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Bartosz G. Sołowiej
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Use of whey and whey preparations in the food industry–A review
JB Królczyk, T Dawidziuk, E Janiszewska-Turak, B Sołowiej
Polish journal of food and nutrition sciences 66 (3), 157-165, 2016
1722016
The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers
B Sołowiej, P Glibowski, S Muszyński, J Wydrych, A Gawron, T Jeliński
Food Hydrocolloids 44, 1-11, 2015
1352015
Covid-19 pandemic effects on food safety-Multi-country survey study
I Djekic, A Nikolić, M Uzunović, A Marijke, A Liu, J Han, M Brnčić, ...
Food control 122, 107800, 2021
1292021
Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries
I Tomasevic, S Novakovic, B Solowiej, N Zdolec, D Skunca, M Krocko, ...
Meat science 142, 5-13, 2018
992018
Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins
B Sołowiej, IWY Cheung, ECY Li-Chan
International Dairy Journal 37 (2), 87-94, 2014
832014
Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple
J Mierczyńska, J Cybulska, B Sołowiej, A Zdunek
Carbohydrate polymers 133, 547-555, 2015
622015
Proteins in food systems—bionanomaterials, conventional and unconventional sources, functional properties, and development opportunities
J Małecki, S Muszyński, BG Sołowiej
Polymers 13 (15), 2506, 2021
612021
Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs
I Tomasevic, I Bahelka, M Čandek-Potokar, J Čítek, I Djekić, ID Kušec, ...
Meat science 160, 107965, 2020
412020
Colour assessment of milk and milk products using computer vision system and colorimeter
B Milovanovic, V Tomovic, I Djekic, J Miocinovic, BG Solowiej, ...
International Dairy Journal 120, 105084, 2021
392021
Physicochemical and antimicrobial properties of biopolymer-Candelilla wax emulsion films containing potassium sorbate–A comparative study
D Kowalczyk, M Kordowska-Wiater, B Sołowiej, B Baraniak
Food and Bioprocess Technology 8, 567-579, 2015
372015
Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations
M Nastaj, BG Sołowiej, W Gustaw, S Peréz‐Huertas, S Mleko, ...
International Journal of Dairy Technology 72 (3), 395-402, 2019
362019
The effect of protein source on the physicochemical, nutritional properties and microstructure of high-protein bars intended for physically active people
J Małecki, I Tomasevic, I Djekic, BG Sołowiej
Foods 9 (10), 1467, 2020
342020
Attitudes and beliefs of eastern european consumers towards animal welfare
I Tomasevic, I Bahelka, J Čítek, M Čandek-Potokar, I Djekić, A Getya, ...
Animals 10 (7), 1220, 2020
332020
Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses
BG Sołowiej, M Nastaj, JO Szafrańska, S Muszyński, W Gustaw, ...
International Dairy Journal 105, 104694, 2020
322020
Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate
M Nastaj, BG Sołowiej, K Terpiłowski, S Mleko
International Dairy Journal 105, 104672, 2020
322020
The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues
B Sołowiej, A Dylewska, D Kowalczyk, M Sujka, M Tomczyńska-Mleko, ...
European Food Research and Technology 242, 1577-1585, 2016
292016
Effect of whey protein concentrates on texture, meltability and microstructure of acid casein processed cheese analogs
B Solowiej, S Mleko, W Gustaw, KO Udeh
Milchwissenschaft 65 (2), 169, 2010
292010
Effect of pH on rheological properties and meltability of processed cheese analogs with whey products
B Solowiej
Polish journal of food and nutrition sciences 57 (3 [A]), 2007
282007
Textural, rheological and melting properties of acid casein reduced-fat processed cheese analogues
B Solowiej
Milchwissenschaft-Milk Science International 67 (1), 9, 2012
272012
The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan
M Nastaj, K Terpiłowski, BG Sołowiej
International Journal of Food Science & Technology 55 (5), 2179-2187, 2020
262020
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