Rheological Properties of Industrial Hot Trub
Stachnik, Marta, Sterczyńska, Monika, Smarzewska, Emilia, Ptaszek, Anna, Piepiórka-Stepuk, Joanna, Ageev, Oleg, Jakubowski, Marek
Published in Materials (24.11.2021)
Published in Materials (24.11.2021)
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Pressure Drop Method as a Useful Tool for Detecting Rheological Properties of Non-Newtonian Fluids during Flow
Kaczmarczyk, Kacper, Kruk, Joanna, Ptaszek, Paweł, Ptaszek, Anna
Published in Applied sciences (01.07.2021)
Published in Applied sciences (01.07.2021)
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The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions
Pancerz, Michał, Kruk, Joanna, Witek, Magdalena, Ptaszek, Anna
Published in Food chemistry (30.07.2022)
Published in Food chemistry (30.07.2022)
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The influence of thermodynamic qualities of a solvent on the physicochemical properties of lentil protein concentrate – Second virial coefficient study
Żmudziński, Daniel, Goik, Urszula, Ptaszek, Paweł, Ptaszek, Anna, Barbasz, Jakub, Banaś, Joanna, Lupa, Dawid
Published in Food chemistry (15.02.2024)
Published in Food chemistry (15.02.2024)
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Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimes
Pancerz, Michał, Kruk, Joanna, Łukasiewicz, Marcin, Witek, Magdalena, Kucharek, Mateusz, Jaschik, Jolanta, Ptaszek, Anna
Published in Food hydrocolloids (01.04.2021)
Published in Food hydrocolloids (01.04.2021)
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The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method
Ptaszek, Paweł, Kabziński, Maciej, Ptaszek, Anna, Kaczmarczyk, Kacper, Kruk, Joanna, Bieńczak, Agata
Published in Food hydrocolloids (01.03.2016)
Published in Food hydrocolloids (01.03.2016)
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Journal Article
Colligative and hydrodynamic properties of aqueous solutions of pectin from cornelian cherry and commercial apple pectin
Pancerz, Michał, Ptaszek, Anna, Sofińska, Kamila, Barbasz, Jakub, Szlachcic, Paweł, Kucharek, Mateusz, Łukasiewicz, Marcin
Published in Food hydrocolloids (01.04.2019)
Published in Food hydrocolloids (01.04.2019)
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The effect of temperature on the colligative properties of food-grade konjac gum in water solutions
Kruk, Joanna, Kaczmarczyk, Kacper, Ptaszek, Anna, Goik, Urszula, Ptaszek, Paweł
Published in Carbohydrate polymers (15.10.2017)
Published in Carbohydrate polymers (15.10.2017)
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The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins
Żmudziński, Daniel, Ptaszek, Paweł, Kruk, Joanna, Kaczmarczyk, Kacper, Rożnowski, Wojciech, Berski, Wiktor, Ptaszek, Anna, Grzesik, Mirosław
Published in Journal of food engineering (01.01.2014)
Published in Journal of food engineering (01.01.2014)
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