Jagoda O. Szafrańska

Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses

Bartosz G. Sołowiej, Maciej Nastaj, Jagoda O. Szafrańska et al. · International Dairy Journal · 2020 · 34 citations · Full text

Biomanufacturing, Polymerised Whey Proteins, Polymerised Wpi +12

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Jagoda O. Szafrańska, Bartosz G. Sołowiej · International Journal of Food Science & Technology · 2019 · 26 citations

Food Chemistry, Citrus Fibre, Food Packaging +14

Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat

Jagoda O. Szafrańska, Siemowit Muszyński, Bartosz G. Sołowiej · LWT · 2020 · 21 citations

Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts

Katarzyna Kusio, Jagoda O. Szafrańska, Wojciech Radzki et al. · Applied Sciences · 2020 · 21 citations · Full text

Food Chemistry, Nutrition, Food Colloid +14

The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese

Bartosz G. Sołowiej, Maciej Nastaj, Jagoda O. Szafrańska et al. · International Dairy Journal · 2022 · 17 citations

Nutrition, Health Sciences, Animal Nutrition +8