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Le Thanh-Blicharz, Joanna
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1

Insight into Rheological Properties and Structure of Native..:

Lewandowicz, Jacek ; Le Thanh-Blicharz, Joanna ; Szwengiel, Artur
Molecules.  29 (2024)  11 - p. 2669 , 2024
Link: https://doi.org/10.3390/..
 
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2

Pulses-Fortified Ketchup: Insight into Rheological, Textura..:

Le Thanh-Blicharz, Joanna ; Lewandowicz, Jacek ; Jankowska, Patrycja...
Applied Sciences.  13 (2023)  20 - p. 11270 , 2023
Link: https://doi.org/10.3390/..
 
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3

Chemical Modifications of Normal and Waxy Potato Starches A..:

Le Thanh-Blicharz, Joanna ; Lewandowicz, Jacek ; Małyszek, Zuzanna..
Gels.  8 (2022)  11 - p. 720 , 2022
Link: https://doi.org/10.3390/..
 
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4

The Effect of Chemical Modification on the Rheological Prop..:

Lewandowicz, Jacek ; Le Thanh-Blicharz, Joanna ; Szwengiel, Artur
Processes.  10 (2022)  5 - p. 938 , 2022
Link: https://doi.org/10.3390/..
 
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5

Water Behavior of Aerogels Obtained from Chemically Modifie..:

Le Thanh-Blicharz, Joanna ; Lewandowicz, Jacek ; Małyszek, Zuzanna...
Foods.  10 (2021)  11 - p. 2724 , 2021
Link: https://doi.org/10.3390/..
 
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6

LF NMR spectroscopy analysis of water dynamics and texture ..:

Kowalczewski, Przemysław Łukasz ; Walkowiak, Katarzyna ; Masewicz, Łukasz...
Food Science and Technology International.  27 (2021)  8 - p. 776-785 , 2021
Link: https://doi.org/10.1177/..
 
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7

Water Behavior of Emulsions Stabilized by Modified Potato S..:

Małyszek, Zuzanna ; Lewandowicz, Jacek ; Le Thanh-Blicharz, Joanna...
Polymers.  13 (2021)  13 - p. 2200 , 2021
Link: https://doi.org/10.3390/..
 
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8

Functionality of Native Starches in Food Systems: Cluster A..:

Le Thanh-Blicharz, Joanna ; Lewandowicz, Jacek
Foods.  9 (2020)  8 - p. 1073 , 2020
Link: https://doi.org/10.3390/..
 
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9

Influence of High Pressure or Autoclaving-Cooling Cycles an..:

Górecki, Adrian ; Błaszczak, Wioletta ; Lewandowicz, Jacek..
Polish Journal of Food and Nutrition Sciences.  68 (2018)  3 - p. 235-242 , 2018
Link: https://doi.org/10.1515/..
 
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10

The effect of surface activity of pyrodextrins on their ass..:

Le Thanh-Blicharz, Joanna ; Sip, Anna ; Malcher, Agnieszka..
Starch - Stärke.  67 (2014)  3-4 - p. 267-275 , 2014
Link: https://doi.org/10.1002/..
 
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11

Ocena możliwości zastosowania skrobi woskowych jako zagęstn..:

Lewandowicz, Jacek ; Le Thanh-Blicharz, Joanna ; Jasiczak, Jan
Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin.  , 2014
Link: https://doi.org/10.37317..
 
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12

Ocena strawności diet zawierających skrobie modyfikowane ty..:

Le Thanh-Blicharz, Joanna ; Anioła, Jacek ; Walkowski, Aleksander.
Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin.  , 2012
Link: https://doi.org/10.37317..
 
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13

Starch modified by high-pressure homogenisation of the past..:

Le Thanh-Blicharz, Joanna ; Lewandowicz, Grażyna ; Błaszczak, Wioletta.
Food Hydrocolloids.  27 (2012)  2 - p. 347-354 , 2012
Link: https://doi.org/10.1016/..
 
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14

Physicochemical characterisation of enzymatically hydrolyse..:

Konował, Emilia ; Lewandowicz, Grażyna ; Le Thanh-Blicharz, Joanna.
Carbohydrate Polymers.  87 (2012)  2 - p. 1333-1341 , 2012
Link: https://doi.org/10.1016/..
 
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15

Chemical Modifications of Normal and Waxy Potato Starches A..:

Le Thanh-Blicharz, Joanna ; Lewandowicz, Jacek ; Małyszek, Zuzanna..
Le Thanh-Blicharz J, Lewandowicz J, Małyszek Z, Baranowska HM, Kowalczewski PŁ. Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels. Gels. 2022; 8(11):720. https://doi.org/10.3390/gels8110720.  , 2022
Link: https://depot.ceon.pl/ha..
 
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