The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin by Katarzyna Świąder, Anna Florowska

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The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin by Katarzyna Świąder, Anna Florowska, Zuzanna Konisiewicz

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Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery—A Bibliometric Review by Adonis Hilal, Anna Florowska, Małgorzata Wroniak

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Evaluation of the Physicochemical and Textural Properties of Binary Protein-Polysaccharide Hydrogels by Adonis Hilal, Anna Florowska, Małgorzata Wroniak

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Editorial on the Special Issue “Novel Gels for Food Product Development” by Anna Florowska, Tomasz Florowski, Osvaldo H. Campanella

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Addition of Selected Plant-Derived Proteins as Modifiers of Inulin Hydrogels Properties by Anna Florowska, Adonis Hilal, Tomasz Florowski, Małgorzata Wroniak

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Comparison of the Spreadability of Butter and Butter Substitutes by Małgorzata Ziarno, Dorota Derewiaka, Anna Florowska, Iwona Szymańska

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A Comparative Evaluation of the Structural and Biomechanical Properties of Food-Grade Biopolymers as Potential Hydrogel Building Blocks by Adonis Hilal, Anna Florowska, Tomasz Florowski, Małgorzata Wroniak

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Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties by Katarzyna Świąder, Anna Florowska, Zuzanna Konisiewicz, Yen-Po Chen

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Effect of Differentiated Relative Humidity of Air on the Quality of Traditional Speciality Guaranteed “Krakowska Sucha Staropolska” Sausage by Marta Chmiel, Lech Adamczak, Dorota Pietrzak, Tomasz Florowski, Anna Florowska

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Effects of Pressure Level and Time Treatment of High Hydrostatic Pressure (HHP) on Inulin Gelation and Properties of Obtained Hydrogels by Anna Florowska, Tomasz Florowski, Barbara Sokołowska, Lech Adamczak, Iwona Szymańska

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Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels by Anna Florowska, Adonis Hilal, Tomasz Florowski, Paulina Mrozek, Małgorzata Wroniak

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The study of palm and rapeseed oil stability during frying by Magdalena Maszewska, Anna Florowska, Katarzyna Matysiak, Katarzyna Marciniak-Łukasiak, Elżbieta Dłużewska

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Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties by Anna Florowska, Tomasz Florowski, Bartosz Kruszewski, Emilia Janiszewska-Turak, Weronika Bykowska, Nour Ksibi

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Oxidative Stability of Selected Edible Oils by Magdalena Maszewska, Anna Florowska, Elżbieta Dłużewska, Małgorzata Wroniak, Katarzyna Marciniak-Lukasiak, Anna Żbikowska

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Quality Aspects of Designing Prohealth Liver Sausages Enriched with Walnut Paste by Tomasz Florowski, Anna Florowska, Marta Chmiel, Lech Adamczak, Dorota Pietrzak, Agnieszka Ostrowska, Iwona Szymańska

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