Katarzyna Samborska

Associate professor

Warsaw University of Life Sciences

Poland

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About

Katarzyna Samborska is an Associate Professor at the Warsaw University of Life Sciences in Poland. Her research primarily focuses on the valorization of spent osmotic solutions, spray drying processes, and the physicochemical properties of various food products. Recent publications include investigations on the effects of drying conditions on food quality and innovative techniques for powder production.

Articles (17)

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2025

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2025

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2025

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2025

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2025

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2024

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2022

Collaborators (17)

Małgorzata Nowacka

assitant professor

Warsaw University of Life Sciences

POLAND

Katarzyna Samborska

Research Interests

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About

Articles (17)

Valorization of Spent Osmotic Solutions by Production of Powders by Spray Drying

Hybrid Drying Method: Influence of Pre-Treatment and Process Conditions of Ultrasound-Assisted Drying on Apple Quality

The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried Pomace

Investigation on the Role of Drying Air Humidity and Process Parameters in Shaping the Conditions of Spray Drying Using Model Feed Materials

Effects of Spray-Drying Conditions on the Functional and Physicochemical Properties of Young Barley Grass Juice Powders

The Effect of Honey Powder Addition on Chosen Quality Properties of Model Chicken Products

Strategies for further stabilization of lipid-based delivery systems with a focus on solidification by spray-drying

Fruit Powder Analysis Using Machine Learning Based on Color and FTIR-ATR Spectroscopy—Case Study: Blackcurrant Powders

Sugarcane molasses spray drying by dehumidified air as the method to enhance powder recovery and physical properties of powders

Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying?

Recent progress in the stickiness reduction of sugar-rich foods during spray drying

Sour cherry juice concentrate powdered by high and low temperature spray drying with pea protein as a carrier—Physical properties, antioxidant activity and in vitro bioaccessibility

Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods

Modification of Whey Proteins by Sonication and Hydrolysis for the Emulsification and Spray Drying Encapsulation of Grape Seed Oil

Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review

Zastosowanie suszonego miodu w produkcji mlecznych mas czekoladowych

Classification of Honey Powder Composition by FTIR Spectroscopy Coupled with Chemometric Analysis

Collaborators (17)

Małgorzata Nowacka

Maciej Combrzyński

Seid Mahdi Jafari

Eliza Kostyra

Dariusz Karcz

Artur Wiktor

Dorota Pietrzak

Anna Oniszczuk

Ioannis Mourtzinos

Krzysztof Koszela

Kamila Kasprzak-Drozd

Marta Chmiel

Agnieszka Wójtowicz

Katarzyna Walkowiak

Tomasz Pawlak

Michał Świeca

Dorota Witrowa-Rajchert

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