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Page 1
Surface Properties of Aerated Ion-induced Whey Protein Gels.
Tomczyńska-Mleko M, Terpiłowski K, Mleko S, Kwiatkowski C, Kawecka-Radomska M. Tomczyńska-Mleko M, et al. Food Biophys. 2015;10(3):273-281. doi: 10.1007/s11483-014-9384-x. Epub 2014 Dec 9. Food Biophys. 2015. PMID: 26213522 Free PMC article.
Co-gelation of gluten and gelatin as a novel functional material formation method.
Wesołowska-Trojanowska M, Tomczyńska-Mleko M, Terpiłowski K, Muszyński S, Nishinari K, Nastaj M, Mleko S. Wesołowska-Trojanowska M, et al. Among authors: tomczynska mleko m. J Food Sci Technol. 2020 Jan;57(1):163-172. doi: 10.1007/s13197-019-04042-8. Epub 2019 Aug 27. J Food Sci Technol. 2020. PMID: 31975719 Free PMC article.
Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein.
Tomczyńska-Mleko M, Terpiłowski K, Pérez-Huertas S, Sapiga V, Polischuk G, Sołowiej B, Nastaj M, Wesołowska-Trojanowska M, Mleko S. Tomczyńska-Mleko M, et al. Foods. 2023 May 17;12(10):2030. doi: 10.3390/foods12102030. Foods. 2023. PMID: 37238850 Free PMC article.
Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study.
Fetouhi A, Benatallah L, Nawrocka A, Szymańska-Chargot M, Bouasla A, Tomczyńska-Mleko M, Zidoune MN, Sujak A. Fetouhi A, et al. Among authors: tomczynska mleko m. J Food Sci Technol. 2019 Mar;56(3):1316-1327. doi: 10.1007/s13197-019-03602-2. Epub 2019 Feb 22. J Food Sci Technol. 2019. PMID: 30956311 Free PMC article.