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2018 Journal Article Blackcurrant pomace for fibre enriched breadsAlba. K., Campbell, G. and Kontogiorgos, V. (2018). Blackcurrant pomace for fibre enriched breads. Baking Europe, 8-10. |
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2017 Journal Article Pectin isolation and characterization from six okra genotypesKpodo, F. M., Agbenorhevi, J. K., Alba, K., Bingham, R. J., Oduro, I. N., Morris, G. A. and Kontogiorgos, V. (2017). Pectin isolation and characterization from six okra genotypes. Food Hydrocolloids, 72, 323-330. doi: 10.1016/j.foodhyd.2017.06.014 |
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2017 Journal Article Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systemsKontogiorgos, Vassilis and Kasapis, Stefan (2017). Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systems. Food Hydrocolloids, 68, 232-237. doi: 10.1016/j.foodhyd.2016.06.011 |
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2017 Journal Article Pectin at the oil-water interface: relationship of molecular composition and structure to functionalityAlba, K. and Kontogiorgos, V. (2017). Pectin at the oil-water interface: relationship of molecular composition and structure to functionality. Food Hydrocolloids, 68, 211-218. doi: 10.1016/j.foodhyd.2016.07.026 |
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2017 Journal Article Mesoscopic structure of pectin in solutionAlba, K., Bingham, R. J. and Kontogiorgos, V. (2017). Mesoscopic structure of pectin in solution. Biopolymers, 107 (6) e23016, e23016. doi: 10.1002/bip.23016 |
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2017 Journal Article Linear viscoelasticity of gluten: decoupling of relaxation mechanismsKontogiorgos, Vassilis (2017). Linear viscoelasticity of gluten: decoupling of relaxation mechanisms. Journal of Cereal Science, 75, 286-295. doi: 10.1016/j.jcs.2017.04.001 |
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2016 Journal Article Structural characterisation and rheological properties of a polysaccharide from sesame leaves (Sesamum radiatum Schumach. & Thonn.)Nep, E. I., Carnachan, S. M., Ngwuluka, N. C., Kontogiorgos, V., Morris, G. A., Sims, I. M. and Smith, A. M. (2016). Structural characterisation and rheological properties of a polysaccharide from sesame leaves (Sesamum radiatum Schumach. & Thonn.). Carbohydrate Polymers, 152, 541-547. doi: 10.1016/j.carbpol.2016.07.036 |
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2016 Journal Article Engineering of acidic O/W emulsions with pectinAlba, K., Sagis, L. M. C. and Kontogiorgos, V. (2016). Engineering of acidic O/W emulsions with pectin. Colloids and Surfaces B: Biointerfaces, 145, 301-308. doi: 10.1016/j.colsurfb.2016.05.016 |
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2016 Journal Article In situ rheological measurements of the external gelation of alginateMahdi, M. H., Diryak, R., Kontogiorgos, V., Morris, G. A. and Smith, A. M. (2016). In situ rheological measurements of the external gelation of alginate. Food Hydrocolloids, 55, 77-80. doi: 10.1016/j.foodhyd.2015.11.002 |
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2016 Journal Article Influence of supramolecular forces on the linear viscoelasticity of glutenKontogiorgos, Vassilis, Shah, Paras and Bills, Paul (2016). Influence of supramolecular forces on the linear viscoelasticity of gluten. Rheologica Acta, 55 (3), 187-195. doi: 10.1007/s00397-015-0901-8 |
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2016 Journal Article Evaluation of some important physicochemical properties of starch free grewia gumNep, E. I., Sims, I. M., Morris, G. A., Kontogiorgos, V. and Smith, A. M. (2016). Evaluation of some important physicochemical properties of starch free grewia gum. Food Hydrocolloids, 53, 134-140. doi: 10.1016/j.foodhyd.2015.02.016 |
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2015 Journal Article Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a susfood projectRohm, Harald, Brennan, Charles, Turner, Charlotta, Günther, Edeltraud, Campbell, Grant, Hernando, Isabel, Struck, Susanne and Kontogiorgos, Vassilis (2015). Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a susfood project. Foods, 4 (4), 690-697. doi: 10.3390/foods4040690 |
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2015 Journal Article Influence of pH on mechanical relaxations in high solids LM-pectin preparationsAlba, K., Kasapis, S. and Kontogiorgos, V. (2015). Influence of pH on mechanical relaxations in high solids LM-pectin preparations. Carbohydrate Polymers, 127, 182-188. doi: 10.1016/j.carbpol.2015.03.051 |
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2015 Journal Article The parallel lives of polysaccharides in food and pharmaceutical formulationsKontogiorgos, Vassilis, Smith, Alan M. and Morris, Gordon A. (2015). The parallel lives of polysaccharides in food and pharmaceutical formulations. Current Opinion in Food Science, 4, 13-18. doi: 10.1016/j.cofs.2015.04.001 |
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2015 Journal Article Isolation and characterization of acetylated LM-pectins extracted from okra podsAlba, K., Laws, A. P. and Kontogiorgos, V. (2015). Isolation and characterization of acetylated LM-pectins extracted from okra pods. Food Hydrocolloids, 43, 726-735. doi: 10.1016/j.foodhyd.2014.08.003 |
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2014 Journal Article Okra extracts in pharmaceutical and food applicationsGhori, Muhammad U., Alba, Katerina, Smith, Alan M., Conway, Barbara R. and Kontogiorgos, Vassilis (2014). Okra extracts in pharmaceutical and food applications. Food Hydrocolloids, 42 (P3), 342-347. doi: 10.1016/j.foodhyd.2014.04.024 |
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2014 Journal Article EditorialMorris, Gordon A., Smith, Alan M. and Kontogiorgos, Vassilis (2014). Editorial. Food Hydrocolloids, 42 (P3), 317-317. doi: 10.1016/j.foodhyd.2014.06.009 |
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2014 Journal Article Relaxation dynamics in hydrated gluten networksKontogiorgos, Vassilis and Dahunsi, Oluwatodimu S. (2014). Relaxation dynamics in hydrated gluten networks. Journal of Cereal Science, 59 (1), 101-108. doi: 10.1016/j.jcs.2013.11.007 |
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2013 Journal Article Potential of okra extracts in food emulsionsAlba, Katerina and Kontogiorgos, Vassilis (2013). Potential of okra extracts in food emulsions. Food Science and Technology, 27 (4), 12-13. |
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2013 Journal Article Okra extracts as emulsifiers for acidic emulsionsAlba, K., Ritzoulis, C., Georgiadis, N. and Kontogiorgos, V. (2013). Okra extracts as emulsifiers for acidic emulsions. Food Research International, 54 (2), 1730-1737. doi: 10.1016/j.foodres.2013.09.051 |
