Anna Brynda-Kopytowska

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

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

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

Effect of oil content and drying method on bulk properties and stability of powdered emulsions with OSA starch and linseed oil

Ewa Domian, Jan Cenkier, Agata Górska et al. · LWT · 2017 · 30 citations

Food Chemistry, Powdered Emulsions, Oil Content +5

Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders

Ewa Domian, Anna Brynda-Kopytowska, Jolanta Cieśla et al. · Journal of Food Engineering · 2017 · 17 citations

Food Chemistry, Biochemistry, Natural Sciences +8