Anna Zbikowska

2Department Of Food Assessment And Technology, 159c Nowoursynowska Str
Warsaw, MZ 02776, Poland

Last Updated: 09/26/2026

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Found 30 publications

Emulsion Quality and Functional Properties of Natural Emulsion Systems with Xanthan Gum as a Stabilizer and Carrier of Compounds Based on Enzymatically Modified Mutton Tallow and Hemp Oil.

Emulsion Quality and Functional Properties of Natural Emulsion Systems with Xanthan Gum as a Stabilizer and Carrier of Compounds Based on Enzymatically Modified Mutton Tallow and Hemp Oil.

Journal: Molecules (Basel, Switzerland)

Published: December 12, 2025

The Influence of Recipe Modification and the Technological Method on the Properties of Multigrain Snack Bars.

The Influence of Recipe Modification and the Technological Method on the Properties of Multigrain Snack Bars.

Journal: Molecules (Basel, Switzerland)

Published: June 19, 2025

Consumer preferences for the development of new emulsion products based on vegetable and animal fats.

Consumer preferences for the development of new emulsion products based on vegetable and animal fats.

Journal: PloS one

Published: June 04, 2025

New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams.

New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams.

Journal: Foods (Basel, Switzerland)

Published: January 25, 2024

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application.

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application.

Journal: Gels (Basel, Switzerland)

Published: March 29, 2023

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers.

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers.

Journal: Molecules (Basel, Switzerland)

Published: June 28, 2022

Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax.

Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax.

Journal: Gels (Basel, Switzerland)

Published: June 23, 2022

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products.

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products.

Journal: Molecules (Basel, Switzerland)

Published: December 20, 2021

Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres.

Quality of Emulsions Based on Modified Watermelon Seed Oil, Stabilized with Orange Fibres.

Journal: Molecules (Basel, Switzerland)

Published: December 08, 2021

Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams.

Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams.

Journal: Journal of oleo science

Published: September 09, 2021

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value.

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value.

Journal: International journal of molecular sciences

Published: August 02, 2021

Candelilla wax-based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques.

Candelilla wax-based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques.

Journal: Journal of the science of food and agriculture

Published: June 04, 2021

Showing 1-12 of 30

Last Updated: 09/26/2026