Stanisław Mleko

Full professor, Head of the Department of Dairy Technology and Functional Food

University of Life Sciences

Poland

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About

Stanisław Mleko is a Full Professor and Head of the Department of Dairy Technology and Functional Food at the University of Life Sciences in Poland. His research primarily focuses on the development of high-protein dairy products, physicochemical properties of food ingredients, and innovative food processing techniques. Recent publications include studies on whey protein gels, the effects of storage conditions on yogurt, and the co-gelation of various proteins. He is committed to advancing functional food technologies and improving food quality through scientific research.

Articles (14)

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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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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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2021

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2021

Collaborators (8)

Marta Tomczyńska-Mleko

Associate Professor

University of Life Sciences

POLAND

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Aleksandra Nucia

University of Life Sciences

POLAND

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Marta Wesołowska-Trojanowska

University of Life Sciences

POLAND

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Salvador Peréz-Huertas

Universidad de Granada

SPAIN

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Suk Meng Goh

Singapore Institute of Technology

SINGAPORE

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Bartosz G. Sołowiej

POLAND

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Cezary Kwiatkowski

University of Life Sciences

POLAND

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Konrad Terpilowski

Associate Professor

Maria Curie-Skłodowska University

POLAND

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Stanisław Mleko

Research Interests

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Articles (14)

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

Tailoring the surface and rheological properties of gelatine-based hydrogel films via indirect cold plasma treatment for engineering applications

The role of texture in the palatability and food oral processing

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

Cold gelation of whey protein isolate with sugars in an ultrasound environment

Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese

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

Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten

Aerated whey protein gels as a controlled release system of creatine investigated in an artificial stomach

Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol

The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese

Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate

Surface properties of gluten deposited on cold plasma-activated glass

Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production

Collaborators (8)

Marta Tomczyńska-Mleko

Aleksandra Nucia

Marta Wesołowska-Trojanowska

Salvador Peréz-Huertas

Suk Meng Goh

Bartosz G. Sołowiej

Cezary Kwiatkowski

Konrad Terpilowski

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