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E

Ewa Domian

Warsaw University of Life Sciences—SGGW

20H指数
95论文数
981被引数
收录论文 26
发表时间
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Processing Effects on Protein–Polysaccharide Biointerfaces in Omega-3 Microencapsulation: Linking Structure with Oxidative Stability and Gastrointestinal Functionality加工对Omega-3微胶囊中蛋白质-多糖生物界面的影响：将结构与其氧化稳定性和胃肠道功能性相联系
errMolecules
IF4.6
err2026-09-27
err0
errOAAI
errMarta Siol; Bartłomiej Zieniuk; Joanna Bryś; Ewa Domian; Diana Mańko-Jurkowska
err分享
err收藏
Physicochemical properties of feed systems and spray-dried powders from betalain model systems and beetroot juice: effect of carrier type, pH, and matrix complexity来自甜菜碱模型系统和甜菜根汁的进料系统与喷雾干燥粉末的物理化学性质：载体类型、pH值和基质复杂度的影响
errPowder Technology
IF4.6
err2026-08-04
err0
PREAI
errEmilia Janiszewska-Turak; Maksim Yarmashuk; Alicja Synowiec; Ewa Domian
err分享
err收藏
Comparative gelation characteristics of carrageenan via rheological and optical techniques: Glazing gels with different sweeteners
errFOOD HYDROCOLLOIDS
IF12.4
err2024-07-01
err1
PREAI
errGorska, Agnieszka; Manko-Jurkowska, Diana; Domian, Ewa
err分享
err收藏
Binary Pea Protein-Psyllium Hydrogel: Insights into the Influence of pH and Ionic Strength on the Physical Stability and Mechanical Characteristics
errGELS
IF5.3
err2024-06-16
err1
errOAAI
errHilal, Adonis; Florowska, Anna; Domian, Ewa; Wroniak, Malgorzata
err分享
err收藏
Heat-induced gelation, rheology and stability of oil-in-water emulsions prepared with patatin-rich potato protein
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2023-05-01
err15
PREAI
errDomian, Ewa; Manko-Jurkowska, Diana; Gorska, Agnieszka
err分享
err收藏
Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice
errMOLECULES
IF4.6
err2023-02-21
err12
errOAAI
errKruszewski, Bartosz; Domian, Ewa; Nowacka, Malgorzata
err分享
err收藏
Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages
errSENSORS
IF3.5
err2022-10-31
err7
errOAAI
errCichonska, Patrycja; Domian, Ewa; Ziarno, Malgorzata
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err收藏
The effect of homogenization and heat treatment on gelation of whey proteins in emulsions
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2022-04-01
err21
PREAI
errDomian, Ewa; Manko-Jurkowska, Diana
err分享
err收藏
Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners
errMOLECULES
IF4.6
err2021-11-02
err14
errOAAI
errMarzec, Agata; Kowalska, Jolanta; Domian, Ewa; Galus, Sabina; Ciurzynska, Agnieszka; Kowalska, Hanna
err分享
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Edible coatings as osmotic dehydration pretreatment in nutrient-enhanced fruit or vegetable snacks development: A review
errCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF14.1
err2021-10-26
err18
PREAI
errKowalska, Hanna; Marzec, Agata; Domian, Ewa; Kowalska, Jolanta; Ciurzynska, Agnieszka; Galus, Sabina
err分享
err收藏
Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis
errMOLECULES
IF4.6
err2021-08-06
err24
errOAAI
errKowalska, Jolanta; Marzec, Agata; Domian, Ewa; Galus, Sabina; Ciurzynska, Agnieszka; Brzezinska, Rita; Kowalska, Hanna
err分享
err收藏
Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale
errMOLECULES
IF4.6
err2021-06-28
err8
errOAAI
errKowalska, Hanna; Kowalska, Jolanta; Ignaczak, Anna; Masiarz, Ewelina; Domian, Ewa; Galus, Sabina; Ciurzynska, Agnieszka; Salamon, Agnieszka; Zajac, Agnieszka; Marzec, Agata
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err收藏
The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method
errMOLECULES
IF4.6
err2020-12-02
err11
errOAAI
errKowalska, Jolanta; Marzec, Agata; Domian, Ewa; Galus, Sabina; Ciurzynska, Agnieszka; Lenart, Andrzej; Kowalska, Hanna
err分享
err收藏
Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying
errMOLECULES
IF4.6
err2020-11-24
err22
errOAAI
errKowalska, Hanna; Marzec, Agata; Domian, Ewa; Masiarz, Ewelina; Ciurzynska, Agnieszka; Galus, Sabina; Malkiewicz, Aleksandra; Lenart, Andrzej; Kowalska, Jolanta
err分享
err收藏
Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit
errMOLECULES
IF4.6
err2020-11-05
err10
errOAAI
errMarzec, Agata; Kowalska, Hanna; Kowalska, Jolanta; Domian, Ewa; Lenart, Andrzej
err分享
err收藏
Rheological behavior of concentrated emulsions containing carotenoids with different polarity
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2020-06-01
err11
PREAI
errDomian, Ewa; Szczepaniak, Marek
err分享
err收藏
Neural Image Analysis and Electron Microscopy to Detect and Describe Selected Quality Factors of Fruit and Vegetable Spray-Dried Powders-Case Study: Chokeberry Powder
errSENSORS
IF3.5
err2019-10-12
err17
errOAAI
errPrzybyl, Krzysztof; Gawalek, Jolanta; Koszela, Krzysztof; Przybyl, Jacek; Rudzinska, Magdalena; Gierz, Lukasz; Domian, Ewa
err分享
err收藏
Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component
errJOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
IF3.1
err2018-06-14
err2
errOAAI
errBrynda-Kopytowska, Anna; Gorska, Agata; Brys, Joanna; Domian, Ewa; Wirkowska-Wojdyla, Magdalena; Ostrowska-Ligeza, Ewa
err分享
err收藏
Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2018-04-01
err6
PREAI
errDomian, Ewa; Brynda-Kopytowska, Anna; Ciesla, Jolanta; Gorska, Agata
err分享
err收藏
Effect of oil content and drying method on bulk properties and stability of powdered emulsions with OSA starch and linseed oil
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2018-02-01
err26
PREAI
errDomian, Ewa; Cenkier, Jan; Gorska, Agata; Brynda-Kopytowska, Anna
err分享
err收藏

研究方向

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H 指数: 39 · 论文数: 235
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Magdalena Rudzińska
H 指数: 38 · 论文数: 208
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Ana Belščak‐Cvitanović
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