Vassilis Kontogiorgos

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	전체	2019년 이후
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Katerina AlbaThe University of Queenslanduq.edu.au의 이메일 확인됨
Stefan KasapisProfessor of Food Science, RMIT Universityrmit.edu.au의 이메일 확인됨
Gordon A. MorrisUniversity of Huddersfieldhud.ac.uk의 이메일 확인됨
Jacob K. AgbenorheviAssociate Professor, Kwame Nkrumah University of Science and Technologyknust.edu.gh의 이메일 확인됨
Alan M SmithProfessor of Biopolymer Science at the University of Huddersfieldhud.ac.uk의 이메일 확인됨
Grant CampbellProfessor of Chemical Engineering, University of Huddersfieldhud.ac.uk의 이메일 확인됨
Fidelis Mawunyo Kwasi KpodoSenior Lecturer:Department of Nutrition and Dietetics, University of Health and Allied Sciences, Houhas.edu.gh의 이메일 확인됨
H. Douglas GoffFood Science, University of Guelphuoguelph.ca의 이메일 확인됨
Costas BiliaderisEmeritus Professor, Aristotle University of Thessaloniki, Greeceagro.auth.gr의 이메일 확인됨
Andrew LawsHuddersfield Universityhud.ac.uk의 이메일 확인됨
Richard J BinghamSubject Leader in Biomedical Sciences, University of Huddersfieldhud.ac.uk의 이메일 확인됨
Melissa Fitzgeralduq.edu.au의 이메일 확인됨
Joseph Robert NastasiPostdoctoal Research Fellow, University of Queenslanduq.edu.au의 이메일 확인됨
Kolawole FaladeProfessor of Food Technology, University of Ibadan, Nigeriamail.ui.edu.ng의 이메일 확인됨
Ian M SimsVictoria University of Wellingtonvuw.ac.nz의 이메일 확인됨
Maria DimopoulouSenior Lecturer in Food Science and Technology, Teesside Universitytees.ac.uk의 이메일 확인됨
Ibok OduroProfessor of Postharvest Technology. Kwame Nkrumah University of Science and Technologyknust.edu.gh의 이메일 확인됨
Susan ToshAssociate Professor, School of Nutrition Sciences, University of Ottawauottawa.ca의 이메일 확인됨
Athina LazaridouFaculty of Agriculture, Aristotle University of Thessalonikiagro.auth.gr의 이메일 확인됨
Muhammad Usman GhoriSenior Research Fellow, University of Huddersfield, UKhud.ac.uk의 이메일 확인됨

팔로우

Vassilis Kontogiorgos

The University of British Columbia

mail.ubc.ca의 이메일 확인됨

Food Science


제목 서지정보순 정렬 연도순 정렬 제목순 정렬	인용 인용	연도
Pectin isolation and characterization from six okra genotypes FM Kpodo, JK Agbenorhevi, K Alba, RJ Bingham, IN Oduro, GA Morris, ... Food Hydrocolloids 72, 323-330, 2017	209	2017
Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality K Alba, V Kontogiorgos Food Hydrocolloids 68, 211-218, 2017	190	2017
Rheological characterization of okra pectins V Kontogiorgos, I Margelou, N Georgiadis, C Ritzoulis Food Hydrocolloids 29 (2), 356-362, 2012	190	2012
Isolation and characterization of acetylated LM-pectins extracted from okra pods K Alba, AP Laws, V Kontogiorgos Food Hydrocolloids 43, 726-735, 2015	178	2015
Molecular weight effects on solution rheology of pullulan and mechanical properties of its films A Lazaridou, CG Biliaderis, V Kontogiorgos Carbohydrate Polymers 52 (2), 151-166, 2003	175	2003
Extrusion processing of raw food materials and by-products: A review V Offiah, V Kontogiorgos, KO Falade Critical reviews in food science and nutrition 59 (18), 2979-2998, 2019	163	2019
Fractionation and characterisation of dietary fibre from blackcurrant pomace K Alba, W Macnaughtan, AP Laws, TJ Foster, GM Campbell, ... Food Hydrocolloids 81, 398-408, 2018	162	2018
Seaweed polysaccharides (agar, alginate carrageenan) K Alba, V Kontogiorgos Elsevier, 2018	145	2018
Okra extracts in pharmaceutical and food applications MU Ghori, K Alba, AM Smith, BR Conway, V Kontogiorgos Food Hydrocolloids 42, 342-347, 2014	140	2014
Okra extracts as emulsifiers for acidic emulsions K Alba, C Ritzoulis, N Georgiadis, V Kontogiorgos Food Research International 54 (2), 1730-1737, 2013	116	2013
Microstructure of hydrated gluten network V Kontogiorgos Food research international 44 (9), 2582-2586, 2011	115	2011
Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size V Kontogiorgos, CG Biliaderis, V Kiosseoglou, G Doxastakis Food hydrocolloids 18 (6), 987-998, 2004	96	2004
Structure-function relationships in pectin emulsification FM Kpodo, JK Agbenorhevi, K Alba, IN Oduro, GA Morris, V Kontogiorgos Food Biophysics 13, 71-79, 2018	90	2018
Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a SUSFOOD project H Rohm, C Brennan, C Turner, E Günther, G Campbell, I Hernando, ... Foods 4 (4), 690-697, 2015	87	2015
Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight JK Agbenorhevi, V Kontogiorgos, AR Kirby, VJ Morris, SM Tosh International journal of biological macromolecules 49 (3), 369-377, 2011	83	2011
Pectin-based films and coatings with plant extracts as natural preservatives: A systematic review JR Nastasi, V Kontogiorgos, VD Daygon, MA Fitzgerald Trends in Food Science & Technology 120, 193-211, 2022	77	2022
Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks V Kontogiorgos, HD Goff, S Kasapis Biomacromolecules 8 (4), 1293-1299, 2007	77	2007
Polysaccharides at fluid interfaces of food systems V Kontogiorgos Advances in Colloid and Interface Science 270, 28-37, 2019	76	2019
Engineering of acidic O/W emulsions with pectin K Alba, LMC Sagis, V Kontogiorgos Colloids and Surfaces B: Biointerfaces 145, 301-308, 2016	75	2016
Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures V Kontogiorgos, HD Goff, S Kasapis Food Hydrocolloids 22 (6), 1135-1147, 2008	75	2008

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