Dr Vassilis Kontogiorgos
Dr

Vassilis Kontogiorgos

Email: 

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)

61 - 80 of 96 works

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

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

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

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

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

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

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

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

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

Microstructure of hydrated gluten network

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

Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight

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

Combined use of the free volume and coupling theories in the glass transition of polysaccharide/co-solute systems

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

Calculation of relaxation spectra from mechanical spectra in MATLAB

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

Need help?

For help with finding experts, story ideas and media enquiries, contact our Media team:

communications@uq.edu.au