20-704 LUBLIN, ul. Skromna 8
tel. +48 81 462 33 74, 462 33 92; fax. +48 81 462 33 76
Katedra Technologii Surowców Pochodzenia RoÅ›linnego i Gastronomi
Zainteresowania naukowe
Katarzyna Skrzypczak, Waldemar Gustaw, Dominik Szwajgier, Emilia Fornal, Adam WaÅ›ko., κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus, JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 2017 Vol. 54 Issue 11, s. 3679-3688
Dariusz Kowalczyk, Waldemar Gustaw, Emil Zięba, Sławomir Lisiecki, Joanna Stadnik, Barbara Baraniak, Microstructure and functional properties of sorbitol-plasticized pea protein isolate emulsion films: Effect of lipid type and concentration. FOOD HYDROCOLLOIDS 2016 Vol. 60, 353-363
Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw, Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies. ACTA Scientiarum Polonorum. Technologia Alimentaria 2016 Vol. 15 Nr 4, 399-407
Waldemar Gustaw, Justyna Kozioł, Wojciech Radzki, Katarzyna Skrzypczak, Monika Michalak-Majewska, Bartosz Sołowiej, Aneta Sławińska, Ewa Jabłońska-Ryś, The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk. ACTA Scientiarum Polonorum. Technologia Alimentaria 2016 Vol. 15 Nr 1, 29-36
Dominik Szwajgier, Waldemar Gustaw, The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content. LWT - FOOD SCIENCE AND TECHNOLOGY 2015 Vol. 62, Issue 1, 400-407
Katarzyna Skrzypczak, Waldemar Gustaw, Adam Waśko. Health-promoting properties exhibited by Lactobacillus helveticus strains. ACTA BIOCHIMICA POLONICA 2015 Vol. 62 nr 4, 713-720
Dominik Szwajgier, Waldemar Gustaw, The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins. ACTA ALIMENTARIA 2015 Vol. 44 nr 2, 204-210
Dariusz Kowalczyk, Waldemar Gustaw, Michał Świeca, Barbara Baraniak. A study on the mechanical properties of pea protein isolate films. JOURNAL OF FOOD PROCESSING AND PRESERVATION 2014 Vol. 38 Issue 4, 1726-1736
Wojciech Radzki, Aneta Sławińska, Ewa Jabłońska-Ryś, Waldemar Gustaw. Antioxidant capacity and polyphenolic content of dried wild edible mushrooms from Poland, International Journal of Medicinal Mushrooms 2014 Vol. 16 Issue 1, 65-75
Mleko S., Kristinsson H.G., Liang Y., Davenport M.P., Gustaw W., Tomczyńska-Mleko M., Rheological properties of angel food cake made with pH unfolded and refolded egg albumen. LWT - Food Science and Technology, 2010, 43, 1461-1466.
Gustaw W., Mleko S., Tomczyńska-Mleko M., Effect of kappa-carrageenan addition on whey protein concentrates gelation. Milchwissenschaft, 2009, 64(3), 284-287.
Gustaw W., Szwajgier D., Mleko S.: The rheological properties of yoghurt with the addition of lyophilized polymerized whey protein. Milchwissenschaft, 2009, 64(1), 60-64.
Gustaw W., The effect of an oat-ß-glucan addition on the physico-chemical properties of a set yoghurt. Milchwissenschaft, 2008, 63 (3), 296-298
Gustaw W., Whey protein - polysaccharide mixed (composites) gels. Acta Alimentaria, 2008, 37(3), 359-366.
Gustaw W., Mleko S., Gelation of whey proteins by microwave heating. Milchwissenschaft, 2007, 62(4), 439-442.
Mleko, S., Kristinsson, H.G., Liang, Y., Gustaw, W., Rheological properties of foams generated from egg albumin after pH treatment. LWT - Food Science and Technology, 2007, 40(5), 908-914.
Gustaw W., Mleko S., The effect of polysaccharides and sodium chloride on physical properties of processed cheese analogs containing whey proteins. Milchwissenschaft, 2007, 62(1), 59-62.
Gustaw W., Glibowski P., Mleko S., The rheological properties of yoghurt with incorporated whey protein aggregates/polymers. Milchwissenschaft, 2006, 61(4), 415-419.
Gustaw W., Mleko S., The effect of pH and carrageenan concentration on the rheological properties of whey protein gels. Polish Journal of Food and Nutrition Sciences, 2003, 12/53, (4), 39-44.
Ornitologia, akwarystyka