Tomasz Czaja

Københavns Universitet

Denmark

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Articles (18)

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2026

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2025

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2025

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2023

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2023

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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

Collaborators (15)

Anne Katrine Laursen

Københavns Universitet

DENMARK

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Staffan Persson

Københavns Universitet

DENMARK

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Giovanni Barone

Københavns Universitet

DENMARK

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Bekzod Khakimov

University of Copenhagen

DENMARK

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Lilia Ahrné

Københavns Universitet

DENMARK

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Søren Balling Engelsen

Professor

University of Copenhagen

DENMARK

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Ourania Gouseti

Københavns Universitet

DENMARK

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Ashwitha Amin

Københavns Universitet

DENMARK

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Anni Hougaard

Associate professor

University of Copenhagen

DENMARK

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Poul Erik Jensen

Københavns Universitet

DENMARK

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Richard Ipsen

Københavns Universitet

DENMARK

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Mathias P. Clausen

University of Southern Denmark

DENMARK

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Jacob Kirkensgaard

Københavns Universitet

DENMARK

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Adam Cohen Simonsen

DENMARK

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Ruifen Li

Aarhus University

DENMARK

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Tomasz Czaja

Research Interests

Contact this professor

Articles (18)

Quantification of egg content in pasta by vibrational spectroscopy

Why nothing beats NIRS technology

Characterizing maize starch gelatinization by Low-Field NMR spectroscopy

Impact of milk fat globule replacement with emulsified canola oil droplets on the composition, structure, texture, sensory properties, and lipid oxidation of fresh soft rennet cheese

Combined effect of acidification temperature and different acids on microstructure and textural properties of heat and acid-induced milk gels

Emulsification of milk fat and skimmed milk curds

Mimicking the properties of commercial chocolate mousses using plant proteins as foaming stabilisers. Texture, rheology, color and proton mobility

Predicting loaf volume of white bread by near infrared spectroscopy on wheat flour. Comparative application

Acid-induced gels from mixtures of micellar casein and pea protein: Effect of protein ratio and preheating route

Hexane defatting effects on rapeseed protein extractability and properties at neutral and mild pH 8.5

Composite starch/fermented protein emulsion gels for plant-based cheese applications

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

The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels

Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels

Spectroscopic characterisation of acidified milk powders

The effect of feed formulation on surface composition of powders and wall deposition during spray drying of acidified dairy products

Water mobility and microstructure of acidified milk model gels with added whey protein ingredients

Differences in physicochemical properties of high-moisture extrudates prepared from soy and pea protein isolates

Collaborators (15)

Anne Katrine Laursen

Staffan Persson

Giovanni Barone

Bekzod Khakimov

Lilia Ahrné

Søren Balling Engelsen

Ourania Gouseti

Ashwitha Amin

Anni Hougaard

Poul Erik Jensen

Richard Ipsen

Mathias P. Clausen

Jacob Kirkensgaard

Adam Cohen Simonsen

Ruifen Li

Make your next move.