Cais-Sokolińska, Dorota

Szanowni Państwo, w związku z bardzo dużą ilością zgłoszeń, rejestracją danych w dwóch systemach bibliograficznych, a jednocześnie zmniejszonym zespołem redakcyjnym proces rejestracji i redakcji opisów publikacji jest wydłużony. Bardzo przepraszamy za wszelkie niedogodności i dziękujemy za Państwa wyrozumiałość.

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

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

Water thermodynamics and lipid oxidation in stored whey butter

Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

Mare’s and Cow’s Milk Fortified with Flaxseed Oil Through Freeze-Drying Microencapsulation: Physicochemical and Nutritional Properties

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

Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms

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

Foaming and Other Functional Properties of Freeze-Dried Mare’s Milk

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

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

Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties

Innovative covering liquids stabilising water–fat leachate from fresh mozzarella cheese used as pizza topping

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