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Anna Ptaszek

Warsaw University of Technology

H指数:14

被引数:764

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Generative Design in Urban Planning with Regard to Local Zoning Regulations: A BIM Case Study

考虑地方分区法规的城市规划生成设计：BIM案例研究

IF2.9

2026-05-130

PRE

The Influence of Branching Degree and Temperature on the Relaxation of Semidilute and Concentrated Aqueous Solutions of Pectins Obtained from Red- and Blackcurrant

IF4.6

2026-04-030

OAAI

Relaxation Processes of Food Hydrocolloids in Diluted, Semidilute, and Concentrated Solutions: NMR and Hydrodynamic Approach

食品水胶体在稀释、半稀释和浓缩溶液中的弛豫过程：NMR和水动力学方法

Polymers 2025, Vol. 17, Page 3326

IF4.9

2025-12-170

OAAI

Modeling of nonlinear rheological behavior of food foams: Viscoelastoplasticity caused by bubble and protein-hydrocolloid interaction

食品泡沫非线性流变行为的建模：由气泡和蛋白质-胶体相互作用引起的粘弹塑性

Food Hydrocolloids

IF12.4

2025-11-120

PRE

The influence of thermodynamic qualities of a solvent on the physicochemical properties of lentil protein concentrate - Second virial coefficient study

IF9.8

2024-02-010

PRE

Plantago Ovata Husk: An Investigation of Raw Aqueous Extracts. Osmotic, Hydrodynamic and Complex Rheological Characterisation

IF4.6

2023-02-093

OAAI

The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions

IF9.8

2022-07-015

PRE

Rheological Properties of Industrial Hot Trub

IF3.2

2021-11-242

OAAI

Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimes

FOOD HYDROCOLLOIDS

IF12.4

2021-04-0110

PREAI

Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas

JOURNAL OF DAIRY SCIENCE

IF4.4

2020-12-0128

OAAI

Effective tool for assessment of the quality of barrier creams - relationships between rheological, textural and sensory properties

REGULATORY TOXICOLOGY AND PHARMACOLOGY

IF3.5

2019-04-0120

PREAI

Colligative and hydrodynamic properties of aqueous solutions of pectin from cornelian cherry and commercial apple pectin

FOOD HYDROCOLLOIDS

IF12.4

2019-04-0131

PREAI

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

CARBOHYDRATE POLYMERS

IF12.5

2017-10-017

PREAI

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

使用大振幅振荡剪切法分析黄原胶和苹果果胶对蛋清蛋白泡沫的影响

FOOD HYDROCOLLOIDS

IF12.4

2016-03-0147

PREAI

The effect of hydrocolloids on producing stable foams based on the whey protein concentrate (WPC)

JOURNAL OF FOOD ENGINEERING

IF5.8

2014-05-0119

PREAI

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

水胶体在基于蛋清蛋白的新鲜泡沫的机械性能中的作用

JOURNAL OF FOOD ENGINEERING

IF5.8

2014-01-0146

PREAI

The role of characteristic times in rheological description of structure forming food additives

JOURNAL OF FOOD ENGINEERING

IF5.8

2012-07-0113

PREAI

The time evolution of the viscoelastic retardation in starch pastes with guar gum

JOURNAL OF FOOD ENGINEERING

IF5.8

2011-05-0114

PREAI

Pasting and rheological properties of oat starch and its derivatives

CARBOHYDRATE POLYMERS

IF12.5

2011-01-01107

PREAI

Rheological equation of state for shear-thickening food systems

JOURNAL OF FOOD ENGINEERING

IF5.8

2010-09-0112

PREAI