Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Joanna Le Thanh-Blicharz"'
Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping
Publikováno v:
Molecules, Vol 29, Iss 11, p 2669 (2024)
Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing diffe
Externí odkaz:
https://doaj.org/article/b48b9b3ad2424490bed816e7fff02e72
Autor:
Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Patrycja Jankowska, Przemysław Łukasz Kowalczewski, Katarzyna Zając, Miroslava Kačániová, Hanna Maria Baranowska
Publikováno v:
Applied Sciences, Vol 13, Iss 20, p 11270 (2023)
Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of
Externí odkaz:
https://doaj.org/article/0b39f5a49e7148fc8149b0f915e571ad
Autor:
Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Zuzanna Małyszek, Hanna Maria Baranowska, Przemysław Łukasz Kowalczewski
Publikováno v:
Gels, Vol 8, Iss 11, p 720 (2022)
Aerogels are of increasing interest because of their exceptionally large surface area, porous structure, and low weight. Despite the significant increase in interest in the subject of starch-based aerogels, the number of detailed studies is rather sc
Externí odkaz:
https://doaj.org/article/9474586cc698418182287b8e89267fd4
Autor:
Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Zuzanna Małyszek, Przemysław Łukasz Kowalczewski, Katarzyna Walkowiak, Łukasz Masewicz, Hanna Maria Baranowska
Publikováno v:
Foods, Vol 10, Iss 11, p 2724 (2021)
Aerogels are highly porous materials that are prepared by removing water held within a hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently, there has been much interest in the preparation of aerogels from biopolym
Externí odkaz:
https://doaj.org/article/7186565542a948a0acd5318a54a3d299
Publikováno v:
Foods, Vol 9, Iss 8, p 1073 (2020)
Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food
Externí odkaz:
https://doaj.org/article/b73173ac334a417387a4a2db769850ad
Publikováno v:
Chemical and Functional Properties of Food Components ISBN: 9781003265955
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f518aa600c24459ac36822470add6339
https://doi.org/10.1201/9781003265955-14
https://doi.org/10.1201/9781003265955-14
Publikováno v:
Processes; Volume 10; Issue 5; Pages: 938
Starch in its pure form can be used as a functional component of numerous food products; however, much better results both in terms of technological and economical aspects are obtained with the use of modified starches. The aim of the work was to est
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::beff9c94b63feb7292be2102173b44f7
Autor:
Jacek Lewandowicz, Hanna Maria Baranowska, Przemysław Łukasz Kowalczewski, Joanna Le Thanh-Blicharz, Zuzanna Małyszek, Katarzyna Walkowiak, Łukasz Masewicz
Publikováno v:
Foods, Vol 10, Iss 2724, p 2724 (2021)
Foods
Volume 10
Issue 11
Foods
Volume 10
Issue 11
Aerogels are highly porous materials that are prepared by removing water held within a hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently, there has been much interest in the preparation of aerogels from biopolym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b8c776c46c7552cd75c13bc14bb4d28
https://www.mdpi.com/2304-8158/10/11/2724
https://www.mdpi.com/2304-8158/10/11/2724
Autor:
Jacek Lewandowicz, Zuzanna Małyszek, Przemysław Łukasz Kowalczewski, Joanna Le Thanh-Blicharz, Katarzyna Walkowiak, Hanna Maria Baranowska
Publikováno v:
Polymers, Vol 13, Iss 2200, p 2200 (2021)
Polymers
Volume 13
Issue 13
Polymers
Volume 13
Issue 13
Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0d165afc66ad938c832513d02bb0bef
https://www.mdpi.com/2073-4360/13/13/2200
https://www.mdpi.com/2073-4360/13/13/2200
Autor:
Joanna Le Thanh-Blicharz, Przemysław Łukasz Kowalczewski, Hanna Maria Baranowska, Krzysztof Smarzyński, Łukasz Masewicz, Miroslava Kačániová, Katarzyna Walkowiak
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 27(8)
The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten-free bread during 6-day storage. It was noticed that the bread crumb c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc8896d3f9d22222cf6ae1118d15788e
https://pubmed.ncbi.nlm.nih.gov/33444100
https://pubmed.ncbi.nlm.nih.gov/33444100