Maciej Nastaj
5PUBLICATIONS
16CO-AUTHORS
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Publications (5)
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|Nov 27, 2025
The Effect of Furcellaran Addition and High-Pressure Homogenization Process on the Physicochemical, Rheological and Sensory Properties of Chocolate Milk Drinks.Anita Rejdlová, Vendula Kůrová, Eva Lorencová
|May 27, 2023
Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein.Marta Tomczyńska-Mleko, Konrad Terpiłowski, Salvador Pérez-Huertas
|Apr 13, 2023
The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People.Maciej Nastaj, Bartosz G Sołowiej, Konrad Terpiłowski
|Apr 12, 2022
Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used.Jan Małecki, Konrad Terpiłowski, Maciej Nastaj
|Feb 15, 2022
Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese.Jelena Miocinovic, Zorana Miloradovic, Mira Radovanovic
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Frequent Collaborators
5 joint publications
Bartosz Sołowiej
2 joint publications
Igor Tomasevic
2 joint publications
Konrad Terpiłowski
2 joint publications
Salvador Peréz-Huertas
1 joint publications
Jelena Miocinovic
1 joint publications
Zorana Miloradovic
1 joint publications
Mira Radovanovic
1 joint publications
Ivana Sredovic Ignjatovic
1 joint publications
Ana Radulovic
1 joint publications
Marta Tomczyńska-Mleko
