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Journal of Food Science and Technology
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June 7, 2019
Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application
Mariola Kozłowska, Anna Żbikowska, Arkadiusz Szpicer, et al.
Foods (Basel, Switzerland)
|
January 11, 2022
Meat Analogues in the Perspective of Recent Scientific Research: A Review
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (Basel, Switzerland)
|
January 11, 2024
The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Journal of Food Science
|
July 9, 2024
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective
Alicja Napiórkowska, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, et al.
Molecules (Basel, Switzerland)
|
May 11, 2024
Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method
Alicja Napiórkowska, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, et al.
Foods (Basel, Switzerland)
|
April 12, 2022
Novel Protein Sources for Applications in Meat-Alternative Products-Insight and Challenges
Marcin A Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, et al.
Molecules (Basel, Switzerland)
|
June 24, 2022
Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil
Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, et al.
International Journal of Biological Macromolecules
|
November 3, 2024
Polysaccharide-potato protein coacervates for enhanced anthocyanin bioavailability and stability
Havva Aktaş, Jorge Custodio-Mendoza, Arkadiusz Szpicer, et al.
Foods (Basel, Switzerland)
|
December 11, 2025
Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly
Havva Aktaş, Arkadiusz Szpicer, Barbara Strojny-Cieślak, et al.
International Journal of Biological Macromolecules
|
June 24, 2024
Microencapsulation of green tea polyphenols: Utilizing oat oil and starch-based double emulsions for improved delivery
Havva Aktaş, Alicja Napiórkowska, Arkadiusz Szpicer, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 15) with videos related to
Sort By:
Page
of 2
Journal of Food Science and Technology
|
June 7, 2019
Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application
Mariola Kozłowska, Anna Żbikowska, Arkadiusz Szpicer, et al.
Foods (Basel, Switzerland)
|
January 11, 2022
Meat Analogues in the Perspective of Recent Scientific Research: A Review
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (Basel, Switzerland)
|
January 11, 2024
The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Journal of Food Science
|
July 9, 2024
Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective
Alicja Napiórkowska, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, et al.
Molecules (Basel, Switzerland)
|
May 11, 2024
Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method
Alicja Napiórkowska, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, et al.
Foods (Basel, Switzerland)
|
April 12, 2022
Novel Protein Sources for Applications in Meat-Alternative Products-Insight and Challenges
Marcin A Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, et al.
Molecules (Basel, Switzerland)
|
June 24, 2022
Quality of Beef Burgers Formulated with Fat Substitute in a Form of Freeze-Dried Hydrogel Enriched with Açai Oil
Monika Hanula, Arkadiusz Szpicer, Elżbieta Górska-Horczyczak, et al.
International Journal of Biological Macromolecules
|
November 3, 2024
Polysaccharide-potato protein coacervates for enhanced anthocyanin bioavailability and stability
Havva Aktaş, Jorge Custodio-Mendoza, Arkadiusz Szpicer, et al.
Foods (Basel, Switzerland)
|
December 11, 2025
Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly
Havva Aktaş, Arkadiusz Szpicer, Barbara Strojny-Cieślak, et al.
International Journal of Biological Macromolecules
|
June 24, 2024
Microencapsulation of green tea polyphenols: Utilizing oat oil and starch-based double emulsions for improved delivery
Havva Aktaş, Alicja Napiórkowska, Arkadiusz Szpicer, et al.
Page
of 2