| Enzymic modification of extruded soy protein concentrates as a method of obtaining new functional food components K Surówka, D Żmudziński, J Surówka Trends in Food Science & Technology 15 (3-4), 153-160, 2004 | 100 | 2004 |
| The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins D Żmudziński, P Ptaszek, J Kruk, K Kaczmarczyk, W Rożnowski, W Berski, ... Journal of Food Engineering 121, 128-134, 2014 | 59 | 2014 |
| New protein preparations from soy flour obtained by limited enzymic hydrolysis of extrudates K Surówka, D Żmudziński, M Fik, R Macura, W Łasocha Innovative Food Science & Emerging Technologies 5 (2), 225-234, 2004 | 43 | 2004 |
| The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams P Ptaszek, M Kabziński, J Kruk, K Kaczmarczyk, D Żmudziński, ... Journal of food engineering 144, 129-137, 2015 | 35 | 2015 |
| Textural properties of yogurts with green tea and Pu‐erh tea additive D Najgebauer‐Lejko, D Żmudziński, A Ptaszek, R Socha International journal of food science & technology 49 (4), 1149-1158, 2014 | 35 | 2014 |
| Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas D Najgebauer-Lejko, M Witek, D Żmudziński, A Ptaszek Journal of Dairy Science 103 (12), 11039-11049, 2020 | 34 | 2020 |
| The effect of hydrocolloids on producing stable foams based on the whey protein concentrate (WPC) M Liszka-Skoczylas, A Ptaszek, D Żmudziński Journal of Food Engineering 129, 1-11, 2014 | 31 | 2014 |
| Functional properties modification of extruded soy protein concentrate using Neutrase K Surówka, D Żmudziński Czech Journal of Food Sciences 22 (5), 163, 2004 | 25 | 2004 |
| The physical and linear viscoelastic properties of fresh wet foams based on egg white proteins and selected hydrocolloids P Ptaszek, D Żmudziński, J Kruk, K Kaczmarczyk, W Rożnowski, W Berski Food Biophysics 9, 76-87, 2014 | 16 | 2014 |
| Functional and Rheological Properties of Vicia faba L. Protein Isolates D Żmudziński, U Goik, P Ptaszek Biomolecules 11 (2), 178, 2021 | 13 | 2021 |
| Influence of starch acetylation on selected rheological properties of pastes D Żmudziński, A Ptaszek, M Grzesik, J Kruk, K Kaczmarczyk, ... Starch‐Stärke 66 (3-4), 303-315, 2014 | 3 | 2014 |
| Biofortyfikacja roślin uprawnych jako metoda walki z deficytem składników mineralnych w diecie człowieka Ł SKOCZYLAS, M LISZKA-SKOCZYLAS, D ŻMUDZIŃSKI, D RUDNIK Składniki bioaktywne surowców i produktów roślinnych, 2014 | 3 | 2014 |
| The effect of enzymatic hydrolysis of extruded soy protein concentrate on its physicochemical and functional properties D Żmudziński, W Łasocha, K Surówka Polish journal of food and nutrition sciences 53 (2s), 163-170, 2003 | 3 | 2003 |
| Limited enzymic hydrolysis of extruded soy flour as a method for obtaining new functional food components. D Żmudziński, K Surówka | 3 | 2003 |
| Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films A Stępień, J Tkaczewska, N Nowak, W Grzebieniarz, U Goik, ... Materials 16 (19), 6443, 2023 | 2 | 2023 |
| The influence of thermodynamic qualities of a solvent on the physicochemical properties of lentil protein concentrate–Second virial coefficient study D Żmudziński, U Goik, P Ptaszek, A Ptaszek, J Barbasz, J Banaś, D Lupa Food Chemistry 434, 137329, 2024 | | 2024 |
| Wpływ dodatku miodu pszczelego na właściwości reologiczne żeli kosmetycznych zagęszczanych gumą ksantanową U Goik, T Goik, D Żmudziński | | 2022 |
| Wpływ dodatku inuliny na właściwości reologiczne żeli kosmetycznych U Goik, D Żmudziński, T Goik | | 2020 |
| Rheological and AFM characteristic of hydrolysates produced by limited enzymatic hydrolysis of soy flour extrudates M Witczak, A Ptaszek, D Zmudzinski, K Surówka, M Grzesik CHEMICAL PAPERS-SLOVAK ACADEMY OF SCIENCES 59 (6B), 491, 2005 | | 2005 |
| Rheological and AFM characteristic of hydrolysates produced by limited enzymic hydrolysis of extruded soy protein concentrate M Witczak, A Ptaszek, K Surówka, D Żmudziński International Journal of Applied Mechanics and Engineering 10 (spec), 201-206, 2005 | | 2005 |
