Vasiliki Evageliou

发表

Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners

S. Yanniotis, S. Protonotariou, E. Karali, 2013 .

Bioactivity of Epigallocatechin Gallate Nanoemulsions Evaluated in Mice Model.

M. Kapsokefalou, A. Koutelidakis, Aggeliki Sali, 2017, Journal of medicinal food.

THE TRANSFORMATION FROM ENTHALPIC GELS TO ENTROPIC RUBBERY AND GLASS-LIKE STATES IN HIGH SUGAR BIOPOLYMER SYSTEMS

S. Kasapis, Vasiliki Evageliou, G. Sworn, 1998 .

Shear and extensional rheology of selected polysaccharides

Vasiliki Evageliou, 2020 .

Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt.

Vasiliki Evageliou, I. Mandala, Elli Panagopoulou, 2019, Food chemistry.

Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels

E. Morris, R. K. Richardson, Vasiliki Evageliou, 2000 .

Effect of oxidised starch on high methoxy pectin - sucrose gels formed by rapid quenching.

E. Morris, R. K. Richardson, Vasiliki Evageliou, 2000 .

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

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

Drying of Fennel Plants: Oven, Freeze Drying, Effect of Freeze-Drying Time, and Use of Biopolymers

M. Komaitis, Chris D. Poulos, S. Yanniotis, 2010 .

The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil

S. Yanniotis, S. Protonotariou, Vasiliki Evageliou, 2013 .

Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan

E. Morris, Vasiliki Evageliou, P. M. Ryan, 2019, Food Hydrocolloids.

Effect of salts and sugars on the clarity of gellan gels

M. Komaitis, Vasiliki Evageliou, Andreas Gerolemou, 2011 .

Compression of gellan gels. Part I: effect of salts

M. Komaitis, Vasiliki Evageliou, I. Mandala, 2010 .

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.

Olive oil emulsions formed by catastrophic phase inversion using bacterial cellulose and whey protein isolate

A. Koutinas, N. Kopsahelis, Vasiliki Evageliou, 2015 .

Physicochemical and rheological characteristics of pectin extracted from renewable orange peel employing conventional and green technologies

A. Koutinas, M. Zioga, Vasiliki Evageliou, 2022, Food Hydrocolloids.

Limonene encapsulation in freeze dried gellan systems.

Vasiliki Evageliou, Dimitra Saliari, 2017, Food chemistry.

Effect of sucrose, glucose and fructose on gelation of oxidised starch.

E. Morris, R. K. Richardson, Vasiliki Evageliou, 2000 .

Retention of trans-anethole by gelatine and starch matrices

M. Komaitis, S. Yanniotis, Vasiliki Evageliou, 2010 .

Sodium alginate-cinnamon essential oil coated apples and pears: Variability of Aspergillus carbonarius growth and ochratoxin A production.

P. Skandamis, Sofia Nestora, Vasiliki Evageliou, 2019, Food research international.

Structural aspects and phase behaviour in deacylated and high acyl gellan systems

S. Kasapis, Vasiliki Evageliou, G. Sworn, 1999 .

Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate

A. Koutinas, N. Kopsahelis, Vasiliki Evageliou, 2017 .

Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream

Lambros Sakkas, G. Moatsou, Vasiliki Evageliou, 2022, Foods.

Utilisation of Pectins Extracted from Orange Peels by Non Conventional Methods in the Formation of Edible Films in the Presence of Herbal Infusions

M. Zioga, Vasiliki Evageliou, A. Chroni, 2022, Polysaccharides.

High internal phase emulsions and edible films with high methoxyl pectin and pea protein isolate or sodium caseinate

M. Zioga, Vasiliki Evageliou, Georgia Papantonopoulou, 2023, Food Hydrocolloids.

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

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

Retention of esters by gellan and pectin solutions or their mixtures

Vasiliki Evageliou, Konstantina Papastamopoulou, Despoina Frantzeskaki, 2015 .

Solution viscosity and structural modification of pumpkin biopectin

E. Morris, Vasiliki Evageliou, N. Ptitchkina, 2005 .

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 .

The effect of pectin and other constituents on the antioxidant activity of tea

M. Komaitis, M. Kapsokefalou, A. Koutelidakis, 2014 .

Effect of inulin on texture and clarity of gellan gels.

M. Komaitis, Vasiliki Evageliou, I. Mandala, 2010 .

Vitrification of κ-carrageenan in the presence of high levels of glucose syrup

S. Kasapis, Vasiliki Evageliou, M. Hember, 1998 .

APPLICATION OF STRESS-CONTROLLED ANALYSIS TO THE DEVELOPMENT OF LOW FAT SPREADS

S. Kasapis, Stefan Alevisopoulos, Vasiliki Evageliou, 1997 .

Compression of gellan gels. Part II: Effect of sugars

M. Komaitis, Vasiliki Evageliou, I. Mandala, 2010 .

Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin

E. Morris, R. K. Richardson, Vasiliki Evageliou, 2000 .

Formation and physicochemical properties of insoluble complexesresulted from high methoxyl pectin – Protein interactions

M. Zioga, Vasiliki Evageliou, 2023, Food Hydrocolloids.

Retention of selected aroma compounds by gelatine matrices

M. Komaitis, S. Yanniotis, Vasiliki Evageliou, 2012 .