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51

Beyond the free volume theory: Introduction of the concept of cooperativity to the chain dynamics of biopolymers during vitrification

Journal:

Food Hydrocolloids

Year:

2008

Language:

english

File:

PDF, 236 KB

english, 2008

52

Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures

Bin Jiang, Vassilis Kontogiorgos, Stefan Kasapis, H. Douglas Goff

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 751 KB

english, 2008

53

Effect of gamma irradiation on the thermal and rheological properties of grain amaranth starch

Xiangli Kong, Stefan Kasapis, Jinsong Bao, Harold Corke

Journal:

Radiation Physics and Chemistry

Year:

2009

Language:

english

File:

PDF, 552 KB

english, 2009

54

Dynamic oscillation measurements of starch networks at temperatures above 100 °C

Stefan Kasapis, Shyam S. Sablani, Costas G. Biliaderis

Journal:

Carbohydrate Research

Year:

2000

Language:

english

File:

PDF, 140 KB

english, 2000

55

Viscoelastic properties of pectin–co-solute mixtures at iso-free-volume states

Stefan Kasapis, Ahmed Al-Alawi, Nejib Guizani, Akhtar J Khan, John R Mitchell

Journal:

Carbohydrate Research

Year:

2000

Language:

english

File:

PDF, 152 KB

english, 2000

56

The use of Arrhenius and WLF kinetics to rationalise the mechanical spectrum in high sugar gellan systems

Graham Sworn, Stefan Kasapis

Journal:

Carbohydrate Research

Year:

1998

Language:

english

File:

PDF, 247 KB

english, 1998

57

The glass transition zone in high solids pectin and gellan preparations

Ibrahim M. Al-Ruqaie, Stefan Kasapis, Robert K. Richardson, Gordon Mitchell

Journal:

Year:

1997

Language:

english

File:

PDF, 1.04 MB

english, 1997

58

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

59

Tangible evidence of the tranformation from enthalpic to entropic gellan networks at high levels of co-solute

Stefan Kasapis, Rukmal Abeysekera, Neil Atkin, Marcin Deszczynski, John R Mitchell

Journal:

Carbohydrate Polymers

Year:

2002

Language:

english

File:

PDF, 249 KB

english, 2002

60

Sequence-dependent kinetic trapping of biphasic structures in maltodextrin-whey protein gels

Pretima Manoj, Stefan Kasapis, Miles W.N. Hember

Journal:

Carbohydrate Polymers

Year:

1997

Language:

english

File:

PDF, 1.56 MB

english, 1997

61

Development of composite structures in the gellan polysaccharide/sugar system

Louisa E. Whittaker, Ibrahim M. Al-Ruqaie, Stefan Kasapis, Robert K. Richardson

Journal:

Carbohydrate Polymers

Year:

1997

Language:

english

File:

PDF, 950 KB

english, 1997

62

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

63

Molecular weight effects on the gelatin/maltodextrin gel

Stefan Alevisopoulos, Stefan Kasapis

Journal:

Carbohydrate Polymers

Year:

1999

Language:

english

File:

PDF, 150 KB

english, 1999

64

Physical characterization of thermally induced networks of lupin protein isolates prepared by isoelectric precipitation and dialysis

Antonios Kiosseoglou, Georgios Doxastakis, Stefan Alevisopoulos, Stefan Kasapis

Journal:

International Journal of Food Science & Technology

Year:

1999

Language:

english

File:

PDF, 451 KB

english, 1999

65

Textural properties of a model aqueous phase in low fat products. Part 2: Alginate/caseinate blends and three-component systems

Simon A. Roberts, Stefan Kasapis, Inés De Santos López

Journal:

International Journal of Food Science & Technology

Year:

2000

Language:

english

File:

PDF, 7.45 MB

english, 2000

66

Textural properties of a model aqueous phase in low fat products. Part 1: Alginate, caseinate and starch in isolation, and in starch containing binary mixtures

Simon A. Roberts, Stefan Kasapis, Inés De Santos López

Journal:

International Journal of Food Science & Technology

Year:

2000

Language:

english

File:

PDF, 9.55 MB

english, 2000

67

Viscoelasticity of oxidized starch/low methoxy pectin mixtures in the presence of glucose syrup

Journal:

International Journal of Food Science & Technology

Year:

2002

Language:

english

File:

PDF, 172 KB

english, 2002

68

Rheological properties of starches from grain amaranth and their relationship to starch structure

Xiangli Kong, Stefan Kasapis, Eric Bertoft, Harold Corke

Journal:

