J. Malecki

The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People

I. Tomasevic, B. Sołowiej, I. Djekic, 2020, Foods.

The effect of fat replacement by whey protein microcoagulates on the physicochemical properties and microstructure of acid casein model processed cheese

B. Sołowiej, M. Nastaj, K. Terpiłowski, 2022, International Dairy Journal.

Proteins in Food Systems—Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities

B. Sołowiej, S. Muszyński, J. Malecki, 2021, Polymers.

The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen

I. Tomasevic, B. Sołowiej, J. Malecki, 2022, Journal of Food Quality.

Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used

B. Sołowiej, M. Nastaj, K. Terpiłowski, 2022, International journal of environmental research and public health.

Traditional and regional meat products in Poland

B. Sołowiej, J. Malecki, 2019, IOP Conference Series: Earth and Environmental Science.