Antonios Drakos

发表

Stability of acidic egg white protein emulsions containing xanthan gum.

Antonios Drakos, V. Kiosseoglou, 2006, Journal of agricultural and food chemistry.

Sieving fractionation and jet mill micronization affect the functional properties of wheat flour

C. Ritzoulis, Antonios Drakos, S. Protonotariou, 2014 .

Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.

C. Ritzoulis, Antonios Drakos, S. Protonotariou, 2017, Food chemistry.

Functional effects of lupin proteins in comminuted meat and emulsion gels

Antonios Drakos, V. Kiosseoglou, G. Doxastakis, 2007 .

Depletion flocculation effects in egg-based model salad dressing emulsions

Antonios Drakos, V. Kiosseoglou, 2008 .

Properties of flour films as affected by the flour's source and particle size.

Antonios Drakos, Vasiliki Evageliou, Elias Pelava, 2018, Food research international.

The Effect of Inulin on the Physical and Textural Properties of Biscuits Containing Jet Milled Barley Flour

Antonios Drakos, Vasiliki Evageliou, I. Mandala, 2021, Polysaccharides.

Physical and textural properties of biscuits containing jet milled rye and barley flour

Antonios Drakos, Vasiliki Evageliou, I. Mandala, 2018, Journal of Food Science and Technology.

Protein isolation from jet milled rye flours differing in particle size

Antonios Drakos, Vasiliki Evageliou, I. Mandala, 2017 .