STAFF PROFILE
Ms Elisabeth Gorczyca
Position:
Lecturer
College / Portfolio:
STEM College
School / Department:
STEM|School of Science
Campus:
Bundoora West
- Lo, B.,Gorczyca, E.,Kasapis, S.,Zisu, B. (2019). Effect of low-frequency ultrasound on the particle size, solubility and surface charge of reconstituted sodium caseinate In: Ultrasonics Sonochemistry, 58, 1 - 7
- ALQAHTANI, N.,Ashton, J.,Katopo, L.,Gorczyca, E.,Kasapis, S. (2018). Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat In: Heliyon, 4, 1 - 17
- Yang, N.,Ashton, J.,Gorczyca, E.,Kasapis, S. (2017). In-vitro starch hydrolysis of chitosan incorporating whey protein and wheat starch composite gels In: Heliyon, 3, 1 - 16
- 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
Note: Supervision projects since 2004
4 PhD Completions and 1 Masters by Research Completions
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.