Fotis Spyropoulos
Fotis Spyropoulos
Verified email at bham.ac.uk
Title
Cited by
Cited by
Year
Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions
M Kargar, K Fayazmanesh, M Alavi, F Spyropoulos, IT Norton
Journal of colloid and interface science 366 (1), 209-215, 2012
1732012
O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration
R Pichot, F Spyropoulos, IT Norton
Journal of colloid and interface science 352 (1), 128-135, 2010
1252010
Fat-crystal stabilised w/o emulsions for controlled salt release
S Frasch-Melnik, IT Norton, F Spyropoulos
Journal of Food Engineering 98 (4), 437-442, 2010
1062010
The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions
M Kargar, F Spyropoulos, IT Norton
Journal of colloid and interface science 357 (2), 527-533, 2011
1012011
Competitive adsorption of surfactants and hydrophilic silica particles at the oil–water interface: Interfacial tension and contact angle studies
R Pichot, F Spyropoulos, IT Norton
Journal of colloid and interface science 377 (1), 396-405, 2012
1002012
W1/O/W2 double emulsions stabilised by fat crystals–Formulation, stability and salt release
S Frasch-Melnik, F Spyropoulos, IT Norton
Journal of Colloid and Interface Science 350 (1), 178-185, 2010
872010
Colloidal aspects of eating
BJD Le Révérend, IT Norton, PW Cox, F Spyropoulos
Current Opinion in Colloid & Interface Science 15 (1-2), 84-89, 2010
812010
Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan
A Gabriele, F Spyropoulos, IT Norton
Food Hydrocolloids 23 (8), 2054-2061, 2009
812009
Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence
R Pichot, F Spyropoulos, IT Norton
Journal of colloid and interface science 329 (2), 284-291, 2009
812009
Functional food microstructures for macronutrient release and delivery
JE Norton, YG Espinosa, RL Watson, F Spyropoulos, IT Norton
Food & function 6 (3), 663-678, 2015
732015
A conceptual model for fluid gel lubrication
A Gabriele, F Spyropoulos, IT Norton
Soft Matter 6 (17), 4205-4213, 2010
622010
Practical food rheology: an interpretive approach
IT Norton, F Spyropoulos, P Cox
John Wiley & Sons, 2010
572010
Acid gelation of low acyl gellan gum relevant to self-structuring in the human stomach
AB Norton, PW Cox, F Spyropoulos
Food Hydrocolloids 25 (5), 1105-1111, 2011
512011
A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions
LJ Duffus, JE Norton, P Smith, IT Norton, F Spyropoulos
Journal of colloid and interface science 473, 9-21, 2016
472016
Whey protein fluid gels for the stabilisation of foams
A Lazidis, RD Hancocks, F Spyropoulos, M Kreuß, R Berrocal, IT Norton
Food hydrocolloids 53, 209-217, 2016
422016
Designing food structures for nutrition and health benefits
JE Norton, GA Wallis, F Spyropoulos, PJ Lillford, IT Norton
Annual review of food science and technology 5, 177-195, 2014
402014
Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications
AK Asghari, I Norton, T Mills, P Sadd, F Spyropoulos
Food Hydrocolloids 53, 311-319, 2016
382016
Fabrication of sub-micron protein-chitosan electrostatic complexes for encapsulation and pH-Modulated delivery of model hydrophilic active compounds
D Kurukji, I Norton, F Spyropoulos
Food Hydrocolloids 53, 249-260, 2016
372016
Development of an in-vitro mouth model to quantify salt release from gels
T Mills, F Spyropoulos, IT Norton, S Bakalis
Food Hydrocolloids 25 (1), 107-113, 2011
372011
Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds
LJ Pérez-Córdoba, IT Norton, HK Batchelor, K Gkatzionis, F Spyropoulos, ...
Food Hydrocolloids 79, 544-559, 2018
332018
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Articles 1–20