Search Results - Doxastakis, G.I.

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  1. 1
    Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

    Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates by Papalamprou, E.M., Doxastakis, G.I., Biliaderis, C.G., Kiosseoglou, V.

    Published in Food hydrocolloids
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  2. 2
    Surface tension of Phaseolus vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties

    Surface tension of Phaseolus vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties by Makri, Eleousa A., Doxastakis, Georgios I.

    Published in Food chemistry
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  3. 3
    Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum

    Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum by Makri, Eleousa A., Doxastakis, Georgios I.

    Published in Food hydrocolloids
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  4. 4
    Emulsifying and foaming properties of Phaseolus vulgaris and coccineus proteins

    Emulsifying and foaming properties of Phaseolus vulgaris and coccineus proteins by Makri, Eleousa A., Doxastakis, Georgios I.

    Published in Food chemistry
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  5. 5
    Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins

    Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins by Papalamprou, E.M, Makri, E.A, Kiosseoglou, V.D, Doxastakis, G.I

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  6. 6
    Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl

    Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl by Makri, E.A, Doxastakis, G.I

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  7. 7
    Textural properties of legume protein isolate and polysaccharide gels

    Textural properties of legume protein isolate and polysaccharide gels by Makri, E.A, Papalamprou, E.M, Doxastakis, G.I

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