2024

1. Influence of plant-based structuring ingredients on physicochemical properties of whey ice creams
artykuł [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Artur Mykhalevych , [AUT.] Victoria Sapiga , [AUT.] Galina Polishchuk , [AUT.] Konrad Terpiłowski , [AUT.] Stanisław Mleko, [AUT.] Bartosz Sołowiej, [AUT.] Salvador Perez-Huertas . Applied Sciences-Basel 2024 T. 14 Nr 6 s. 2465, DOI: 10.3390/app14062465

2023

2. Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese
artykuł [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Robert Waraczewski, [AUT.] Jagoda O.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
3. Co-gelation of pumpkin-seed protein with egg-white protein
artykuł [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas , [AUT.] Viktoria Sapiga , [AUT.] Galyna Polischuk , [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Marta Wesołowska-Trojanowska, [AUT.] Stanisław Mleko. Foods 2023 T. 12 Nr 10 s. 2030, DOI: 10.3390/foods12102030
4. Impact of storage conditions of yogurt dry ingredients on the physicochemical properties of the final product
artykuł [AUT.] Konrad Terpiłowski , [AUT.] Ignace Lange , [AUT.] Krzysztof Kowalczyk, [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Viktoria Sapiga , [AUT.] Marta Wesołowska-Trojanowska, [AUT.] Stanisław Mleko, [AUT.] Salvador Perez-Huertas . Applied Sciences-Basel 2023 T. 13 Nr 24 s. 13201, DOI: 10.3390/app132413201
5. Cold gelation of whey protein isolate with sugars in an ultrasound environment
artykuł [AUT. KOR.] 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

6. The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese
artykuł [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Jagoda O.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
7. Influence of farming system and forecrops of spring wheat on protein content in the grain and the physicochemical properties of unsonicated and sonicated gluten
artykuł [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Cezary Kwiatkowski, [AUT. KOR.] Elżbieta Harasim, [AUT.] Justyna Leśniowska-Nowak, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas , [AUT.] Olimpia Klikocka-Wiśniewska . MOLECULES 2022 T. 27 Nr 12 s. 3926, DOI: 10.3390/molecules27123926
8. Aerated whey protein gels as a controlled release system of creatine investigated in an artificial stomach
artykuł [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas , [AUT.] Katsuyoshi Nishinari . Innovative Food Science & Emerging Technologies 2022 T. 79 s. 103060, DOI: 10.1016/j.ifset.2022.103060
9. Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
artykuł [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] D. M. Stasiak , [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] R. J. Łyszczek , [AUT.] I. B. Tomasevic , [AUT. KOR.] Marta Tomczyńska-Mleko. INTERNATIONAL DAIRY JOURNAL 2022 T. 134 s. 105450, DOI: 10.1016/j.idairyj.2022.105450
10. Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes
artykuł [AUT.] Viktoria Sapiga , [AUT.] Galina Polishchuk , [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas . Ukrainian Food Journal 2022 T. 11 Nr 2 s. 358-372, DOI: 10.24263/2304-974X-2022-11-3-3
11. Functional and technological properties of protein ingredients in whey ice cream
artykuł [AUT.] Artur Mykhalevych , [AUT.] Galina Polishchuk , [AUT.] Magdalena Buniowska- Olejnik , [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko. Ukrainian Journal of Food Science 2022 T. 10 Nr 2 s. 125-135

2021

12. Surface properties of gluten deposited on cold plasma-activated glass
artykuł [AUT.] Aleksandra Nucia, [AUT. KOR.] 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
13. Effect of sucrose on physicochemical properties of high-protein meringues obtained from whey protein isolate
artykuł [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT. KOR.] Marta Tomczyńska-Mleko. Applied Sciences-Basel 2021 T. 11 Nr 11 s. 4764, DOI: 10.3390/app11114764
14. Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production
artykuł [AUT.] Tetiana Osmak , [AUT.] Stanisław Mleko, [AUT.] Oksana Bass , [AUT.] Artur Mykhalevych , [AUT.] Uliana Kuzmyk . Ukrainian Food Journal 2021 T. 10 Nr 2 s. 277-288

