The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athlete...

por Nastaj, Maciej, Sołowiej, Bartosz G., Terpiłowski, Konrad, Kucia, Wiesław, Tomasevic, Igor B., Peréz-Huertas, Salvador
Publicado 2023

Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

por Tomczyńska-Mleko, Marta, Terpiłowski, Konrad, Pérez-Huertas, Salvador, Sapiga, Viktoria, Polischuk, Galina, Sołowiej, Bartosz, Nastaj, Maciej, Wesołowska-Trojanowska, Marta, Mleko, Stanisław
Publicado 2023

Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten

por Tomczyńska-Mleko, Marta, Kwiatkowski, Cezary Andrzej, Harasim, Elżbieta, Leśniowska-Nowak, Justyna, Mleko, Stanisław, Terpiłowski, Konrad, Pérez-Huertas, Salvador, Klikocka-Wiśniewska, Olimpia
Publicado 2022

Hydrocolloids of Egg White and Gelatin as a Platform for Hydrogel-Based Tissue Engineering

por Pele, Karinna Georgiana, Amaveda, Hippolyte, Mora, Mario, Marcuello, Carlos, Lostao, Anabel, Alamán-Díez, Pilar, Pérez-Huertas, Salvador, Ángeles Pérez, María, García-Aznar, José Manuel, García-Gareta, Elena
Publicado 2023