2024

1. Influence of plant-based structuring ingredients on physicochemical properties of whey ice creams
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Artur Mykhalevych , [AUT.] Victoria Sapiga , [AUT.] Galina Polishchuk , [AUT.] Konrad Terpiłowski , [AUT.] Stanisław Mleko, [AUT.] Bartosz Sołowiej, [AUT.] Salvador Perez-Huertas . Applied Sciences-Basel 2024 T. 14 Nr 6 s. 2465, DOI: 10.3390/app14062465

2023

2. Co-gelation of pumpkin-seed protein with egg-white protein
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas , [AUT.] Viktoria Sapiga , [AUT.] Galyna Polischuk , [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT. KOR.] Marta Wesołowska-Trojanowska, [AUT.] Stanisław Mleko. Foods 2023 T. 12 Nr 10 s. 2030, DOI: 10.3390/foods12102030
3. Impact of storage conditions of yogurt dry ingredients on the physicochemical properties of the final product
artykuł [AUT.] Konrad Terpiłowski , [AUT.] Ignace Lange , [AUT.] Krzysztof Kowalczyk, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Viktoria Sapiga , [AUT. KOR.] Marta Wesołowska-Trojanowska, [AUT.] Stanisław Mleko, [AUT.] Salvador Perez-Huertas . Applied Sciences-Basel 2023 T. 13 Nr 24 s. 13201, DOI: 10.3390/app132413201
4. Cold gelation of whey protein isolate with sugars in an ultrasound environment
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Katsuyoshi Nishinari , [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas . FOOD HYDROCOLLOIDS 2023 T. 139 s. 108510, DOI: 10.1016/j.foodhyd.2023.108510

2022

5. Influence of farming system and forecrops of spring wheat on protein content in the grain and the physicochemical properties of unsonicated and sonicated gluten
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Cezary Kwiatkowski, [AUT. KOR.] Elżbieta Harasim, [AUT.] Justyna Leśniowska-Nowak, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas , [AUT.] Olimpia Klikocka-Wiśniewska . MOLECULES 2022 T. 27 Nr 12 s. 3926, DOI: 10.3390/molecules27123926
6. Aerated whey protein gels as a controlled release system of creatine investigated in an artificial stomach
artykuł [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas , [AUT.] Katsuyoshi Nishinari . Innovative Food Science & Emerging Technologies 2022 T. 79 s. 103060, DOI: 10.1016/j.ifset.2022.103060
7. Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
artykuł [AUT.] Maciej Nastaj, [AUT.] Bartosz Sołowiej, [AUT.] D. M. Stasiak , [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] R. J. Łyszczek , [AUT.] I. B. Tomasevic , [AUT.] Marta Tomczyńska-Mleko. INTERNATIONAL DAIRY JOURNAL 2022 T. 134 s. 105450, DOI: 10.1016/j.idairyj.2022.105450
8. Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes
artykuł [AUT.] Viktoria Sapiga , [AUT.] Galina Polishchuk , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas . Ukrainian Food Journal 2022 T. 11 Nr 2 s. 358-372, DOI: 10.24263/2304-974X-2022-11-3-3
9. Functional and technological properties of protein ingredients in whey ice cream
artykuł [AUT.] Artur Mykhalevych , [AUT.] Galina Polishchuk , [AUT.] Magdalena Buniowska- Olejnik , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko. Ukrainian Journal of Food Science 2022 T. 10 Nr 2 s. 125-135

