Surface Properties of Plasma-Activated Chitosan Foils by Konrad Terpiłowski, Emil Chibowski

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Surface Properties of Silica–MWCNTs/PDMS Composite Coatings Deposited on Plasma Activated Glass Supports by Michał Chodkowski, Iryna Ya. Sulym, Konrad Terpiłowski, Dariusz Sternik

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Influence of Air Cold Plasma Modification on the Surface Properties of Paper Used for Packaging Production by Konrad Terpiłowski, Michał Chodkowski, Salvador Peréz-Huertas, Łukasz Wiechetek

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Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate by Maciej Nastaj, Stanisław Mleko, Konrad Terpiłowski, Marta Tomczyńska-Mleko

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What Can You Learn about Apparent Surface Free Energy from the Hysteresis Approach? by Konrad Terpiłowski, Lucyna Hołysz, Michał Chodkowski, David Clemente Guinarte

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Effect of the Synthesis Methods on Hydrophobic Properties of Modified Silicas by Olena V. Goncharuk, Iryna Ya. Sulym, Konrad Terpilowski, Evgeniy M. Pakhlov

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Stability of Chlorophyll <i>a</i> Monomer Incorporated into Cremophor EL Nano-Micelles under Dark and Moderate Light Conditions by Ewa Janik-Zabrotowicz, Marta Arczewska, Patrycja Prochniewicz, Izabela Świetlicka, Konrad Terpiłowski

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Wettability and thermal analysis of hydrophobic poly(methyl methacrylate)/silica nanocomposites by Diana Rymuszka, Konrad Terpiłowski, Dariusz Sternik, Marta Tomczyńska-Mleko, Olena Goncharuk

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What Is the Value of Water Contact Angle on Silicon? by Paweł Bryk, Emil Korczeniewski, Grzegorz S. Szymański, Piotr Kowalczyk, Konrad Terpiłowski, Artur P. Terzyk

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Effect of Various Surface Treatments on Wettability and Morphological Properties of Titanium Oxide Thin Films by Ewelina Kuźmicz-Mirosław, Marcin Kuśmierz, Konrad Terpiłowski, Mateusz Śmietana, Mariusz Barczak, Magdalena Staniszewska

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The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athlete... by Maciej Nastaj, Bartosz G. Sołowiej, Konrad Terpiłowski, Wiesław Kucia, Igor B. Tomasevic, Salvador Peréz-Huertas

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Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese by Magdalena Michalak, Katarzyna Skrzypczak, Maciej Nastaj, Konrad Terpiłowski, Tomasz Skrzypek, Adam Waśko, Magdalena Polak-Berecka

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Comparison of the Poly(vinyl alcohol) Adsorption Behaviour on the Mixed Oxides with Different Surface Structure by Małgorzata WIŚNIEWSKA, Katarzyna SZEWCZUK-KARPISZ, Iwona OSTOLSKA, Konrad TERPIŁOWSKI, Dariusz STERNIK, Vladimir ZARKO, Vladimir GUN’KO

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Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams by Marta Tomczyńska-Mleko, Artur Mykhalevych, Victoria Sapiga, Galyna Polishchuk, Konrad Terpiłowski, Stanisław Mleko, Bartosz G. Sołowiej, Salvador Pérez-Huertas

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Impact of Storage Conditions of Yogurt Dry Ingredients on the Physicochemical Properties of the Final Product by Konrad Terpiłowski, Ignace Lange, Krzysztof Kowalczyk, Marta Tomczyńska-Mleko, Viktoria Sapiga, Marta Wesołowska-Trojanowska, Stanisław Mleko, Salvador Pérez-Huertas

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Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein by Marta Tomczyńska-Mleko, Konrad Terpiłowski, Salvador Pérez-Huertas, Viktoria Sapiga, Galina Polischuk, Bartosz Sołowiej, Maciej Nastaj, Marta Wesołowska-Trojanowska, Stanisław Mleko

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Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten by Marta Tomczyńska-Mleko, Cezary Andrzej Kwiatkowski, Elżbieta Harasim, Justyna Leśniowska-Nowak, Stanisław Mleko, Konrad Terpiłowski, Salvador Pérez-Huertas, Olimpia Klikocka-Wiśniewska

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