Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts by Nepovinnykh N., Petrova O., Belova N., Yeganehzad S.

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Hybrid Gel as a Substitute for Hard Fats in Confectionery by Vasilissa S. Kutsenkova, Nataliia V. Nepovinnykh, Samira A. Yeganehzad

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Assessment of safety and tolerability of hybrid gel oral administration in an experiment on Wistar rats by N. V. Nepovinnykh, S. V. Kozlov, I. V. Ziruk, V. S. Kutsenkova, Z. B. Ghorghi, M. A. Hesarinejad, S. Yeganehzad

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Numerical simulation and experimental validation of the oleogel formation from grape seed oil and beeswax by Zohreh Baratian Ghorghi, Ali Faezian, Samira Yeganehzad, Mohammad Ali Hesarinejad, Alireza Sheikhi Darani, Marcello Fidaleo, Hashem Ahmadi Tighchi

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