Search Results - Kiosseoglou, V.D

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  1. 1
    Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

    Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture by Diftis, N.G., Biliaderis, C.G., Kiosseoglou, V.D.

    Published in Food hydrocolloids
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  2. 2
    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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  3. 3
    Emulsifying properties of gelatin conjugated to pectin under alkaline conditions

    Emulsifying properties of gelatin conjugated to pectin under alkaline conditions by Diftis, N.G, Pirzas, T.A, Kiosseoglou, V.D

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