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1

Retention of trans-anethole by gelatine and starch matrices

Triada Zafeiropoulou, Vasiliki Evageliou, Chryssavgi Gardeli, Stavrianos Yanniotis, Michael Komaitis

Journal:

Year:

2010

Language:

english

File:

PDF, 231 KB

english, 2010

2

Retention of ethyl butyrate by gellan gels in the presence of potassium ions

Vasiliki Evageliou, Panagiota Galanaki, Chryssavgi Gardeli, Michael Komaitis

Journal:

Year:

2011

Language:

english

File:

PDF, 205 KB

english, 2011

3

Effect of inulin on texture and clarity of gellan gels

Vasiliki Evageliou, Georgia Tseliou, Ioanna Mandala, Michael Komaitis

Journal:

Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 272 KB

english, 2010

4

Vitrification of κ-carrageenan in the presence of high levels of glucose syrup

Vasiliki Evageliou, Stefan Kasapis, Miles W.N. Hember

Journal:

Year:

1998

Language:

english

File:

PDF, 930 KB

english, 1998

5

Structural aspects and phase behaviour in deacylated and high acyl gellan systems

Stefan Kasapis, Persephoni Giannouli, Miles W.N. Hember, Vasiliki Evageliou, Carole Poulard, Benedicte Tort-Bourgeois, Graham Sworn

Journal:

Carbohydrate Polymers

Year:

1999

Language:

english

File:

PDF, 275 KB

english, 1999

6

Compression of gellan gels. Part I: effect of salts

Vasiliki Evageliou, Maria Karantoni, Ioanna Mandala, Michael Komaitis

Journal:

International Journal of Food Science & Technology

Year:

2010

Language:

english

File:

PDF, 733 KB

english, 2010

7

Effect of salts and sugars on the clarity of gellan gels

Vasiliki Evageliou, Andreas Gerolemou, Alexandros Zikas, Aineias Basios, Michael Komaitis

Journal:

International Journal of Food Science & Technology

Year:

2011

Language:

english

File:

PDF, 983 KB

english, 2011

8

APPLICATION OF STRESS-CONTROLLED ANALYSIS TO THE DEVELOPMENT OF LOW FAT SPREADS

VASILIKI EVAGELIOU, STEFAN ALEVISOPOULOS, STEFAN KASAPIS

Journal:

Journal of Texture Studies

Year:

1997

Language:

english

File:

PDF, 764 KB

english, 1997

9

Solution viscosity and structural modification of pumpkin biopectin

Vasiliki Evageliou, Nataliya M. Ptitchkina, Edwin R. Morris

Journal:

Food Hydrocolloids

Year:

2005

Language:

english

File:

PDF, 128 KB

english, 2005

10

Compression of gellan gels. Part II: Effect of sugars

Vasiliki Evageliou, Maria Mazioti, Ioanna Mandala, Michael Komaitis

Journal:

Food Hydrocolloids

Year:

2010

Language:

english

File:

PDF, 294 KB

english, 2010

11

The effect of salts on the retention of ethyl butyrate by gellan gels

Vasiliki Evageliou, Ilianna Mavragani, Michael Komaitis

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 223 KB

english, 2012

12

Retention of selected aroma compounds by gelatine matrices

Triada Zafeiropoulou, Vasiliki Evageliou, Chryssavgi Gardeli, Stavros Yanniotis, Michael Komaitis

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 220 KB

english, 2012

13

Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners

Protonotariou, Styliani V., Karali, Euagelia, Evageliou, Vasiliki, Yanniotis, Stavros, Mandala, Ioanna

Journal:

International Journal of Food Science & Technology

Year:

2013

Language:

english

File:

PDF, 955 KB

english, 2013

14

The effect of pectin and other constituents on the antioxidant activity of tea

Soultani, Georgia, Evageliou, Vasiliki, Koutelidakis, Antonios E., Kapsokefalou, Maria, Komaitis, Michael

Journal:

Food Hydrocolloids

Year:

2014

Language:

english

File:

PDF, 259 KB

english, 2014

15

The effect of sugars on the retention of ethyl butyrate by gellan gels

Evageliou, Vasiliki, Patsiakou, Anna

Journal:

Year:

2014

Language:

english

File:

