ТЕОРІЯ ТА ПРАКТИКА ВИРОБНИЦТВА ДЕСЕРТІВ ІЗ ПІНОПОДІБНОЮ СТРУКТУРОЮ: ТЕХНОЛОГІЯ МУСІВ З ВИКОРИСТАННЯМ КРОХМАЛЮ ПШЕНИЧНОГО

Hrynchenko, O. O., Kolesnikova, M. B., Yurchenko, S. L., Andreeva, S. S., & Omelchenko, S. B. (2022). Technology of food products in the restaurant industry. Part 1: Practice of a systemic approach in the restaurant industry. Kharkiv: SBTU.

Kolesnikova, M. B., Grynchenko, O. O., Yurchenko, S. L., Andreeva, S. S., & Cheremska, T. V. (2022). Systemic assurance of food safety in restaurant establishments. Tavriyskyi scientific bulletin. Series: Technical sciences, (4), 64–73. https://doi.org/10.32851/tnv-tech.2022.4.8.

Tkachenko, A. S., Basova, Yu. O., Goryachova, O. O., Guba, L. M., & Katerenchuk, N. (2020). Implementation of the HACCP system for food market operators. Poltava: PUET.

Yurchenko, S. L., & Kolesnikova, M. B. (2023). Development of mousse technology using wheat starch. In K. Horbatiuk & V. Babyak (Eds.), Review of the latest opinions and theories regarding the development of technical and agricultural sciences (pp. 274–352). Boston: Primedia eLaunch.

Mriachenko, N. V., Iurchenko, S. L., & Cheremska, T. V. (2016). The substantiation of development of mousse technology using wheat starch. Food Science and Technology, 10(4), 54–59. https://doi.org/10.24263/2304-974X-2017-6-1-11.

Plotnikova, R. V., Grynchenko, N. G., Pivovarov, P. P., & Hrynchenko, H. O. (2015). Scientific and practical foundations of dessert product manufacturing based on dairy and fruit-berry raw materials. Kharkiv: KhSUFT.

Mryachenko, N. V., & Yurchenko, S. L. (2016). Technology of industrially produced mousses. Progressive Techniques and Technologies of Food Production in the Restaurant Industry and Trade: Collection of Scientific Papers (pp. 46–57). Kharkiv: KhSUFT.

Lyakhova, A. V., & Mostova, L. M. (2012). Market research of the production of desserts with a foamy structure. Integral Role of Science and Education in the International Division of Labor: Collection of Articles by Master’s Students, Postgraduates, and Young Scientists, Part 1, 321–326.

Murray, B. S. (2020). Recent developments in food foams. Current Opinion in Colloid & Interface Science, 50. https://doi.org/10.1016/j.cocis.2020.101394.

Cantat, I., Cohen-Addad, S., Elias, F., Graner, F., Höhler, R., Pitois, O., Rouyer, F., Saint-Jalmes, A., Cox, S. J. (Ed.), & Flatman, R. (Trans.). (2013). Foams: structure and dynamics. Oxford University Press. https://doi.org/10.1093/acprof:oso/9780199662890.001.0001.

Goralchuk, A. B., Pivovarov, P. P., Hrynchenko, H. O., Pogozhykh, M. I., Polevych, V. V., & Gurskyi, P. V. (2006). Rheological methods for studying raw materials and food products and automation of rheological characteristics calculations. Kharkiv: Kharkiv State University of Food and Trade.

Pivovarov, P. P., Omelchenko, S. B., & Dikhtyar, A. M. (2022). Theoretical foundations of food technologies. Kharkiv: SBTU.

Wilson, A. (1989). Foams: physics, chemistry and structure. Springer.

Tadros, T. F. (2014). An introduction to surfactants. De Gruyter.

Dickinson, E., & Rodríguez Patino, J. M. (1999). Food emulsions and foams: interfaces, interactions and stability. Cambridge, UK: Royal society of chemistry, Information services.

Shchukin, E., & Zelenev, A. (2016). Physical-chemical mechanics of disperse systems and materials. Taylor & Francis Group, LLC.

Hrynchenko, O. O., Pivovarov, P. P., Mykhailov, V. M., Pogozhykh, M. I., Yancheva, M. O., Zaitsev, A. V., & Grynchenko, N. G. (2010). Theoretical and applied aspects of stabilizing food products with a heterogeneous structure. Kharkiv: Kharkiv State University of Food and Trade.

Pivovarov, P. P., Hrynchenko, H. O., Mykhailov, V. M., Ivanov, S. V., & Kovalenko, A. A. (2011). Innovative technologies for the production of mass consumption food products. Kharkiv: Kharkiv State University of Food and Trade.

Golubeva, L. V., Pozhidaeva, Y. A., Popov, Y. S., & Golubeva, L. N. (2015). Optimization of blend composition of polycomponent dry mix for enriched soft ice cream. Indian Journal of Science and Technology, 8(29), 1–7.

Gnitscevych, V. A., & Vasylieva, O. O. (2015). Justification of parameters for the production of whipped desserts based on jerusalem artichoke and dogwood semifinished products. Scientific Bulletin of Poltava University of Economics and Trade, 1(73), 11-17.

