Antoni Miś

Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

Agnieszka Nawrocka, Monika Szymańska‐Chargot, Antoni Miś et al. · Food Hydrocolloids · 2017 · 208 citations

Agriculture, Food Science, Nutrition +17

Aggregation of gluten proteins in model dough after fibre polysaccharide addition

Agnieszka Nawrocka, Monika Szymańska‐Chargot, Antoni Miś et al. · Food Chemistry · 2017 · 156 citations

Agriculture, Biochemistry, Food Science +16

FTIR studies of gluten matrix dehydration after fibre polysaccharide addition

Agnieszka Nawrocka, Magdalena Krekora, Zbigniew Niewiadomski et al. · Food Chemistry · 2018 · 107 citations

Agriculture, Biochemistry, Food Science +16

Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal

Antoni Miś, S. Grundas, Dariusz Dziki et al. · Journal of Food Engineering · 2011 · 106 citations

Agriculture, Food Science, Cereal Science +10

Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry

Agnieszka Nawrocka, Monika Szymańska‐Chargot, Antoni Miś et al. · Journal of Agricultural and Food Chemistry · 2016 · 100 citations

Agriculture, Food Science, Nutritional Sciences +17