V. Kiosseoglou

发表

Stability of acidic egg white protein emulsions containing xanthan gum.

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

Interfacial Properties of Biopolymers, Emulsions, and Emulsifiers

A. Paraskevopoulou, V. Kiosseoglou, 2013 .

Effect of recovery methods on the oxidative and physical stability of oil body emulsions.

C. V. Nikiforidis, N. Nenadis, V. Kiosseoglou, 2013, Food chemistry.

Stabilization of olive oil – lemon juice emulsion with polysaccharides

D. Boskou, A. Paraskevopoulou, V. Kiosseoglou, 2005 .

THE ROLE OF DIGLYCERIDES, MONOGLYCERIDES, AND FREE FATTY ACIDS IN OLIVE OIL MINOR SURFACE-ACTIVE LIPID INTERACTION WITH PROTEINS AT OIL-WATER INTERFACES

V. Kiosseoglou, P. Kouzounas, 1993 .

MINOR SURFACE-ACTIVE LIPIDS OF OLIVE OIL AND VISCOELASTICITY OF PROTEIN FILMS AT THE OLIVE OIL-WATER INTERFACE

V. Kiosseoglou, 1992 .

Functional properties of single cell protein produced by kefir microflora

A. Bekatorou, M. Kanellaki, A. Paraskevopoulou, 2003 .

Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation

V. Kiosseoglou, I. Amvrosiadis, N. Chatsisvili, 2012 .

Functional effects of lupin proteins in comminuted meat and emulsion gels

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

SMALL DEFORMATION PROPERTIES OF MODEL SALAD DRESSINGS PREPARED WITH REDUCED CHOLESTEROL EGG YOLK

S. Kasapis, A. Paraskevopoulou, Stefan Alevisopoulos, 1997 .

INFLUENCE OF EGG YOLK LIPOPROTEINS ON THE RHEOLOGY AND STABILITY OF O/W EMULSIONS AND MAYONNAISE 1. VISCOELASTICITY OF GROUNDNUT OIL-IN-WATER EMULSIONS AND MAYONNAISE

P. Sherman, V. Kiosseoglou, P. Sherman, 1983 .

Depletion flocculation effects in egg-based model salad dressing emulsions

Antonios Drakos, V. Kiosseoglou, 2008 .

Molecular interactions in gels prepared with egg yolk and its fractions

A. Paraskevopoulou, V. Kiosseoglou, 2005 .

The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise

P. Sherman, V. Kiosseoglou, V. Kiosseoglou, 1983 .

Functional and physicochemical properties of pulse proteins

A. Paraskevopoulou, V. Kiosseoglou, 2021, Pulse Foods.

The structural characteristics and mechanical properties of biopolymer/mastic gum microsized particles composites

V. Kiosseoglou, C. Mavrakis, 2008 .

SMALL DEFORMATION MEASUREMENTS OF SINGLE AND MIXED GELS OF LOW CHOLESTEROL YOLK AND EGG WHITE

S. Kasapis, A. Paraskevopoulou, Stefan Alevisopoulos, 2000 .

The rheology of tomato seed protein isolate films at the corn oil-water interface

K. Theodorakis, V. Kiosseoglou, G. Doxastakis, 1989 .

The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise

P. Sherman, V. Kiosseoglou, 1983 .

Interactions and competitive adsorption effects in egg-based products

V. Kiosseoglou, 2004 .

Use of polysorbate 80 to reduce cholesterol in dehydrated egg yolk

A. Paraskevopoulou, V. Kiosseoglou, 2007 .

Protein interactions and filler effects in heat-set gels based on egg

A. Paraskevopoulou, V. Kiosseoglou, A. Kalkani, 2007 .

Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATCC 1395 in batch culture

V. Kiosseoglou, G. Doxastakis, E. Makri, 2003 .

Composition of total and esterified 4α-monomethylsterols and triterpene alcohols in virgin olive oil

D. Boskou, V. Kiosseoglou, D. Chryssafidis, 1992 .