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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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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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2014 Conference Publication Okra extracts as emulsifiers for acidic emulsionsAlba, K., Kontogiorgos, V., Georgiadis, N. and Ritzoulis, C. (2014). Okra extracts as emulsifiers for acidic emulsions. 17th Gums and Stabilisers for the Food Industry Conference, Wrexham, Wales, United Kingdom, 25-28 June 2013. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781782621300-00238 |
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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 |
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2013 Journal Article Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weightAgbenorhevi, Jacob K., Kontogiorgos, Vassilis and Kasapis, Stefan (2013). Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight. Food Chemistry, 138 (1), 630-637. doi: 10.1016/j.foodchem.2012.10.073 |
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2012 Journal Article Rheological characterization of okra pectinsKontogiorgos, V., Margelou, I., Georgiadis, N. and Ritzoulis, C. (2012). Rheological characterization of okra pectins. Food Hydrocolloids, 29 (2), 356-362. doi: 10.1016/j.foodhyd.2012.04.003 |
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2012 Journal Article Temperature dependence of relaxation spectra for self-assembled fibrillar networks of 12-hydroxystearic acid in canola oil organogelsRogers, Michael A. and Kontogiorgos, Vassilis (2012). Temperature dependence of relaxation spectra for self-assembled fibrillar networks of 12-hydroxystearic acid in canola oil organogels. Food Biophysics, 7 (2), 132-137. doi: 10.1007/s11483-012-9250-7 |
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2012 Journal Article Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/cosolute systemJiang, Bin, Kasapis, Stefan and Kontogiorgos, Vassilis (2012). Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/cosolute system. Biopolymers, 97 (5), 303-310. doi: 10.1002/bip.22020 |
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2012 Conference Publication Phase behavior of β-glucan/sodium caseinate mixtures varying in molecular weightAgbenorhevi, J. K., Kontogiorgos, V. and Kasapis, S. (2012). Phase behavior of β-glucan/sodium caseinate mixtures varying in molecular weight. 16th Gums and Stabilisers for the Food Industry Conference, Wageningen, The Netherlands, 28 June-1 July 2011. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781849734554-00133 |
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2011 Journal Article Microstructure of hydrated gluten networkKontogiorgos, Vassilis (2011). Microstructure of hydrated gluten network. Food Research International, 44 (9), 2582-2586. doi: 10.1016/j.foodres.2011.06.021 |
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2011 Journal Article Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weightAgbenorhevi, Jacob K., Kontogiorgos, Vassilis, Kirby, Andrew R., Morris, Victor J. and Tosh, Susan M. (2011). Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight. International Journal of Biological Macromolecules, 49 (3), 369-377. doi: 10.1016/j.ijbiomac.2011.05.014 |
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2011 Journal Article Combined use of the free volume and coupling theories in the glass transition of polysaccharide/co-solute systemsJiang, Bin, Kasapis, Stefan and Kontogiorgos, Vassilis (2011). Combined use of the free volume and coupling theories in the glass transition of polysaccharide/co-solute systems. Carbohydrate Polymers, 83 (2), 926-933. doi: 10.1016/j.carbpol.2010.08.074 |
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2010 Journal Article Calculation of relaxation spectra from mechanical spectra in MATLABKontogiorgos, Vassilis (2010). Calculation of relaxation spectra from mechanical spectra in MATLAB. Polymer Testing, 29 (8), 1021-1025. doi: 10.1016/j.polymertesting.2010.09.007 |
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2010 Journal Article Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram constructionAgbenorhevi, Jacob K. and Kontogiorgos, Vassilis (2010). Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction. Carbohydrate Polymers, 81 (4), 849-854. doi: 10.1016/j.carbpol.2010.03.056 |
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2010 Journal Article Temperature dependence of relaxation spectra for highly hydrated gluten networksKontogiorgos, Vassilis and Kasapis, Stefan (2010). Temperature dependence of relaxation spectra for highly hydrated gluten networks. Journal of Cereal Science, 52 (1), 100-105. doi: 10.1016/j.jcs.2010.04.001 |
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2010 Conference Publication Numerical computation of relaxation spectra from mechanical measurements in biopolymersKontogiorgos, Vassilis and Kasapis, Stefan (2010). Numerical computation of relaxation spectra from mechanical measurements in biopolymers. 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 |
