Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

Keywords

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"Investigation of the role of protein and dietary fibre on the digestibility of dietary lipid in oil-in-water emulsions by in vitro model"

2022/47/I/NZ9/02893

Keywords:

digestibility emulsion lipids protein fibre

Descriptors:

  • NZ9_007:

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 Mirosław Marek Kasprzak 

Number of co-investigators in the project: 7

Call: OPUS 24 (LAP) - announced on 2022-07-15

Amount awarded: 1 955 470 PLN

Project start date (Y-m-d): 2023-09-19

Project end date (Y-m-d): 2027-09-18

Project duration:: 48 months (the same as in the proposal)

Project status: Pending project

Project description

Download the project description in a pdf file

Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Information in the final report

  • Publication in academic press/journals (4)
  1. Controlled lipid digestion in the development of functional and personalized foods for a tailored delivery of dietary fats
    Authors:
    Kupikowska-Stobba, B., Niu, H., Klojdová, I., Agregán, R., Lorenzo, J.M., Kasprzak, M. M.
    Academic press:
    Food Chemistry (rok: 2025, tom: 466, strony: 142151), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2024.142151 - link to the publication
  2. Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt
    Authors:
    Mirosław M Kasprzak, Marek Sady, Joanna Kruk, Simona Bartkova, Immanuel Sanka, Ott Scheler, Ewelina Jamróz, Wiktor Berski, Sylwia Onacik-Gür, Rafał Szram, Charles Odilichukwu R Okpala, Joanna Tkaczewska, Marzena Zając, Jacek Domagała, Stanisław Ptasznik
    Academic press:
    PeerJ (rok: 2023, tom: 11:e16441, strony: 45680), Wydawca: PeerJ
    Status:
    Published
    DOI:
    10.7717/peerj.16441 - link to the publication
  3. Critical Review of Techniques for Food Emulsion Characterization
    Authors:
    Barbara Kupikowska-Stobba, Jacek Domagała and Mirosław M. Kasprzak
    Academic press:
    Applied Sciences (rok: 2024, tom: 14, strony: 18264), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/app14031069 - link to the publication
  4. Induced high viscosity-milkshake reduces energy intake at lunch without a substantial compromise in lipid digestion.
    Authors:
    Kasprzak, M. M., Pająk, P., Tullberg, C., Krystyjan, M., Lett, A.M., Hetherington, M.M.
    Academic press:
    Food Quality and Preference (rok: 2025, tom: 128, strony: 105476), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodqual.2025.105476 - link to the publication

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