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Ольга Олексіївна Гринченко

Observed names: O Grinchenko, O Hrynchenko, O. Hrynchenko, O. O. Hrynchenko, O.O. Hrynchenko, Olga Grinchenko, Olha Grinchenko, Olha Hrynchenko, Гринченко, Ольга Олексіївна, Ольга Гринченко, Ольга О. Гринченко
ORCID: 0000-0002-9867-5502
Observed ORCID: 0000-0002-9867-5502
OpenAlex ID: A5008091477
Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis
2020 · Andrii Goralchuk, Sergey Gubsky, et al. · European Food Research and Technology · 18
Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise
2023 · Anastasiia Sachko, Oksana Sema, et al. · International Electronic Conference on Applied Sciences (ASEC) · 15
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Food dispersion systems process stabilization. A review
2019 · Andrii Goralchuk, Olga Grinchenko, et al. · Ukrainian Food Journal · 12
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Development of a physical-mathematical model for the process of crystallization of meat systems
2018 · Marina Yancheva, Olena Dromenko, et al. · Eastern-European Journal of Enterprise Technologies · 8
Developing a model of the foam emulsion system and confirming the role of the yield stress shear of interfacial adsorption layers to provide its formation and stability
2016 · Andrii Goralchuk, Svetlana Omel'chenko, et al. · Eastern-European Journal of Enterprise Technologies · 7
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Argumentation of Emulsifier Part in the Recipe of Foam and Emulsion Dairy Products Containing Vegetable Fats
2014 · S Omelchenko, A Horalchuk, et al. · The Advanced Science Journal · 7
Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products
2021 · Aliona Dikhtyar, Svetlana Andrieieva, et al. · Eastern-European Journal of Enterprise Technologies · 5
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Development of technology of creams using hydrocolloids
2021 · Svitlana Andrieieva, Aliona Dikhtyar, et al. · EUREKA Life Sciences · 5
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Revealing the effect of hydrothermal processing of legumes on the accumulation of dry matter in aquafaba
2024 · Olha Hrynchenko, Valentyna Dehtiar, et al. · Eastern-European Journal of Enterprise Technologies · 4
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Development technology of functional soft ice cream using beet pectin concentrate and probiotic
2022 · Nurshash Zhexenbay, Maigul Kizatova, et al. · Eastern-European Journal of Enterprise Technologies · 4
Study of Influence of Freezing-defrosting on Thermophysical Properties of Meat Systems
2018 · Marina Yancheva, Olena Dromenko, et al. · EUREKA Life Sciences · 4
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Analytical study of the model of capsule formation of the system “Food lipids – calcium alginate”
2017 · Olga Neklesa, Yevgeniia Yarantseva, et al. · Eastern-European Journal of Enterprise Technologies · 4
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Cryoscopy research of solutions of food ingredients of polisaccharide nature
2014 · Марина Олександрівна Янчева, Тетяна Сергіївна Желєва, et al. · Eastern-European Journal of Enterprise Technologies · 4
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Development of technology for food products with emulsion structure based on pea groats and pea aquafaba
2025 · Olha Hrynchenko, Anna Radchenko, et al. · Eastern-European Journal of Enterprise Technologies · 3
Технологічні Та Економічні Аспекти Застосування Бобових В Технологіях Харчової Продукції: Міні-огляд
2024 · Валентина В. Дегтяр, Анна Е. Радченко, et al. · Journal of Chemistry and Technologies · 3
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Study of Constructive Provision of the Capsule Formation Process of the "oil and Fat Raw Materials - Ionotropic Shell-maker" System
2017 · Olga Neklesa, Yvgennia Yarantseva, et al. · EUREKA Physics and Engineering · 3
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Development of a model of steric stabilization of the air-nut semi-finished product structure
2017 · Andrii Goralchuk, Olga Grinchenko, et al. · Eastern-European Journal of Enterprise Technologies · 3
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The study of functional-technological properties of encapsulated vegetable oils
2015 · Євгенія Олександрівна Коротаєва, Ольга Павлівна Неклеса, et al. · Eastern-European Journal of Enterprise Technologies · 3
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Дослідження Інфрачервоних Спектрів Гелевих Систем На Основі Агару Для Виробництва Желейних Батончиків
2023 · Сергій П. Боковець, Федір В. Перцевой, et al. · Journal of Chemistry and Technologies · 2
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The Study of Surface-Active Agents’ Impact on the Strength of Interfacial Adsorption Layers
2014 · O Kotlyar, A Goralchuk, et al. · The Advanced Science Journal · 2
Stabilize the structureair-nuts semi products surfactants
2014 · Лідія Федорівна Товма, Андрій Богданович Горальчук, et al. · Eastern-European Journal of Enterprise Technologies · 2
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Devising a technology for hot thermostable sauces based on dairy raw materials
2025 · Oleksandr Ianushkevych, Nataliya Grynchenko, et al. · Eastern-European Journal of Enterprise Technologies · 1
Mechanism for Adjusting the Strength of Interphase Adsorption Layers of "skimmed Milk – Surfactant Substance" in Dessert Products
2023 · O. Hrynchenko, A. Borankulova, et al. · Mechanics and Technologies · 1
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Section 2. Application of the Principles of Ionotropic Gel Formation in the Technology of Restructured Products Based on Fish Raw Materials
2023 · N. H. Hrynchenko, I. M. Smetanska, et al. · 1
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Development of technology of snacks with different types of breading for fast food enterprises
2022 · Svitlana Andrieieva, Maryna Kolesnikova, et al. · Eastern-European Journal of Enterprise Technologies · 1
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Works count: 69
Citation count: 124
H-index: 6
I10-index: 3
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