Starch - Stärke

Year:

2010

Language:

english

File:

PDF, 284 KB

english, 2010

69

Phase equilibria and gelation in gelatin/maltodextrin systems — Part I: gelation of individual components

Stefan Kasapis, Edwin R. Morris, Ian T. Norton, Allan H. Clark

Journal:

Carbohydrate Polymers

Year:

1993

Language:

english

File:

PDF, 523 KB

english, 1993

70

Glassy-state phenomena in gellan-sucrose-corn syrup mixtures

Maria Papageorgiou, Stefan Kasapis, Robert K. Richardson

Journal:

Carbohydrate Polymers

Year:

1994

Language:

english

File:

PDF, 829 KB

english, 1994

71

Structural and textural properties of calcium induced, hot-made alginate gels

Maria Papageorgiou, Stefan Kasapis, Michelle G. Gothard

Journal:

Carbohydrate Polymers

Year:

1994

Language:

english

File:

PDF, 768 KB

english, 1994

72

A rheological study on the application of carbohydrate-protein incompatibility to the development of low fat commercial spreads

Loannis S. Chronakis, Stefan Kasapis

Journal:

Carbohydrate Polymers

Year:

1995

Language:

english

File:

PDF, 701 KB

english, 1995

73

Temperature and time effects on the structural properties of a non-aqueous ethyl cellulose topical drug delivery system

Lilia Bruno, Stefan Kasapis, Vinita Chaudhary, Keat Theng Chow, Paul W.S. Heng, Lai Peng Leong

Journal:

Carbohydrate Polymers

Year:

2011

Language:

english

File:

PDF, 583 KB

english, 2011

74

Disentangling α from β mechanical relaxations in the rubber-to-glass transition of high-sugar–chitosan mixtures

Stefan Kasapis, Jacques Desbrières, Insaaf M Al-Marhoobi, Marguerite Rinaudo

Journal:

Carbohydrate Research

Year:

2002

Language:

english

File:

PDF, 224 KB

english, 2002

75

Rhizobium trifolii capsular polysaccharide: a novel biopolymer with striking physical properties

Journal:

International Journal of Food Science & Technology

Year:

1994

Language:

english

File:

PDF, 560 KB

english, 1994

76

The thermal kinetics of starch gelatinization in the presence of other cake ingredients

Michele Marcotte, Shyam S. Sablani, Stefan Kasapis, Oon-Doo Baik, Patrick Fustier

Journal:

International Journal of Food Science & Technology

Year:

2004

Language:

english

File:

PDF, 112 KB

english, 2004

77

Evaluating the quality and storage stability of fish burgers during frozen storage

Ismail M. AL-BULUSHI, Stefan KASAPIS, Hamed AL-OUFI, Sultan AL-MAMARI

Journal:

Fisheries Science

Year:

2005

Language:

english

File:

PDF, 84 KB

english, 2005

78

Instrumental-sensory evaluation of texture for fish sausage and its storage stability

Mohammad Shafiur RAHMAN, Humaid AL-WAILI, Nejib GUIZANI, Stefan KASAPIS

Journal:

Fisheries Science

Year:

2007

Language:

english

File:

PDF, 275 KB

english, 2007

79

CHARACTERISATION OF A COMMERCIAL SOY ISOLATE BY PHYSICAL TECHNIQUES

IOANNIS S. CHRONAKIS, STEFAN KASAPIS, ROBERT K. RICHARDSON, GEORGIOS DOXASTAKIS

Journal:

Journal of Texture Studies

Year:

1995

Language:

english

File:

PDF, 912 KB

english, 1995

80

SMALL DEFORMATION PROPERTIES OF MODEL SALAD DRESSINGS PREPARED WITH REDUCED CHOLESTEROL EGG YOLK

ADAMANTINI PARASKEVOPOULOU, VASSILIS KIOSSEOGLOU, STEFAN ALEVISOPOULOS, STEFAN KASAPIS

Journal:

Journal of Texture Studies

Year:

1997

Language:

english

File:

PDF, 716 KB

english, 1997

81

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

82

SMALL DEFORMATION MEASUREMENTS OF SINGLE AND MIXED GELS OF LOW CHOLESTEROL YOLK AND EGG WHITE

ADAMANTINI PARASKEVOPOULOU, VASSILIS KIOSSEOGLOU, STEFAN ALEVISOPOULOS, STEFAN KASAPIS

Journal:

Journal of Texture Studies

Year:

2000

Language:

english

File:

