Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

Keywords

Equipment

Delete all

Maltooligosaccharides based chemically modified starch - preparation, structure, properties and aplication options.

2013/09/N/NZ9/01604

Keywords:

maltodextrin enzymatic hydrolysis chemically modified starch

Descriptors:

  • NZ9_7: Nutrition and food sciences
  • NZ9_13: Other related subjects

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 Rolniczy im. Hugona Kołłątaja w Krakowie, Wydział Technologii Żywności

woj. małopolskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr Karolina Pycia 

Number of co-investigators in the project: 2

Call: PRELUDIUM 5 - announced on 2013-03-15

Amount awarded: 49 100 PLN

Project start date (Y-m-d): 2014-03-14

Project end date (Y-m-d): 2015-03-13

Project duration:: 12 months (the same as in the proposal)

Project status: Project settled

Equipment purchased [PL]

  1. Element dyspergujący do homogenizatora Ultra Turax T25 (5 000 PLN)

Information in the final report

  • Publication in academic press/journals (5)
  • Articles in post-conference publications (3)
  1. The influence of chemically modified potato maltodextrins on stability and rheological properties of model emulsion o/w type
    Authors:
    Karolina Pycia, Artur Gryszkin, Wiktor Berski, Lesław Juszczak
    Academic press:
    Polymers (tom: -, strony: -), Wydawca: MDPI (Multidisciplinary Digital Publishing Institute)
    Status:
    Submitted
    DOI:
    - - link to the publication
  2. Maltodextrins produced from chemically modified starches as agents affecting stability and rheological properties of albumin foam
    Authors:
    Karolina Pycia, Lesław Juszczak, Dorota Gałkowska
    Academic press:
    LWT - Food Science and Technology (rok: 2017, tom: 80, strony: 394-400), Wydawca: ELSEVIER SCIENCE BV, PO BOX 211, 1000 AE AMSTERDAM, NETHERLANDS
    Status:
    Published
    DOI:
    10.1016/j.lwt.2017.03.002 - link to the publication
  3. Effect of native potato starch maltodextrins on stability and rheological properties of albumin foams
    Authors:
    Karolina Pycia, Lesław Juszczak, Dorota Gałkowska
    Academic press:
    Starch/Stärke (rok: 2016, tom: 68, strony: 611-620), Wydawca: WILEY-V C H VERLAG GMBH, POSTFACH 101161, 69451 WEINHEIM, GERMANY
    Status:
    Published
    DOI:
    10.1002/star.201500156 - link to the publication
  4. Maltodextrins from chemically modified starches. Production and characteristics
    Authors:
    Karolina Pycia, Lesław Juszczak, Dorota Gałkowska, Robert Socha, Grażyna Jaworska
    Academic press:
    Starch/Stärke (rok: 2017, tom: 69, strony: 1600199 (1 of 10)), Wydawca: WILEY-V C H VERLAG GMBH, POSTFACH 101161, 69451 WEINHEIM, GERMANY
    Status:
    Published
    DOI:
    10.1002/star.201600199 - link to the publication
  5. Maltodextrins from chemically modified starches. Selected physicochemical properties
    Authors:
    Karolina Pycia, Lesław Juszczak, Dorota Gałkowska, Mariusz Witczak, Grażyna Jaworska
    Academic press:
    Carbohydrate Polymers (rok: 2016, tom: 146, strony: 301-309), Wydawca: ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
    Status:
    Published
    DOI:
    10.1016/j.carbpol.2016.03.057 - link to the publication
  1. Resistance of maltodextrins of varying degree of sachcarification based on chemically modified starches to the action of glucoamylase.
    Authors:
    Karolina Pycia, Lesław Juszczak, Grażyna Jaworska
    Conference:
    13th International Conference On Polysaccharides-Glycoscience (Praga) (rok: 2017, ), Wydawca: Czech Chemical Society
    Data:
    konferencja 7-8 listopad, 2017
    Status:
    Published
  2. The rheological properties of chemically modified starches
    Authors:
    Pycia K., Juszczak L.
    Conference:
    10th International Conference on Polysaccharides-Glycoscience (rok: 2014, ), Wydawca: Czech Chemical Society
    Data:
    konferencja 22-24 październik 2014 r.
    Status:
    Published
  3. Wpływ czasu hydrolizy na spektrum oligosacharydowe maltodekstryn ziemniaczanych
    Authors:
    Pycia K., Juszczak L., Socha R.
    Conference:
    XI Konferencja Naukowa z cyklu Żywność XXI wieku "Żywność a Bezpieczeństwo Zdrowotne (rok: 2014, ), Wydawca: Oddział Małopolski Polskiego Towarzystwa Technologów Żywności
    Data:
    konferencja 18-19 września 2014 r.
    Status:
    Published

O Narodowym Centrum Nauki

Finansowanie nauki

Współpraca zagraniczna

Centrum prasowe

Deklaracja dostępności
Przetwarzanie danych osobowych
Polityka cookies

Partnerzy