2023

1. Cold gelation of whey protein isolate with sugars in an ultrasound environment
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Katsuyoshi Nishinari , [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas . FOOD HYDROCOLLOIDS 2023 T. 139 s. 108510, DOI: 10.1016/j.foodhyd.2023.108510

2022

2. Controlled release of water-soluble astaxanthin from carboxymethyl cellulose/gelatin and octenyl succinic anhydride starch/gelatin blend films
artykuł [AUT.] Katarzyna Niedźwiadek, [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Magdalena Lis , [AUT.] Aneta Raszkowska-Kaczor , [AUT.] Emilia Drozłowska . FOOD HYDROCOLLOIDS 2022 T. 123 s. 107179, DOI: 10.1016/j.foodhyd.2021.107179

2021

3. Edible films based on gelatin, carboxymethyl cellulose, and their blends as carriers of potassium salts of iso-α-acids: Structural, physicochemical and antioxidant properties
artykuł [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Urszula Szymanowska, [AUT.] Tomasz Skrzypek , [AUT.] Monika Basiura-Cembala , [AUT.] Katarzyna Niedźwiadek, [AUT.] Martin Biendl . FOOD HYDROCOLLOIDS 2021 T. 115 s. 106574, DOI: 10.1016/j.foodhyd.2020.106574
4. Surface properties of gluten deposited on cold plasma-activated glass
artykuł [AUT.] Aleksandra Nucia, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Sylwia Okoń, [AUT.] Krzysztof Kowalczyk, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas , [AUT.] Katsuyoshi Nishinari , [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko. FOOD HYDROCOLLOIDS 2021 T. 118 s. 106778, DOI: 10.1016/j.foodhyd.2021.106778
5. Release of fireweed extract (Epilobium angustifolium L.) from corn starch- and methylcellulose-based films - A comparative study
artykuł [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Urszula Szymanowska, [AUT.] Tomasz Skrzypek, [AUT.] Artur Bartkowiak , [AUT.] Małgorzata Materska, [AUT.] Katarzyna Niedźwiadek. FOOD HYDROCOLLOIDS 2021 T. 120 s. 106887, DOI: 10.1016/j.foodhyd.2021.106887

2020

6. Release kinetics and antimicrobial properties of the potassium sorbate-loaded edible films made from pullulan, gelatin and their blends
artykuł [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Monika Kordowska-Wiater, [AUT.] Monika Karaś, [AUT.] Emil Zięba , [AUT.] Monika Mężyńska , [AUT.] Agnieszka Wiącek . FOOD HYDROCOLLOIDS 2020 T. 101 s. 105539, DOI: 10.1016/j.foodhyd.2019.105539
7. The effect of potassium sorbate on the physicochemical properties of edible films based on pullulan, gelatin and their blends
artykuł [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Tomasz Skrzypek, [AUT.] Monika Basiura-Cembala , [AUT.] Katarzyna Niedźwiadek, [AUT.] Monika Mężyńska . FOOD HYDROCOLLOIDS 2020 T. 105 s. 105837, DOI: 10.1016/j.foodhyd.2020.105837
8. Release kinetics and antibacterial activity of potassium salts of iso-α-acids loaded into the films based on gelatin, carboxymethyl cellulose and their blends
artykuł [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Monika Pytka, [AUT.] Urszula Szymanowska, [AUT.] Tomasz Skrzypek , [AUT.] Katarzyna Niedźwiadek, [AUT.] Martin Biendl . FOOD HYDROCOLLOIDS 2020 T. 109 s. 106104, DOI: 10.1016/j.foodhyd.2020.106104

2019

9. Physicochemical properties and structure of hydrothermally modified starches
artykuł [AUT.] Marzena Włodarczyk-Stasiak, [AUT.] Artur Mazurek, [AUT.] Jerzy Jamroz, [AUT.] Stanisław Pikus, [AUT.] Radosław Kowalski. FOOD HYDROCOLLOIDS 2019 T. 95 s. 88-97, DOI: 10.1016/j.foodhyd.2019.04.024
10. Edible films made from blends of gelatin and polysaccharide-based emulsifiers - A comparative study
artykuł [AUT.] Katarzyna Niedźwiadek, [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Emil Zięba , [AUT.] Waldemar Kazimierczak , [AUT.] Monika Mężyńska , [AUT.] Monika Basiura-Cembala , [AUT.] Agnieszka Wiącek . FOOD HYDROCOLLOIDS 2019 T. 96 s. 555-567, DOI: 10.1016/j.foodhyd.2019.05.053
11. Surface and rheological properties of egg white albumin/gelatin dispersions gelled on cold plasma-activated glass
artykuł [AUT.] Salvador Perez-Huertas , [AUT.] Konrad Terpiłowski , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Katsuyoshi Nishinari , [AUT.] Stanisław Mleko. FOOD HYDROCOLLOIDS 2019 T. 96 s. 224-230, DOI: 10.1016/j.foodhyd.2019.05.029

