Concepedia

Kacper Kaczmarczyk

KK

6

Publications

183

Citations

6

H-Index

2013

Active since

Affiliations

University of Agriculture in Krakow(Current)

Kacper Kaczmarczyk is an author at University of Agriculture in Krakow specializing in food engineering, rheology, and engineering.

Top concepts

Food EngineeringRheologyEngineeringHealthBiophysicsSoft MatterFood ChemistryBiomolecular EngineeringFood ProcessingFood Technology

Publications per year

2013–2021

6

Publications

6

The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method

Paweł Ptaszek, Maciej Kabziński, Anna Ptaszek et al. · Food Hydrocolloids · 2015 · 56 citations

Food Chemistry, Apple Pectins, Engineering +8

The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins

Daniel Żmudziński, Paweł Ptaszek, Joanna Kruk et al. · Journal of Food Engineering · 2013 · 53 citations

Food Colloid, Engineering, Mechanical Properties +9

The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams

Paweł Ptaszek, Maciej Kabziński, Joanna Kruk et al. · Journal of Food Engineering · 2014 · 31 citations

Food Chemistry, Biomanufacturing, Food Structure +3

The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids

Paweł Ptaszek, Daniel Żmudziński, Joanna Kruk et al. · Food Biophysics · 2013 · 20 citations · Full text

Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics

Joanna Kruk, Paweł Ptaszek, Kacper Kaczmarczyk · Food Hydrocolloids · 2021 · 12 citations

Rheological Measurement, Nonparametric Statistics, Engineering +6

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