]. (1979) (0)
Hypothesis Origins of globular structure in proteins (1999) (0)
Use of casein in manufacture of food products (1978) (0)
[Trypsin interaction with sodium alginate]. (1975) (0)
Study of the interaction of a-chymotrypsin and acid polysaccharides (1977) (0)
[Relation between ovalbumin hydration and the nature of cations, their concentration and temperature]. (1988) (0)
[A comparative study of the effect of tea, a fermented grain beverage and black coffee on the functional status of the organism of deep shaft miners]. (1968) (0)
[Study of the processes of potato starch grain swelling and gel formation]. (1974) (0)
proteinic food product preparation method having a fibrous structure, and products obtained (1971) (0)
Protein-encapsulated particles of a polysaccharide-containing dispersion (1996) (0)
Edible emulsion and process for making it. (1980) (0)
Application of turbidimetry method to study complex coacervation in the system: gelatin-sodium alginate-water (1973) (0)
On obtaining gelatins of calcium alginate (1973) (0)
[Electron microscopic study of the structure of anisotropic gels of calcium alginate]. (1974) (0)
Study of calcium alginate and pectinate gels (1970) (0)
[Artificial food. I. Development of a new course in food production-reasons and advantages]. (1979) (0)
Creep study of high-esterified pectin gels. (1979) (0)
[Electron microscopic study of biopolymer gels]. (1972) (0)
Functional properties of “cotton protein.” I. Emulsifying properties of gossypulin: Influence on them of the structure of the protein and the presence of gossypol and of phytate (1986) (0)
Thermomechanical properties of phosphonitrile polymers (1964) (0)
[Phase equilibria in water-defatted milk proteins-carboxymethylcellulose sodium salt systems]. (1993) (0)
[Effect produced by green tea components and tannin on the fermentative activity of trypsin in vitro]. (1968) (0)
Study by automatic titration of hydrolysis of casein and its components by trypsin and chymotrypsin. (1970) (0)
Formation and structure of anisotropic gels III.: Electron-microscopic investigation of the formation process of calcium alginate laminated gels (1978) (0)
On determination of the emulsifying activity of proteins (1986) (0)
Rheological properties of O/W emulsions stabilized by soybean total globulins (1994) (0)
Reaction of amylopectin with human serum albumin in aqueous medium (1970) (0)

This paper list is powered by the following services:

Vladimir Borisovic Tolstoguzov's Academic­Influence.com Rankings

Vladimir Borisovic Tolstoguzov's Degrees

Why Is Vladimir Borisovic Tolstoguzov Influential?

Vladimir Borisovic Tolstoguzov's Published Works

Published Works

Vladimir Borisovic Tolstoguzov's AcademicInfluence.com Rankings