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Autor publikacji Tomasz Paweł Czaja
Quantification of egg content in pasta by vibrational spectroscopy
Czaja Tomasz Paweł, Sobota Aldona, Teterycz Dorota, Szostak Roman
Insights into high hydrostatic pressure pre-treatment generating a more efficient catalytic mode of maltogenic α-amylase: Effect of multi-level structure on retrogradation properties of maize starch
Liu Zhenyu, Zhong Yuyue, Khakimov Bekzod, Fu Yongxia, Czaja Tomasz Paweł, Kirkensgaard Jacob Judas Kain, Blennow Andreas, Shen Qun, Engelsen Søren Balling
Spectroscopic characterisation of acidified milk powders
Czaja Tomasz Paweł, Vickovic Dolores, Pedersen Søren Juhl, Hougaard Anni Bygvrå, Ahrné Lilia
The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels
Laursen Anne Katrine, Czaja Tomasz Paweł, Rovers Tijs Albert Maria, Ipsen Richard, Barone Giovanni, Ahrné Lilia
The effect of feed formulation on surface composition of powders and wall deposition during spray drying of acidified dairy products
Vickovic Dolores, Czaja Tomasz Paweł, Gaiani Claire, Pedersen Søren Juhl, Ahrné Lilia, Hougaard Anni Bygvrå
Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates.
Wang Hong, Berg Frans W. J. van den, Zhang Wei, Czaja Tomasz Paweł, Zhang Longteng, Møller Jespersen Birthe, Lametsch René
Structural characteristics of high-moisture extrudates with oil-in-water emulsions
Wang Hong, Zhang Longteng, Czaja Tomasz Paweł, Bakalis Serafim, Zhang Wei, Lametsch René
Water mobility and microstructure of acidified milk model gels with added whey protein ingredients.
Li Ruifen, Czaja Tomasz Paweł, Glover Zachary J., Ipsen Richard, Jaeger Tanja Christine, Rovers Tijs A. M., Simonsen Adam Cohen, Svensson Birte, Van den Berg Frans, Hougaard Anni Bygvrå
Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder.
Silva Denise Felix da, Wang Hao, Czaja Tomasz Paweł, Berg Frans van den, Kirkensgaard Jacob Judas Kain, Ipsen Richard, Hougaard Anni Bygvraa
Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders.
Rodríguez-Arzuaga Mariana, da Silva Denise Felix, Xanthakis Epameinondas, Aalaei Kataneh, Czaja Tomasz Paweł, Añón Maria Cristina, Abraham Analía G., Ahrné Lilia
The effect of α-, β- and γ-cyclodextrin on wheat dough and bread properties.
Jødal Anne-Sophie Schou, Czaja Tomasz Paweł, Berg Frans W. J. van den, Møller Jespersen Birthe, Larsen Kim Lambertsen
Polypyrrole—methyl orange Raman pH sensor.
Czaja Tomasz Paweł, Wójcik Kamil, Grzeszczuk Maria, Szostak Roman
Determination of nutritional parameters of yoghurts by FT Raman spectroscopy.
Czaja Tomasz Paweł, Baranowska Maria, Mazurek Sylwester, Szostak Roman
Determining moisture content in pasta by vibrational spectroscopy.
Czaja Tomasz Paweł, Kuzawińska Ewelina, Sobota Aldona, Szostak Roman
Electrocrystallization of silver nanoparticles from silver halides in polypyrrole evidenced by their SERS activity—thermodynamic and kinetic conditions.
Wójcik Kamil, Czaja Tomasz Paweł, Szostak Roman, Grzeszczuk Maria
Silver(I) chloride-polypyrrole composite: electrochemical preparation, characterization, and application as a SERS platform.
Wójcik Kamil, Czaja Tomasz Paweł, Szostak Roman, Grzeszczuk Maria
Quantification of gluten in wheat flour by FT-Raman spectroscopy.
Czaja Tomasz Paweł, Mazurek Sylwester, Szostak Roman
Quantitative analysis of solid samples using modified specular reflectance accessory.
Czaja Tomasz Paweł, Mazurek Sylwester, Szostak Roman
Analysis of milk by FT-Raman spectroscopy.
Mazurek Sylwester, Szostak Roman, Czaja Tomasz Paweł, Zachwieja Andrzej