2021

10. Surface properties of gluten deposited on cold plasma-activated glass
artykuł [AUT. KOR.] A. Nucia , [AUT.] Marta Tomczyńska-Mleko, [AUT.] S. Okoń , [AUT.] Krzysztof Kowalczyk, [AUT.] Konrad Terpiłowski , [AUT.] Salvador Perez-Huertas , [AUT.] Katsuyoshi Nishinari , [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko. FOOD HYDROCOLLOIDS 2021 T. 118 s. 106778, DOI: 10.1016/j.foodhyd.2021.106778
11. Development of new gluten-free maize-field bean bread dough: relationships between rheological properties and structure of non-gluten proteins
artykuł [AUT.] Awatif Fetouhi , [AUT.] Agnieszka Sujak, [AUT.] Leila Bentallah , [AUT.] Agnieszka Nawrocka , [AUT.] Monika Szymańska-Chargot , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Agnieszka Wójtowicz, [AUT.] Mohammed Nasereddine Zidoune . POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES 2021 T. 71 Nr 2 s. 161-175, DOI: 10.31883/pjfns/135800
12. Molecular and physical characterization of grain hardness in European spring common wheat (Triticum aestivum L.)
artykuł [AUT. KOR.] A. Nucia , [AUT.] S. Okoń , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Agnieszka Nawrocka . 3 Biotech 2021 T. 11 s. 345, DOI: 10.1007/s13205-021-02897-3
13. Effect of sucrose on physicochemical properties of high-protein meringues obtained from whey protein isolate
artykuł [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Marta Tomczyńska-Mleko. Applied Sciences-Basel 2021 T. 11 Nr 11 s. 4764, DOI: 10.3390/app11114764

2020

14. Co-gelation of gluten and gelatin as a novel functional materialformation method
artykuł [AUT. KOR.] Marta Wesołowska-Trojanowska, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Konrad Terpiłowski , [AUT.] S. Muszyński , [AUT.] Katsuyoshi Nishinari , [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2020 T. 57 Nr 1 s. 163-172, DOI: 10.1007/s13197-019-04042-8
15. Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses
artykuł [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Jagoda O.Szafrańska , [AUT.] S. Muszyński , [AUT.] Waldemar Gustaw, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko. INTERNATIONAL DAIRY JOURNAL 2020 T. 105 s. 1-8, DOI: 10.1016/j.idairyj.2020.104694
16. Technology and factors influencing Greek-style - yogurt a Review
artykuł [AUT.] Ignace Lange , [AUT.] Stanisław Mleko, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Galyna Polischuk , [AUT.] Piotr Janas, [AUT.] Lech Ozimek . Ukrainian Food Journal 2020 T. 9 Nr 1 s. 7-35, DOI: 10.24263/2304-974X-2020-9-1-3
17. Quality of Canadian commercial plain non-fat Greek-style yogurts produced only from natural dairy ingredients
artykuł [AUT.] Ignace Lange , [AUT.] Stanisław Mleko, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Galyna Polischuk , [AUT.] Piotr Janas, [AUT.] Lech Ozimek . Ukrainian Food Journal 2020 T. 9 Nr 4 s. 757-768, DOI: 10.24263/2304-974X-2020-9-4-3
18. Surface modification of albumin/gelatin films gelled on low‐temperature plasma‐treated polyethylene terephthalate plates
artykuł [AUT.] Salvador Perez-Huertas , [AUT.] Konrad Terpiłowski , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko. Plasma Processes and Polymers 2020 T. 17 Nr 3 s. 1900171, DOI: 10.1002/ppap.201900171

