Anna Stępień

University of Agriculture in Krakow

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Articles (19)

Collaborators (5)

Teresa Witczak

University of Agriculture in Krakow

Ewelina Jamróz

University of Agriculture

Daniel Żmudziński

University of Agriculture

Mariusz Witczak

Profesor uczelni

Uniwersytet Jagielloński w Krakowie

Grzegorz Fiutak

University of Agriculture in Krakow

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Anna Stępień

Research Interests

Explore related searches

Contact this professor

Articles (19)

Collaborators (5)

Teresa Witczak

Ewelina Jamróz

Daniel Żmudziński

Mariusz Witczak

Grzegorz Fiutak

Make your next move.

Anna Stępień

Research Interests

Explore related searches

Contact this professor

Articles (19)

Comparison of technological and physical properties of matcha powders of different geographical origins

Technological properties of the furcellaran–whey protein isolate emulgels with various evening primrose oil concentration

Influence of furcellaran and safflower oil concentration on the properties of model emulgel systems

Partial replacement of saturated fats in liver pâté by an olive oil‐in‐water emulsion containing β‐glucan shows no compromise in sensory and storage oxidation of lipids and protein

State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions

Comparison of technological and physical properties of matcha powders of different geographical origins

Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage conditions

Influence of furcellaran and safflower oil concentration on the properties of model emulgel systems

Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing <i>β</i>-glucan shows no compromise in sensory and storage oxidation of lipids and protein

State diagrams of green peas (<i>Pisum sativum L</i>.) powders with different maltodextrin additions

Comparison of critical storage parameters of the powders containing soy protein isolate and inulin, based on the concepts: Water activity and Temperature of glass transition

Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films

The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders

The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces

Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins

Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch

Moisture sorption characteristics of food powders containing freeze dried avocado, maltodextrin and inulin

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

Corrigendum to “Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia silique L.) powder” [Food Chem. 300 (2019), 125208](S0308814619313159)(10.1016/j.foodchem.2019.125208)

Collaborators (5)

Teresa Witczak

Ewelina Jamróz

Daniel Żmudziński

Mariusz Witczak

Grzegorz Fiutak

Make your next move.