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Items where Author is Kontogioros, Vasileios

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Number of items: 26.

Ghori, Muhammad U., Alba, Katerina, Smith, Alan M., Conway, Barbara R. and Kontogiorgos, Vassilis (2014) Okra extracts in pharmaceutical and food applications. Food Hydrocolloids. ISSN 0268-005X (In Press)

Kontogiorgos, Vassilis and Dahunsi, Oluwatodimu S. (2014) Relaxation dynamics in hydrated gluten networks. Journal of Cereal Science, 59 (1). pp. 101-108. ISSN 0733-5210

Morris, Gordon, Smith, Alan M. and Kontogiorgos, Vassilis (2014) Editorial: Special Issue of Food Hydrocolloids: Bridging the Divide. Food Hydrocolloids. ISSN 0268-005X (In Press)

Alba, K., Ritzoulis, C., Georgiadis, N. and Kontogiorgos, Vassilis (2013) Okra extracts as emulsifiers for acidic emulsions. Food Research International, 54 (2). pp. 1730-1737. ISSN 0963-9969

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). pp. 630-637. ISSN 0308-8146

Kontogiorgos, Vassilis, Margelou, I., Georgiadis, N. and Ritzoulis, C. (2012) Rheological characterization of okra pectins. Food Hydrocolloids, 29 (2). pp. 356-362. ISSN 0268005X

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). pp. 132-137. ISSN 1557-1858

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). pp. 303-310. ISSN 00063525

Kontogiorgos, Vassilis (2011) Microstructure of hydrated gluten network. Food Research International, 44 (9). pp. 2582-2586. ISSN 09639969

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). pp. 369-377. ISSN 01418130

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). pp. 926-933. ISSN 0144-8617

Kontogiorgos, Vassilis (2010) Calculation of relaxation spectra from mechanical spectra in MATLAB. Polymer Testing, 29 (8). pp. 1021-1025. ISSN 01429418

Agbenorhevi, Jacob K. and Kontogiorgos, Vassilis (2010) Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction. Carbohydrate Polymers, 81 (4). pp. 849-854. ISSN 01448617

Kontogiorgos, Vassilis and Kasapis, Stefan (2010) Temperature dependence of relaxation spectra for highly hydrated gluten networks. Journal of Cereal Science, 52 (1). pp. 100-105. ISSN 07335210

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). pp. 240-247. ISSN 1557-1858

Kontogiorgos, Vassilis, 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). pp. 949-956. ISSN 0268005X

Kontogiorgos, Vassilis, Jiang, Bin and Kasapis, Stefan (2009) Numerical computation of relaxation spectra from mechanical measurements in biopolymers. Food Research International, 42 (1). pp. 130-136. ISSN 09639969

Jiang, Bin, Kontogiorgos, Vassilis, Kasapis, Stefan and Goff, H. Douglas (2008) Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. Journal of Food Engineering, 89 (1). pp. 42-48. ISSN 02608774

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). pp. 1135-1147. ISSN 0268005X

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). pp. 1293-1299. ISSN 15257797

Kontogiorgos, Vassilis, Regand, A., Yada, R. Y. and Goff, H. Douglas (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). pp. 139-160. ISSN 01458884

Kontogiorgos, Vassilis and Goff, H. Douglas (2006) Calorimetric and Microstructural Investigation of Frozen Hydrated Gluten. Food Biophysics, 1 (4). pp. 202-215. ISSN 1557-1858

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). pp. 749-756. ISSN 0268005X

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). pp. 145-152. ISSN 09277765

Kontogiorgos, Vassilis, Biliaderis, Costas G., Kiosseoglou, V. and Duxastakis, G. (2004) Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size. Food Hydrocolloids, 18 (6). pp. 987-998. ISSN 0268005X

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). pp. 151-166. ISSN 01448617

This list was generated on Thu Oct 23 07:02:09 2014 IST.

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