Dr Vassilis Kontogiorgos
Dr

Vassilis Kontogiorgos

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Background

Dr. Kontogiorgos has received his B.Sc. and M.Sc. degrees in Food Science from the Aristotle University of Thessaloniki (Greece). A full scholarship was then awarded from the Greek State Scholarships Foundation (I.K.Y) for Ph.D. studies in Food Science at the University of Guelph (Canada). After his Ph.D. degree, he worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada). Following that post, he worked as academic at the Department of Biological Sciences of the University of Huddersfield (UK) before joining the School of Agriculture and Food Sciences at the University of Queensland. Dr. Kontogiorgos research interests are focused in the area of polysaccharide characterisation and physical chemistry of food macromolecules, gels, and colloidal systems. Currently, he is working on the physical, chemical and technological properties of soluble and insoluble fibres extracted from agricultural wastes. Dr Kontogiorgos is Associate Editor of Food Hydrocolloids and Associate Editor of Food Biophysics.

Availability

Dr Vassilis Kontogiorgos is:
Available for supervision
Media expert

Fields of research

Chemical Sciences Colloid and surface chemistry Engineering Food chemistry and food sensory science Food sciences Non-Newtonian fluid flows (incl. rheology) Physical chemistry

Qualifications

  • Postgraduate Diploma, Aristotle University of Thessaloniki
  • Doctor of Philosophy, University of Guelph

Research interests

  • Isolation and characterisation of polysaccharides

    Isolation and characterisation of polysaccharides from agricultural wastes with a view to incorporate them into foods as functional ingredients or use them as advanced biomaterials.

  • Interfacial arrangement of polysaccharides

    Arrangement of polysaccharides at the oil-water interface to create bioactive delivery systems.

  • Nutritional improvement of cereal-based foods

    Design of cereal-based foods as a vehicle for dietary fibre delivery

Search Professor Vassilis Kontogiorgos’s works on UQ eSpace

96 works between 2003 and 2024
All (96) Journal Article (72) Book Chapter (17) Conference Publication (5) Book (2)

41 - 60 of 96 works

2018

Journal Article

Fractionation and characterisation of dietary fibre from blackcurrant pomace

Alba, 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

Fractionation and characterisation of dietary fibre from blackcurrant pomace

2018

Journal Article

Pectin conformation in solution

Alba, 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

Pectin conformation in solution

2018

Journal Article

Behavior of in situ cross-linked hydrogels with rapid gelation kinetics on contact with physiological fluids

Diryak, 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

Behavior of in situ cross-linked hydrogels with rapid gelation kinetics on contact with physiological fluids

2018

Journal Article

Structure-function relationships in pectin emulsification

Kpodo, 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

Structure-function relationships in pectin emulsification

2018

Conference Publication

Vibration analysis of journal bearings under water contaminated lubrication

Ma, Jiaojiao, Zhang, Hao, Shi, Zhanqun, Kontogiorgos, Vasileios, Gu, Fengshou and Ball, Andrew (2018). Vibration analysis of journal bearings under water contaminated lubrication. 24th International Conference on Automation and Computing (ICAC), Newcastle upon Tyne, United Kingdom, 6-7 September 2018. Piscataway, NJ, United States: Institute of Electrical and Electronics Engineers. doi: 10.23919/IConAC.2018.8749016

Vibration analysis of journal bearings under water contaminated lubrication

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

Seaweed polysaccharides (agar, alginate carrageenan)

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

Galactomannans (guar, locust bean, fenugreek, tara)

2018

Journal Article

Blackcurrant pomace for fibre enriched breads

Alba. K., Campbell, G. and Kontogiorgos, V. (2018). Blackcurrant pomace for fibre enriched breads. Baking Europe, 8-10.

Blackcurrant pomace for fibre enriched breads

2017

Journal Article

Pectin isolation and characterization from six okra genotypes

Kpodo, 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

Pectin isolation and characterization from six okra genotypes

2017

Journal Article

Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systems

Kontogiorgos, 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

Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systems

2017

Journal Article

Pectin at the oil-water interface: relationship of molecular composition and structure to functionality

Alba, 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

Pectin at the oil-water interface: relationship of molecular composition and structure to functionality

2017

Journal Article

Mesoscopic structure of pectin in solution

Alba, K., Bingham, R. J. and Kontogiorgos, V. (2017). Mesoscopic structure of pectin in solution. Biopolymers, 107 (6) e23016, e23016. doi: 10.1002/bip.23016

Mesoscopic structure of pectin in solution

2017

Journal Article

Linear viscoelasticity of gluten: decoupling of relaxation mechanisms

Kontogiorgos, 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

Linear viscoelasticity of gluten: decoupling of relaxation mechanisms

2017

Book Chapter

Thermal transitions, mechanical relaxations and microstructure of hydrated gluten networks

Kontogiorgos, 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

Thermal transitions, mechanical relaxations and microstructure of hydrated gluten networks

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

Structural characterisation and rheological properties of a polysaccharide from sesame leaves (Sesamum radiatum Schumach. & Thonn.)

2016

Journal Article

Engineering of acidic O/W emulsions with pectin

Alba, 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

Engineering of acidic O/W emulsions with pectin

2016

Journal Article

In situ rheological measurements of the external gelation of alginate

Mahdi, 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

In situ rheological measurements of the external gelation of alginate

2016

Journal Article

Influence of supramolecular forces on the linear viscoelasticity of gluten

Kontogiorgos, 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

Influence of supramolecular forces on the linear viscoelasticity of gluten

2016

Journal Article

Evaluation of some important physicochemical properties of starch free grewia gum

Nep, 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

Evaluation of some important physicochemical properties of starch free grewia gum

2016

Conference Publication

Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions

Alba, K. and Kontogiorgos, V. (2016). Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions. 18th Gums and Stabilisers for the Food Industry Conference, Wrexham, Wales, United Kingdom, 23-26 June 2015. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781782623830-00110

Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions

Availability

Dr Vassilis Kontogiorgos is:
Available for supervision

Before you email them, read our advice on how to contact a supervisor.

Available projects

  • Isolation and characterisation of polysaccharides

    Isolation and characterisation of polysaccharides from agricultural wastes with a view to incorporate them into foods as functional ingredients or use them as advanced biomaterials.

  • Interfacial arrangement of polysaccharides

    Arrangement of polysaccharides at the oil-water interface to create bioactive delivery systems.

Supervision history

Current supervision

Completed supervision

Enquiries

Contact Dr Vassilis Kontogiorgos directly for media enquiries about:

  • additives
  • food
  • food chemistry
  • preservation
  • processing
  • shelf life

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