Maciej Nastaj
YOU?
Author Swipe
View article: The Effect of Furcellaran Addition and High-Pressure Homogenization Process on the Physicochemical, Rheological and Sensory Properties of Chocolate Milk Drinks
The Effect of Furcellaran Addition and High-Pressure Homogenization Process on the Physicochemical, Rheological and Sensory Properties of Chocolate Milk Drinks Open
The effect of the high-pressure homogenization (HPH) process (one-stage; applied pressure of 10 MPa and 20 MPa) and furcellaran addition (0.25% and 0.50%, w/w) on the physicochemical and rheological properties of chocolate milk drinks was …
View article: COMPARISON OF SELECTED CHEMICAL PROPERTIES OF POLISH OSCYPEK AND SLOVAK OŠTIEPOK
COMPARISON OF SELECTED CHEMICAL PROPERTIES OF POLISH OSCYPEK AND SLOVAK OŠTIEPOK Open
Traditional and regional cheeses are gaining popularity due to their unique taste, cultural significance, and perceived health benefits. Among these, Oscypek produced in Poland and Slovak oštiepok produced in Slovakia are well-known tradit…
View article: The impact of various emulsifying salts on texture, rheology, spreadability and meltability of acid casein–whey protein model processed cheese
The impact of various emulsifying salts on texture, rheology, spreadability and meltability of acid casein–whey protein model processed cheese Open
View article: Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition
Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition Open
This study aimed to assess impact erythritol and whey protein isolate (WPI) impact on the physical characteristics of untempered, high-protein (12/16/20/24% (w/w) of protein) white chocolates without the saccharose addition. Surfacial prop…
View article: Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein
Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein Open
The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gel…
View article: The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People
The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People Open
This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 6…
View article: Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese
Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese Open
The effect of polysaccharide fraction from oyster mushroom (POM) on texture, rheological and melting properties, density, water activity, colour, and antioxidative properties of acid casein model processed cheese was investigated. The samp…
View article: Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol Open
View article: Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used
Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used Open
The main objective of this study was to investigate the possibility of using a combination of vegetable proteins from soybean (SOY), rice (RPC), and pea (PEA) with liquid syrups: tapioca fiber (TF), oligofructose (OF), and maltitol (ML) in…
View article: Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese Open
Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three …
View article: Effect of Polysaccharide Fraction from Oyster Mushroom (Pleurotus Ostreatus) on Physicochemical and Antioxidative Properties of Acid Casein Model Processed Cheese
Effect of Polysaccharide Fraction from Oyster Mushroom (Pleurotus Ostreatus) on Physicochemical and Antioxidative Properties of Acid Casein Model Processed Cheese Open
View article: The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream
The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream Open
The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cre…
View article: Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate
Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate Open
This study reports the possibility of obtaining the WPI-based meringues with the small sucrose content (0–15%). The whey protein isolate (WPI) solution (20%, w/v) was whipped and sucrose was added to foam at the concentrations of 5, 10 and…
View article: Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese
Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese Open
This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation result…
View article: Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses
Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses Open
The functional properties of polymerised whey proteins may be similar to those of emulsifying salts; they are able to thicken the cheese mass, bonding the ingredients due to the ability to emulsify fat and high water absorption. The object…
View article: Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate
Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate Open
Whey protein isolate (WPI) dispersions (15, 20 and 25%, w/v) were prepared. After whipping, erythritol was added to obtain WPI/erythritol ratios of 1:0, 1:1 and 1:2. Surface tension of the pre-foam solutions, foam overrun and their rheolog…
View article: Co-gelation of gluten and gelatin as a novel functional material formation method
Co-gelation of gluten and gelatin as a novel functional material formation method Open
View article: Effect of gluten on the properties of ternary biopolymers based on gluten, whey protein concentrate, and kaolinite
Effect of gluten on the properties of ternary biopolymers based on gluten, whey protein concentrate, and kaolinite Open
The aim of the research was to investigate the effect of different gluten (Gl) concentration on ternary biopolymers with whey protein concentrate (WPC) and kaolinite (KAO). Distilled water dispersions of Gl (10–30%), WPC (7%), and KAO (5%)…