A. Marinopoulou

发表

Capillary penetration in cellulose and polyethylene porous media: effect of contact with vapours and partial saturation with a non-miscible liquid

C. Ritzoulis, E. Kalogianni, Despoina Georgiou, 2015 .

Production of spray-dried starch molecular inclusion complexes on an industrial scale

V. Karageorgiou, A. Marinopoulou, E. Papastergiadis, 2019, Food and Bioproducts Processing.

Morphological characteristics, oxidative stability and enzymic hydrolysis of amylose-fatty acid complexes.

M. Kontominas, A. Marinopoulou, E. Papastergiadis, 2016, Carbohydrate polymers.

An investigation into the structure, morphology and thermal properties of amylomaize starch-fatty acid complexes prepared at different temperatures.

A. Marinopoulou, E. Papastergiadis, S. Raphaelides, 2016, Food research international.

Structural characterization and thermal properties of amylose-fatty acid complexes prepared at different temperatures

M. Kontominas, A. Marinopoulou, E. Papastergiadis, 2016 .

Investigation on the Effects of Glycerol and Clay Contents on the Structure and Mechanical Properties of Maize Starch Nanocomposite Films

D. Tzetzis, G. Mansour, N. Zoumakis, 2020 .

Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace

D. Petridis, A. Marinopoulou, M. Papageorgiou, 2021, Journal of Food Processing and Preservation.

Texture assessment of set yoghurt using sensory and instrumental methods

D. Petridis, A. Marinopoulou, S. Raphaelides, 2020 .

Investigation of the presence of KCl in the structure and morphology of V-amylose–inclusion complexes

A. Marinopoulou, E. Papastergiadis, S. Raphaelides, 2017, Journal of Inclusion Phenomena and Macrocyclic Chemistry.

A novel rapid method for the determination of frying oil quality: development of prototype and equations and examination with respect to legislation criteria

D. Petridis, S. Exarhopoulos, E. Kalogianni, 2020, International Journal of Food Science & Technology.

Impact of flour particle size and autoclaving on β-glucan physicochemical properties and starch digestibility of barley rusks as assessed by in vitro assays

C. Biliaderis, A. Lazaridou, A. Marinopoulou, 2014 .

Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread

M. Irakli, D. Gerasopoulos, A. Marinopoulou, 2020 .

Study of Molecular Inclusion Complex Formation of Amylose With Indomethacin

D. Christofilos, J. Arvanitidis, D. Christofilos, 2019, Starch - Stärke.

Physical properties of starch-paracetamol molecular inclusion complexes produced by the spray drying process on an industrial scale

V. Karageorgiou, D. Petridis, A. Marinopoulou, 2020 .

Inclusion Complexes of Non-Granular Maize Starch with Fatty Acids and Ibuprofen. A Comparative Study of Their Morphology and Structure

A. Marinopoulou, E. Papastergiadis, S. Raphaelides, 2018, Starch - Stärke.

Effect of sugar addition on the elongational and shearing deformation behavior of sesame paste systems

A. Marinopoulou, S. Raphaelides, Christina Bousi, 2022, LWT.

Dynamic light scattering and electrophoretic mobility studies of starch-fatty acid complexes in solution.

A. Marinopoulou, S. Raphaelides, 2018, International journal of biological macromolecules.

Functional Characteristics and Physical Properties of Spray Dried Starch Inclusion Complexes with Drugs

V. Karageorgiou, D. Petridis, A. Goulas, 2021, Starch - Stärke.

Interaction of Tretinoin and Nimesulide with Amylose Matrices

D. Christofilos, J. Arvanitidis, A. Marinopoulou, 2020 .

Preparation of model starch complex hydrogels

V. Karageorgiou, A. Marinopoulou, E. Papastergiadis, 2019, Food Hydrocolloids.

Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods

D. Petridis, A. Marinopoulou, S. Raphaelides, 2019, Journal of Food Processing and Preservation.

Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks

C. Biliaderis, A. Lazaridou, A. Marinopoulou, 2019, Food Hydrocolloids.

Texture attributes of acid coagulated fresh cheeses as assessed by instrumental and sensory methods

Alexandros Petridis, A. Marinopoulou, S. Raphaelides, 2021 .

Monitoring Staling of Packaged Sliced Pan Breads: Physicochemical Properties, Sensory Evaluation, and Consumer Preference

D. Petridis, A. Marinopoulou, M. Papageorgiou, 2020, Journal of Culinary Science & Technology.

Characterization and properties of non-granular thermoplastic starch-Clay biocomposite films.

D. Tzetzis, G. Mansour, A. Marinopoulou, 2020, Carbohydrate polymers.

An investigation into the possibility of molecular inclusion complexation of indomethacin with starch by the alkaline method

D. Christofilos, J. Arvanitidis, A. Marinopoulou, 2019, Journal of Inclusion Phenomena and Macrocyclic Chemistry.

A comparative study of the effect of different cooking methods on the quality and shucking of mussels

D. Petridis, A. Marinopoulou, 2021, Journal of Food Processing and Preservation.