Rheological Analysis of the Structuralisation Kinetics of Starch Gels

por Rezler, Ryszard
Publicado 2021

DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

por Rezler, Ryszard
Publicado 2021

An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland

por Stangierski, Jerzy, Rezler, Ryszard, Kawecki, Krzysztof
Publicado 2023

The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion

por Rezler, Ryszard, Krzywdzińska-Bartkowiak, Mirosława, Piątek, Michał
Publicado 2023

Kinetic models of quality parameters of spreadable processed Gouda cheese during storage

por Weiss, Dorota, Stangierski, Jerzy, Baranowska, Hanna Maria, Rezler, Ryszard
Publicado 2018

The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properti...

por Stangierski, Jerzy, Baranowska, Hanna Maria, Rezler, Ryszard, Kawecki, Krzysztof
Publicado 2022

Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food...

por Szymandera-Buszka, Krystyna, Kobus-Cisowska, Joanna, Szymanowska-Powałowska, Daria, Rezler, Ryszard, Szczepaniak, Oskar, Marciniak, Grzegorz, Piechocka, Justyna, Jarzębski, Maciej
Publicado 2021

Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications

por Jarzębski, Maciej, Smułek, Wojciech, Siejak, Przemysław, Rezler, Ryszard, Pawlicz, Jarosław, Trzeciak, Tomasz, Jarzębska, Małgorzata, Majchrzak, Oliwia, Kaczorek, Ewa, Kazemian, Pardis, Ponieważ-Pawlicz, Marta, Fathordoobady, Farahnaz
Publicado 2021