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Katerina Alba
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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
1922017
Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality
K Alba, V Kontogiorgos
Food Hydrocolloids 68, 211-218, 2017
1712017
Isolation and characterization of acetylated LM-pectins extracted from okra pods
K Alba, AP Laws, V Kontogiorgos
Food Hydrocolloids 43, 726-735, 2015
1632015
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
1442018
Okra extracts in pharmaceutical and food applications
MU Ghori, K Alba, AM Smith, BR Conway, V Kontogiorgos
Food Hydrocolloids 42, 342-347, 2014
1332014
Seaweed polysaccharides (agar, alginate carrageenan)
K Alba, V Kontogiorgos
Elsevier, 2018
1242018
Okra extracts as emulsifiers for acidic emulsions
K Alba, C Ritzoulis, N Georgiadis, V Kontogiorgos
Food research international 54 (2), 1730-1737, 2013
1062013
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
Engineering of acidic O/W emulsions with pectin
K Alba, LMC Sagis, V Kontogiorgos
Colloids and Surfaces B: Biointerfaces 145, 301-308, 2016
652016
Pectin conformation in solution
K Alba, RJ Bingham, PA Gunning, PJ Wilde, V Kontogiorgos
The Journal of Physical Chemistry B 122 (29), 7286-7294, 2018
562018
Pectin recovery and characterization from lemon juice waste streams
M Dimopoulou, K Alba, G Campbell, V Kontogiorgos
Journal of the Science of Food and Agriculture 99 (14), 6191-6198, 2019
382019
Dietary fibre from berry‐processing waste and its impact on bread structure: A review
K Alba, GM Campbell, V Kontogiorgos
Journal of the Science of Food and Agriculture 99 (9), 4189-4199, 2019
332019
Baobab polysaccharides from fruits and leaves
K Alba, V Offiah, AP Laws, KO Falade, V Kontogiorgos
Food hydrocolloids 106, 105874, 2020
312020
Influence of pH on mechanical relaxations in high solids LM-pectin preparations
K Alba, S Kasapis, V Kontogiorgos
Carbohydrate Polymers 127, 182-188, 2015
302015
M esoscopic structure of pectin in solution
K Alba, RJ Bingham, V Kontogiorgos
Biopolymers 107 (6), e23016, 2017
272017
Effects of blackcurrant fibre on dough physical properties and bread quality characteristics
K Alba, T Rizou, A Paraskevopoulou, GM Campbell, V Kontogiorgos
Food Biophysics 15, 313-322, 2020
212020
Structure and physicochemical properties of Ghanaian grewia gum
FM Kpodo, JK Agbenorhevi, K Alba, AM Smith, GA Morris, V Kontogiorgos
International journal of biological macromolecules 122, 866-872, 2019
192019
Fabrication and characterisation of metal-doped pectin films
I Kalathaki, K Alba, H Muhamedsalih, V Kontogiorgos
Food Hydrocolloids 92, 259-266, 2019
182019
Influence of cations, pH and dispersed phases on pectin emulsification properties
Ş Ürüncüoğlu, K Alba, GA Morris, V Kontogiorgos
Current Research in Food Science 4, 398-404, 2021
142021
Emulsification properties of pectin
K Alba, V Kontogiorgos
Pectin: Technological and physiological properties, 83-97, 2020
132020
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Articles 1–20