Mariusz Witczak

Dr. Mariusz Witczak

Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland
orcid

Research Focus & Metrics

Academic Career Length

19Years (2008-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 August 2013 in Food Hydrocolloids
Verified
Journal Article
Closed access
RZRafal Ziobro
Rafal Ziobro
MWMariusz Witczak
Mariusz Witczak
LJLesław Juszczak
Lesław Juszczak
JKJarosław Korus
Jarosław Korus

1 May 2009 in Food Hydrocolloids
Verified
Journal Article
Closed access
JKJarosław Korus
Jarosław Korus
MWMariusz Witczak
Mariusz Witczak
RZRafal Ziobro
Rafal Ziobro
LJLesław Juszczak
Lesław Juszczak

25 September 2015 in Journal of Food Science and Technology
Verified
Journal Article
Closed access
PDF file
RZRafal Ziobro
Rafal Ziobro
LJLesław Juszczak
Lesław Juszczak
MWMariusz Witczak
Mariusz Witczak
JKJarosław Korus
Jarosław Korus

1 January 2016 in Journal of Cereal Science
Verified
Journal Article
Closed access
MWMariusz Witczak
Mariusz Witczak
RZRafal Ziobro
Rafal Ziobro
LJLesław Juszczak
Lesław Juszczak
JKJarosław Korus
Jarosław Korus

1 October 2017 in LWT
Verified
Journal Article
Closed access
JKJarosław Korus
Jarosław Korus
MWMariusz Witczak
Mariusz Witczak
RZRafal Ziobro
Rafal Ziobro
LJLesław Juszczak
Lesław Juszczak

10 January 2019 in Polymers
Verified
Journal Article
Open access
PDF file
GKGrzegorz Kowalski
Grzegorz Kowalski
KKKarolina Kijowska
Karolina Kijowska
MWMariusz Witczak
Mariusz Witczak
ŁKŁukasz Kuterasiński
Łukasz Kuterasiński
MLMarcin Lukasiewicz
Marcin Lukasiewicz
The aim of the research was to develop new pectin-based hydrogels with excellent swelling properties. Superabsorbent hydrogels composed of high methylated pectin and partially neutralized poly(acrylic acid) was obtained by free radical polymerization in aqueous solution in the presence of crosslinking agent—N,N’-methylenebisacrylamide. The effect of crosslinker content and pectin to acrylic acid ratio on the swelling properties of hydrogels was investigated. In addition, the thermodynamic characteristic of hydrogels was obtained by DSC. Furthermore, the structure of pectin-based hydrogels was characterized by FTIR and GPC. It was also proved that poly(acrylic acid) is grafted on pectin particles. The results showed that introduction of small amount of pectin (up to 6.7 wt %) to poly(acrylic acid) hydrogel increase the swelling capacity, while further increasing of pectin ratio cause decrease of swelling.