Search Results - "Kiosseoglou, V.D."

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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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

“…Xanthan gum is a water-soluble extracellular polysaccharide that has gained widespread commercial use because of its strong pseudoplasticity and tolerance to…”
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Emulsifying properties of gelatin conjugated to pectin under alkaline conditions by Diftis, N.G, Pirzas, T.A, Kiosseoglou, V.D

“…Gelatin-pectin mixed solution incubated under mild alkaline conditions for a period of 4 h exhibited an improvement of emulsion stability in terms of both…”
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