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Publications by Hanna M. Baranowska
Rheological and Water Binding Properties of Fat-In-Water Type Emulsions Stabilized by Potato Starch
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
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Microfluidic Generation of Particle-Stabilized Water-In-Water Emulsions
Supramolecular Compartmentalized Hydrogels via Polydopamine Particle-Stabilized Water-In-Water Emulsions
Evolution of the Rheological Properties of Oil-In-Water Emulsions During the Emulsification Process and Storage
Grasas y Aceites
Organic Chemistry
Food Science
Exploring the Water/Oil/Water Interface of Phospholipid Stabilized Double Emulsions by Micro-Focusing Synchrotron SAXS
RSC Advances
Chemistry
Chemical Engineering
Two-Step Emulsification Process for Water-In-Oil-In-Water Multiple Emulsions Stabilized by Lamellar Liquid Crystals
Journal of Oleo Science
Medicine
Chemistry
Chemical Engineering
Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
International Journal of Food Science
Food Science
Oil-In-Water Emulsions Stabilized by Cellulose Nanofibrils—The Effects of Ionic Strength and pH
Nanomaterials
Materials Science
Chemical Engineering
Physical and Oxidative Stability of High Fat Fish Oil-In-Water Emulsions Stabilized With Sodium Caseinate and Phosphatidylcholine as Emulsifiers
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Fat Mimicking Properties of Citric Acid Treated Sweet Potato Starch
International Journal of Food Properties
Food Science
