Items where Author is "Nowacka, M."
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(2024) Green modification techniques: Sustainable approaches to induce novel physicochemical and technofunctional attributes in legume starches. Trends in Food Science & Technology. p. 17. ISSN 0924-2244
(2024) Recent trends in the application of films and coatings based on starch, cellulose, chitin, chitosan, xanthan, gellan, pullulan, Arabic gum, alginate, pectin, and carrageenan in food packaging. Food Frontiers. pp. 350-391.
(2023) How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocolloids. ISSN 0268005X (ISSN)
(2023) Ovalbumin, an outstanding food hydrocolloid: Applications technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocolloids. p. 24. ISSN 0268-005X
(2023) Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts. Carbohydrate Polymers. p. 22. ISSN 0144-8617
(2022) How non-thermal processing treatments affect physicochemical and structural attributes of tuber and root starches? Trends in Food Science & Technology. pp. 217-237. ISSN 0924-2244