Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Monika Basiura"'
Autor:
Andres KRUMME, Monika BASIURA, Thijs PIJPERS, Geert VANDEN POEL, Lars Christian HEINZ, Robert BRÜLL, Vincent B. F. MATHOT
Publikováno v:
Medžiagotyra, Vol 17, Iss 3, Pp 260-265 (2011)
A bimodal high density polyethylene (HDPE) has been successfully fractionated by analytical size exclusion chromatography into molar mass fractions with Mw's ranging from 3.6 kg/mol to 8 000 kg/mol, and subsequently deposited on germanium disks using
Externí odkaz:
https://doaj.org/article/fe6830cdce194e03a05079f788c30b7a
Autor:
Dariusz Kowalczyk, Urszula Szymanowska, Tomasz Skrzypek, Monika Basiura-Cembala, Artur Bartkowiak, Katarzyna Łupina
Publikováno v:
Food and Bioprocess Technology. 15:2547-2561
Gelatin (GEL) and whey protein isolate (WPI) are often taken into account as carriers of phytoantioxidants for developing active packaging. The materials obtained, however, have not yet been systematically compared to demonstrate their potential bene
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbfe9a5c6257e45927ce7acdd39375ad
https://doi.org/10.1007/s11947-022-02898-x
https://doi.org/10.1007/s11947-022-02898-x
Autor:
Małgorzata Materska, Tomasz Skrzypek, Monika Basiura-Cembala, Katarzyna Łupina, Dariusz Kowalczyk, Urszula Szymanowska
Publikováno v:
International Journal of Biological Macromolecules. 190:969-977
The properties of edible films derived from corn starch (CS) and methylcellulose (MC) supplemented with fireweed extract (FE; 0.0125-0.05% w/w) were analyzed. Due to their more crystalline structure, the MC films were significantly stronger (~26 MPa)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16f5d1f02a76d8f78c06d3654bc5a6da
https://doi.org/10.1016/j.ijbiomac.2021.09.079
https://doi.org/10.1016/j.ijbiomac.2021.09.079
Publikováno v:
International Journal of Biological Macromolecules. 236:123945
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07d41770b095db1b9d86da7251822cff
https://doi.org/10.1016/j.ijbiomac.2023.123945
https://doi.org/10.1016/j.ijbiomac.2023.123945
Autor:
Monika Basiura-Cembala, Katarzyna Łupina, Agnieszka Ewa Wiącek, Waldemar Kazimierczak, Emil Zięba, Monika Mężyńska, Dariusz Kowalczyk
Publikováno v:
Food Hydrocolloids. 96:555-567
The properties of binary blend films (100/0, 75/25, 50/50, 25/75 and 0/100) based on gelatin (GEL) and polysaccharides exhibiting emulsifying activity: gum Arabic (GAR), methylcellulose (MC), octenyl succinic anhydride modified starch (OSA) and water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6629c02ab6f459537d75381dba86d124
https://doi.org/10.1016/j.foodhyd.2019.05.053
https://doi.org/10.1016/j.foodhyd.2019.05.053
Autor:
Dariusz Kowalczyk, Urszula Szymanowska, Martin Biendl, Tomasz Skrzypek, Monika Basiura-Cembala, Katarzyna Łupina
Publikováno v:
Food Hydrocolloids. 115:106574
Edible films based on gelatin/carboxymethyl cellulose (GEL/CMC) blends (100/0, 75/25, 50/50, 25/75, and 0/100) incorporated with increasing concentrations (0, 15, 30, 60 mg/100g) of potassium salts of iso-α-acids (KIAA) were prepared and characteriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eac21865aa485f7a2daae2d83a25d53
https://doi.org/10.1016/j.foodhyd.2020.106574
https://doi.org/10.1016/j.foodhyd.2020.106574
Autor:
Monika Mężyńska, Dariusz Kowalczyk, Tomasz Skrzypek, Monika Basiura-Cembala, Katarzyna Łupina
Publikováno v:
Food Hydrocolloids. 105:105837
Edible films based on pullulan/gelatin (PUL/GEL) blends (100/0, 75/25, 50/50, 25/75, and 0/100) incorporated with various concentrations (0, 0.5, 1, 2%) of potassium sorbate (KS) were prepared and characterized. The results showed that the mixing of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6d2b5d9aa1d5522285a65e67a41c44b
https://doi.org/10.1016/j.foodhyd.2020.105837
https://doi.org/10.1016/j.foodhyd.2020.105837
Autor:
Dariusz Kowalczyk, Barbara Baraniak, Emil Zięba, Sławomir Lisiecki, Monika Mężyńska, Waldemar Kazimierczak, Monika Basiura-Cembala, Monika Karaś
Publikováno v:
Carbohydrate polymers. 181
The purpose of this study was to compare the effects of increasing concentrations of ascorbate ions (AIs, 0-100mM) in the form of ascorbic acid (AA) and sodium ascorbate (SA) on the properties of edible oxidized potato starch films. The browning reac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21d88716edfd508bc6899a64974baaf9
https://pubmed.ncbi.nlm.nih.gov/29253978
https://pubmed.ncbi.nlm.nih.gov/29253978
Autor:
Bart Goderis, Raluca I. Gearba, Gabriël Groeninckx, J Janicki, Dimitri A. Ivanov, Monika Basiura, Wim Bras, Harry Reynaers
Publikováno v:
Macromolecules. 39:8399-8411
During rapid cooling at about 1000 °C/min linear polyethylene crystallizes into spherulitically organized, semicrystalline lamellar stacks. The crystals contain chain conformational defects that are expelled upon reheating. Concomitantly, the crysta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6fb75eeddfefd13c2aa7dd0387ea853
https://doi.org/10.1021/ma060588f
https://doi.org/10.1021/ma060588f
Publikováno v:
Ghent University Academic Bibliography
Different analytical techniques (differential scanning calorimetry, pulsed nuclear magnetic resonance, and real-time X-ray diffraction using synchrotron radiation) were used to study the isothermal cocoa butter crystallization at temperatures between
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bfd76c7d88828b10eca2b77fda6100a
https://doi.org/10.1021/cg049772n
https://doi.org/10.1021/cg049772n