PDF, 348 KB

english, 2014

16

Drying of Fennel Plants: Oven, Freeze Drying, Effect of Freeze-Drying Time, and Use of Biopolymers

Gardeli, Chryssavgi, Evageliou, Vasiliki, Poulos, Christoforos, Yanniotis, Stavrianos, Komaitis, Michael

Journal:

Drying Technology

Year:

2010

Language:

english

File:

PDF, 267 KB

english, 2010

17

Retention of trans-anethole by single and double layered films based on gelatine

Evageliou, Vasiliki, Gerolymatou, Arhontoula, Sotirakoglou, Kyriaki, Gardeli, Chryssavgi, Yanniotis, Stavros

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 249 KB

english, 2015

18

Retention of esters by gellan and pectin solutions or their mixtures

Evageliou, Vasiliki, Papastamopoulou, Konstantina, Frantzeskaki, Despoina, Christodoulidou, Christalli – Christina

Journal:

Food Hydrocolloids

Year:

2015

Language:

english

File:

PDF, 441 KB

english, 2015

19

Olive oil emulsions formed by catastrophic phase inversion using bacterial cellulose and whey protein isolate

Panagopoulou, Elli, Tsouko, Erminda, Kopsahelis, Nikolaos, Koutinas, Apostolis, Mandala, Ioanna, Evageliou, Vasiliki

Journal:

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Year:

2015

Language:

english

File:

PDF, 1.34 MB

english, 2015

20

Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours

Drakos, Antonios, Kyriakakis, Georgios, Evageliou, Vasiliki, Protonotariou, Styliani, Mandala, Ioanna, Ritzoulis, Christos

Journal:

Year:

2017

Language:

english

File:

PDF, 309 KB

english, 2017

21

Limonene encapsulation in freeze dried gellan systems

Evageliou, Vasiliki, Saliari, Dimitra

Journal:

Year:

2017

Language:

english

File:

PDF, 246 KB

english, 2017

22

Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate

Panagopoulou, Elli, Evageliou, Vasiliki, Kopsahelis, Nikolaos, Ladakis, Dimitrios, Koutinas, Apostolis, Mandala, Ioanna

Journal:

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Year:

2017

Language:

english

File:

PDF, 994 KB

english, 2017

23

Protein isolation from jet milled rye flours differing in particle size

Drakos, Antonios, Malindretou, Konstantina, Mandala, Ioanna, Evageliou, Vasiliki

Journal:

Food and Bioproducts Processing

Year:

2017

Language:

english

File:

PDF, 351 KB

english, 2017

24

Properties of flour films as affected by the flour's source and particle size

Drakos, Antonios, Pelava, Elias, Evageliou, Vasiliki

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 1.22 MB

english, 2018

25

Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan

Evageliou, Vasiliki I., Ryan, Patricia M., Morris, Edwin R.

Journal:

Food Hydrocolloids

Year:

2018

Language:

english

File:

PDF, 528 KB

english, 2018

26

Gums and Stabilisers for the Food Industry 9 || THE TRANSFORMATION FROM ENTHALPIC GELS TO ENTROPIC RUBBERY AND GLASS-LIKE STATES IN HIGH SUGAR BIOPOLYMER SYSTEMS

EVAGELIOU, VASILIKI

Year:

1998

Language:

english

File:

PDF, 1.14 MB

english, 1998

27

Sodium alginate–cinnamon essential oil coated apples and pears: Variability of Aspergillus carbonarius growth and ochratoxin A production

Kapetanakou, Anastasia E., Nestora, Sofia, Evageliou, Vasiliki, Skandamis, Panagiotis N.

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 14.26 MB

english, 2018

28

Physical and textural properties of biscuits containing jet milled rye and barley flour

Drakos, Antonios, Andrioti-Petropoulou, Lito, Evageliou, Vasiliki, Mandala, Ioanna

Journal:

Journal of Food Science and Technology

Year:

2018

Language:

english

File:

PDF, 728 KB

english, 2018

29

Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt

Evageliou, Vasiliki, Panagopoulou, Elli, Mandala, Ioanna

Journal:

Year:

2019

Language:

english

File:

PDF, 423 KB

english, 2019

30

Shear and extensional rheology of selected polysaccharides

Evageliou, Vasiliki

Journal:

International Journal of Food Science & Technology

Year:

2020

File:

PDF, 10.47 MB

2020