2020

15. Co-gelation of gluten and gelatin as a novel functional materialformation method
artykuł [AUT.] Marta Wesołowska-Trojanowska, [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Siemowit Muszyński, [AUT.] Katsuyoshi Nishinari , [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2020 T. 57 Nr 1 s. 163-172, DOI: 10.1007/s13197-019-04042-8
16. Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate
artykuł [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] Konrad Terpiłowski , [AUT.] Stanisław Mleko. INTERNATIONAL DAIRY JOURNAL 2020 T. 105 s. 104672, DOI: 10.1016/j.idairyj.2020.104672
17. Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses
artykuł [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Jagoda O.Szafrańska , [AUT.] Siemowit Muszyński, [AUT.] Waldemar Gustaw, [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko. INTERNATIONAL DAIRY JOURNAL 2020 T. 105 s. 1-8, DOI: 10.1016/j.idairyj.2020.104694
18. Technology and factors influencing Greek-style - yogurt a Review
artykuł [AUT.] Ignace Lange , [AUT.] Stanisław Mleko, [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Galyna Polischuk , [AUT.] Piotr Janas, [AUT.] Lech Ozimek . Ukrainian Food Journal 2020 T. 9 Nr 1 s. 7-35, DOI: 10.24263/2304-974X-2020-9-1-3
19. Quality of Canadian commercial plain non-fat Greek-style yogurts produced only from natural dairy ingredients
artykuł [AUT.] Ignace Lange , [AUT.] Stanisław Mleko, [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Galyna Polischuk , [AUT.] Piotr Janas, [AUT.] Lech Ozimek . Ukrainian Food Journal 2020 T. 9 Nr 4 s. 757-768, DOI: 10.24263/2304-974X-2020-9-4-3
20. Surface modification of albumin/gelatin films gelled on low‐temperature plasma‐treated polyethylene terephthalate plates
artykuł [AUT.] Salvador Perez-Huertas , [AUT.] Konrad Terpiłowski , [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko. Plasma Processes and Polymers 2020 T. 17 Nr 3 s. 1900171, DOI: 10.1002/ppap.201900171

2019

21. Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations
artykuł [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] Waldemar Gustaw, [AUT.] Salvador Perez-Huertas , [AUT.] Stanisław Mleko, [AUT.] Marta Wesołowska-Trojanowska. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 2019 T. 72 Nr 3 s. 395-402, DOI: 10.1111/1471-0307.12603
22. 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. KOR.] 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
23. Surface properties of whey protein gels
artykuł [AUT.] Salvador Perez-Huertas , [AUT.] Konrad Terpiłowski , [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Marta Wesołowska-Trojanowska, [AUT. KOR.] M. Kawecka-Radomska , [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko. JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN 2019 T. 41 Nr 06 s. 956-965

2018

24. Effect of gluten on the properties of ternary biopolymers based on gluten, whey protein concentrate, and kaolinite
artykuł [AUT.] Marta Wesołowska-Trojanowska, [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2018 T. 244 Nr 4 s. 623-633, DOI: 10.1007/s00217-017-2980-5
25. Surface tension and wetting properties of rapeseed oil to biofuel conversion by-products
artykuł [AUT.] Siemowit Muszyński, [AUT.] Agnieszka Sujak, [AUT.] Andrzej Stępniewski, [AUT.] Krzysztof Kornarzyński, [AUT.] Marta Ejtel, [AUT.] Natalia Kowal , [AUT.] Agnieszka Tomczyk-Warunek, [AUT.] Emil Szcześniak , [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko. International Agrophysics 2018 T. 32 Nr 2 s. 247-252, DOI: 10.1515/intag-2017-0004
26. Time-based changes in surface properties of poly(ethylene terephthalate) activated with air and argon-plasma treatments
artykuł [AUT.] Slavador Peraz Huertas , [AUT.] Konrad Terpiłowski , [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko, [AUT.] Łukasz Szajnecki . COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 2018 T. 558 s. 322-329, DOI: 10.1016/j.colsurfa.2018.08.026

2017

27. Interaction of ternary biopolymers obtained from microwave dry-heated mixtures of gluten, whey protein concentrate and kaolinite
artykuł [AUT.] Marta Wesołowska-Trojanowska, [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Cezary Kwiatkowski, [AUT.] Katsuyoshi Nishinari , [AUT.] Siemowit Muszyński, [AUT.] Stanisław Mleko. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017 T. 23 Nr 3 s. 411-415, DOI: 10.3136/fstr.23.411
28. The extrusion test and sensory perception revisited: Some comments on generality and the effect of measurement temperature
artykuł [AUT. KOR.] Tom Brenner , [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko, [AUT.] Katsuyoshi Nishinari . JOURNAL OF TEXTURE STUDIES 2017 T. 48 Nr 6 s. 487- 493, DOI: 10.1111/jtxs.12259
29. Surface properties of ion-inducted whey protein gels deposited on cold plasma treated support
artykuł [AUT.] Konrad Terpiłowski , [AUT. KOR.] 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
30. Viscoelastic properties of soil with different ammonium nitrate addition
artykuł [AUT. KOR.] M. Kawecka-Radomska , [AUT. KOR.] Marta Tomczyńska-Mleko, [AUT.] Siemowit Muszyński, [AUT.] Marta Wesołowska-Trojanowska, [AUT.] Stanisław Mleko. EURASIAN SOIL SCIENCE 2017 T. 50 Nr 12 s. 1450-1454, DOI: 10.1134/S1064229317130026
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