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Valentyna Dehtiar

Observed names: V. V. Dehtiar, Валентина В. Дегтяр, Валентина Дегтяр
ORCID: 0000-0001-8851-8784
Observed ORCID: 0000-0001-8851-8784
OpenAlex ID: A5099981598
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 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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Development of Lentil Aquafaba-Based Food Emulsions with Xanthan Gum or Pregelatinized Corn Starch as Stabilizers
2025 · Valentyna Dehtiar, Anastasiia Sachko, et al. · International Electronic Conference on Foods (Foods) · 1
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Технологічні Аспекти Виробництва Закусок З Емульсійною Структурою На Основі Бобової Сировини Та Аквафаби
2024 · Валентина Дегтяр, Анна Радченко · Innovations and Technologies in the Service Sphere and Food Industry · 1
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Chapter 5 Technological Aspects of the Use of Legumes in the Technology of Food Products With an Emulsion Structure
2024 · A. E. Radchenko, V. V. Dehtiar · Izdevniecība “Baltija Publishing” eBooks · 1
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Influence of Oil Content and Different Stabilizers on Microstructure and Rheological Characteristics of Food Emulsions Based on Beans Aquafaba
2025 · Valentyna Dehtiar, Anastasiia Sachko, et al. · International Electronic Conference on Applied Sciences (ASEC)
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Works count: 7
Citation count: 13
H-index: 3
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