Interaction of Ternary Biopolymers Obtained from Microwave Dry-heated Mixtures of Gluten, Whey Protein Concentrate and Kaolinite
Wesołowska-Trojanowska, Marta, Tomczyńska-Mleko, Marta, Kwiatkowski, Cezary A., Nishinari, Katsuyoshi, Muszyński, Siemowit, Mleko, Stanisław
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2017)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2017)
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Journal Article
Rheological Properties of Mixed Gels: Gelatin, Konjac Glucomannan and Locust Bean Gum
Tomczyńska-Mleko, Marta, Brenner, Tom, Nishinari, Katsuyoshi, Mleko, Stanislaw, Szwajgier, Dominik, Czernecki, Tomasz, Wesolowska-Trojanowska, Marta
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2014)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2014)
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Journal Article
Tailoring the surface and rheological properties of gelatine-based hydrogel films via indirect cold plasma treatment for engineering applications
Pérez-Huertas, Salvador, Terpiłowski, Konrad, Tomczynska Mleko, Marta, Mleko, Stanisław, García-Gareta, Elena, Pakhlov, Evgeniy, González-Caballero, Fernando
Published in Journal of food engineering (01.02.2024)
Published in Journal of food engineering (01.02.2024)
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Journal Article
Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten
Tomczyńska-Mleko, Marta, Kwiatkowski, Cezary Andrzej, Harasim, Elżbieta, Leśniowska-Nowak, Justyna, Mleko, Stanisław, Terpiłowski, Konrad, Pérez-Huertas, Salvador, Klikocka-Wiśniewska, Olimpia
Published in Molecules (Basel, Switzerland) (19.06.2022)
Published in Molecules (Basel, Switzerland) (19.06.2022)
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Journal Article
Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses
Sołowiej, Bartosz G., Nastaj, Maciej, Szafrańska, Jagoda O., Muszyński, Siemowit, Gustaw, Waldemar, Tomczyńska-Mleko, Marta, Mleko, Stanisław
Published in International dairy journal (01.06.2020)
Published in International dairy journal (01.06.2020)
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Journal Article
Surface properties of gluten deposited on cold plasma-activated glass
Nucia, Aleksandra, Tomczyńska-Mleko, Marta, Okoń, Sylwia, Kowalczyk, Krzysztof, Terpiłowski, Konrad, Pérez-Huertas, Salvador, Nishinari, Katsuyoshi, Nastaj, Maciej, Mleko, Stanisław
Published in Food hydrocolloids (01.09.2021)
Published in Food hydrocolloids (01.09.2021)
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Journal Article
The Food Colloid Principle in the Design of Elderly Food
Nishinari, Katsuyoshi, Takemasa, Makoto, Brenner, Tom, Su, Lei, Fang, Yapeng, Hirashima, Madoka, Yoshimura, Miki, Nitta, Yoko, Moritaka, Hatsue, Tomczynska-Mleko, Marta, Mleko, Stanisław, Michiwaki, Yukihiro
Published in Journal of texture studies (01.08.2016)
Published in Journal of texture studies (01.08.2016)
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Journal Article
New product development: Cellulose/egg white protein blend fibers
Tomczyńska-Mleko, Marta, Terpiłowski, Konrad, Mleko, Stanisław
Published in Carbohydrate polymers (01.08.2015)
Published in Carbohydrate polymers (01.08.2015)
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Journal Article
The role of texture in the palatability and food oral processing
Nishinari, Katsuyoshi, Peyron, Marie-Agnes, Yang, Nan, Gao, Zhiming, Zhang, Ke, Fang, Yapeng, Zhao, Meng, Yao, Xiaolin, Hu, Bing, Han, Lingyu, Mleko, Stanisław, Tomczyńska-Mleko, Marta, Nagano, Takao, Nitta, Yoko, Zhang, Yin, Singh, Narpinder, Suk Meng, Aaron Goh, Pongsawatmanit, Rungnaphar, Gamonpilas, Chaiwut, Moritaka, Hatsue, Kohyama, Kaoru, Yoshimura, Miki, Hirashima, Madoka, Takemasa, Makoto, Tsutsui, Kazumi, Su, Lei
Published in Food hydrocolloids (01.02.2024)
Published in Food hydrocolloids (01.02.2024)
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Journal Article
Time-based changes in surface properties of poly(ethylene terephthalate) activated with air and argon-plasma treatments
Huertas, Salvador Pérez, Terpiłowski, Konrad, Tomczyńska-Mleko, Marta, Mleko, Stanisław, Szajnecki, Łukasz
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (05.12.2018)
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (05.12.2018)
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Journal Article
Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams
Tomczyńska-Mleko, Marta, Mykhalevych, Artur, Sapiga, Victoria, Polishchuk, Galyna, Terpiłowski, Konrad, Mleko, Stanisław, Sołowiej, Bartosz G., Pérez-Huertas, Salvador
Published in Applied sciences (01.03.2024)
Published in Applied sciences (01.03.2024)
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Journal Article
Impact of Storage Conditions of Yogurt Dry Ingredients on the Physicochemical Properties of the Final Product
Terpiłowski, Konrad, Lange, Ignace, Kowalczyk, Krzysztof, Tomczyńska-Mleko, Marta, Sapiga, Viktoria, Wesołowska-Trojanowska, Marta, Mleko, Stanisław, Pérez-Huertas, Salvador
Published in Applied sciences (01.12.2023)
Published in Applied sciences (01.12.2023)
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Journal Article
Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations
Nastaj, Maciej, Sołowiej, Bartosz G, Gustaw, Waldemar, Peréz‐Huertas, Salvador, Mleko, Stanisław, Wesołowska‐Trojanowska, Marta
Published in International journal of dairy technology (01.08.2019)
Published in International journal of dairy technology (01.08.2019)
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Journal Article
Co-gelation of gluten and gelatin as a novel functional material formation method
Wesołowska-Trojanowska, Marta, Tomczyńska-Mleko, Marta, Terpiłowski, Konrad, Muszyński, Siemowit, Nishinari, Katsuyoshi, Nastaj, Maciej, Mleko, Stanisław
Published in Journal of food science and technology (01.01.2020)
Published in Journal of food science and technology (01.01.2020)
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Journal Article