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.

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 Jafarpour Khozaghi, S.,Sherkat, F.,Leonard, B.,Gorczyca, E. (2008). Colour improvement of common carp (Cyprinus carpio) fillets by hydrogen peroxide for surimi production In: International Journal of Food Science and Technology, 43, 1602 - 1609 Jafarpour Khozaghi, S.,Gorczyca, E. (2008). Alternative techniques for producing a quality surimi and kamaboko from common carp (cyprinus carpio) In: Journal of Food Science, 73, 415 - 424