עקוב אחר
Vassilis Kontogiorgos
Vassilis Kontogiorgos
כתובת אימייל מאומתת בדומיין mail.ubc.ca
כותרת
צוטט על ידי
צוטט על ידי
שנה
Pectin isolation and characterization from six okra genotypes
FM Kpodo, JK Agbenorhevi, K Alba, RJ Bingham, IN Oduro, GA Morris, ...
Food Hydrocolloids 72, 323-330, 2017
1962017
Rheological characterization of okra pectins
V Kontogiorgos, I Margelou, N Georgiadis, C Ritzoulis
Food Hydrocolloids 29 (2), 356-362, 2012
1862012
Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality
K Alba, V Kontogiorgos
Food Hydrocolloids 68, 211-218, 2017
1752017
Molecular weight effects on solution rheology of pullulan and mechanical properties of its films
A Lazaridou, CG Biliaderis, V Kontogiorgos
Carbohydrate Polymers 52 (2), 151-166, 2003
1702003
Isolation and characterization of acetylated LM-pectins extracted from okra pods
K Alba, AP Laws, V Kontogiorgos
Food Hydrocolloids 43, 726-735, 2015
1682015
Fractionation and characterisation of dietary fibre from blackcurrant pomace
K Alba, W Macnaughtan, AP Laws, TJ Foster, GM Campbell, ...
Food Hydrocolloids 81, 398-408, 2018
1462018
Okra extracts in pharmaceutical and food applications
MU Ghori, K Alba, AM Smith, BR Conway, V Kontogiorgos
Food Hydrocolloids 42, 342-347, 2014
1352014
Extrusion processing of raw food materials and by-products: A review
V Offiah, V Kontogiorgos, KO Falade
Critical reviews in food science and nutrition 59 (18), 2979-2998, 2019
1322019
Seaweed polysaccharides (agar, alginate carrageenan)
K Alba, V Kontogiorgos
Elsevier, 2018
1302018
Microstructure of hydrated gluten network
V Kontogiorgos
Food research international 44 (9), 2582-2586, 2011
1102011
Okra extracts as emulsifiers for acidic emulsions
K Alba, C Ritzoulis, N Georgiadis, V Kontogiorgos
Food research international 54 (2), 1730-1737, 2013
1082013
Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size
V Kontogiorgos, CG Biliaderis, V Kiosseoglou, G Doxastakis
Food hydrocolloids 18 (6), 987-998, 2004
962004
Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a SUSFOOD project
H Rohm, C Brennan, C Turner, E Günther, G Campbell, I Hernando, ...
Foods 4 (4), 690-697, 2015
872015
Structure-function relationships in pectin emulsification
FM Kpodo, JK Agbenorhevi, K Alba, IN Oduro, GA Morris, V Kontogiorgos
Food Biophysics 13, 71-79, 2018
832018
Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight
JK Agbenorhevi, V Kontogiorgos, AR Kirby, VJ Morris, SM Tosh
International journal of biological macromolecules 49 (3), 369-377, 2011
822011
Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks
V Kontogiorgos, HD Goff, S Kasapis
Biomacromolecules 8 (4), 1293-1299, 2007
752007
Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures
V Kontogiorgos, HD Goff, S Kasapis
Food Hydrocolloids 22 (6), 1135-1147, 2008
732008
Polysaccharides at fluid interfaces of food systems
V Kontogiorgos
Advances in Colloid and Interface Science 270, 28-37, 2019
702019
Engineering of acidic O/W emulsions with pectin
K Alba, LMC Sagis, V Kontogiorgos
Colloids and Surfaces B: Biointerfaces 145, 301-308, 2016
682016
Structural characterisation and rheological properties of a polysaccharide from sesame leaves (Sesamum radiatum Schumach. & Thonn.)
EI Nep, SM Carnachan, NC Ngwuluka, V Kontogiorgos, GA Morris, ...
Carbohydrate polymers 152, 541-547, 2016
672016
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מאמרים 1–20