Cais-Sokolińska, Dorota

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Cais-Sokolińska, Dorota

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dr hab.

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0000-0003-1174-1915

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2022 - 202410

Bielska, Paulina

Cais-Sokolińska, Dorota 10

Kaczyński, Łukasz K. 2

Samur, Gülhan 2

Teichert, Joanna Elżbieta 2

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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
2022
Inhibition of Galactooligosaccharide (GOS) Degradation in High-Heat-Treated Goat’s Milk as a Raw Material for Functional Dairy Products
Cais-Sokolińska, Dorota
Kaczyński, Łukasz K.
Bielska, Paulina
4 4
2023
Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization
Bielska, Paulina
Cais-Sokolińska, Dorota
8 8
2024
Water thermodynamics and lipid oxidation in stored whey butter
Cais-Sokolińska, Dorota
Bielska, Paulina
Rudzińska, Magdalena
Grygier, Anna
12 12
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
6 6
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
4 4
2024
Designing the Properties of Probiotic Kefir with Increased Whey Protein Content
Yiğit Ziolkowski, Aslı
Bielska, Paulina
Cais-Sokolińska, Dorota
Samur, Gülhan
34 34
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
Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder
Baygut, Hatice
Cais-Sokolińska, Dorota
Bielska, Paulina
Teichert, Joanna Elżbieta
2 2
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

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

Inhibition of Galactooligosaccharide (GOS) Degradation in High-Heat-Treated Goat’s Milk as a Raw Material for Functional Dairy Products

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

Water thermodynamics and lipid oxidation in stored whey butter

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

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

Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

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

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

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