The texture of non-fat yogurt with proteins isolates and concentrates by I. A. Gurskiy

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Defrosted products with preserved micro- and macrostructure by I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova

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Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates by A. A. Tvorogova, I. A. Gurskiy, Yu. I. Bogdanova

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The quality indicators of ice cream upon the enzymatic hydrolysis of lactose by A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova

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The effect of freezing and storage temperature on the stability of the fat emulsion in cream by E. V. Topnikova, A. A. Afanasyeva, I. A. Gurskiy, A. A. Gryzunov

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