PDF, 812 KB

english, 2000

83

Influence of acid hydrolysis on thermal and rheological properties of amaranth starches varying in amylose content

Xiangli Kong, Stefan Kasapis, Jinsong Bao, Harold Corke

Journal:

Journal of the Science of Food and Agriculture

Year:

2012

Language:

english

File:

PDF, 409 KB

english, 2012

84

Segregative phase separation in agarose/whey protein systems induced by sequence-dependent trapping and change in pH

Lita Katopo, Stefan Kasapis, Yacine Hemar

Journal:

Carbohydrate Polymers

Year:

2012

Language:

english

File:

PDF, 818 KB

english, 2012

85

Phase behaviour of gelatin/polydextrose mixtures at high levels of solids

Omar Almrhag, Paul George, Anna Bannikova, Lita Katopo, Deeptangshu Chaudhary, Stefan Kasapis

Journal:

Year:

2012

Language:

english

File:

PDF, 1.10 MB

english, 2012

86

Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels

Vassilis Kontogiorgos, Christos Ritzoulis, Costas G. Biliaderis, Stefan Kasapis

Journal:

Food Hydrocolloids

Year:

2006

Language:

english

File:

PDF, 382 KB

english, 2006

87

The 9th international hydrocolloids conference

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 64 KB

english, 2009

88

Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate

Lee Wah Koh, Stefan Kasapis, Keng Moh Lim, Check Woo Foo

Journal:

Food Hydrocolloids

Year:

2009

Language:

english

File:

PDF, 1.59 MB

english, 2009

89

Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products

Leewah Koh, Bin Jiang, Stefan Kasapis, Check Woo Foo

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 503 KB

english, 2011

90

Relation between the structure of matrices and their mechanical relaxation mechanisms during the glass transition of biomaterials: A review

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 527 KB

english, 2012

91

Orientation of short microcrystalline cellulose fibers in a gelatin matrix

Lee Wah Koh, Stefan Kasapis

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 337 KB

english, 2011

92

Molecular weight and crystallinity alteration of cellulose via prolonged ultrasound fragmentation

Shen-Siung Wong, Stefan Kasapis, Dejian Huang

Journal:

Food Hydrocolloids

Year:

2012

Language:

english

File:

PDF, 362 KB

english, 2012

93

Temperature dependence of relaxation spectra for highly hydrated gluten networks

Vassilis Kontogiorgos, Stefan Kasapis

Journal:

Journal of Cereal Science

Year:

2010

Language:

english

File:

PDF, 283 KB

english, 2010

94

Effect of sugars on the mechanical and thermal properties of agarose gels

Marcin Deszczynski, Stefan Kasapis, Wiliam MacNaughton, John R. Mitchell

Journal:

Food Hydrocolloids

Year:

2003

Language:

english

File:

PDF, 224 KB

english, 2003

95

Steric exclusion phenomena in gellan/gelatin systems I. Physical properties of single and binary gels

Maria Papageorgiou, Stefan Kasapis, Robert K. Richardson

Journal:

Food Hydrocolloids

Year:

1994

Language:

english

File:

PDF, 859 KB

english, 1994

96

The effect of added sucrose and corn syrup on the physical properties of gellan—gelatin mixed gels

Maria Papageorgiou, Stefan Kasapis

Journal:

Food Hydrocolloids

Year:

1995

Language:

english

File:

PDF, 917 KB

english, 1995

97

Structural properties of single and mixed milk/soya protein systems

Ioannis S. Chronakis, Stefan Kasapis

Journal:

Food Hydrocolloids

Year:

1993

Language:

english

File:

PDF, 949 KB

english, 1993

98

Gelation and phase separation in maltodextrin-caseinate systems

Pretima Manoj, Stefan Kasapis, Ioannis S. Chronakis

Journal:

Food Hydrocolloids

Year:

1996

Language:

english

File:

PDF, 1.29 MB

english, 1996

99

Glass transition-related or crystalline forms in the structural properties of gelatin/oxidised starch/glucose syrup mixtures

Mei H. Ong, A.Steve Whitehouse, Rukmal Abeysekera, Ibrahim M. Al-Ruqaie, Stefan Kasapis

Journal:

Food Hydrocolloids

Year:

1998

Language:

english

File:

PDF, 347 KB

english, 1998

100

Novel sulfation of curdlan assisted by ultrasonication

Shen-Siung Wong, Zheng Ru June Ngiam, Stefan Kasapis, Dejian Huang

Journal:

International Journal of Biological Macromolecules

Year:

2010

Language:

english

File:

PDF, 194 KB

english, 2010