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Journal of Food Science and Technology|May 21, 2020
Fractal analysis of the microstructure of milk powders produced at various temperaturesMichał SmoczyńskiJournal of Mammary Gland Biology and Neoplasia|March 1, 2017
Role of Phospholipid Flux during Milk Secretion in the Mammary GlandMichał SmoczyńskiActa Scientiarum Polonorum. Technologia Alimentaria|July 14, 2017
The effect of temperature on in vitro digestibility, fat globular size and free fatty acid bio-availability in milk fatMichał SmoczyńskiFoods (Basel, Switzerland)|February 13, 2025
The Use of High-Protein Preparations in Ice Cream ProductionKatarzyna Kiełczewska, Michał Smoczyński, Marta GutkowskaJournal of Food Science and Technology|May 23, 2022
Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurtAnna Garczewska-Murzyn, Michał Smoczyński, Natalia Kotowska, et al.Journal of Dairy Science|February 16, 2015
Assessment of changes in crystallization properties of pressurized milk fatBogusław Staniewski, Michał Smoczyński, Katarzyna Staniewska, et al.Environmental Technology|November 10, 2015
Modelling the structure of sludge aggregatesLech Smoczyński, Harsha Ratnaweera, Marta Kosobucka, et al.Pageof 1