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Employment (3)

University of Agriculture in Krakow: Krakow, PL

2024-02-26 to present | Assistant professor (Department of Engineering and Machinery in Food Industry)
Employment
Source: Self-asserted source
Michał Pancerz

University of Agriculture in Krakow: Krakow, PL

2020-10-01 to 2024-02-26 | Assistant (Engineering and Machinery in Food Industry)
Employment
Source: Self-asserted source
Michał Pancerz

University of Agriculture in Krakow: Krakow, PL

2023-09-13 | Ph.D. student (Department of Engineering and Machinery for Food Industry)
Employment
Source: Self-asserted source
Michał Pancerz

Works (5)

The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions

Food Chemistry
2022-07 | Journal article
DOI: 10.1016/j.foodchem.2022.132600
Part of ISSN: 0308-8146
Source: Self-asserted source
Michał Pancerz

The Effect of Pectin Branching on the Textural and Swelling Properties of Gel Beads Obtained during Continuous External Gelation Process

Applied Sciences
2022-07-16 | Journal article
DOI: 10.3390/app12147171
Contributors: Michał Pancerz; Joanna Kruk; Anna Ptaszek
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Crossref

Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimes

Food Hydrocolloids
2020-10 | Journal article
DOI: 10.1016/j.foodhyd.2020.106420
Part of ISSN: 0268-005X
Source: Self-asserted source
Michał Pancerz

Colligative and hydrodynamic properties of aqueous solutions of pectin from cornelian cherry and commercial apple pectin

Food Hydrocolloids
2019-04 | Journal article
DOI: 10.1016/j.foodhyd.2018.10.060
Part of ISSN: 0268-005X
Source: Self-asserted source
Michał Pancerz
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Osmotic Properties of Polysaccharides Solutions

Solubility of Polysaccharides
2017 | Book chapter
DOI: 10.5772/intechopen.69864
Source: Self-asserted source
Michał Pancerz
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