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Author

E. Jamróz

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2 papers indexed here

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Open access Oct 2026

Influence of protein source and polysaccharide structuring agents on water immobilisation and gel properties of fermented high-protein desserts.

The influence of protein source and polysaccharide structuring agents on thermal behaviour, water immobilisation and gel properties of high-protein desserts was investigated. Desserts formulated with whey protein isolate or yeast protein and structured with furcellaran in the presence of inulin or maltodextrin were eva...

Anna Stępień, Aneta Koronowicz, E. Jamróz · 0 citations
Review Open access Sep 2026

Kombucha-Derived Bacterial Cellulose for Active and Biodegradable Food Packaging: Production, Modification, Performance, and Current Challenges

Kombucha fermentation generates two fractions of potential relevance to food-packaging applications: a fermented liquid containing organic acids, polyphenols and other metabolites, and a cellulose-rich pellicle formed by cellulose-producing acetic acid bacteria. However, the fermented beverage, raw pellicle and purifie...

Joanna Maria Jasińska, E. Jamróz · 0 citations

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