2019

19. Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study
artykuł [AUT.] Leila Benatallah , [AUT.] Agnieszka Nawrocka , [AUT.] Monika Szymańska-Chargot , [AUT.] Abdallah Bouasla , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Mohammed Nasereddine Zidoune , [AUT.] Agnieszka Sujak. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2019 T. 56 Nr 3 s. 1316-1327, DOI: 10.1007/s13197-019-03602-2
20. The content of some technological quality components and mycotoxins in grain of four cultivars of spring wheat depending on grain storage time after harvest
artykuł [AUT.] Cezary Kwiatkowski, [AUT. KOR.] Elżbieta Harasim, [AUT.] Antoni Miś , [AUT.] Małgorzata Haliniarz, [AUT.] Jarosław Mazurkiewicz, [AUT.] Marta Tomczyńska-Mleko. PAKISTAN JOURNAL OF AGRICULTURAL SCIENCES 2019 T. 56 Nr 3 s. 549-556, DOI: 10.21162/PAKJAS/19.7518
21. Characterization of HMW glutenin subunits in European spring common wheat (Triticum aestivum L.)
artykuł [AUT. KOR.] A. Nucia , [AUT.] S. Okoń , [AUT.] Marta Tomczyńska-Mleko. GENETIC RESOURCES AND CROP EVOLUTION 2019 T. 66 s. 579, DOI: 10.1007/s10722-018-00733-x
22. Surface and rheological properties of egg white albumin/gelatin dispersions gelled on cold plasma-activated glass
artykuł [AUT.] Salvador Perez-Huertas , [AUT.] Konrad Terpiłowski , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Katsuyoshi Nishinari , [AUT.] Stanisław Mleko. FOOD HYDROCOLLOIDS 2019 T. 96 s. 224-230, DOI: 10.1016/j.foodhyd.2019.05.029
23. Surface properties of whey protein gels
artykuł [AUT.] Salvador Perez-Huertas , [AUT.] Konrad Terpiłowski , [AUT.] Marta Tomczyńska-Mleko, [AUT. KOR.] Marta Wesołowska-Trojanowska, [AUT. KOR.] M. Kawecka-Radomska , [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko. JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN 2019 T. 41 Nr 06 s. 956-965
24. HMW-glutenin subunits composition of European spring wheat varieties
inne publikacje [AUT. KOR.] A. Nucia , [AUT.] S. Okoń , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Tomasz Ociepa, [AUT.] Krzysztof Kowalczyk.
25. Właściwości powierzchniowe glutenu osadzanego na szkle poddawanemu działaniu zimnej plazmy
inne publikacje [AUT. KOR.] A. Nucia , [AUT.] Marta Tomczyńska-Mleko, [AUT.] S. Okoń , [AUT.] Krzysztof Kowalczyk.

2018

26. Effect of gluten on the properties of ternary biopolymers based on gluten, whey protein concentrate, and kaolinite
artykuł [AUT. KOR.] Marta Wesołowska-Trojanowska, [AUT.] Marta Tomczyńska-Mleko, [AUT.] Konrad Terpiłowski , [AUT.] Bartosz Sołowiej, [AUT.] Maciej Nastaj, [AUT.] Stanisław Mleko. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2018 T. 244 Nr 4 s. 623-633, DOI: 10.1007/s00217-017-2980-5
27. Surface tension and wetting properties of rapeseed oil to biofuel conversion by-products
artykuł [AUT.] S. Muszyński , [AUT.] Agnieszka Sujak, [AUT.] Andrzej Stępniewski, [AUT.] Krzysztof Kornarzyński, [AUT.] Marta Ejtel, [AUT.] Natalia Kowal , [AUT.] Agnieszka Tomczyk-Warunek, [AUT.] Emil Szcześniak , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko. International Agrophysics 2018 T. 32 Nr 2 s. 247-252, DOI: 10.1515/intag-2017-0004
28. Evaluation of spent mushroom substrate, mineral NPK fertilization and manure fertilization on chamomile (Chamomilla recutita Rausch) yield and raw material quality
artykuł [AUT.] Cezary Kwiatkowski, [AUT. KOR.] Elżbieta Harasim, [AUT.] Alena Yakimovich , [AUT.] Barbara Kołodziej, [AUT.] Marta Tomczyńska-Mleko. Acta Scientiarum Polonorum-Hortorum Cultus 2018 Nr 17 (3) s. 3-16, DOI: 10.24326/asphc.2018.3.1
29. Time-based changes in surface properties of poly(ethylene terephthalate) activated with air and argon-plasma treatments
artykuł [AUT.] Slavador Peraz Huertas , [AUT.] Konrad Terpiłowski , [AUT.] Marta Tomczyńska-Mleko, [AUT.] Stanisław Mleko, [AUT.] Łukasz Szajnecki . COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 2018 T. 558 s. 322-329, DOI: 10.1016/j.colsurfa.2018.08.026

2017

30. Viscoelastic properties of soil with different ammonium nitrate addition
artykuł [AUT. KOR.] M. Kawecka-Radomska , [AUT.] Marta Tomczyńska-Mleko, [AUT.] S. Muszyński , [AUT. KOR.] Marta Wesołowska-Trojanowska, [AUT.] Stanisław Mleko. EURASIAN SOIL SCIENCE 2017 T. 50 Nr 12 s. 1450-1454, DOI: 10.1134/S1064229317130026
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