Dorota Cais-Sokolińska

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 11

Top Venues

Foods (Basel, Switzerland)

Journal of the American Nutrition Association

Animals : an open access journal from MDPI

Molecules (Basel, Switzerland)

University of Life Sciences in Poznań

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Life Sciences in Poznań

Poland

Professor :: Department of Dairy Products Quality, , Faculty of Food Science and Nutrition

Publications

Jakub Biegalski, Dorota Cais-Sokolińska
Innovative Covering Liquids Stabilising Water-Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping. Foods (Basel, Switzerland) 13 (4) (2024)
Jakub Biegalski, Dorota Cais-Sokolińska
Innovative Covering Liquids Stabilising Water-Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping. Foods (Basel, Switzerland) 13 (4) (2024)
Jakub Biegalski, Dorota Cais-Sokolińska
Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep's Milk Powder in Different Forms. Foods (Basel, Switzerland) 12 (9) (2023)
Jakub Biegalski, Dorota Cais-Sokolińska
Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep's Milk Powder in Different Forms. Foods (Basel, Switzerland) 12 (9) (2023)
Dorota Cais-Sokolińska, Joanna Teichert, Jolanta Gawałek
Foaming and Other Functional Properties of Freeze-Dried Mare's Milk. Foods (Basel, Switzerland) 12 (11) (2023)
Aslı Yiğit Ziolkowski, Paulina Bielska, Dorota Cais-Sokolińska, Gülhan Samur
Whey proteins as a functional food: Health effects, functional properties, and applications in food. Journal of the American Nutrition Association (2023)
Jakub Biegalski, Dorota Cais-Sokolińska, Jolanta Wawrzyniak
Effect of Packaging and Portioning on the Dynamics of Water-Fat Serum Release from Fresh Pasta Filata Soft Cheese. Foods (Basel, Switzerland) 11 (3) (2022)
Paulina Bielska, Dorota Cais-Sokolińska, Krzysztof Dwiecki
Effects of Heat Treatment Duration on the Electrical Properties, Texture and Color of Polymerized Whey Protein. Molecules (Basel, Switzerland) 27 (19) (2022)
Jakub Biegalski, Dorota Cais-Sokolińska, Jolanta Tomaszewska-Gras, Hanna Maria Baranowska
The Effect of Freezing Sheep's Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese. Animals : an open access journal from MDPI 11 (9) (2021)
Joanna Teichert, Dorota Cais-Sokolińska, Romualda Danków, Jan Pikul, Sylwia Chudy, Paulina Bielska, Łukasz K Kaczyński
Color Stability of Fermented Mare's Milk and a Fermented Beverage from Cow's Milk Adapted to Mare's Milk Composition. Foods (Basel, Switzerland) 9 (2) (2020)
Paulina Bielska, Dorota Cais-Sokolińska, Asli Yiğit
Storage Stability of Texture and Sensory Properties of Yogurt with the Addition of Polymerized Whey Proteins. Foods (Basel, Switzerland) 8 (11) (2019)

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Publication Activity (10 Years)

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Dorota Cais-Sokolińska