Search Results - "Kapusniak, Kamila"

The Importance of Micronutrient Adequacy in Obesity and the Potential of Microbiota Interventions to Support It.

Authors: Rudzka, Agnieszka Kapusniak, Kamila Zielińska, Dorota et al.

Source: Applied Sciences (2076-3417); Jun2024, Vol. 14 Issue 11, p4489, 27p

Preparation and Characterization of Soluble Dextrin Fibre from Potato Starch Obtained on a Semi-Industrial Scale.

Authors: Wojcik, Malwina Kapusniak, Kamila Zarski, Arkadiusz et al.

Source: Applied Sciences (2076-3417); Feb2024, Vol. 14 Issue 4, p1438, 17p

Molecular Structure and Properties of Resistant Dextrins from Potato Starch Prepared by Microwave Heating.

Authors: Kapusniak, Kamila Wojcik, Malwina Rosicka-Kaczmarek, Justyna et al.

Source: International Journal of Molecular Sciences. Oct2024, Vol. 25 Issue 20, p11202. 17p.

Starch‐Rich Rice By‐Products as a Renewable Resource for Sustainable Production of Flexible, Water Tolerant, Antioxidant, and UV‐Protective Bioplastics.

Authors: Brites, Paulo Luís, Jorge Kapusniak, Kamila et al.

Source: Advanced Sustainable Systems; Sep2025, Vol. 9 Issue 9, p1-10, 10p

Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities.

Authors: Zarski, Arkadiusz Kapusniak, Kamila Ptak, Sylwia et al.

Source: Polymers (20734360). Mar2024, Vol. 16 Issue 5, p597. 46p.

Effect of Continuous and Discontinuous Microwave-Assisted Heating on Starch-Derived Dietary Fiber Production.

Authors: Kapusniak, Kamila Lubas, Karolina Wojcik, Malwina et al.

Source: Molecules. Sep2021, Vol. 26 Issue 18, p5619. 1p.

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.

Authors: Korus, Jarosław Ziobro, Rafał Witczak, Teresa et al.

Source: Molecules. Apr2021, Vol. 26 Issue 8, p2197-2197. 1p.