Mariusz Witczak

The impact of resistant starch on characteristics of gluten-free dough and bread

Jarosław Korus, Mariusz Witczak, Rafał Ziobro et al. · Food Hydrocolloids · 2008 · 195 citations

Food Chemistry, Gluten-free Dough, Grain Quality +1

Non-gluten proteins as structure forming agents in gluten free bread

Rafał Ziobro, Lesław Juszczak, Mariusz Witczak et al. · Journal of Food Science and Technology · 2015 · 145 citations · Full text

Food Chemistry, Gluten-free Nutrition, Biochemistry +5

Effect of inulin on rheological and thermal properties of gluten-free dough

Lesław Juszczak, Teresa Witczak, Rafał Ziobro et al. · Carbohydrate Polymers · 2012 · 133 citations

Engineering, Rheology, Gluten-free Dough +6

Synthesis and Effect of Structure on Swelling Properties of Hydrogels Based on High Methylated Pectin and Acrylic Polymers

Grzegorz Kowalski, Karolina Kijowska, Mariusz Witczak et al. · Polymers · 2019 · 131 citations · Full text

Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread

Jarosław Korus, Mariusz Witczak, Rafał Ziobro et al. · LWT · 2017 · 127 citations

Food Chemistry, Agricultural Chemistry, Protein Preparation +4