Effects of starch type and concentration on the physicochemical properties of bilayer-stabilized oil-in-water emulsion gels enriched with β-1,3/1,6-D-glucans.

Autor: Bortnowska G; Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland., Bartkowiak A; Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology in Szczecin, Szczecin, Poland., Tokarczyk G; Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland., Przybylska S; Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland., Iwański R; Department of Fish, Plant and Gastronomy Technology, West Pomeranian University of Technology in Szczecin, Szczecin, Poland.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2020 Oct; Vol. 100 (13), pp. 4879-4886. Date of Electronic Publication: 2020 Jul 18.

Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics.

Autor: Le Thanh-Blicharz, Joanna¹ (AUTHOR) joanna.lethanh-blicharz@ibprs.pl, Lewandowicz, Jacek¹ (AUTHOR) jacek.lewandowicz@ibprs.pl, Szwengiel, Artur² (AUTHOR) artur.szwengiel@up.poznan.pl, Prochaska, Krystyna³ (AUTHOR) krystyna.prochaska@put.poznan.pl, Baranowska, Hanna Maria⁴ (AUTHOR) hanna.baranowska@up.poznan.pl, Lewandowicz, Grażyna⁵ (AUTHOR) grazyna.lewandowicz@up.poznan.pl

Publikováno v: Molecules. Dec2024, Vol. 29 Issue 23, p5626. 18p.

Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage.

Autor: Bortnowska G; Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, ul. Papieża Pawła VI, 3, 71-459 Szczecin, Poland., Przybylska S; Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, ul. Papieża Pawła VI, 3, 71-459 Szczecin, Poland., Iwański R; Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, ul. Papieża Pawła VI, 3, 71-459 Szczecin, Poland.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2021 Jan; Vol. 58 (1), pp. 110-120. Date of Electronic Publication: 2020 May 20.

DEVELOPMENT AND QUALITY ASSESSMENT OF NEWLY DEVELOPED ONION SAUCE.

Autor: Yuvatharini, M.¹, Beatrice, D. Annette¹ annettebeatrice@wcc.edu.in

Publikováno v: Carpathian Journal of Food Science & Technology. 2024, Vol. 16 Issue 1, p25-38. 14p.

淀粉种类及预处理温度对藏羊肉糜凝胶品质特性的影响. (Chinese)

Autor: 谢琦蓝, 张玉玺, 邹智芸, 马 雪, 吴雅轩, 崔馨心, 王一郎, 何翃闳, 王琳琳

Publikováno v: Science & Technology of Food Industry; Nov2024, Vol. 45 Issue 22, p46-54, 9p