Articles by Iwona Szerszunowicz
REPRODUCIBILITY OF TWO-DIMENSIONAL ELECTROPHORESIS GEL IMAGES OF PEA (PISUM SATIVUM L.) SEED PROTEINS EVALUATED USING SCATTER PLOTS
Pol. J. Food Nutr. Sci. 2009;59(2):141–144
EFFECT OF PH ON THE SURFACE HYDROPHOBICITY OF PROTEINS FORMING AN ENZYMATIC GEL NETWORK IN UNHEATED AND HEATED SOLUTIONS OF MILK PROTEIN CONCENTRATES.
Pol. J. Food Nutr. Sci. 2005;55(1):75–78
EFFECT OF HEATING THE SOLUTIONS OF MILK PROTEIN CONCENTRATE ON THE COMPOSITION OF PROTEINS, CA AND P IN A GEL NETWORK AFTER RENNET AND ACID-RENNET COAGULATION.
Pol. J. Food Nutr. Sci. 2003;53(2):37–41
EFFECT OF HEATING MILK PROTEIN CONCENTRATE ON ENZYMATIC COAGULATION PHASE.
Pol. J. Food Nutr. Sci. 2002;52(4):23–27
EFFECT OF WHEY ADDITION TO MILK ON FUNCTIONAL PROPERTIES OF ITS POWDER.
Pol. J. Food Nutr. Sci. 1999;49(4):39–48
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