Ewa Domian

Rheological properties and physical stability of o/w emulsions stabilized by OSA starch with trehalose

Ewa Domian, Anna Brynda-Kopytowska, K. Oleksza · Food Hydrocolloids · 2014 · 91 citations

Food Colloid, Rheological Properties, O/w Emulsions +3

The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage

Sabina Galus, Magdalena Mikus, Agnieszka Ciurzyńska et al. · Coatings · 2021 · 62 citations · Full text

Nutrition, Lemongrass Essential Oil, Food Packaging +16

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Ewa Domian, Anna Brynda-Kopytowska, Agata Marzec · Food and Bioprocess Technology · 2017 · 56 citations · Full text

Soy Protein Isolate, Functional Properties, Soy Protein +10

The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets

Agnieszka Ciurzyńska, Julita Falacińska, Hanna Kowalska et al. · Foods · 2021 · 47 citations · Full text

Health Sciences, Freeze-dried Red Beets, Freezing Conditions +9

Selected properties of microencapsulated oil powders with commercial preparations of maize OSA starch and trehalose

Ewa Domian, Anna Brynda-Kopytowska, Jan Cenkier et al. · Journal of Food Engineering · 2014 · 45 citations

Food Chemistry, Chemical Engineering, Biomanufacturing +8