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Grażyna Bortnowska

West Pomeranian University of Technology

15

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172

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Effects of starch type and concentration on the physicochemical properties of bilayer-stabilized o/w emulsion gels enriched with β-1,3/1,6-D-glucans.

2020 Journal of the Science of Food and Agriculture
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Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition

2018 Food Hydrocolloids
- Grażyna Bortnowska
- Zuzanna Goluch
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Kontrowersyjne przysmaki kuchni molekularnej

2018
- Grażyna Bortnowska
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Ocena składu recepturowego dań obiadowych readyto- eat poddanych pasteryzacji

2018
- Grażyna Bortnowska
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Multilayer oil-in-water emulsions: formation, characteristics and application as the carriers for lipophilic bioactive food components - a review

2015 Polish Journal of Food and Nutrition Sciences
- Grażyna Bortnowska
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Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch.

2014 Carbohydrate Polymers
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Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions

2014 Food Hydrocolloids
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Influence of thermodynamic and kinetic factors on the retention and release of aroma compounds in liquid food systems - A review

2010 Polish Journal of Food and Nutrition Sciences
- Grażyna Bortnowska
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Effects of hydrocolloids addition on the retention and release profile of diacetyl and (-)-α-pinene in model reduced fat salad dressings.

2010
- Grażyna Bortnowska
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Citations (1)