Kacper Kaczmarczyk

发表

Influence of starch acetylation on selected rheological properties of pastes

A. Ptaszek, D. Żmudziński, M. Grzesik, 2014 .

The effect of temperature on the colligative properties of food-grade konjac gum in water solutions.

A. Ptaszek, Joanna Kruk, Kacper Kaczmarczyk, 2017, Carbohydrate polymers.

Technological aspects of xanthan gum and gum Arabic presence in chicken egg albumin wet foams: Application of nonlinear rheology and nonparametric statistics

Joanna Kruk, Kacper Kaczmarczyk, P. Ptaszek, 2021 .

The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins

A. Ptaszek, D. Żmudziński, M. Grzesik, 2014 .

The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method

A. Ptaszek, Joanna Kruk, Kacper Kaczmarczyk, 2016 .

The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams

D. Żmudziński, Joanna Kruk, Kacper Kaczmarczyk, 2015 .

The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids

D. Żmudziński, Joanna Kruk, Kacper Kaczmarczyk, 2013, Food Biophysics.

Pressure Drop Method as a Useful Tool for Detecting Rheological Properties of Non-Newtonian Fluids during Flow

A. Ptaszek, Joanna Kruk, Kacper Kaczmarczyk, 2021, Applied Sciences.