2017

12. Physicochemical properties of waxy corn starch after three-stage modification
artykuł [AUT.] Marzena Włodarczyk-Stasiak, [AUT.] Artur Mazurek, [AUT.] Radosław Kowalski, [AUT.] Urszula Pankiewicz, [AUT.] Jerzy Jamroz. FOOD HYDROCOLLOIDS 2017 T. 62 s. 182-190, DOI: 10.1016/j.foodhyd.2016.08.010
13. Influence of physico-chemical modification of waxy corn starch on changes in its structure
artykuł [AUT.] Marzena Włodarczyk-Stasiak, [AUT.] Artur Mazurek, [AUT.] Jerzy Jamroz, [AUT.] Mieczysław Hajnos , [AUT.] Zofia Sokołowska . FOOD HYDROCOLLOIDS 2017 T. 70 s. 201-210, DOI: 10.1016/j.foodhyd.2017.04.004
14. Surface properties of ion-inducted whey protein gels deposited on cold plasma treated support
artykuł [AUT.] Konrad Terpiłowski , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Katsuyoshi Nishinari , [AUT.] Stanisław Mleko. FOOD HYDROCOLLOIDS 2017 T. 71 s. 17-25, DOI: 10.1016/j.foodhyd.2017.04.032

2016

15. Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentration
artykuł [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Waldemar Gustaw, [AUT.] Emil Zięba , [AUT.] Sławomir Lisiecki , [AUT.] Joanna Stadnik, [AUT.] Barbara Baraniak. FOOD HYDROCOLLOIDS 2016 T. 60 s. 353-363, DOI: 10.1016/j.foodhyd.2016.04.006
16. Physicochemical and antioxidant properties of biopolymer/candelilla wax emulsion films containing hop extract - A comparative study
artykuł [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Martin Biendl . FOOD HYDROCOLLOIDS 2016 T. 60 s. 384-392, DOI: 10.1016/j.foodhyd.2016.04.010
17. Biopolymer/candelilla wax emulsion films as carriers of ascorbic acid - A comparative study
artykuł [AUT. KOR.] Dariusz Kowalczyk. FOOD HYDROCOLLOIDS 2016 T. 60 s. 543-553, DOI: 110.1016/j.foodhyd.2015.07.034

2015

18. The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers
artykuł [AUT. KOR.] Bartosz Sołowiej, [AUT.] Paweł Glibowski, [AUT.] Siemowit Muszyński, [AUT.] Jerzy Wydrych , [AUT.] Antoni Gawron , [AUT.] Tomasz Jeliński . FOOD HYDROCOLLOIDS 2015 T. 44 s. 1-11, DOI: 10.1016/j.foodhyd.2014.08.022
19. Physicochemical properties of cellulose/whey protein fibers as a potential material for active ingredients release
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Stanisław Mleko. FOOD HYDROCOLLOIDS 2015 T. 49 s. 232-239, DOI: 10.1016/j.foodhyd.2015.03.027

2014

20. Porosity of starch-proteins extrudates determined from nitrogen adsorption data
artykuł [AUT.] Marzena Włodarczyk-Stasiak, [AUT.] Artur Mazurek, [AUT.] Urszula Pankiewicz, [AUT.] Monika Sujka, [AUT.] Jerzy Jamroz. FOOD HYDROCOLLOIDS 2014 T. 36 s. 308-315, DOI: 10.1016/j.foodhyd.2013.10.001
21. Effect of candelilla wax on functional properties of biopolymer emulsion films - A comparative study
artykuł [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Barbara Baraniak. FOOD HYDROCOLLOIDS 2014 T. 41 s. 195-209, DOI: 10.1016/j.foodhyd.2014.04.004

2013

22. Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour
artykuł [AUT.] Monika Sujka, [AUT.] Jerzy Jamroz. FOOD HYDROCOLLOIDS 2013 T. 31 Nr 2 s. 413-419, DOI: 10.1016/j.foodhyd.2012.11.027
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