1. Colligative and hydrodynamic properties of aqueous solutions of pectin from cornelian cherry and commercial apple pectin. (April 2019) Authors: Pancerz, Michał; Ptaszek, Anna; Sofińska, Kamila; Barbasz, Jakub; Szlachcic, Paweł; Kucharek, Mateusz; Łukasiewicz, Marcin Journal: Food hydrocolloids Issue: Volume 89(2019) Page Start: 406 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Environmental friendly polysaccharide modification – rheological properties of oxidized starches water systems. Issue 1 (19th September 2012) Authors: Ptaszek, Anna; Lukasiewicz, Marcin; Bednarz, Szczepan Journal: Stärke Issue: Volume 65:Issue 1/2(2013:Feb.) Page Start: 134 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. Polyaniline–starch blends: Synthesis, rheological, and electrical properties. Issue 7 (9th January 2014) Authors: Lukasiewicz, Marcin; Ptaszek, Pawel; Ptaszek, Anna; Bednarz, Szczepan Journal: Stärke Issue: Volume 66:Issue 7/8(2014) Page Start: 583 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimes. (April 2021) Authors: Pancerz, Michał; Kruk, Joanna; Łukasiewicz, Marcin; Witek, Magdalena; Kucharek, Mateusz; Jaschik, Jolanta; Ptaszek, Anna Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Textural properties of yogurts with green tea and Pu‐erh tea additive. (11th November 2013) Authors: Najgebauer‐Lejko, Dorota; Żmudziński, Daniel; Ptaszek, Anna; Socha, Robert Journal: International journal of food science & technology Issue: Volume 49:Number 4(2014:Apr.) Page Start: 1149 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. 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) ↗
8. The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions. (30th July 2022) Authors: Pancerz, Michał; Kruk, Joanna; Witek, Magdalena; Ptaszek, Anna Journal: Food chemistry Issue: Volume 383(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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) ↗
10. Time‐dependent phenomena as evidence for structure‐forming properties of starches. Issue 3 (19th September 2013) Authors: Ptaszek, Anna Journal: Stärke Issue: Volume 66:Issue 3/4(2014) Page Start: 326 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