Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

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Developing a method for obtaining aerated whey protein gels as matrices for active substances release

2011/01/N/NZ9/04563

Keywords:

foaming gel release whey protein

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Uniwersytet Przyrodniczy w Lublinie, Wydział Nauk o Żywności i Biotechnologii

woj. lubelskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr Marta Tomczyńska-Mleko 

Number of co-investigators in the project: 2

Call: PRELUDIUM 1 - announced on 2011-03-15

Amount awarded: 120 370 PLN

Project start date (Y-m-d): 2011-12-09

Project end date (Y-m-d): 2013-07-08

Project duration:: 19 months (the same as in the proposal)

Project status: Project settled

Equipment purchased [PL]

  1. pH-metr (1 500 PLN)
  2. szklany pojemnik bioreaktora (3 000 PLN)
  3. komputer typu laptop z drukarką (4 053 PLN)
  4. pH-metr z funkcją pomiaru potencjału redox (1 734 PLN)
  5. mieszadło magnetyczne wielostanowiskowe (3 547 PLN)
  6. pompa perystaltyczna (5 000 PLN)
  7. aparat fotograficzny cyfrowy (2 000 PLN)
  8. oprogramowanie do komputera Statistica (7 380 PLN)

Information in the final report

  • Publication in academic press/journals (5)
  1. Structure and rheology of aerated whey protein isolate gels
    Authors:
    Tomczyńska-Mleko M.
    Academic press:
    Journal of Food and Nutrition Research (rok: 2013, tom: 52 (1), strony: 61-70), Wydawca: VUP
    Status:
    Published
    DOI:
    brak - link to the publication
  2. Ultrasound viscosity measurements allow determination of gas volume fraction in foamed gels.
    Authors:
    Tomczyńska-Mleko M., Ozimek L.
    Academic press:
    Journal of Food Process Engineering (rok: 2013, tom: brak, strony: brak), Wydawca: Wiley
    Status:
    Accepted for publication
    DOI:
    10.1111/jfpe.12019 - link to the publication
  3. Whey protein aerated gels as a new product obtained using ambient temperature magnesium and iron(II) induced gelation process.
    Authors:
    Tomczyńska-Mleko M., Gustaw W., Piersiak T., Terpiłowski K., Sołowiej B., Mleko S.
    Academic press:
    Acta Alimentaria (rok: 2014, tom: brak, strony: brak), Wydawca: Akademiai Kiado
    Status:
    Accepted for publication
    DOI:
    brak - link to the publication
  4. Study on changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature. Czech Journal of Food Sciences
    Authors:
    Tomczyńska-Mleko M., Kamysz E., Sikorska E., Puchalski C., Mleko S., Ozimek L., Kowaluk G., Gustaw W
    Academic press:
    Czech Journal of Food Sciences (rok: 2014, tom: brak, strony: brak), Wydawca: Czech Academy of Agricultural Sciences
    Status:
    Accepted for publication
    DOI:
    brak - link to the publication
  5. Structure and stability of ion induced whey protein aerated gels. Czech Journal of Food Sciences
    Authors:
    Tomczyńska-Mleko M.
    Academic press:
    Czech Journal of Food Sciences (rok: 2013, tom: 31 (3), strony: 211-216), Wydawca: Czech Academy of Agricultural Sciences
    Status:
    Published
    DOI:
    brak - link to the publication

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