Marta Tomczyńska‐Mleko

Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature

Marta Tomczyńska‐Mleko, Elżbieta Kamysz, Emilia Sikorska et al. · Czech Journal of Food Sciences · 2014 · 69 citations · Full text

The Food Colloid Principle in the Design of Elderly Food

Katsuyoshi Nishinari, Makoto Takemasa, Tom Brenner et al. · Journal of Texture Studies · 2016 · 62 citations

Food Colloid, Nutrition, Engineering +17

The role of texture in the palatability and food oral processing

Katsuyoshi Nishinari, Marie‐Agnès Peyron, Nan Yang et al. · Food Hydrocolloids · 2023 · 55 citations · Full text

Nutrition, Food Oral Processing, Food Texture +5

Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study

Awatif Fetouhi, Leila Benatallah, Agnieszka Nawrocka et al. · Journal of Food Science and Technology · 2019 · 54 citations · Full text

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Bartosz G. Sołowiej, Agnieszka Dylewska, Dariusz Kowalczyk et al. · European Food Research and Technology · 2016 · 34 citations · Full text

Food Chemistry, Biomanufacturing, Cheese Analogues +13