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The last 5 uploaded publications
Purified oleosins at air–water interfaces
Constantinos V. Nikiforidis, Christos Ampatzidis, Sofia Lalou, Elke Scholten, Thodoris Karapantsios, Vassilios Kiosseoglou (2012). Purified oleosins at air–water interfaces. , 9(4), DOI: https://doi.org/10.1039/c2sm27118d.
Article190 days agoEffect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners
Paraskevi Paximada, Apostolos A. Koutinas, Elke Scholten, Ioanna Mandala (2015). Effect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners. , 54, DOI: https://doi.org/10.1016/j.foodhyd.2015.10.014.
Article190 days agoBacterial cellulose as an alternative thickener for o/w emulsions: Comparison with common thickeners
Paraskevi Paximada, Αθανάσιος Α. Κουτίνας, Elke Scholten, Ioanna Mandala (2015). Bacterial cellulose as an alternative thickener for o/w emulsions: Comparison with common thickeners.
Article190 days agoPhysical characteristics of submicron emulsions upon partial displacement of whey protein by a small molecular weight surfactant and pectin addition
Olga Kaltsa, Paraskevi Paximada, Ioanna Mandala, Elke Scholten (2014). Physical characteristics of submicron emulsions upon partial displacement of whey protein by a small molecular weight surfactant and pectin addition. , 66, DOI: https://doi.org/10.1016/j.foodres.2014.10.005.
Article190 days ago