Voznenko, M. A., Bondarenko, I. I., Yatsenko, B. O., & Niemirich, O. V. (2016). Technological aspects of producing whipped dishes with jerusalem artichoke powder. Scientific Bulletin of Lviv National University of Veterinary Medicine and Biotechnology named after S.Z. Gzhytskyi, 18(2), 32-36.

Nykyforov, R. P., Simakova, O. O., Slashcheva, A. V., Nazarenko, I. A., Popova, S. Yu., & Goryaynova, Yu. A. (2020). Innovative technologies for dessert products based on protein-carbohydrate semifinished products: Monograph. Kryvyi Rih: DonNUET.

Nuzhna, I. Yu. (2018). Use of plant raw materials in the technology of whipped sweet dishes. In Problems of forming a healthy lifestyle among youth: Collection of materials of the XI All-Ukrainian scientific-practical conference of young scientists and students with international participation (pp. 102-103). October 4-6, 2018, Odesa, Ukraine: Odesa National Academy of Food Technologies.

Khomych, G. P., Horobets, O. M., Levchenko, Yu. V., Tkach, N. I., & Dobryn, Yu. S. (2019). Use of secondary plant raw materials in the technology of sweet dishes and decorative semifinished products. Scientific Bulletin of Poltava University of Economics and Trade, (1 (91)), 21-28.

Polovyk, V. V., Koretska, I. L., Berezova, G. O., & Kravchuk, N. M. (2019). Use of sweet structure-forming agents to improve dessert quality. Scientific Notes of V.I. Vernadsky Taurida National University. Series: Technical Sciences, 30(69), Part 2(6), 126-132.

Antonyuk, I. (2018). Technology of whipped sweet dishes with enhanced biological value. Goods and Markets, (2), 143-156.

Sachko, A., Sema, O., Grinchenko, O., & Gubsky, S. (2023). Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise. Engineering Proceedings, 56(1), 206. https://doi.org/10.3390/ASEC2023-16291.

Wu, S. D., Zhan, J. J., Lim, J. H., Lin, Y. C., & Yang, Y. L. (2019). Innovation gradient mousse material processing technology research. IOP Conference Series: Materials Science and Engineering, 479(1). https://doi.org/10.1088/1757-899X/479/1/012026.

Rudakova, T. V., Minorova, A. V., & Narizhnyi, S. A. (2019). Modern aspects of ice cream technology with functional ingredients. Food Resources, 7(13), 147–171. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/89.

Deynychenko, L. G. (2018). Technology and quality of whipped desserts based on milk-protein concentrate. Scientific Works of NUFT, 24(1), 189-196.

Skrynnik, V. I. (2023). Technology of structured dessert products based on ultrafiltration derivatives of protein-carbohydrate dairy raw materials in the restaurant industry. Dissertation for the degree of Doctor of Philosophy in specialty 181 "Food Technologies". State Biotechnology University, Kharkiv. 327 p.

Rudakova, T. V., Minorova, A. V., Krushelnytska, N. L., & Narizhnyi, S. A. (2021). Scientific approaches to the classification of dairy dessert products. Food Resources, 9(16), 164–179.

Nykyforov, R. P. (2009). Technology of semifinished products for whipped dessert products based on low-fat dairy raw materials: Abstract of dissertation for the degree of Candidate of Technical Sciences: 05.18.16. Donetsk National University of Economics and Trade named after M. Tugan-Baranovsky, Donetsk. 19 p.

Goralchuk, A. B. (2013). Technology of dairy desserts using carrageenans: Monograph. Kharkiv. 121 p.

Sabadosh, G. O. (2016). Influence of factors on foam formation in the technology of dairy desserts using carrageenan. Bulletin of NTU "KhPI", 29(1209), 49–54.

Pichkur, V. Ya., Zapototska, O. V., Grabovska, O. V., & Kovbasa, V. M. Research of rheological properties of different types of modified starch. Food Technologies, (3), 35–38.

Ianushkevych, O., Grynchenko, N., Radchenko, A., Marynin, A., Hrynchenko, O., & Kolesnikova, M. (2025). Devising a technology for hot thermostable sauces based on dairy raw materials. Eastern-European Journal of Enterprise Technologies, 3(11 (135)), 33–42. https://doi.org/10.15587/1729-4061.2025.330249

Ianushkevych, O., Grynchenko, N., Radchenko, A., Smetanska, I., Marynin, A., & Hrynchenko, O. (2024). Determining the influence of technological factors on the microstructural and rheological parameters of sauces with emulsion structure. Eastern-European Journal of Enterprise Technologies, 2(11 (134)), 33–41. https://doi.org/10.15587/1729-4061.2025.325417

Kondratiuk, N. V. (2011). Scientific justification of the use of capsule products with probiotic properties in the composition of whipped dessert products. Scientific Works of Odesa National Academy of Food Technologies, (40(2)), 191–196. Retrieved from http://nbuv.gov.ua/UJRN/Np_2011_40(2)__50

