1. Influence of starch acetylation on selected rheological properties of pastes. Issue 3 (19th September 2013) Authors: Żmudziński, Daniel; Ptaszek, Anna; Grzesik, Mirosław; Kruk, Joanna; Kaczmarczyk, Kacper; Liszka‐Skoczylas, Marta Journal: Stärke Issue: Volume 66:Issue 3/4(2014) Page Start: 303 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics. (August 2021) Authors: Kruk, Joanna; Ptaszek, Paweł; Kaczmarczyk, Kacper Journal: Food hydrocolloids Issue: Volume 117(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method. (March 2016) Authors: Ptaszek, Paweł; Kabziński, Maciej; Ptaszek, Anna; Kaczmarczyk, Kacper; Kruk, Joanna; Bieńczak, Agata Journal: Food hydrocolloids Issue: Volume 54 Part B(2015:Dec.) Page Start: 293 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams. (January 2015) Authors: Ptaszek, Paweł; Kabziński, Maciej; Kruk, Joanna; Kaczmarczyk, Kacper; Żmudziński, Daniel; Liszka-Skoczylas, Marta; Mickowska, Barbara; Łukasiewicz, Marcin; Banaś, Joanna Journal: Journal of food engineering Issue: Volume 144(2015:Jan.) Page Start: 129 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The effect of temperature on the colligative properties of food-grade konjac gum in water solutions. (15th October 2017) Authors: Kruk, Joanna; Kaczmarczyk, Kacper; Ptaszek, Anna; Goik, Urszula; Ptaszek, Paweł Journal: Carbohydrate polymers Issue: Volume 174(2017) Page Start: 456 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