MAREK ALJEWICZ

Associate professor

University of Warmia and Mazury in Olsztyn

Poland

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About

Dr. Marek Aljewicz is an Associate Professor at the University of Warmia and Mazury in Olsztyn, Poland. His research focuses on dairy science and functional food development, with recent work including studies on the use of high-protein milk in probiotic cheese production and the impact of polysaccharide-protein interactions in dairy systems. He also investigates the nutritional implications of alternative diets, as exemplified by studies on yellow mealworms and their composition under different processing conditions.

Articles (13)

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2025

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2024

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2024

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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

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2021

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2020

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2020

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2020

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2020

Collaborators (5)

Katarzyna Staniewska

University of Warmia and Mazury in Olsztyn

POLAND

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Michał Krzyżaniak

associate professor

University of Warmia and Mazury in Olsztyn

POLAND

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Aneta Dąbrowska

University of Warmia and Mazury in Olsztyn

POLAND

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Mariusz Jerzy Stolarski

Head of the Department / Prof. dr hab. inż.

University of Warmia and Mazury in Olsztyn

POLAND

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Isidra Recio

Research Professor

Consejo Superior de Investigaciones Cientificas

SPAIN

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MAREK ALJEWICZ

Research Interests

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About

Articles (13)

Use of High-Protein Milk Preparations in the Production of Probiotic Fresh Cheeses

Effect of polysaccharide-protein interactions on the multi-scale structure of hybrid micellar casein-xanthan gum systems

An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs

The applicability of Calcofluor White (CWS) and Fluorescent Brightener (CFB) dyes for confocal laser microscopic analysis (CLSM) of various β-glucans in selected dairy products and water

Influence of Different Diets on Growth and Nutritional Composition of Yellow Mealworm

An evaluation of the effect of curdlan and scleroglucan on the functional properties of low-fat processed cheese spreads

The influence of different types of ß-glucans on the gut microbiota of rats fed milk gels

Yellow Mealworm Composition after Convective and Freeze Drying—Preliminary Results

The effect of high-pressure homogenisation on the size of milk fat globules and MFGM composition in sweet buttermilk and milk

A Comprehensive Study of the Impacts of Oat β-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt

A comparative study of the influence of the content and source of β-glucan on the rheological, microstructural properties and stability of milk gel during acidification

The Microbiota of Edam Cheeses Determined by Cultivation and High-Throughput Sequencing of the 16S rRNA Amplicon

Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

Collaborators (5)

Katarzyna Staniewska

Michał Krzyżaniak

Aneta Dąbrowska

Mariusz Jerzy Stolarski

Isidra Recio

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