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Page 1
Functional and Rheological Properties of Vicia faba L. Protein Isolates.
Biomolecules. 2021 Jan 28;11(2):178. doi: 10.3390/biom11020178.
Biomolecules. 2021.
PMID: 33525520
Free PMC article.
Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films.
Stępień A, Tkaczewska J, Nowak N, Grzebieniarz W, Goik U, Żmudziński D, Jamróz E.
Stępień A, et al. Among authors: zmudzinski d.
Materials (Basel). 2023 Sep 27;16(19):6443. doi: 10.3390/ma16196443.
Materials (Basel). 2023.
PMID: 37834583
Free PMC article.
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Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas.
Najgebauer-Lejko D, Witek M, Żmudziński D, Ptaszek A.
Najgebauer-Lejko D, et al. Among authors: zmudzinski d.
J Dairy Sci. 2020 Dec;103(12):11039-11049. doi: 10.3168/jds.2020-19032. Epub 2020 Oct 23.
J Dairy Sci. 2020.
PMID: 33222847
Free article.
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The influence of thermodynamic qualities of a solvent on the physicochemical properties of lentil protein concentrate - Second virial coefficient study.
Żmudziński D, Goik U, Ptaszek P, Ptaszek A, Barbasz J, Banaś J, Lupa D.
Żmudziński D, et al.
Food Chem. 2024 Feb 15;434:137329. doi: 10.1016/j.foodchem.2023.137329. Epub 2023 Sep 8.
Food Chem. 2024.
PMID: 37690431
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The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids.
Ptaszek P, Zmudziński D, Kruk J, Kaczmarczyk K, Rożnowski W, Berski W.
Ptaszek P, et al. Among authors: zmudzinski d.
Food Biophys. 2014;9(1):76-87. doi: 10.1007/s11483-013-9320-5. Epub 2013 Oct 10.
Food Biophys. 2014.
PMID: 24611034
Free PMC article.
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