Tomasz Zięba
Tomasz Zięba
Uniwersytet Przyrodniczy we Wrocławiu, Uniwersytet Zielonogórski
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Properties of retrograded and acetylated starch preparations: Part 1. Structure, susceptibility to amylase, and pasting characteristics
T Zięba, A Szumny, M Kapelko
LWT-Food Science and Technology 44 (5), 1314-1320, 2011
Effect of thermal modifications of potato starch on its selected properties
A Gryszkin, T Zięba, M Kapelko, A Buczek
Food Hydrocolloids 40, 122-127, 2014
Current research addressing starch acetylation
A Golachowski, T Zięba, M Kapelko-Żeberska, W Drożdż, A Gryszkin, ...
Food chemistry 176, 350-356, 2015
Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1. Properties of retrograded starch (RS 3) produced under various conditions and its …
M Kapelko, T Zięba, A Golachowski, A Gryszkin
Food Chemistry, 2012
Effect of preparation method on the properties of potato starch acetates with an equal degree of substitution
T Zięba, M Kapelko, A Szumny
Carbohydrate polymers 94 (1), 193-198, 2013
Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 2. Effect of a degree of substitution on the selected properties of acetylated …
M Kapelko, T Zięba, A Michalski
Food Chemistry, 2012
Properties of retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase
M Kapelko, T Zięba, A Gryszkin, M Styczyńska, A Wilczak
Carbohydrate Polymers, 97 (2) 551-557, 2013
Acetylated adipate of retrograded starch as RS 3/4 type resistant starch
M Kapelko-Żeberska, T Zięba, R Spychaj, A Gryszkin
Food chemistry 188, 365-369, 2015
The influence of oxidation, extrusion and oxidation/extrusion on physico‐chemical properties of potato starch
D Gumul, M Krystyjan, K Buksa, R Ziobro, T Zięba
Starch‐Stärke 66 (1-2), 190-198, 2014
Effect of cross-linking degree on selected properties of retrograded starch adipate
M Kapelko, T Zięba, A Michalski, A Gryszkin
Food Chemistry, 2015
Rheological behaviour of heated potato starch dispersions
FT Juszczak L., Witczak M., Zięba T.
International Agrophysics 26, 381-386, 2012
Effect of citric acid esterification conditions on the properties of the obtained resistant starch
M Kapelko‐Żeberska, T Zięba, W Pietrzak, A Gryszkin
International Journal of Food Science & Technology 51 (7), 1647-1654, 2016
Selected properties of acetylated adipate of retrograded starch
T. Zięba, A. Gryszkin, M. Kapelko
Carbohydrate Polymers 99, 687–691, 2014
Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels
T Zięba, L Juszczak, A Gryszkin
LWT-Food Science and Technology 44 (5), 1321-1327, 2011
Analysis of molecular structure of starch citrate obtained by a well-stablished method
M Kapelko-Żeberska, K Buksa, A Szumny, T Zięba, A Gryszkin
LWT-Food Science and Technology 69, 334-341, 2016
Physical and chemical modification of potato starch to obtain resistant starch preparations
T Zieba, M Kapelko, A Gryszkin, M Brzozowska
Polish Journal of Food and Nutrition Sciences 60 (2), 2010
Selected properties of potato starch subjected to multiple physical and chemical modifications
T Zięba, M Kapelko, A Gryszkin
Pol. J. Food Nutr. Sci 57, 639-645, 2007
Effect of resistant starch RS4 added to the high-fat diets on selected biochemical parameters in Wistar rats
M Bronkowska, D Orzel, K Lozna, M Styczynska, J Biernat, A Gryszkin, ...
Roczniki Państwowego Zakładu Higieny 64 (1), 2013
The influence of addition of defatted blackcurrant seeds on pro‐health constituents and texture of cereal extrudates
D Gumul, R Ziobro, T ZIĘBA, E Roj
Journal of Food Quality 34 (6), 395-402, 2011
Mobile sensor routing for parameter estimation of distributed systems using the parallel tunneling method
T Zieba, D Ucinski
International Journal of Applied Mathematics and Computer Science 18 (3), 307, 2008
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