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Faculty:

 
 

8 Skromna Street, 20-704 Lublin, Poland
tel. +48 81 462 33 74, 462 33 92; fax. +48 81 462 33 76



Department of Milk Technology and Hydrocolloids - employees - detailed information

Waldemar Gustaw

CONTACT:

Faculty of Food Science and Biotechnology
Department of Milk Technology and Hydrocolloids
Skromna 8, 20-704 Lublin, Poland
phone 004881 462 33 89, fax. ~462 33 54
e-mail: waldemar.gustaw@up.lublin.pl 

 

 

Education:

  •  M.Sc. in food science and technology and in human nutrition - University of Agriculture, Lublin, 1996
  •  Ph.D. in agronomy, specialization - food science and technology - University of Agriculture, Lublin 2001
  •  Dr.Sc. (habilitation) in food science and technology and in human nutrition - University of Agriculture, Cracow 2009

 

Academical and Professional Experience

  • 1996 - 2001 - assistant, Department of Food Science, University of Agriculture, Lublin
  •  2002 - - assistant professor, Department of Food Technology, Human Nutrition and Science of Food Commodities, Department of Milk Technology and Hydrocolloids, University of Life Science, Lublin

 

Research areas

  • milk proteins - polysaccharides interactions
  •  whey protein gelation
  •  food rheology
  •  probiotic milk products
  •  organic milk

 

Publications

Mleko S., Gustaw W.: Model whey protein polymer dessert. Milchwissenschaft 55(3), 2000, 149-151

Pikus S.; Gustaw W.; Kobylas E.: Examination of heat-induced milk proteins gel structures by the small angle X-rays scattering (SAXS) method. Polish Journal of Food and Nutrition Sciences. 50 (4), 2000, 61-68

Pikus S., Gustaw W., Mleko S., Kobylas E. Microstructure and rheology of whey protein isolate - iota carrageenan mixed gels. Annales UMCS, sekcja AA, 2001, 12, 171-183.

Mleko S., Gustaw W.: Rheological changes due to substitution of total milk proteins by whey proteins in dairy desserts. Journal of Food Science and Technology. 2002, 39(2), 170-172.

Mleko S., Glibowski P., Gustaw W., Janas P. Calcium ions induced gelation of double-heated whey protein isolate. Journal of Food Science and Technology, 2002, 39(5), 563-565.

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.

Gustaw W., Targoński Z., Glibowski P., Mleko S., Pikus S., The influence of xanthan gum on rheology and microstructure of heat-induced whey protein gels, Electronic Journal of Polish Agricultural Universities, Series Food Science and Technology, 2003, 6 (2).

Gustaw W., Glibowski P., Effect of polyols content on rheological properties of whey protein gels. Polish J Natural Sci. 2004, Suppl. 2, 55-60.

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 polysaccharides and sodium chloride on physical properties of processed cheese analogs containing whey proteins. Milchwissenschaft, 2007, 62(1), 59-62.

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., Gelation of whey proteins by microwave heating. Milchwissenschaft, 2007, 62(4), 439-442.

Gustaw W., Effect of addition of whey protein aggregates obtained by single and double heating method on the rheological properties of set yoghurt . Polish Journal of Food and Nutrition Sciences. 2007, Vol. 57 (3A), 33-36.

Gustaw W., Mleko S., Tomczyńska-Mleko M., Production of UF-milk cheeses: effect of rennet and transglutaminase on coagulation time, texture and syneresis. Milchwissenschaft, 2008, 63(2), 141-144.

Sołowiej B., Mleko S., Gustaw W. Physico-chemical properties of acid casein processed cheese analogs obtained with different whey products. Milchwissenschaft, 2008, 63 (3), 299-302.

Gustaw W., Whey protein - polysaccharide mixed (composites)gels. Acta Alimentaria, 2008, 37(3), 359-366.

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., 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., Mleko S., Tomczyńska-Mleko M., Effect of ?-carrageenan addition on whey protein concentrates gelation. Milchwissenschaft, 2009, 64(3), 284-287.

Sołowiej, B., Mleko, S., Gustaw, W., Udeh K.O. Effect of whey protein concentrates addition on texture, meltability and microstructure of acid casein processed cheese analogs, Milchwissenschaft, 2010, 65(2), 169-173.

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.

 

Hobby

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