Marta Tomczyńska-Mleko

Associate Professor

University of Life Sciences

Poland

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About

Dr. Marta Tomczyńska-Mleko is an Associate Professor at the University of Life Sciences in Poland. Her research focuses on high-protein dairy products, the physicochemical properties of food items, and innovative food processing techniques, as reflected in her recent publications. She has explored topics such as gelation processes in protein mixtures, the impact of storage conditions on dairy ingredients, and the influence of plant-based ingredients on food texture and palatability.

Articles (16)

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2021

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2021

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2021

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2020

Collaborators (9)

Aleksandra Nucia

University of Life Sciences

POLAND

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Stanisław Mleko

Full professor, Head of the Department of Dairy Technology and Functional Food

University of Life Sciences

POLAND

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Marta Wesołowska-Trojanowska

University of Life Sciences

POLAND

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Salvador Peréz-Huertas

Universidad de Granada

SPAIN

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Suk Meng Goh

Singapore Institute of Technology

SINGAPORE

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Bartosz G. Sołowiej

POLAND

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Cezary Kwiatkowski

University of Life Sciences

POLAND

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Konrad Terpilowski

Associate Professor

Maria Curie-Skłodowska University

POLAND

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Sylwia Okoń

University of Life Sciences

POLAND

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Marta Tomczyńska-Mleko

Research Interests

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About

Articles (16)

Novel high-protein dairy product based on fresh white cheese and whey protein isolate

Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

Tailoring the surface and rheological properties of gelatine-based hydrogel films via indirect cold plasma treatment for engineering applications

The role of texture in the palatability and food oral processing

Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

Cold gelation of whey protein isolate with sugars in an ultrasound environment

Impact of Storage Conditions of Yogurt Dry Ingredients on the Physicochemical Properties of the Final Product

Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten

Aerated whey protein gels as a controlled release system of creatine investigated in an artificial stomach

Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol

Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes

Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate

Development of new gluten-free maize-field bean bread dough: Relationships between rheological properties and structure of non-gluten proteins

Molecular and physical characterization of grain hardness in European spring common wheat (Triticum aestivum L.)

Surface properties of gluten deposited on cold plasma-activated glass

Quality of Canadian commercial plain non-fat Greek-style yogurts produced only from natural dairy ingredients

Collaborators (9)

Aleksandra Nucia

Stanisław Mleko

Marta Wesołowska-Trojanowska

Salvador Peréz-Huertas

Suk Meng Goh

Bartosz G. Sołowiej

Cezary Kwiatkowski

Konrad Terpilowski

Sylwia Okoń

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