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Vassilis Kontogiorgos
Vassilis Kontogiorgos
The University of British Columbia
Verifisert e-postadresse på mail.ubc.ca
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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
2092017
Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality
K Alba, V Kontogiorgos
Food Hydrocolloids 68, 211-218, 2017
1902017
Rheological characterization of okra pectins
V Kontogiorgos, I Margelou, N Georgiadis, C Ritzoulis
Food Hydrocolloids 29 (2), 356-362, 2012
1902012
Isolation and characterization of acetylated LM-pectins extracted from okra pods
K Alba, AP Laws, V Kontogiorgos
Food Hydrocolloids 43, 726-735, 2015
1782015
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
1752003
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
1632019
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
1622018
Seaweed polysaccharides (agar, alginate carrageenan)
K Alba, V Kontogiorgos
Elsevier, 2018
1452018
Okra extracts in pharmaceutical and food applications
MU Ghori, K Alba, AM Smith, BR Conway, V Kontogiorgos
Food Hydrocolloids 42, 342-347, 2014
1402014
Okra extracts as emulsifiers for acidic emulsions
K Alba, C Ritzoulis, N Georgiadis, V Kontogiorgos
Food Research International 54 (2), 1730-1737, 2013
1162013
Microstructure of hydrated gluten network
V Kontogiorgos
Food research international 44 (9), 2582-2586, 2011
1152011
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
962004
Structure-function relationships in pectin emulsification
FM Kpodo, JK Agbenorhevi, K Alba, IN Oduro, GA Morris, V Kontogiorgos
Food Biophysics 13, 71-79, 2018
902018
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
872015
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
832011
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
772022
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
772007
Polysaccharides at fluid interfaces of food systems
V Kontogiorgos
Advances in Colloid and Interface Science 270, 28-37, 2019
762019
Engineering of acidic O/W emulsions with pectin
K Alba, LMC Sagis, V Kontogiorgos
Colloids and Surfaces B: Biointerfaces 145, 301-308, 2016
752016
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
752008
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Artikler 1–20