Hrynchenko, O., Radchenko, A., Dehtiar, V., Grynchenko, N., & Serik, M. (2025). Development of technology for food products with emulsion structure based on pea groats and pea aquafaba. Eastern-European Journal of Enterprise Technologies, 1(11 (133)), 17–27. https://doi.org/10.15587/1729-4061.2025.323339

Hrynchenko, O., Dehtiar, V., Radchenko, A., Pak, A., Smetanska, I., & Percevoy, F. (2024). Revealing the effect of hydrothermal processing of legumes on the accumulation of dry matter in aquafaba. Eastern-European Journal of Enterprise Technologies, 5(11 (131)), 51–61. https://doi.org/10.15587/1729-4061.2024.313890

Palamarek, K. V., & Vdovichen, O. G. (2024). Innovative technologies for zephyr based on plant foam former. Tavriyskyi Scientific Bulletin. Series: Technical Sciences, (4), 260–270. https://doi.org/10.32782/tnv-tech.2024.4.26

Dehtiar, V., Sachko, A., Radchenko, A., Hrynchenko, O., & Gubsky, S. (2024). Development of Lentil Aquafaba-Based Food Emulsions with Xanthan Gum or Pregelatinized Corn Starch as Stabilizers. Biology and Life Sciences Forum, 40(1), 17. https://doi.org/10.3390/blsf2024040017

Sachko, A., Sema, O., Grinchenko, O., & Gubsky, S. (2023). Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise. Engineering Proceedings, 56(1), 206. https://doi.org/10.3390/ASEC2023-16291

Ayrapetyan, A. V., & Brazhenko, G. V. (n.d.). Technology of mousse with improved biological value. Retrieved from http://conf.htei.org.ua

Dzyundzya, O. V. (2013). Technology of functional mousses. Information Technologies in Education, Science and Production, (1(2)). Retrieved from https://dspace.ksaeu.kherson.ua/bitstream/handle/123456789/1240/%25D0%2594%25D0%25B7%25D1%258E%25D0%25BD%25D0%25B4%25D0%25B7%25D1%258F%2520%25D0%25BC%25D1%2583%25D1%2581%25D0%25B8.pdf?sequence=1&isAllowed=y

Dzyuba, N. A. (2019). Compositional design of multicomponent mousses with bioprotective action. Technical Sciences and Technologies, (5-2), 86–92. https://doi.org/10.32838/2663-5941/2019.5-2/16

Kravchuk, N. M., & Shevchenko, O. V. (n.d.). Technology of sweet dishes with biologically active food additives vitapectin and phytosorbent. Retrieved from http://dspace.nuft.edu.ua

Vysotskyi, B. O. (2020). Development of compositions and technologies for the production of mousse desserts. Retrieved from http://www.vtei.com.ua/doc/2020/23042020konf/16_96.pdf.

Dzyuba, N. A., Kashkano, M. A., Kalugina, I. M., & Oliynik, M. I. (2019). Analysis of modern technologies for the production of sweet dishes for health nutrition. https://doi.org/10.5281/zenodo.3592829

Abu-Jdayil, B., Mohameed, H. A., & Eassa, A. (2004). Rheology of wheat starch–milk–sugar systems: effect of starch concentration, sugar type and concentration, and milk fat content. Journal of Food Engineering, 64, 207–212.

Mriachenko, N. V., Iurchenko, S. L., & Cheremska, T. V. (2016). The substantiation of development of mousses technology using wheat starch. Food Science and Technology, 10(4), 54–59. https://doi.org/10.15673/fst.v10i4.255

Mryachenko, N. V., & Yurchenko, S. L. (2017). Research of the influence of technological factors on the foam-forming ability and foam stability of the "wheat starch-Twin 20" system. Technical Sciences and Technologies, (2 (8)), 209-218.

Al-Malah, K. I., Azzam, M. O. J., & Abu-Jdayil, B. (2000). Effect of glucose concentration on the rheological properties of wheat-starch dispersions. Food Hydrocolloids, 14, 491–496.

Azizi, M. H., & Rao, G. V. (2005). Effect of surfactant in pasting characteristics of various starches. Food Hydrocolloids, 19(4), 739-743.

Chungcharoen, A., & Lund, D. B. (1987). Influence of solutes and water on rice starch gelatinization. Cereal Chemistry, 64(4), 240–243.

Fredriksson, H., Silverio, J., Andersson, R., Eliasson, A. C., & Aman, P. (1998). The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches. Carbohydrate Polymers, 35, 119-134.

Ghiasi, K., Hoseney, R. C., & Varriano-Marston, E. (1982). Gelatinization of wheat starch. I. Excess-water systems. Cereal Chemistry, 59(2), 81-85.

Mryachenko, N. V., Yurchenko, S. L., & Dyakov, O. G. (2018). Optimization of technological parameters for obtaining mousses using wheat starch. Food Industry of Agro-Industrial Complex, (2), 19-23.

Mriachenko, N. V., & Iurchenko, S. L. (2017). Study of technological factors impact on the viscosity of "Wheat starch-Tween 20 (E432)" system. Ukrainian Food Journal, 6(1), 93-102.