Jacek Domagała

Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk

Jacek Domagała · International Journal of Food Properties · 2009 · 105 citations

Caprine, Engineering, Lactation +14

Critical Review of Techniques for Food Emulsion Characterization

Barbara Kupikowska‐Stobba, Jacek Domagała, Mirosław Kasprzak · Applied Sciences · 2024 · 103 citations · Full text

Food Colloid, Critical Review, Soft Matter +16

Rheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute

Jacek Domagała, Marek Sady, T. Grega et al. · International Journal of Food Properties · 2006 · 61 citations · Full text

The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat's milk yoghurt during the storage period

Jacek Domagała, Monika Wszołek, A. Y. Tamime et al. · Small Ruminant Research · 2013 · 54 citations

Animal Physiology, Set-type Goat, Caprine +7

The influence of cheese type and fat extraction method on the content of conjugated linoleic acid

Jacek Domagała, Marek Sady, T. Grega et al. · Journal of Food Composition and Analysis · 2010 · 52 citations

Food Chemistry, Food Analysis, Conjugated Linoleic Acid +6