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2023 Book Chapter Hydrocolloids as texture modifiersKontogiorgos, Vassilis (2023). Hydrocolloids as texture modifiers. Food texturology: measurement and perception of food textural properties. (pp. 421-435) edited by Andrew Rosenthal and Jianshe Chen. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-031-41900-3_20 |
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2021 Book Chapter StabilisersKontogiorgos, Vassilis (2021). Stabilisers. Encyclopedia of dairy sciences. (pp. 689-694) Amsterdam, Netherlands: Elsevier. doi: 10.1016/b978-0-12-818766-1.00321-4 |
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2021 Book Chapter Techniques for the chemical and physicochemical characterization of polysaccharidesAlba, Katerina and Kontogiorgos, Vassilis (2021). Techniques for the chemical and physicochemical characterization of polysaccharides. Handbook of Hydrocolloids. (pp. 27-74) Amsterdam, Netherlands: Elsevier. doi: 10.1016/b978-0-12-820104-6.00026-7 |
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2020 Book Chapter Emulsification properties of pectinAlba, Katerina and Kontogiorgos, Vassilis (2020). Emulsification properties of pectin. Pectin: technological and physiological properties. (pp. 83-97) Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-53421-9_5 |
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2018 Book Chapter Seaweed polysaccharides (agar, alginate carrageenan)Alba, Katerina and Kontogiorgos, Vassilis (2018). Seaweed polysaccharides (agar, alginate carrageenan). Encyclopedia of Food Chemistry. (pp. 240-250) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.21587-4 |
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2018 Book Chapter Galactomannans (guar, locust bean, fenugreek, tara)Kontogiorgos, Vassilis (2018). Galactomannans (guar, locust bean, fenugreek, tara). Encyclopedia of Food Chemistry. (pp. 109-113) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.21589-8 |
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2017 Book Chapter Thermal transitions, mechanical relaxations and microstructure of hydrated gluten networksKontogiorgos, Vassilis (2017). Thermal transitions, mechanical relaxations and microstructure of hydrated gluten networks. Glass transition and phase transitions in food and biological materials. (pp. 207-223) edited by Jasim Ahmed. Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi: 10.1002/9781118935682.ch8 |
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2014 Book Chapter Polysaccharide nanostructuresKontogiorgos, Vassilis (2014). Polysaccharide nanostructures. Edible nanostructures: a bottom-up approach. (pp. 41-68) edited by Alejandro Marangoni and David Pink. United Kingdom: Royal Society of Chemistry. |
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2010 Book Chapter Calculation of relaxation spectra from stress relaxation measurementsKontogiorgos, Vassilis (2010). Calculation of relaxation spectra from stress relaxation measurements. Biopolymers. (pp. 495-508) London, United Kingdom: IntechOpen. doi: 10.5772/10275 |
