Joanna Le Thanh‐Blicharz

prof. waclaw dabrowski institute of agriculture and food biotechnology

14H指数

56论文数

487被引数

收录论文 12

发表时间

Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study 冷却后的意大利面形成的抗性淀粉能否降低1型糖尿病患者的餐后血糖反应？一项随机单盲交叉研究

Nutrients

IF5

2026-04-03

OAAI

Anita Rogowicz-Frontczak; Sylwia Strozyk; Stanislaw Pilacinski; Anna Koperska; Joanna Le Thanh-Blicharz; Magdalena Tanska; Dorota Zozulinska-Ziolkiewicz

Green Oxidation of Starch Using Ozone: A Comparative Study on Rheological Properties 臭氧氧化淀粉的绿色氧化：流变特性比较研究

APPLIED SCIENCES-BASEL

IF2.5

2025-10-11

OAAI

Le Thanh-Blicharz, Joanna; Lewandowicz, Jacek; Zielonka, Roman; Szwengiel, Artur

Functionality of Alternative Flours as Additives Enriching Bread with Proteins

AGRICULTURE-BASEL

IF3.6

2025-04-15

OAAI

Lewandowicz, Jacek; Le Thanh-Blicharz, Joanna; Jankowska, Patrycja; Lewandowicz, Grazyna

Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics

MOLECULES

IF4.6

2024-11-28

OAAI

Le Thanh-Blicharz, Joanna; Lewandowicz, Jacek; Szwengiel, Artur; Prochaska, Krystyna; Baranowska, Hanna Maria; Lewandowicz, Grazyna

Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping

MOLECULES

IF4.6

2024-06-05

OAAI

Lewandowicz, Jacek; Le Thanh-Blicharz, Joanna; Szwengiel, Artur

Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels

GELS

IF5.3

2022-11-08

OAAI

Le Thanh-Blicharz, Joanna; Lewandowicz, Jacek; Malyszek, Zuzanna; Baranowska, Hanna Maria; Kowalczewski, Przemyslaw Lukasz

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products 荞麦壳提取物对冷冻肉制品脂质氧化的影响

JOURNAL OF FOOD SCIENCE

IF3.4

2017-03-08

PREAI

Hes, Marzanna; Szwengiel, Artur; Dziedzic, Krzysztof; Le Thanh-Blicharz, Joanna; Kmiecik, Dominik; Gorecka, Danuta

Molecular and Supermolecular Structure of Commercial Pyrodextrins

JOURNAL OF FOOD SCIENCE

IF3.4

2016-07-22

PREAI

Le Thanh-Blicharz, Joanna; Blaszczak, Wioletta; Szwengiel, Artur; Paukszta, Dominik; Lewandowicz, Grazyna

Starch modified by high-pressure homogenisation of the pastes - Some structural and physico-chemical aspects

FOOD HYDROCOLLOIDS

IF12.4

2012-06-01

PREAI

Le Thanh-Blicharz, Joanna; Lewandowicz, Grazyna; Baszczak, Wioletta; Prochaska, Krystyna

Physicochemical characterisation of enzymatically hydrolysed derivatives of acetylated starch

CARBOHYDRATE POLYMERS

IF12.5

2012-01-01

PREAI

Konowal, Emilia; Lewandowicz, Grazyna; Le Thanh-Blicharz, Joanna; Prochaska, Krystyna

Surface activity of commercial food grade modified starches

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2007-11-01

PREAI

Prochaska, Krystyna; Kedziora, Patrycja; Le Thanh, Joanna; Lewandowicz, Grazyna

Surface properties of enzymatic hydrolysis products of octenylsuccinate starch derivatives 辛烯基琥珀酸淀粉衍生物酶解产物的表面性质

FOOD HYDROCOLLOIDS

IF12.4

2007-06-01

PREAI

Prochaska, Krystyna; Kedziora, Patrycia; Le Thanh, Joanna; Lewandowicz, Grayna

研究方向