Vassilis Kontogiorgos
Vassilis Kontogiorgos
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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
Rheological characterization of okra pectins
V Kontogiorgos, I Margelou, N Georgiadis, C Ritzoulis
Food Hydrocolloids 29 (2), 356-362, 2012
Isolation and characterization of acetylated LM-pectins extracted from okra pods
K Alba, AP Laws, V Kontogiorgos
Food Hydrocolloids 43, 726-735, 2015
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
Okra extracts in pharmaceutical and food applications
MU Ghori, K Alba, AM Smith, BR Conway, V Kontogiorgos
Food Hydrocolloids 42, 342-347, 2014
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
Okra extracts as emulsifiers for acidic emulsions
K Alba, C Ritzoulis, N Georgiadis, V Kontogiorgos
Food Research International 54 (2), 1730-1737, 2013
Microstructure of hydrated gluten network
V Kontogiorgos
Food research international 44 (9), 2582-2586, 2011
Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality
K Alba, V Kontogiorgos
Food Hydrocolloids 68, 211-218, 2017
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
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
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 GŁnther, G Campbell, I Hernando, ...
Foods 4 (4), 690-697, 2015
Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels
V Kontogiorgos, C Ritzoulis, CG Biliaderis, S Kasapis
Food Hydrocolloids 20 (5), 749-756, 2006
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
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
Isolation and characterization of ice structuring proteins from cold‐acclimated winter wheat grass extract for recrystallization inhibition in frozen foods
V Kontogiorgos, A Regand, RY Yada, HD Goff
Journal of Food Biochemistry 31 (2), 139-160, 2007
Calorimetric and microstructural investigation of frozen hydrated gluten
V Kontogiorgos, HD Goff
Food Biophysics 1 (4), 202-215, 2006
A fractal analysis approach to viscoelasticity of physically cross-linked barley β-glucan gel networks
V Kontogiorgos, H Vaikousi, A Lazaridou, CG Biliaderis
Colloids and Surfaces B: Biointerfaces 49 (2), 145-152, 2006
Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures
V Kontogiorgos, SM Tosh, PJ Wood
Food Hydrocolloids 23 (3), 949-956, 2009
Engineering of acidic O/W emulsions with pectin
K Alba, LMC Sagis, V Kontogiorgos
Colloids and Surfaces B: Biointerfaces 145, 301-308, 2016
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