Hon Assoc Professor Vassilis Kontogiorgos
Hon Assoc Professor

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

Hon Assoc Professor 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

101 works between 2003 and 2026
All (101) Book (3) Journal Article (82) Conference Publication (6) Book Chapter (10)

61 - 80 of 101 works

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

2015

Journal Article

Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a susfood project

Rohm, Harald, Brennan, Charles, Turner, Charlotta, Günther, Edeltraud, Campbell, Grant, Hernando, Isabel, Struck, Susanne and Kontogiorgos, Vassilis (2015). Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a susfood project. Foods, 4 (4), 690-697. doi: 10.3390/foods4040690

Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a susfood project

2015

Journal Article

Influence of pH on mechanical relaxations in high solids LM-pectin preparations

Alba, K., Kasapis, S. and Kontogiorgos, V. (2015). Influence of pH on mechanical relaxations in high solids LM-pectin preparations. Carbohydrate Polymers, 127, 182-188. doi: 10.1016/j.carbpol.2015.03.051

Influence of pH on mechanical relaxations in high solids LM-pectin preparations

2015

Journal Article

The parallel lives of polysaccharides in food and pharmaceutical formulations

Kontogiorgos, Vassilis, Smith, Alan M. and Morris, Gordon A. (2015). The parallel lives of polysaccharides in food and pharmaceutical formulations. Current Opinion in Food Science, 4, 13-18. doi: 10.1016/j.cofs.2015.04.001

The parallel lives of polysaccharides in food and pharmaceutical formulations

2015

Journal Article

Isolation and characterization of acetylated LM-pectins extracted from okra pods

Alba, K., Laws, A. P. and Kontogiorgos, V. (2015). Isolation and characterization of acetylated LM-pectins extracted from okra pods. Food Hydrocolloids, 43, 726-735. doi: 10.1016/j.foodhyd.2014.08.003

Isolation and characterization of acetylated LM-pectins extracted from okra pods

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

Okra extracts in pharmaceutical and food applications

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

Editorial

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

Okra extracts as emulsifiers for acidic emulsions

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

Relaxation dynamics in hydrated gluten networks

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.

Polysaccharide nanostructures

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

Okra extracts as emulsifiers for acidic emulsions

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.

Potential of okra extracts in food emulsions

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

Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight

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

Rheological characterization of okra pectins

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

Temperature dependence of relaxation spectra for self-assembled fibrillar networks of 12-hydroxystearic acid in canola oil organogels

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

Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/cosolute system

Availability

Hon Assoc Professor Vassilis Kontogiorgos is:
Available for supervision

Looking for a supervisor? Read our advice on how to choose 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 Hon Assoc Professor Vassilis Kontogiorgos directly for media enquiries about:

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

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