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Dorota Cais-Sokolińska

Professor

University of Life Sciences in Poznań

Poland

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Research Interests

Food Science

100%

Animal Science

30%

Food Quality

40%

Dairy Science

30%

Protein Chemistry

30%

Dietary Science

20%

Consumer Psychology

20%

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Articles15

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

Article Link

Year:

2025

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

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Year:

2025

Designing the Properties of Probiotic Kefir with Increased Whey Protein Content

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Year:

2024

Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping

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Year:

2024

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

Collaborators8

Jolanta Gawałek

University of Life Sciences in Poznań

POLAND

Joanna Teichert

University of Life Sciences in Poznań

POLAND

Hanna Maria Baranowska

University of Life Sciences in Poznań

POLAND

Agnieszka Pilarska

associate professor

University of Life Sciences in Poznań

POLAND

Krzysztof Dwiecki

Warsaw University of Life Sciences

POLAND

Jerzy Stangierski

University of Life Sciences in Poznań

POLAND

Dorota Walkowiak-Tomczak

University of Life Sciences in Poznań

POLAND

Tomasz Pawlak

University of Life Sciences in Poznań

POLAND

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