- Vasilissa Kutsenkova*,Nataliia Nepovinnykh,Samira Yeganehzad , Hybrid Gel as a Substitute for Hard Fats in Confectionery , Food Processing: Technique asnd Technology , 2023 ; 53 (1) : 183 - 191
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- Zohreh Baratian Ghorghi,Samira Yeganehzad*,Mohammad Ali Hesarinejad,Ali Faezian,Vasilissa Kutsenkova,Zhiming Gao,Katsuyoshi Nishinari,Nataliia Nepovinnykh , Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation , FOOD HYDROCOLLOIDS , 2023 ; (140) : 108599 -
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- NM Belova,VS Kutsenkova,ON Petrova,OM Popova,Samira Yeganehzad,Nataliia Nepovinnykh* , New insights into grain hydrogels with reinforced textural properties: design of low-calorie jelly desserts technology , IOP Conference Series: Earth and Environmental Science , 2021 ; 723 (3) : 032066 - 032066
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- Nataliia Nepovinnykh*,o.n Petrova,N.M Belova,Samira Yeganehzad , Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts , Food Processing: Techniques and Technology , 2019 ; 49 (1) : 43 - 49
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- Nataliia Nepovinnykh*,Oksana Kliukina,Nataliia Ptichkina,Aram Bostan , Hydrogel based dessert of low calorie content , FOOD HYDROCOLLOIDS , 2019 ; 86 : 184 - 192
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- Marieh Mardani,Samira Yeganehzad*,Nataliia Ptichkina,Yury Kodatsky,Oksana Kliukina,Nataliia Nepovinnykh,Sara Naji tabasi , Study on foaming, rheological and thermal properties of gelatin-free marshmallow , FOOD HYDROCOLLOIDS , 2019 ; 93 : 335 - 341
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- Nataliia Nepovinnykh*,Oksana Kliukina,Yury Kodatsky,Nataliia Ptichkina,Samira Yeganehzad , Study of the stability of foam and viscoelastic properties of marshmallow without gelatin , Foods and Raw Materials , 2018 ; 6 (1) : 90 - 98
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- Yury Kodatsky*,Oksana Kliukina,Nataliia Nepovinnykh,Nataliia Ptichkina,Sergei Lvovich,Samira Yeganehzad,Rasoul Kadkhodaee , Study of the Viscoelastic Properties and Water Activity in the Marshmallow, Based on Polysaccharides of Plant and Microbial Origin , Food processing Industry , 2016 ; 4 (4) : 30 - 33
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