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研究领域

Food microbiology including food spoilage and food safety for a range of commodities, shelf-life extension studies, fish and meat processing and physiochemical characteristics of foods.

近期论文

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Duongthingoc, D.,George, P.,Gorczyca, E.,Kasapis, S. (2014). Studies on the viability of Saccharomyces boulardii within microcapsules in relation to the thermomechanical properties of whey protein In: Food Hydrocolloids, 42, 232 - 238 Yang, N.,Luan, J.,Ashton, J.,Gorczyca, E.,Kasapis, S. (2014). Effect of calcium chloride on the structure and in vitro hydrolysis of heat induced whey protein and wheat starch composite gels In: Food Hydrocolloids, 42, 260 - 268 Yang, N.,Liu, Y.,Ashton, J.,Gorczyca, E.,Kasapis, S. (2013). Phase behaviour and in vitro hydrolysis of wheat starch in mixture with whey protein In: Food Chemistry, 137, 76 - 82 Duong, T.,George, P.,Katopo, L.,Gorczyca, E.,Kasapis, S. (2013). Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii In: Food Chemistry, 141, 1782 - 1788 Jafarpour, A.,Gorczyca, E. (2012). Contribution of sarcoplasmic proteins to myofibrillar proteins gelation In: Journal of Food Science, 77, R73 - R81 He, S.,Gorczyca, E.,Kasapis, S.,Lopata, A. (2010). Optimization of hydrogen-peroxide washing of common carp kamaboko using response surface methodology In: Lwt-Food Science And Technology, 43, 765 - 770 Jafarpour, A.,Gorczyca, E. (2009). Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel In: Journal of Food Science, 74, 16 - 22 Jafarpour Khozaghi, S.,Sherkat, F.,Leonard, B.,Gorczyca, E. (2008). Colour improvement of common carp (Cyprinus carpio) fillets by hydrogen peroxide for surimi production In: International Journal of Food Science and Technology, 43, 1602 - 1609 Jafarpour Khozaghi, S.,Gorczyca, E. (2008). Alternative techniques for producing a quality surimi and kamaboko from common carp (cyprinus carpio) In: Journal of Food Science, 73, 415 - 424

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