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Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages

Food science & technology, 2016-11, Vol.73, p.351-356

2016

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Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability

Food science & technology, 2017-04, Vol.77, p.282-289

2017

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Microencapsulated cells of Lactobacillus paracasei subsp. paracasei in biopolymer complex coacervates and their function in a yogurt matrix

Food & function, 2017-02, Vol.8 (2), p.554-562

2017

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Effect of the substrate's microstructure on the growth of Listeria monocytogenes

Food research international, 2014-10, Vol.64, p.683-691

2014

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Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties

Food science & technology, 2016-11, Vol.73, p.153-161

2016

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Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols

Food science & technology, 2022-01, Vol.154, p.112815, Article 112815

2022

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Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality

Food science & technology, 2022-03, Vol.158, p.113172, Article 113172

2022

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Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels

Food hydrocolloids, 2023-07, Vol.140, p.108636, Article 108636

2023

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In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions

Food & function, 2013-01, Vol.4 (1), p.121-129

2013

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Aqueous foams stabilized by chitin nanocrystals

Soft matter, 2015-01, Vol.11 (31), p.6245-6253

2015

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Properties of emulsions stabilised by sodium caseinate–chitosan complexes

International dairy journal, 2012-09, Vol.26 (1), p.94-101

2012

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Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum

Journal of colloid and interface science, 2005-04, Vol.284 (2), p.714-728

2005

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Particle Tracking Using Confocal Microscopy to Probe the Microrheology in a Phase-Separating Emulsion Containing Nonadsorbing Polysaccharide

Langmuir, 2006-05, Vol.22 (10), p.4710-4719

2006

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Aqueous ammonia soaking pretreatment of spent coffee grounds for enhanced enzymatic hydrolysis: A bacterial cellulose production application

Sustainable chemistry and pharmacy, 2023-06, Vol.33, p.101121, Article 101121

2023

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Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions

Food & function, 2012-03, Vol.3 (3), p.312-319

2012

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Surface topography of heat-set whey protein gels by confocal laser scanning microscopy

Food hydrocolloids, 2006-06, Vol.20 (4), p.468-474

2006

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Manoura

The Oxford Companion to Cheese, 2016

Thomas Moschakis

1, 2016

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Krasotyri

The Oxford Companion to Cheese, 2016

Thomas Moschakis

1, 2016

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Phase Transitions and Microstructure of Emulsion Systems Prepared with Acylglycerols/Zinc Stearate Emulsifier

Langmuir, 2006-03, Vol.22 (6), p.2487-2497

2006

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Application of surface friction measurements for surface characterization of heat-set whey protein gels

Journal of texture studies, 2004-10, Vol.35 (5), p.493-510

2004

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Microstructural factors affecting the stability of viscoelastic caseinate emulsions flocculated by polysaccharides

Moschakis, T

2006

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Analytical Assessment of DC Components Generated by Renewable Energy Resources with Inverter-Based Interconnection System due to Even Harmonics

ISRN renewable energy, 2012-10, Vol.2012 (2012), p.1-12

2012

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Microrheology and particle tracking in food gels and emulsions

Current opinion in colloid & interface science, 2013-08, Vol.18 (4), p.311-323

Moschakis, Thomas

2013

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On the reversibility of ethanol-induced whey protein denaturation

Food hydrocolloids, 2018-11, Vol.84, p.389-395

2018

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Biopolymer-based coacervates: Structures, functionality and applications in food products

Current opinion in colloid & interface science, 2017-03, Vol.28, p.96-109

2017

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Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages

Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability

Microencapsulated cells of Lactobacillus paracasei subsp. paracasei in biopolymer complex coacervates and their function in a yogurt matrix

Effect of the substrate's microstructure on the growth of Listeria monocytogenes

Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties

Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols

Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality

Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels

In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions

Aqueous foams stabilized by chitin nanocrystals

Properties of emulsions stabilised by sodium caseinate–chitosan complexes

Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum

Particle Tracking Using Confocal Microscopy to Probe the Microrheology in a Phase-Separating Emulsion Containing Nonadsorbing Polysaccharide

Aqueous ammonia soaking pretreatment of spent coffee grounds for enhanced enzymatic hydrolysis: A bacterial cellulose production application

Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions

Surface topography of heat-set whey protein gels by confocal laser scanning microscopy

Manoura

Krasotyri

Phase Transitions and Microstructure of Emulsion Systems Prepared with Acylglycerols/Zinc Stearate Emulsifier

Application of surface friction measurements for surface characterization of heat-set whey protein gels

Microstructural factors affecting the stability of viscoelastic caseinate emulsions flocculated by polysaccharides

Analytical Assessment of DC Components Generated by Renewable Energy Resources with Inverter-Based Interconnection System due to Even Harmonics

Microrheology and particle tracking in food gels and emulsions

On the reversibility of ethanol-induced whey protein denaturation

Biopolymer-based coacervates: Structures, functionality and applications in food products

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