Tomasz Pawel Czaja
Assistant Professor
Food Analytics and Biotechnology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0001-5944-6275
1 - 4 out of 4Page size: 10
- 2021
- Published
Application of chemometric methods for the determination of fading and age determination of blue ballpoint inks
Łydżba-Kopczyńska, B., Czaja, Tomasz Pawel, Cieśla, R. & Rusek, G., 2021, In: Journal of Raman Spectroscopy. 52, 1, p. 159-169 11 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder
da Silva, D. F., Wang, H., Czaja, Tomasz Pawel, van der Berg, Franciscus Winfried J, Kirkensgaard, Jacob Judas Kain, Ipsen, Richard & Hougaard, Anni Bygvrå, 2021, In: Powder Technology. 378, Part A, p. 227-236 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders
Arzuaga, M. R., da Silva, D. F., Xanthakis, E., Aalaei, K., Czaja, Tomasz Pawel, Añón, M. C., Abraham, A. G. & Ahrné, Lilia, 2021, In: Powder Technology. 390, p. 473-481 9 p.Research output: Contribution to journal › Journal article › Research › peer-review
- Published
The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
Jodal, A. S., Czaja, Tomasz Pawel, van der Berg, Franciscus Winfried J, Jespersen, Birthe P Møller & Larsen, K. L., 2021, In: Molecules. 26, 8, 14 p., 2242.Research output: Contribution to journal › Journal article › Research › peer-review
ID: 218541172
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Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates
Research output: Contribution to journal › Journal article › Research › peer-review
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67
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The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
Research output: Contribution to journal › Journal article › Research › peer-review
Published -
56
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Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy
Research output: Contribution to journal › Journal article › Research › peer-review
Published