Open AccessSubstantiation of the interaction mechanism between the lipo- and glucoproteids of rye-wheat flour and nanoparticles of the food additive «Magnetofооd»
Author(s) -
Iryna Tsykhanovska,
Victoria Еvlash,
Alexandr Alexandrov,
Тетяна Лазарєва,
Oksana Bryzytska
Publication year - 2018
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2018.140048
Subject(s) - biopolymer , chemistry , nanoparticle , hydrogen bond , food science , molecule , hydrophobic effect , mechanism (biology) , biochemistry , organic chemistry , nanotechnology , materials science , polymer , philosophy , epistemology