Application of Plant-Based Emulsion Gels in Soft Caramel Technology | Vaskina | Storage and Processing of Farm Products

Storage and Processing of Farm Products

ISSN 2072-9669 (Print)
ISSN 2658-767X (Online)

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Storage and Processing of Farm Products

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Vaskina V.A., Bykov A.A., Navazhylava A.S., Butin S.A., Molchanova E.N., Chernobrovina A.G. Application of Plant-Based Emulsion Gels in Soft Caramel Technology. Storage and Processing of Farm Products. 2025;33(2):166-184. (In Russ.) https://doi.org/10.36107/spfp.2025.2.648

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ISSN 2072-9669 (Print)
ISSN 2658-767X (Online)

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Tatiana N. Danilchuk

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About the Authors

Valentina A. Vaskina
Belarusian State University of Food and Chemical Technologies
Belarus

Professor of the Department of Bread Products Technology

Aleksander A. Bykov
Moscow institute of Physics and Technology
Russian Federation

PhD in Engineering, Associate Professor

Alena S. Navazhylava
Belarusian State University of Food and Chemical Technologies
Belarus

Associate Professor of the Department of Bread Products Technology

Sergey A. Butin
Healthy Food LLC
Russian Federation

General Director

Elena N. Molchanova
Russian Biotechnological University
Russian Federation

Candidate of Biological Sciences, Associate Professor, Professor of the

Department of Food Industry, Hospitality Management and Service

Antonina G. Chernobrovina
Russian Biotechnology University
Russian Federation

PhD (Engineering), Associate Professor of the Department of Chemistry and Ecotoxicology

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