Anna Stobiecka

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The influence of oil phase concentration on rheological properties and stability of the beverage emulsions with selected hydrocolloids was studied. The emulsions were stabilized by arabic gum, ghatti gum and modified starch. The stability of emulsions was determined by turbidimetric method and laser scattering method. Storage test of emulsions and beverages(More)
The effect of sodium taurodeoxycholate and a mixture of sodium taurodeoxycholate/phosphatidyl-choline on the activation of fungal lipase from Humicola lanuginosa (HLL) was investigated by monitoring the specific activity and the changes in intrinsic protein fluorescence. A large increase in the inactivation rate was observed at about the critical micellar(More)
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