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2009 Journal Article Kinetics of phase separation of oat β-glucan/whey protein isolate binary mixturesKontogiorgos, Vassilis, Tosh, Susan M. and Wood, Peter J. (2009). Kinetics of phase separation of oat β-glucan/whey protein isolate binary mixtures. Food Biophysics, 4 (3), 240-247. doi: 10.1007/s11483-009-9121-z |
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2009 Journal Article Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixturesKontogiorgos, V., Tosh, S. M. and Wood, P. J. (2009). Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures. Food Hydrocolloids, 23 (3), 949-956. doi: 10.1016/j.foodhyd.2008.07.005 |
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2009 Journal Article Numerical computation of relaxation spectra from mechanical measurements in biopolymersKontogiorgos, Vassilis, Jiang, Bin and Kasapis, Stefan (2009). Numerical computation of relaxation spectra from mechanical measurements in biopolymers. Food Research International, 42 (1), 130-136. doi: 10.1016/j.foodres.2008.09.005 |
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2008 Journal Article Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperaturesJiang, Bin, Kontogiorgos, Vassilis, Kasapis, Stefan and Douglas Goff, H. (2008). Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. Journal of Food Engineering, 89 (1), 42-48. doi: 10.1016/j.jfoodeng.2008.04.001 |
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2008 Journal Article Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixturesKontogiorgos, Vassilis, Goff, H. Douglas and Kasapis, Stefan (2008). Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures. Food Hydrocolloids, 22 (6), 1135-1147. doi: 10.1016/j.foodhyd.2007.06.005 |
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2007 Journal Article Isolation and characterization of ice structuring proteins from cold-acclimated winter wheat grass extract for recrystallization inhibition in frozen foodsKontogiorgos, V., Regand, A., Yada, R. Y. and Goff, H. D. (2007). Isolation and characterization of ice structuring proteins from cold-acclimated winter wheat grass extract for recrystallization inhibition in frozen foods. Journal of Food Biochemistry, 31 (2), 139-160. doi: 10.1111/j.1745-4514.2007.00112.x |
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2007 Journal Article Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networksKontogiorgos, Vassilis, Goff, H. Douglas and Kasapis, Stefan (2007). Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. Biomacromolecules, 8 (4), 1293-1299. doi: 10.1021/bm0610471 |
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2006 Journal Article Calorimetric and microstructural investigation of frozen hydrated glutenKontogiorgos, V. and Goff, H. D. (2006). Calorimetric and microstructural investigation of frozen hydrated gluten. Food Biophysics, 1 (4), 202-215. doi: 10.1007/s11483-006-9021-4 |
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2006 Journal Article Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gelsKontogiorgos, Vassilis, Ritzoulis, Christos, Biliaderis, Costas G. and Kasapis, Stefan (2006). Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels. Food Hydrocolloids, 20 (5), 749-756. doi: 10.1016/j.foodhyd.2005.07.008 |
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2006 Journal Article A fractal analysis approach to viscoelasticity of physically cross-linked barley β-glucan gel networksKontogiorgos, Vassilis, Vaikousi, Hariklia, Lazaridou, Athina and Biliaderis, Costas G. (2006). A fractal analysis approach to viscoelasticity of physically cross-linked barley β-glucan gel networks. Colloids and Surfaces B: Biointerfaces, 49 (2), 145-152. doi: 10.1016/j.colsurfb.2006.03.011 |
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2004 Journal Article Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular sizeKontogiorgos, V., Biliaderis, C. G., Kiosseoglou, V. and Doxastakis, G. (2004). Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size. Food Hydrocolloids, 18 (6), 987-998. doi: 10.1016/j.foodhyd.2004.04.003 |
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2003 Journal Article Molecular weight effects on solution rheology of pullulan and mechanical properties of its filmsLazaridou, Athina, Biliaderis, Costas G. and Kontogiorgos, Vassilis (2003). Molecular weight effects on solution rheology of pullulan and mechanical properties of its films. Carbohydrate Polymers, 52 (2), 151-166. doi: 10.1016/S0144-8617(02)00302-8 |
