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Marcin Kurek
Marcin Kurek
Szkoła Główna Gospodarstwa Wiejskiego
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Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry
E Pieczykolan, MA Kurek
International Journal of Biological Macromolecules 129, 665-671, 2019
1622019
Novel protein sources for applications in meat-alternative products—Insight and challenges
MA Kurek, A Onopiuk, E Pogorzelska-Nowicka, A Szpicer, M Zalewska, ...
Foods 11 (7), 957, 2022
1242022
Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and millet (Panicum miliaceum)
MA Kurek, S Karp, J Wyrwisz, Y Niu
Food Hydrocolloids 85, 321-330, 2018
1192018
Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed–A physicochemical approach
M Moczkowska, S Karp, Y Niu, MA Kurek
Food Hydrocolloids 90, 105-112, 2019
1142019
The application of dietary fiber in bread products.
M Kurek, J Wyrwisz
1072015
Microencapsulation of anthocyanins—Critical review of techniques and wall materials
S Mohammadalinejhad, MA Kurek
Applied sciences 11 (9), 3936, 2021
932021
Green extraction of carotenoids from fruit and vegetable byproducts: A review
E Kultys, MA Kurek
Molecules 27 (2), 518, 2022
912022
The effect of natural antioxidants on quality and shelf life of beef and beef products
OK Horbańczuk, MA Kurek, AG Atanasov, M Brnčić, SR Brnčić
Food technology and biotechnology 57 (4), 439, 2019
892019
Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus
J Wyrwisz, M Moczkowska, M Kurek, A Stelmasiak, A Półtorak, ...
Meat Science 122, 48-54, 2016
832016
Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type
A Szterk, M Roszko, K Małek, M Kurek, M Zbieć, B Waszkiewicz-Robak
Meat science 92 (4), 587-595, 2012
672012
Coacervation as a novel method of microencapsulation of essential oils—A review
A Napiórkowska, M Kurek
Molecules 27 (16), 5142, 2022
612022
Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production
S Karp, J Wyrwisz, MA Kurek, A Wierzbicka
International Journal of Food Science and Technology 52 (4), 944-953, 2017
572017
Plant-Based (Hemp, Pea and Rice) Protein–Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (Cannabis sativa) Oil
MA Kurek, A Pratap-Singh
Foods 9 (11), 1707, 2020
492020
Effect of rosemary extract addition on oxidative stability and quality of hemp seed oil
M Moczkowska, S Karp, OK Horbanczuk, M Hanula, J Wyrwisz, MA Kurek
Food and Bioproducts Processing 124, 33-47, 2020
492020
Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
S Karp, J Wyrwisz, M Kurek, A Wierzbicka
Food science and biotechnology 25, 1591-1596, 2016
492016
Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread
MA Kurek, J Wyrwisz, S Karp, A Wierzbicka
Journal of food Science and Technology 55, 1632-1640, 2018
442018
Particle size of dietary fiber preparation affects the bioaccessibility of selected vitamin B in fortified wheat bread
MA Kurek, J Wyrwisz, S Karp, A Wierzbicka
Journal of cereal science 77, 166-171, 2017
442017
The effect of oat fibre powder particle size on the physical properties of wheat bread rolls
M Kurek, J Wyrwisz, M Piwińska, A Wierzbicka
Food Technology and Biotechnology 54 (1), 45-51, 2016
442016
Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement
MA Kurek, N Sokolova
Food Science and Technology 40 (2), 307-314, 2019
432019
Effect of drying methods on the physical properties of durum wheat pasta
M Piwińska, J Wyrwisz, MA Kurek, A Wierzbicka
CyTA-Journal of Food 14 (4), 523-528, 2016
432016
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