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2019 Journal Article Soluble dietary fibres from sugarcane bagasseDimopoulou, Maria and Kontogiorgos, Vassilis (2019). Soluble dietary fibres from sugarcane bagasse. International Journal of Food Science and Technology, 55 (5) ijfs.14445, 1943-1949. doi: 10.1111/ijfs.14445 |
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2019 Journal Article Pectin recovery and characterization from lemon juice waste streamsDimopoulou, Maria, Alba, Katerina, Campbell, Grant and Kontogiorgos, Vassilis (2019). Pectin recovery and characterization from lemon juice waste streams. Journal of the Science of Food and Agriculture, 99 (14), 6191-6198. doi: 10.1002/jsfa.9891 |
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2019 Journal Article Extrusion processing of raw food materials and by-products: A reviewOffiah, Vivian, Kontogiorgos, Vassilis and Falade, Kolawole O. (2019). Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition, 59 (18), 2979-2998. doi: 10.1080/10408398.2018.1480007 |
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2019 Journal Article Emulsifying properties of Ghanaian grewia gumKpodo, Fidelis Mawunyo, Agbenorhevi, Jacob Kwaku, Alba, Katerina and Kontogiorgos, Vassilis (2019). Emulsifying properties of Ghanaian grewia gum. International Journal of Food Science and Technology, 55 (5) ijfs.14389, 1909-1915. doi: 10.1111/ijfs.14389 |
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2019 Journal Article Polysaccharides at fluid interfaces of food systemsKontogiorgos, Vassilis (2019). Polysaccharides at fluid interfaces of food systems. Advances in Colloid and Interface Science, 270, 28-37. doi: 10.1016/j.cis.2019.05.008 |
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2019 Journal Article Fabrication and characterisation of metal-doped pectin filmsKalathaki, I., Alba, K., Muhamedsalih, H. and Kontogiorgos, V. (2019). Fabrication and characterisation of metal-doped pectin films. Food Hydrocolloids, 92, 259-266. doi: 10.1016/j.foodhyd.2019.01.065 |
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2019 Journal Article Dietary fibre from berry‐processing waste and its impact on bread structure: a reviewAlba, Katerina, Campbell, Grant M. and Kontogiorgos, Vassilis (2019). Dietary fibre from berry‐processing waste and its impact on bread structure: a review. Journal of the Science of Food and Agriculture, 99 (9), 4189-4199. doi: 10.1002/jsfa.9633 |
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2019 Journal Article Structure and physicochemical properties of Ghanaian grewia gumKpodo, F. M., Agbenorhevi, J. K., Alba, K., Smith, A. M., Morris, G. A. and Kontogiorgos, V. (2019). Structure and physicochemical properties of Ghanaian grewia gum. International Journal of Biological Macromolecules, 122, 866-872. doi: 10.1016/j.ijbiomac.2018.10.220 |
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2019 Journal Article Rheological, tribological and sensory attributes of texture-modified foods for dysphagia patients and the elderly: a reviewMunialo, Claire Darizu, Kontogiorgos, Vassilis, Euston, Stephen R. and Nyambayo, Isabella (2019). Rheological, tribological and sensory attributes of texture-modified foods for dysphagia patients and the elderly: a review. International Journal of Food Science and Technology, 55 (5) ijfs.14483, 1862-1871. doi: 10.1111/ijfs.14483 |
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2018 Journal Article Fractionation and characterisation of dietary fibre from blackcurrant pomaceAlba, K., MacNaughtan, W., Laws, A. P., Foster, T. J., Campbell, G. M. and Kontogiorgos, V. (2018). Fractionation and characterisation of dietary fibre from blackcurrant pomace. Food Hydrocolloids, 81, 398-408. doi: 10.1016/j.foodhyd.2018.03.023 |
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2018 Journal Article Pectin conformation in solutionAlba, K., Bingham, R. J., Gunning, P. A., Wilde, P. J. and Kontogiorgos, V. (2018). Pectin conformation in solution. Journal of Physical Chemistry B, 122 (29), 7286-7294. doi: 10.1021/acs.jpcb.8b04790 |
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2018 Journal Article Behavior of in situ cross-linked hydrogels with rapid gelation kinetics on contact with physiological fluidsDiryak, Ramadan, Kontogiorgos, Vassilis, Ghori, Muhammad U., Bills, Paul, Tawfik, Ahmed, Morris, Gordon A. and Smith, Alan M. (2018). Behavior of in situ cross-linked hydrogels with rapid gelation kinetics on contact with physiological fluids. Macromolecular Chemistry and Physics, 219 (8) 1700584, 1700584. doi: 10.1002/macp.201700584 |
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2018 Journal Article Structure-function relationships in pectin emulsificationKpodo, F. M., Agbenorhevi, J. K., Alba, K., Oduro, I. N., Morris, G. A. and Kontogiorgos, V. (2018). Structure-function relationships in pectin emulsification. Food Biophysics, 13 (1), 71-79. doi: 10.1007/s11483-017-9513-4 |
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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 |
