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Anna Kot

Observed name: Kot, Anna
ORCID: 0000-0003-3850-1743
Observed ORCID: 0000-0003-3850-1743
OpenAlex ID: A5004398207
Effects of Different Ingredients and Stabilisers on Properties of Mixes Based on Almond Drink for Vegan Ice Cream Production
2021 · Anna Kot, Anna Kamińska-Dwórznicka, et al. · Sustainability · 25
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The impact of ι‐ and κ‐carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods
2019 · Anna Kamińska‐Dwórznicka, Agnieszka Janczewska‐Dupczyk, et al. · Journal of Food Science · 25
Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators
2023 · Magdalena Buniowska-Olejnik, Artur Mykhalevych, et al. · Molecules · 24
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The Rheological Properties and Texture of Agar Gels with Canola Oil—Effect of Mixing Rate and Addition of Lecithin
2022 · Ewa Jakubczyk, Anna Kamińska-Dwórznicka, et al. · Gels · 22
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Effect of ι-carrageenan and its acidic and enzymatic hydrolysates on ice crystal structure changes in model sucrose solution
2022 · Anna Kot, Anna Kamińska-Dwórznicka, et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 19
Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet
2023 · Anna Kamińska-Dwórznicka, Anna Kot, et al. · Crystals · 15
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Study on the Influence of Ultrasound Homogenisation on the Physical Properties of Vegan Ice Cream Mixes
2022 · Anna Kot, Anna Kamińska-Dwórznicka, et al. · Applied Sciences · 15
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Pre-Treatment Impact on Freeze-Drying Process and Properties of Dried Blueberries
2025 · Ewa Jakubczyk, Ewelina Tryzno-Gendek, et al. · Processes · 14
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The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production
2023 · Anna Kot, Ewa Jakubczyk, et al. · Applied Sciences · 10
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The Impact of Tween 20 on the Physical Properties and Structure of Agar Gel
2025 · Ewa Jakubczyk, Anna Kamińska-Dwórznicka, et al. · Gels · 7
Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes
2023 · Anna Kot, Ewa Jakubczyk, et al. · Polish Journal of Food and Nutrition Sciences · 7
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The influence of ultrasound homogenization on recrystallization during the storage of vegan ice cream
2023 · Anna Kot, Anna Kamińska‐Dwórznicka · Journal of Food Process Engineering · 6
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The Physical Properties and Crystal Structure Changes of Stabilized Ice Cream Affected by Ultrasound-Assisted Freezing
2024 · Anna Kamińska-Dwórznicka, Anna Kot · Processes · 4
Study of the properties of vegan ice cream based on almond drink
2020 · Anna Kot, Alicja Barańska, et al. · Zeszyty Problemowe Postępów Nauk Rolniczych · 3
Application of Ultrasound Homogenization in Milk Ice Cream Mixes
2024 · Anna Kot, Anna Kamińska-Dwórznicka · Applied Sciences · 2
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Ice recrystallization in model glucose/fructose and honey powder solutions as affected by selected stabilizers
2021 · Anna Kamińska‐Dwórznicka, Anna Kot, et al. · Journal of Food Processing and Preservation · 2
Evaluation of the Properties of Whey Ice Cream by Adding Microbial Transglutaminase
2026 · Anna Kamińska-Dwórznicka, Anna Kot, et al. · Food and Bioprocess Technology
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Study of water freezing in low-fat milky ice cream with oat β-glucan and its influence on quality indicators
2023 · Buniowska-Olejnik, Magdalena, Mykhalevych, Artur, et al. · Institutional Repository of National University of Food Technologies
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Właściwości sproszkowanej żywności dla dzieci
2019 · Anna Kot · PRZEMYSŁ SPOŻYWCZY
Works count: 19
Citation count: 200
H-index: 9
I10-index: 9
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