Bielska, Paulina

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Bielska, Paulina

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dr

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0000-0001-8257-2931

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2022 - 202411

Bielska, Paulina 11

Cais-Sokolińska, Dorota 9

Samur, Gülhan 2

Teichert, Joanna Elżbieta 2

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2023
Whey proteins as a functional food: Health effects, functional properties, and applications in food
Yiğit, Aslı
Bielska, Paulina
Cais-Sokolińska, Dorota
Samur, Gülhan
7 7
2022
Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein
Bielska, Paulina
Cais-Sokolińska, Dorota
Dwiecki, Krzysztof
5 5
2023
The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese
Kaczyński, Łukasz K.
Cais-Sokolińska, Dorota
Bielska, Paulina
Teichert, Joanna Elżbieta
Biegalski, Jakub
Yiğit, Aslı
Chudy, Sylwia
7 7
2023
Application of Machine Learning to Assess the Quality of Food Products - Case Study: Coffee Bean
Przybył, Krzysztof
Gawrysiak-Witulska, Marzena Bernadeta
Bielska, Paulina
Rusinek, Robert
Gancarz, Marek
Dobrzański, Bohdan
Siger, Aleksander
6 6
2023
Influence of the whey protein polymerization process on the quality of dairy products
Bielska, Paulina
11 11
2023
Determinants of the attitudes of proinnovative dairy consumers and a model simulating consumer behavior regarding increasing calcium intake
Bielska, Paulina
Skotarczak, Ewa Alicja
Cais-Sokolińska, Dorota
Teichert, Joanna
12 12
2023
Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder
Baygut, Hatice
Cais-Sokolińska, Dorota
Bielska, Paulina
Teichert, Joanna Elżbieta
1 1
2024
Water thermodynamics and lipid oxidation in stored whey butter
Cais-Sokolińska, Dorota
Bielska, Paulina
Rudzińska, Magdalena
Grygier, Anna
11 11
2024
Designing the Properties of Probiotic Kefir with Increased Whey Protein Content
Yiğit Ziolkowski, Aslı
Bielska, Paulina
Cais-Sokolińska, Dorota
Samur, Gülhan
32 32
2022
Determining the Behavior of Water in Buttermilk Cheese with Polymerized Whey Protein Using Differential Scanning Calorimetry and Nuclear Magnetic Resonance Analysis
Cais-Sokolińska, Dorota
Bielska, Paulina
Baranowska, Hanna M.
Tomaszewska-Gras, Jolanta
3 3
2023
Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization
Bielska, Paulina
Cais-Sokolińska, Dorota
7 7

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Whey proteins as a functional food: Health effects, functional properties, and applications in food

Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein

The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese

Application of Machine Learning to Assess the Quality of Food Products - Case Study: Coffee Bean

Influence of the whey protein polymerization process on the quality of dairy products

Determinants of the attitudes of proinnovative dairy consumers and a model simulating consumer behavior regarding increasing calcium intake

Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder

Water thermodynamics and lipid oxidation in stored whey butter

Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

Determining the Behavior of Water in Buttermilk Cheese with Polymerized Whey Protein Using Differential Scanning Calorimetry and Nuclear Magnetic Resonance Analysis

Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization