1.

Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics / Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Artur Szwengiel, Krystyna Prochaska (WTCH), Hanna Maria Baranowska, Grażyna Lewandowicz // Molecules - 2024, vol. 29, iss. 23, p. 5626-1-5626-18

Scientific article 140 4,2

2.

Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties / Joanna Le Thanh-Blicharz, Jacek Lewandowicz (WIZ), Patrycja Jankowska, Przemysław Łukasz Kowalczewski, Katarzyna Zając, Miroslava Kačániová, Hanna Maria Baranowska // Applied Sciences - 2023, vol. 13, iss. 20, p. 11270-1-11270-12

Scientific article 100 2,5

3.

The role of food additives / Joanna Le Thanh-Blicharz, Jacek Lewandowicz (WIZ) // W: Chemical and functional properties of food components / red. Hanna Staroszczyk, Zdzisław E. Sikorski - Boca Raton, United States : CRC Press, 2023 - p. 401-419

Chapter in monograph 20

4.

Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels / Joanna Le Thanh-Blicharz, Jacek Lewandowicz (WIZ), Zuzanna Małyszek, Hanna Maria Baranowska, Przemysław Łukasz Kowalczewski // Gels - 2022, vol. 8, iss. 11, p. 720-1-720-14

Scientific article 20 4,6

5.

The Effect of Chemical Modification on the Rheological Properties and Structure of Food Grade Modified Starches / Jacek Lewandowicz (WIZ), Joanna Le Thanh-Blicharz, Artur Szwengiel // Processes - 2022, vol. 10, iss. 5, p. 938-1-938-12

Scientific article 70 3,5

6.

Molecular dynamics vs. rheological properties of modified starches: cluster analysis grouping / Jacek Lewandowicz (WIZ), Joanna Le Thanh-Blicharz, Hanna Maria Baranowska // W: Proceedings of the 17th International Conference on Polysaccharides-Glycoscience, Prague, 11th - 12th, November 2021 / red. Radmila Řápková - Prague, Czech Republic : Czech Chemical Society, 2021 - p. 98-101

Chapter in monograph / paper 5

7.

The influence of chemical modification of potato starch on stabilization of emulsions / Joanna Le Thanh-Blicharz, Jacek Lewandowicz (WIZ) // W: Proceedings of the 17th International Conference on Polysaccharides-Glycoscience, Prague, 11th - 12th, November 2021 / red. Radmila Řápková - Prague, Czech Republic : Czech Chemical Society, 2021 - p. 94-97

Chapter in monograph / paper 5

8.

Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration / Joanna Le Thanh-Blicharz, Jacek Lewandowicz (WIZ), Zuzanna Małyszek, Przemysław Łukasz Kowalczewski, Katarzyna Walkowiak, Łukasz Masewicz, Hanna Maria Baranowska // Foods - 2021, vol. 10, iss. 11, p. 2724-1-2724-13

Scientific article 100 5,561

9.

Water Behavior of Emulsions Stabilized by Modified Potato Starch / Zuzanna Małyszek, Jacek Lewandowicz (WIZ), Joanna Le Thanh-Blicharz, Katarzyna Walkowiak, Przemysław Łukasz Kowalczewski, Hanna Maria Baranowska // Polymers - 2021, vol. 13, iss. 13, p. 2200-1-2200-10

Scientific article 100 4,967

10.

Functionality of native starches in food systems: cluster analysis grouping of rheological properties in different product matrices / Joanna Le Thanh-Blicharz, Jacek Lewandowicz (WIZ) // Foods - 2020, vol. 9, iss. 8, p. 1073-1-1073-15

Scientific article 70 4,35

11.

The effect of amylose content on the molecular properties of water in starch pastes / Łukasz Masewicz, Jacek Lewandowicz (WIZ), Katarzyna Walkowiak, Agnieszka Makowska, Joanna Le Thanh-Blicharz, Hanna Maria Baranowska // W: Proceedings of the 15th International Conference on Polysaccharides-Glycoscience / red. Jana Čopíková, Andrea Hinková, Radmila Řápková, Evžen Šárka: Czech Chemical Society, 2019 - p. 122-127

Chapter in monograph / paper 5

12.

The effect of glycerol on proton relaxation phenomena in pectin colloidal solutions / Zuzanna Małyszek, Joanna Le Thanh-Blicharz, Jacek Lewandowicz (WIZ), Hanna Maria Baranowska // W: Proceedings of the 15th International Conference on Polysaccharides-Glycoscience / red. Jana Čopíková, Andrea Hinková, Radmila Řápková, Evžen Šárka: Czech Chemical Society, 2019 - p. 118-121

Chapter in monograph / paper 5

13.

Wpływ pochodzenia botanicznego inuliny na jakość jogurtu naturalnego produkowanego metodą termostatową / Jacek Lewandowicz (WIZ), Joanna Le Thanh-Blicharz, Hanna Śmigielska // W: Current trends in quality science - quality design of food products / red. Hanna Śmigielska - Poznań, Polska : Instytut Technologii Eksploatacji - Państwowy Instytut Badawczy, 2019 - p. 78-88

Chapter in monograph 20

14.

Application of empirical model of relationship of spin-lattice relaxation times and values of critical hydration for analysis of potato starch aerogels / Katarzyna Walkowiak (WFT), Jacek Lewandowicz (WIZ), Łukasz Masewicz, Joanna Le Thanh-Blicharz, Hanna Maria Baranowska // W: Proceedings of 14th International Conference on Polysaccharides-Glycoscience: Czech Chemical Society, 2018 - p. 90-92

Chapter in monograph / paper 5

15.

Quality of reduced fat mayonnaise prepared with native waxy starches / Jacek Lewandowicz (WIZ), Joanna Le Thanh-Blicharz // W: Proceedings of 14th International Conference on Polysaccharides-Glycoscience: Czech Chemical Society, 2018 - p. 262-265

Chapter in monograph / paper 5

16.

The effect of substitution with octenylsuccinic groups on hydration of starch aerogels / Joanna Le Thanh-Blicharz, Jacek Lewandowicz (WIZ), Łukasz Masewicz, Walkowiak Katarzyna (WFT), Hanna Maria Baranowska // W: Proceedings of 14th International Conference on Polysaccharides-Glycoscience: Czech Chemical Society, 2018 - p. 255-257

Chapter in monograph / paper 5

17.

Water activity of hydrated potato starch aerogels / Łukasz Masewicz, Jacek Lewandowicz (WIZ), Joanna Le Thanh-Blicharz, Walkowiak Katarzyna (WFT), Hanna Maria Baranowska // W: Proceedings of 14th International Conference on Polysaccharides-Glycoscience: Czech Chemical Society, 2018 - p. 87-89

Chapter in monograph / paper 5

18.

Molekularne właściwości wody w żelach skrobi normalnej i woskowej modyfikowanych chemicznie / Paulina Maciejewska, Łukasz Masewicz, Katarzyna Walkowiak (WFT), Joanna Le Thanh-Blicharz, Jacek Lewandowicz (WIZ), Hanna Maria Baranowska // W: BioOrg 2017 - II Ogólnopolskie Seminarium Chemii Bioorganicznej, Organicznej i Biomateriałów, Poznań. Materiały konferencyjne / red. Wojciech Smułek (WTCH): Wydział Technologii Chemicznej, Politechnika Poznańska, 2017 - p. 139-141

Abstract

19.

The effect of surface activity of pyrodextrins on their assimilability by selected strains of bacteria from genus Lactobacillus / Joanna Le Thanh-Blicharz, Anna Sip, Agnieszka Malcher, Krystyna Prochaska (WTCH), Grażyna Lewandowicz // Starch-Stärke - 2015, vol. 67, iss. 3-4, p. 267-275

Scientific article 25 1,523

20.

Starch modified by high pressure homogenization of the pastes - some structural and physicochemical aspects / Joanna Le Thanh-Blicharz, Grażyna Lewanowicz, W. Błaszczak, Krystyna Prochaska (WTCH) // Food Hydrocolloids - 2012, vol. 27, p. 347-354

Scientific article 3,494