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Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems.
Foods. 2019 Apr 4;8(4):117. doi: 10.3390/foods8040117.
Foods. 2019.
PMID: 30987379
Free PMC article.
The impact of ι- and κ-carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods.
Kamińska-Dwórznicka A, Janczewska-Dupczyk A, Kot A, Łaba S, Samborska K.
Kamińska-Dwórznicka A, et al.
J Food Sci. 2020 Jan;85(1):50-56. doi: 10.1111/1750-3841.14987. Epub 2019 Dec 27.
J Food Sci. 2020.
PMID: 31880331
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Effect of Addition of Chokeberry Juice Concentrate and Foaming Agent on the Physical Properties of Agar Gel.
Jakubczyk E, Kamińska-Dwórznicka A.
Jakubczyk E, et al. Among authors: kaminska dworznicka a.
Gels. 2021 Sep 10;7(3):137. doi: 10.3390/gels7030137.
Gels. 2021.
PMID: 34563023
Free PMC article.
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The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials.
Jakubczyk E, Kamińska-Dwórznicka A, Ostrowska-Ligęza E.
Jakubczyk E, et al. Among authors: kaminska dworznicka a.
Gels. 2022 Feb 10;8(2):110. doi: 10.3390/gels8020110.
Gels. 2022.
PMID: 35200491
Free PMC article.
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The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey.
Mykhalevych A, Buniowska-Olejnik M, Polishchuk G, Puchalski C, Kamińska-Dwórznicka A, Berthold-Pluta A.
Mykhalevych A, et al. Among authors: kaminska dworznicka a.
Foods. 2024 Jan 3;13(1):170. doi: 10.3390/foods13010170.
Foods. 2024.
PMID: 38201198
Free PMC article.
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Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators.
Buniowska-Olejnik M, Mykhalevych A, Polishchuk G, Sapiga V, Znamirowska-Piotrowska A, Kot A, Kamińska-Dwórznicka A.
Buniowska-Olejnik M, et al. Among authors: kaminska dworznicka a.
Molecules. 2023 Mar 24;28(7):2924. doi: 10.3390/molecules28072924.
Molecules. 2023.
PMID: 37049686
Free PMC article.
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The Rheological Properties and Texture of Agar Gels with Canola Oil-Effect of Mixing Rate and Addition of Lecithin.
Jakubczyk E, Kamińska-Dwórznicka A, Kot A.
Jakubczyk E, et al. Among authors: kaminska dworznicka a.
Gels. 2022 Nov 15;8(11):738. doi: 10.3390/gels8110738.
Gels. 2022.
PMID: 36421560
Free PMC article.
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