Cais-Sokolińska, Dorota

Full item page

Options

Loading...

Name

Cais-Sokolińska, Dorota

Scientific title

dr hab.

ORCID

0000-0003-1174-1915

Publications

Metrics

20 results

Filters

Start

End

Submit

2022 - 202520

Cais-Sokolińska, Dorota 20

Bielska, Paulina 10

Biegalski, Jakub 6

Chudy, Sylwia 2

Kaczyński, Łukasz K. 2

Submit

Submit

Submit

Sort By

Results per page

Per page

Now showing 1 - 20 of 20

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
6 6
2024
Designing the Properties of Probiotic Kefir with Increased Whey Protein Content
Yiğit Ziolkowski, Aslı
Bielska, Paulina
Cais-Sokolińska, Dorota
Samur, Gülhan
37 37
2024
Innovative covering liquids stabilising water–fat leachate from fresh mozzarella cheese used as pizza topping
Biegalski, Jakub
Cais-Sokolińska, Dorota
5 5
2023
Foaming and Other Functional Properties of Freeze-Dried Mare’s Milk
Cais-Sokolińska, Dorota
Teichert, Joanna
Gawałek, Jolanta
8 8
2022
Produkty z mleka owczego w kontekście oczekiwań konsumentów
Biegalski, Jakub
Cais-Sokolińska, Dorota
7 7
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
8 8
2022
Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein
Bielska, Paulina
Cais-Sokolińska, Dorota
Dwiecki, Krzysztof
6 6
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
13 13
2023
Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms
Biegalski, Jakub
Cais-Sokolińska, Dorota
5 5
2023
Fresh White Cheeses from Buttermilk with Polymerized Whey Protein: Texture, Color, Gloss, Cheese Yield, and Peptonization
Bielska, Paulina
Cais-Sokolińska, Dorota
10 10
2025
Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties
Kowalczewski, Przemysław
Smarzyński, Krzysztof
Biegalski, Jakub
Muzolf-Panek, Małgorzata
Cais-Sokolińska, Dorota
Ruszkowska, Millena
Lewandowicz, Jacek
Miedzianka, Joanna
Wróbel, Martyna Maria
Kačániová, Miroslava
Baranowska, Hanna Maria
28 2 28 2
2024
Water thermodynamics and lipid oxidation in stored whey butter
Cais-Sokolińska, Dorota
Bielska, Paulina
Rudzińska, Magdalena
Grygier, Anna
12 12
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
19 19
2022
Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese
Biegalski, Jakub
Cais-Sokolińska, Dorota
Wawrzyniak, Jolanta
7 7
2023
Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder
Baygut, Hatice
Cais-Sokolińska, Dorota
Bielska, Paulina
Teichert, Joanna Elżbieta
7 7
2022
Eco-Friendly and Effective Diatomaceous Earth/Peat (DEP) Microbial Carriers in the Anaerobic Biodegradation of Food Waste Products
Pilarska, Agnieszka
Pilarski, Krzysztof
Adamski, Mariusz
Zaborowicz, Maciej
Cais-Sokolińska, Dorota
Wolna-Maruwka, Agnieszka
Niewiadomska, Alicja
4 4
2022
Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products
Chudy, Sylwia
Cais-Sokolińska, Dorota
Tomaszewska-Gras, Jolanta
7 7
2022
Application of Machine Learning Using Color and Texture Analysis to Recognize Microwave Vacuum Puffed Pork Snacks
Pawlak, Tomasz
Pilarska, Agnieszka
Przybył, Krzysztof
Stangierski, Jerzy
Ryniecki, Antoni
Cais-Sokolińska, Dorota
Pilarski, Krzysztof
Peplińska, Barbara
4 4
2022
Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles
Cais-Sokolińska, Dorota
Walkowiak-Tomczak, Dorota
Rudzińska, Magdalena
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
10 10

Filters

Date

Author

Subject

Has files

Type

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

Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

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

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

Produkty z mleka owczego w kontekście oczekiwań konsumentów

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

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

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

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

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

Water thermodynamics and lipid oxidation in stored whey butter

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

Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

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

Eco-Friendly and Effective Diatomaceous Earth/Peat (DEP) Microbial Carriers in the Anaerobic Biodegradation of Food Waste Products

Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products

Application of Machine Learning Using Color and Texture Analysis to Recognize Microwave Vacuum Puffed Pork Snacks

Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles

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