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

92 works between 2003 and 2025
All (92) Journal Article (75) Book Chapter (9) Conference Publication (5) Book (3)

81 - 92 of 92 works

2009

Journal Article

Kinetics of phase separation of oat β-glucan/whey protein isolate binary mixtures

Kontogiorgos, 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

Kinetics of phase separation of oat β-glucan/whey protein isolate binary mixtures

2009

Journal Article

Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures

Kontogiorgos, 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

Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures

2009

Journal Article

Numerical computation of relaxation spectra from mechanical measurements in biopolymers

Kontogiorgos, 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

Numerical computation of relaxation spectra from mechanical measurements in biopolymers

2008

Journal Article

Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures

Jiang, 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

Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures

2008

Journal Article

Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures

Kontogiorgos, 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

Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures

2007

Journal Article

Isolation and characterization of ice structuring proteins from cold-acclimated winter wheat grass extract for recrystallization inhibition in frozen foods

Kontogiorgos, 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

Isolation and characterization of ice structuring proteins from cold-acclimated winter wheat grass extract for recrystallization inhibition in frozen foods

2007

Journal Article

Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks

Kontogiorgos, 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

Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks

2006

Journal Article

Calorimetric and microstructural investigation of frozen hydrated gluten

Kontogiorgos, 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

Calorimetric and microstructural investigation of frozen hydrated gluten

2006

Journal Article

Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels

Kontogiorgos, 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

Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels

2006

Journal Article

A fractal analysis approach to viscoelasticity of physically cross-linked barley β-glucan gel networks

Kontogiorgos, 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

A fractal analysis approach to viscoelasticity of physically cross-linked barley β-glucan gel networks

2004

Journal Article

Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size

Kontogiorgos, 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

Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size

2003

Journal Article

Molecular weight effects on solution rheology of pullulan and mechanical properties of its films

Lazaridou, 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

Molecular weight effects on solution rheology of pullulan and mechanical properties of its films

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

Completed supervision

Enquiries

Contact Dr Vassilis Kontogiorgos directly for media enquiries about:

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

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