Bartosz G. Sołowiej

The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers

Bartosz G. Sołowiej, Paweł Glibowski, Siemowit Muszyński et al. · Food Hydrocolloids · 2014 · 126 citations

Nutrition, Biochemistry, Cheese Analogues +10

Covid-19 pandemic effects on food safety - Multi-country survey study

Ilija Đjekić, Aleksandra Nikolić, Mirza Uzunović et al. · Food Control · 2020 · 119 citations · Full text

Covid-19 Pandemic, Food Safety Risk Assessment, Covid-19 Epidemiology +6

Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries

Igor Tomašević, Saša Novaković, Bartosz G. Sołowiej et al. · Meat Science · 2018 · 96 citations

Food Choice, Customer Satisfaction, Meat Packaging +15

Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

Bartosz G. Sołowiej, Imelda W.Y. Cheung, Eunice C.Y. Li‐Chan · International Dairy Journal · 2014 · 86 citations

Cheese Analogues, Whey Proteins, Biotechnology +7

Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple

Joanna Mierczyńska, Justyna Cybulska, Bartosz G. Sołowiej et al. · Carbohydrate Polymers · 2015 · 67 citations

Biomanufacturing, Rheological Properties, Food Microstructure +7