Konrad Terpilowski

Associate Professor

Maria Curie-Skłodowska University

Poland

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Konrad Terpilowski is an Associate Professor at Maria Curie-Skłodowska University in Poland. His research focuses on the application of ethoxylated alcohols in flotation separation processes, high-protein dairy products, and the development of advanced nanocomposites. He has also explored sustainable development strategies in the context of fertilizer pricing, surface properties of materials modified through non-thermal plasma, and the physicochemical characteristics of plant-based food ingredients.

Articles (20)

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2025

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2021

Collaborators (16)

Mateusz Smietana

Associate Professor

University of Warsaw

POLAND

Konrad Terpilowski

Research Interests

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Articles (20)

The Effect of Ethoxylated Alcohols on the Sedimentation Rate of Calcium Carbonate. The Potential for the Use in Flotation Separation of Plastics

Novel high-protein dairy product based on fresh white cheese and whey protein isolate

Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

Development of MWCNTs@PDMS nanocomposites with enhanced hydrophobicity and thermo-oxidative stability

Fertilizer Price Surge in Poland and Beyond: Seeking the Way Forward towards Sustainable Development

Effect of Sodium Laureth Sulfate on Contact Angles of High-Impact Polystyrene and Acrylonitrile–Butadiene–Styrene from Recycled Refrigeration Equipment

Effect of Non‐Thermal Sulfur Hexafluoride Cold Plasma Modification on Surface Properties of Polyoxymethylene

Co–Fe–oxide nanoparticles supported on the various highly dispersed matrices: the effect of the carrier on structural and magnetic properties

Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

Evaluation and comparison of various methods used for aggregates investigations

Effects of static magnetic field on the surface tension of surfactant solutions

23rd <scp>International</scp> symposium on <scp>Surfactants in Solution</scp> (<scp>SIS</scp>‐2022)

Impact of Storage Conditions of Yogurt Dry Ingredients on the Physicochemical Properties of the Final Product

Effect of Various Surface Treatments on Wettability and Morphological Properties of Titanium Oxide Thin Films

Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used

Surface Properties of Plasma-Activated Chitosan Foils

Investigation of surface structure, electrokinetic and stability properties of highly dispersed Ho<inf>2</inf>O<inf>3</inf>–Yb<inf>2</inf>O<inf>3</inf>/SiO<inf>2</inf> nanocomposites

Surface Properties of Silica–MWCNTs/PDMS Composite Coatings Deposited on Plasma Activated Glass Supports

What Can You Learn about Apparent Surface Free Energy from the Hysteresis Approach?

Enhanced uranium removal from acidic wastewater by phosphonate-functionalized ordered mesoporous silica: Surface chemistry matters the most

Collaborators (16)

Mateusz Smietana

Magdalena Staniszewska

Miłosz Huber

Marta Tomczyńska-Mleko

Aleksandra Szczes

Stanisław Mleko

Marcin Kuśmierz

Brian Grady

Marta Wesołowska-Trojanowska

Salvador Peréz-Huertas

Bartosz G. Sołowiej

Emil Chibowski

Lucyna Holysz

Liudmyla Storozhuk

Ronald Marquez

Mariusz Barczak

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