2024

1. Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition
artykuł [AUT. KOR.] Maciej Nastaj, [AUT. KOR.] Bartosz Sołowiej, [AUT.] Konrad Terpiłowski , [AUT.] Wojciech Kucia , [AUT.] Igor Tomasevic , [AUT.] J. Podkościelna . INTERNATIONAL DAIRY JOURNAL 2024 T. 157 s. 106007, DOI: 10.1016/j.idairyj.2024.106007

2023

2. Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese
artykuł [AUT. KOR.] Bartosz Sołowiej, [AUT. KOR.] Maciej Nastaj, [AUT.] Robert Waraczewski, [AUT.] Jagoda Szafrańska, [AUT.] Siemowit Muszyński, [AUT.] Wojciech Radzki, [AUT.] Stanisław Mleko. INTERNATIONAL DAIRY JOURNAL 2023 T. 137 s. 105516, DOI: 10.1016/j.idairyj.2022.105516

2022

3. Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria
artykuł [AUT.] Kamil Toczek, [AUT.] Paweł Glibowski, [AUT.] Monika Kordowska-Wiater, [AUT.] Katarzyna Iłowiecka . INTERNATIONAL DAIRY JOURNAL 2022 T. 124 s. 105217, DOI: 10.1016/j.idairyj.2021.105217
4. The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese
artykuł [AUT. KOR.] Bartosz Sołowiej, [AUT. KOR.] Maciej Nastaj, [AUT.] Jagoda Szafrańska, [AUT.] Konrad Terpiłowski , [AUT.] Jan Małecki , [AUT.] Stanisław Mleko. INTERNATIONAL DAIRY JOURNAL 2022 T. 131 s. 105385, DOI: 10.1016/j.idairyj.2022.105385
5. Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
artykuł [AUT. KOR.] Maciej Nastaj, [AUT. KOR.] Bartosz Sołowiej, [AUT.] Dariusz Stasiak, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Renata Łyszczek , [AUT.] Igor Tomasevic , [AUT.] Marta Tomczyńska-Mleko. INTERNATIONAL DAIRY JOURNAL 2022 T. 134 s. 105450, DOI: 10.1016/j.idairyj.2022.105450

2021

6. Colour assessment of milk and milk products using computer vision system and colorimeter
artykuł [AUT. KOR.] Bojana Milovanovic , [AUT. KOR.] Vladimir Tomovic , [AUT.] Ilija Djekic , [AUT.] Jelena Miocinovic , [AUT. KOR.] Bartosz Sołowiej, [AUT.] Jose Manuel Lorenzo , [AUT.] Francisco J. Barba , [AUT.] Igor Tomasevic . INTERNATIONAL DAIRY JOURNAL 2021 T. 120 s. 105084, DOI: 10.1016/j.idairyj.2021.105084

2020

7. Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate
artykuł [AUT. KOR.] Maciej Nastaj, [AUT. KOR.] Bartosz Sołowiej, [AUT.] Konrad Terpiłowski , [AUT.] Stanisław Mleko. INTERNATIONAL DAIRY JOURNAL 2020 T. 105 s. 104672, DOI: 10.1016/j.idairyj.2020.104672
8. Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses
artykuł [AUT. KOR.] Bartosz Sołowiej, [AUT. KOR.] Maciej Nastaj, [AUT.] Jagoda Szafrańska, [AUT.] Siemowit Muszyński, [AUT.] Waldemar Gustaw, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko. INTERNATIONAL DAIRY JOURNAL 2020 T. 105 s. 1-8, DOI: 10.1016/j.idairyj.2020.104694

2014

9. Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins
artykuł [AUT. KOR.] Bartosz Sołowiej, [AUT.] Imelda Y W Cheung , [AUT.] E. C. Y. Li-Chan . INTERNATIONAL DAIRY JOURNAL 2014 T. 37 Nr 2 s. 87-94, DOI: 10.1016/j.idairyj.2014.03.003

2009

10. Rheological properties and structure of inulin-whey protein gels
artykuł [AUT.] Paweł Glibowski. INTERNATIONAL DAIRY JOURNAL 2009 T. 19 s. 443-449

2006

11. Gelation of single heated vs. double heated whey protein isolate
artykuł [AUT.] Paweł Glibowski, [AUT.] Stanisław Mleko, [AUT.] Marta Wesołowska-Trojanowska. INTERNATIONAL DAIRY JOURNAL 2006 T. 16 s. 1113-1118
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