Vasiliki Polychniatou

Study of Formulation and Stability of Co-surfactant Free Water-in-Olive Oil Nano- and Submicron Emulsions with Food Grade Non-ionic Surfactants

C. Tzia, Vasiliki Polychniatou, 2014 .

Influence of surface-active phenolic acids and aqueous phase ratio on w/o nano-emulsions properties; model fitting and prediction of nano-emulsions oxidation stability

M. Katsouli, C. Tzia, Vasiliki Polychniatou, 2017 .

Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology

M. Katsouli, C. Tzia, Vasiliki Polychniatou, 2018 .

Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions.

C. Tzia, Vasiliki Polychniatou, 2018, Food chemistry.

Fat and Oil Processing Technology

C. Tzia, V. Giannou, S. Chanioti, 2015 .

Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants

C. Tzia, Vasiliki Polychniatou, 2016, Food and Bioprocess Technology.