I. Zafeiri

发表

Understanding the encapsulation and release of small molecular weight model actives from alginate fluid gels

F. Spyropoulos, V. Prosapio, F. Smaniotto, 2021 .

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality.

I. Norton, F. Spyropoulos, I. Zafeiri, 2017, Food & function.

O/W emulsions stabilised by solid lipid particles: Understanding how the particles’ Pickering functionality can be retained post their dehydration and subsequent rehydration

P. Smith, I. Norton, F. Spyropoulos, 2020 .

The role of surface active species in the fabrication and functionality of edible solid lipid particles.

P. Smith, I. Norton, J. Norton, 2017, Journal of colloid and interface science.

Emulsions Co-Stabilised by Edible Pickering Particles and Surfactants: The Effect of HLB Value

F. Spyropoulos, E. Tripodi, I. Zafeiri, 2017 .

Solid lipid nanoparticles and nanostructured lipid carriers of dual functionality at emulsion interfaces. Part I: Pickering stabilisation functionality

F. Spyropoulos, I. Zafeiri, Georgia I. Sakellari, 2022, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

Solid lipid nanoparticles and nanostructured lipid carriers of dual functionality at emulsion interfaces. Part II: active carrying/delivery functionality

F. Spyropoulos, I. Zafeiri, Georgia I. Sakellari, 2022, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

Formulation design, production and characterisation of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) for the encapsulation of a model hydrophobic active

F. Spyropoulos, H. Batchelor, I. Zafeiri, 2021, Food hydrocolloids for health.

Independent co-delivery of model actives with different degrees of hydrophilicity from oil-in-water and water-in-oil emulsions stabilised by solid lipid particles via a Pickering mechanism: a-proof-of-principle study.

I. Norton, F. Spyropoulos, D. Kurukji, 2020, Journal of colloid and interface science.

Mechanical properties of starch-filled alginate gel particles.

I. Norton, B. Linter, I. Zafeiri, 2020, Carbohydrate polymers.

Understanding the mechanical performance of raw and cooked potato cells.

I. Norton, B. Linter, I. Zafeiri, 2021, Food research international.

Freeze drying and rehydration of alginate fluid gels

F. Spyropoulos, V. Prosapio, F. Smaniotto, 2020, Food Hydrocolloids.

University of Birmingham O/W emulsions stabilised by solid lipid particles

I. Norton, F. Spyropoulos, I. Zafeiri, 2020 .