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Mariusz Witczak
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The impact of resistant starch on characteristics of gluten-free dough and bread
J Korus, M Witczak, R Ziobro, L Juszczak
Food Hydrocolloids 23 (3), 988-995, 2009
2602009
Starch and starch derivatives in gluten-free systems–A review
M Witczak, R Ziobro, L Juszczak, J Korus
Journal of cereal Science 67, 46-57, 2016
1852016
Non-gluten proteins as structure forming agents in gluten free bread
R Ziobro, L Juszczak, M Witczak, J Korus
Journal of food science and technology 53, 571-580, 2016
1492016
Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread
R Ziobro, J Korus, M Witczak, L Juszczak
Food Hydrocolloids 29 (1), 68-74, 2012
1422012
The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread
J Korus, M Witczak, R Ziobro, L Juszczak
European Food Research and Technology 240, 1135-1143, 2015
1392015
Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread
J Korus, M Witczak, R Ziobro, L Juszczak
LWT 84, 143-150, 2017
1252017
The effects of maltodextrins on gluten-free dough and quality of bread
M Witczak, J Korus, R Ziobro, L Juszczak
Journal of food engineering 96 (2), 258-265, 2010
1232010
Effect of inulin on rheological and thermal properties of gluten-free dough
L Juszczak, T Witczak, R Ziobro, J Korus, E Cieślik, M Witczak
Carbohydrate polymers 90 (1), 353-360, 2012
1222012
Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough
M Witczak, L Juszczak, R Ziobro, J Korus
Food Hydrocolloids 28 (2), 353-360, 2012
1202012
Non-Newtonian behaviour of heather honey
M Witczak, L Juszczak, D Gałkowska
Journal of Food Engineering 104 (4), 532-537, 2011
992011
Synthesis and effect of structure on swelling properties of hydrogels based on high methylated pectin and acrylic polymers
G Kowalski, K Kijowska, M Witczak, Ł Kuterasiński, M Łukasiewicz
Polymers 11 (1), 114, 2019
982019
Defatted strawberry and blackcurrant seeds as functional ingredients of gluten‐free bread
J Korus, L Juszczak, R Ziobro, M Witczak, K Grzelak, M Sójka
Journal of Texture Studies 43 (1), 29-39, 2012
892012
Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel
T Witczak, M Witczak, R Ziobro
Journal of Food Engineering 124, 72-79, 2014
852014
Physicochemical properties of starches obtained from Polish potato cultivars
K Pycia, L Juszczak, D Gałkowska, M Witczak
Starch‐Stärke 64 (2), 105-114, 2012
712012
Rheological properties of commercial mustards
L Juszczak, M Witczak, T Fortuna, A Banyś
Journal of Food Engineering 63 (2), 209-217, 2004
672004
Influence of selected hydrocolloids on triticale starch rheological properties
J Korus, L Juszczak, M Witczak, B Achremowicz
International journal of food science & technology 39 (6), 641-652, 2004
592004
Moisture sorption characteristics of food powders containing freeze dried avocado, maltodextrin and inulin
A Stępień, M Witczak, T Witczak
International journal of biological macromolecules 149, 256-261, 2020
492020
Physicochemical, bacteriostatic, and biological properties of starch/chitosan polymer composites modified by graphene oxide, designed as new bionanomaterials
M Krystyjan, G Khachatryan, M Grabacka, M Krzan, M Witczak, J Grzyb, ...
Polymers 13 (14), 2327, 2021
432021
Maltodextrins from chemically modified starches. Selected physicochemical properties
K Pycia, L Juszczak, D Gałkowska, M Witczak, G Jaworska
Carbohydrate polymers 146, 301-309, 2016
422016
Waxy starch as dough component and anti-staling agent in gluten-free bread
M Witczak, J Korus, R Ziobro, L Juszczak
LWT 99, 476-482, 2019
412019
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Articles 1–20