Overview
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
Qualifications
- Postgraduate Diploma, Aristotle University of Thessaloniki
- Doctor of Philosophy, University of Guelph
Research interests
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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.
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Interfacial arrangement of polysaccharides
Arrangement of polysaccharides at the oil-water interface to create bioactive delivery systems.
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Nutritional improvement of cereal-based foods
Design of cereal-based foods as a vehicle for dietary fibre delivery
Works
Search Professor Vassilis Kontogiorgos’s works on UQ eSpace
2014
Journal Article
Okra extracts in pharmaceutical and food applications
Ghori, 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
2014
Journal Article
Editorial
Morris, Gordon A., Smith, Alan M. and Kontogiorgos, Vassilis (2014). Editorial. Food Hydrocolloids, 42 (P3), 317-317. doi: 10.1016/j.foodhyd.2014.06.009
2014
Journal Article
Relaxation dynamics in hydrated gluten networks
Kontogiorgos, 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
2014
Book Chapter
Polysaccharide nanostructures
Kontogiorgos, 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.
2014
Conference Publication
Okra extracts as emulsifiers for acidic emulsions
Alba, 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
2013
Journal Article
Potential of okra extracts in food emulsions
Alba, Katerina and Kontogiorgos, Vassilis (2013). Potential of okra extracts in food emulsions. Food Science and Technology, 27 (4), 12-13.
2013
Journal Article
Okra extracts as emulsifiers for acidic emulsions
Alba, 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
2013
Journal Article
Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight
Agbenorhevi, 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
2012
Journal Article
Rheological characterization of okra pectins
Kontogiorgos, 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
2012
Journal Article
Temperature dependence of relaxation spectra for self-assembled fibrillar networks of 12-hydroxystearic acid in canola oil organogels
Rogers, 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
2012
Journal Article
Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/cosolute system
Jiang, 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
2012
Conference Publication
Phase behavior of β-glucan/sodium caseinate mixtures varying in molecular weight
Agbenorhevi, 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
2011
Journal Article
Microstructure of hydrated gluten network
Kontogiorgos, Vassilis (2011). Microstructure of hydrated gluten network. Food Research International, 44 (9), 2582-2586. doi: 10.1016/j.foodres.2011.06.021
2011
Journal Article
Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight
Agbenorhevi, 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
2011
Journal Article
Combined use of the free volume and coupling theories in the glass transition of polysaccharide/co-solute systems
Jiang, 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
2010
Journal Article
Calculation of relaxation spectra from mechanical spectra in MATLAB
Kontogiorgos, 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
2010
Journal Article
Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction
Agbenorhevi, 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
2010
Journal Article
Temperature dependence of relaxation spectra for highly hydrated gluten networks
Kontogiorgos, 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
2010
Conference Publication
Numerical computation of relaxation spectra from mechanical measurements in biopolymers
Kontogiorgos, Vassilis and Kasapis, Stefan (2010). Numerical computation of relaxation spectra from mechanical measurements in biopolymers. Royal Society of Chemistry.
2010
Book Chapter
Calculation of relaxation spectra from stress relaxation measurements
Kontogiorgos, Vassilis (2010). Calculation of relaxation spectra from stress relaxation measurements. Biopolymers. (pp. 495-508) London, United Kingdom: IntechOpen. doi: 10.5772/10275
Supervision
Availability
- Dr Vassilis Kontogiorgos is:
- Available for supervision
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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
-
Doctor Philosophy
Foaming properties of camel milk
Associate Advisor
Other advisors: Professor Nidhi Bansal
Completed supervision
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2024
Doctor Philosophy
Characterisation of pectin films infused with glycerol-based plant extracts
Associate Advisor
Other advisors: Dr Dara Daygon
-
2022
Doctor Philosophy
A Study of Milk Foaming: Influence of Milk Components and Improving the Foaming Properties
Associate Advisor
Other advisors: Professor Bhesh Bhandari, Professor Nidhi Bansal
Media
Enquiries
Contact Dr Vassilis Kontogiorgos directly for media enquiries about:
- additives
- food
- food chemistry
- preservation
- processing
- shelf life
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