Search Results - "Kiosseoglou, V."

Egg yolk protein gels and emulsions by Kiosseoglou, V

“…Egg yolk remains a key ingredient of a number of food products. Yet, its main functional properties, e.g. emulsifying ability and gel structure formation, upon…”
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Whey protein–carboxymethylcellulose interaction in solution and in oil-in-water emulsion systems. Effect on emulsion stability by Koupantsis, T., Kiosseoglou, V.

“…Carboxymethylcellulose (CMC) was used as coagulation aid to precipitate the whey proteins from defatted milk serum and the ability of the resulting whey…”
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Physicochemical properties of dry-heated soy protein isolate–dextran mixtures by Diftis, N., Kiosseoglou, V.

“…Soy protein isolate–dextran mixtures were incubated for up to three weeks and an improvement of their ability to stabilize emulsions against creaming, giving…”
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Dough rheology and baking performance of wheat flour–lupin protein isolate blends by Paraskevopoulou, A., Provatidou, E., Tsotsiou, D., Kiosseoglou, V.

“…The impact of addition of two lupin protein isolates (LPI), enriched either in proteins belonging to globulin (LPI G) or to albumin (LPI A) fraction, on wheat…”
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Oil bodies: An insight on their microstructure — maize germ vs sunflower seed by Nikiforidis, C.V., Kiosseoglou, V., Scholten, E.

“…Storage triacylglycerols in oleaginous seeds are surrounded by a layer that consists of phospholipids and proteins, mainly oleosins. These entities are…”
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Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose by Diftis, N., Kiosseoglou, V.

“…Soybean protein isolate (SBPI) was mixed with sodium carboxymethyl cellulose (NaCMC) and dry-heated at 60C for a time period of up to 5 weeks. An improvement…”
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Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate–dextran mixture by Diftis, N., Kiosseoglou, V.

“…The effect of heating in boiling water, of oil-in-water emulsions stabilized with an incubated at 60 °C dry soy protein isolate (SPI)–dextran mixture, was…”
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Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation by Paraskevopoulou, A., Donsouzi, S., Nikiforidis, C.V., Kiosseoglou, V.

“…The effect of partial (50wt%) or total liquid egg replacement by whey proteins in combination with emulsifiers, i.e. hydroxypropylmethylcellulose (HPMC) and…”
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Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: Rheological and volatile compounds characterisation by Paraskevopoulou, A., Amvrosiadou, S., Biliaderis, C.G., Kiosseoglou, V.

“…The influence of egg yolk (EY) or yolk plasma addition on the rheological properties and flavour characteristics of heat-set gels based on whey protein isolate…”
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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.

“…The rheological characteristics of model salad dressing emulsions, incorporating a dry-heated soybean protein isolate (SPI)–dextran mixture as emulsifier, were…”
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Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation by Kika, K., Korlos, F., Kiosseoglou, V.

“…A protein concentrate (WPC) obtained from milk whey by complexation with carboxymethylcellulose (CMC) (protein: 66.2%, CMC: 23.9%) was incubated at 60 °C for…”
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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.

“…Two protein isolates were prepared from defatted chickpea seed flour by applying alkaline extraction followed by isoelectric precipitation or ultrafiltration…”
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Acid-induced gelation of aqueous WPI–CMC solutions: Effect on orange oil aroma compounds retention by Paraskevopoulou, A., Tsioga, E., Biliaderis, C.G., Kiosseoglou, V.

“…Electrostatic gelation under benign conditions of mixed whey protein isolate–carboxymethylcellulose aqueous solutions of relatively low biopolymer…”
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Stability of emulsions containing a whey protein concentrate obtained from milk serum through carboxymethylcellulose complexation by Damianou, K., Kiosseoglou, V.

“…A protein concentrate (66.2% (w/w) in protein) was obtained from bovine milk whey by complexation with carboxymethylcellulose (CMC) and its ability to…”
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Competitive adsorption between a dry-heated soy protein–dextran mixture and surface-active materials in oil-in-water emulsions by Diftis, N., Kiosseoglou, V.

“…Competitive adsorption between the protein of a dry-heated soy protein isolate (SPI)–dextran mixture and Tween 40, glycerol monosteareate (GMS) or bovine serum…”
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The use of carboxymethylcellulose to recover potato proteins and control their functional properties by Vikelouda, M, Kiosseoglou, V

“…Carboxymethylcellulose (CMC) has been used as a complexation agent in order to effectively precipitate potato protein at pH 2.5 from a simulated potato…”
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The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsions by Nikiforidis, C.V., Kiosseoglou, V.

“…The process of heat-induced destabilization of yolk-based emulsions and the role of Tween addition in inhibiting droplet aggregation/coalescence in the…”
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Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size by Kontogiorgos, V, Biliaderis, C.G, Kiosseoglou, V, Doxastakis, G

“…The effects of barley and oat β-glucans on rheological and creaming behaviour of concentrated egg-yolk-stabilized model emulsions were investigated. Four…”
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Development of a novel whey beverage by fermentation with kefir granules. effect of various treatments by Athanasiadis, I, Paraskevopoulou, A, Blekas, G, Kiosseoglou, V

“…The development of a novel whey‐based beverage with acceptable organoleptic properties is reported, where various treatments were studied. Kefir yeast…”
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Protein interactions and filler effects in heat-set gels based on egg by Kalkani, A., Paraskevopoulou, A., Kiosseoglou, V.

“…The effect of incorporation of emulsified oil with yolk on the strength of gel network systems, produced by heating of egg yolk or egg white dispersions, was…”
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