Pof. dr hab. Bartosz Sołowiej

Faculty of Food Sciences and Biotechnology
Department of Dairy Technology and Functional Foods,
Chair of Food Technology of Animal Origin
phone no. +48 81-462-33-50
e-mail: bartosz.solowiej@up.lublin.pl

Characteristics of the conducted research

1. Utilization of proteins and polysaccharides/fibers to improve functional properties of foods/dairy products.
2. Food products and dietary supplements development, particularly foods for sportsmen and physically active people.

Publications

1. Małecki J., Tomasevic I., Djekic I., Sołowiej B.G. The effect of protein source on the physicochemical, nutritional properties and microstructure of high-protein bars intended for physically active people. Foods, 2020, 9(10), 1467.
2. Kusio K., Szafrańska J., Radzki W., Sołowiej B.G. Effect of whey protein concentrate on physicochemical, sensory and antioxidative properties of high-protein fat-free dairy desserts. Appl. Sci.-Basel, 2020, 10(20), 7064.