Paweł Ptaszek - Publications, H-index & Citations

Paweł Ptaszek

University of Agriculture in Krakow

15H指数

58论文数

801被引数

收录论文 19

发表时间

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

2025-12-17

OAAI

Magdalena Witek; Anna Ptaszek; Paweł Ptaszek

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

2025-11-12

PREAI

Paweł Ptaszek; Peter Fischer; Anna Ptaszek

Peas (Pisum sativum subsp. arvense Asch) and Beans (Vicia faba var. minor) as Source of Quality Plant Proteins 豌豆（Pisum sativum subsp. arvense Asch）和菜豆（Vicia faba var. minor）作为优质植物蛋白的来源

MOLECULES

IF4.6

2025-04-30

OAAI

Tiruneh, Abebaw; Ptaszek, Pawel; Zmudzinski, Daniel; Tarko, Tomasz

From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality 从母鸡营养到烘焙：石榴籽油和亚麻籽油对蛋清泡沫稳定性和海绵蛋糕品质的影响

FOODS

IF5.1

2025-04-20

OAAI

Lukasiewicz, Marcin; Dyminska-Czyz, Maja; Szymczyk, Beata; Franczyk-Zarow, Magdalena; Kostogrys, Renata; Florkiewicz, Adam; Ptaszek, Pawel; Ziec, Gabriela; Filipiak-Florkiewicz, Agnieszka

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

FOOD CHEMISTRY

IF9.8

2024-02-01

PREAI

Zmudzinski, Daniel; Goik, Urszula; Ptaszek, Pawel; Ptaszek, Anna; Barbasz, Jakub; Banas, Joanna; Lupa, Dawid

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

MOLECULES

IF4.6

2023-02-09

OAAI

Kaczmarczyk, Kacper; Kruk, Joanna; Ptaszek, Pawel; Ptaszek, Anna

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

FOOD HYDROCOLLOIDS

IF12.4

2021-08-01

PREAI

Kruk, Joanna; Ptaszek, Pawel; Kaczmarczyk, Kacper

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

CARBOHYDRATE POLYMERS

IF12.5

2017-10-01

PREAI

Kruk, Joanna; Kaczmarczyk, Kacper; Ptaszek, Anna; Goik, Urszula; Ptaszek, Pawel

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

2016-03-01

PREAI

Ptaszek, Pawel; Kabzinski, Maciej; Ptaszek, Anna; Kaczmarczyk, Kacper; Kruk, Joanna; Bienczak, Agata

A geometrical interpretation of large amplitude oscillatory shear (LAOS) in application to fresh food foams

JOURNAL OF FOOD ENGINEERING

IF5.8

2015-02-01

PREAI

Ptaszek, Pawel

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

JOURNAL OF FOOD ENGINEERING

IF5.8

2015-01-01

PREAI

Ptaszek, Pawel; Kabzinski, Maciej; Kruk, Joanna; Kaczmarczyk, Kacper; Zmudzinski, Daniel; Liszka-Skoczylas, Marta; Mickowska, Barbara; Lukasiewicz, Marcin; Banas, Joanna

Large amplitudes oscillatory shear (LAOS) behavior of egg white foams with apple pectins and xanthan gum

FOOD RESEARCH INTERNATIONAL

IF8

2014-08-01

PREAI

Ptaszek, Pawel

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

2014-01-01

PREAI

Zmudzinski, Daniel; Ptaszek, Pawel; Kruk, Joanna; Kaczmarczyk, Kacper; Roznowski, Wojciech; Berski, Wiktor; Ptaszek, Anna; Grzesik, Miroslaw