The University of Queensland

Introduction to Food Chemistry

Kontogiorgos, Vassilis (2021). Introduction to Food Chemistry. Cham, Switzerland: Springer. doi: 10.1007/978-3-030-85642-7

Pectin: Technological and Physiological Properties

Kontogiorgos, Vassilis ed. (2020). Pectin: Technological and Physiological Properties. Cham, Switzerland: Springer International. doi: 10.1007/978-3-030-53421-9

Browning Reactions

Kontogiorgos, Vassilis (2024). Browning Reactions. Introduction to Food Chemistry. (pp. 103-115) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_5

Carbohydrates

Kontogiorgos, Vassilis (2024). Carbohydrates. Introduction to Food Chemistry. (pp. 19-45) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_2

Colour Chemistry

Kontogiorgos, Vassilis (2024). Colour Chemistry. Introduction to Food Chemistry. (pp. 131-146) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_7

Flavour Chemistry

Kontogiorgos, Vassilis (2024). Flavour Chemistry. Introduction to Food Chemistry. (pp. 147-162) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_8

Lipids

Kontogiorgos, Vassilis (2024). Lipids. Introduction to Food Chemistry. (pp. 85-102) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_4

Proteins-Enzymes

Kontogiorgos, Vassilis (2024). Proteins-Enzymes. Introduction to Food Chemistry. (pp. 47-83) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_3

Vitamins-Minerals-Additives

Kontogiorgos, Vassilis (2024). Vitamins-Minerals-Additives. Introduction to Food Chemistry. (pp. 117-129) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_6

Water

Kontogiorgos, Vassilis (2024). Water. Introduction to Food Chemistry. (pp. 1-17) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_1

Hydrocolloids as Texture Modifiers

Kontogiorgos, Vassilis (2023). Hydrocolloids as Texture Modifiers. Food Texturology: Measurement and Perception of Food Textural Properties. (pp. 421-435) Cham: Springer International Publishing. doi: 10.1007/978-3-031-41900-3_20

Stabilisers

Kontogiorgos, Vassilis (2021). Stabilisers. Encyclopedia of dairy sciences. (pp. 689-694) Amsterdam, Netherlands: Elsevier. doi: 10.1016/b978-0-12-818766-1.00321-4

Techniques for the chemical and physicochemical characterization of polysaccharides

Alba, Katerina and Kontogiorgos, Vassilis (2021). Techniques for the chemical and physicochemical characterization of polysaccharides. Handbook of Hydrocolloids. (pp. 27-74) Amsterdam, Netherlands: Elsevier. doi: 10.1016/b978-0-12-820104-6.00026-7

Emulsification properties of pectin

Alba, Katerina and Kontogiorgos, Vassilis (2020). Emulsification properties of pectin. Pectin: technological and physiological properties. (pp. 83-97) Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-53421-9_5

Galactomannans (guar, locust bean, fenugreek, tara)

Kontogiorgos, Vassilis (2018). Galactomannans (guar, locust bean, fenugreek, tara). Encyclopedia of Food Chemistry. (pp. 109-113) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.21589-8

Seaweed polysaccharides (agar, alginate carrageenan)

Alba, Katerina and Kontogiorgos, Vassilis (2018). Seaweed polysaccharides (agar, alginate carrageenan). Encyclopedia of Food Chemistry. (pp. 240-250) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.21587-4

Thermal transitions, mechanical relaxations and microstructure of hydrated gluten networks

Kontogiorgos, Vassilis (2017). Thermal transitions, mechanical relaxations and microstructure of hydrated gluten networks. Glass transition and phase transitions in food and biological materials. (pp. 207-223) edited by Jasim Ahmed. Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi: 10.1002/9781118935682.ch8

Polysaccharide nanostructures

Kontogiorgos, Vassilis (2014). Polysaccharide nanostructures. Edible nanostructures: a bottom-up approach. (pp. 41-68) edited by Alejandro Marangoni and David Pink. United Kingdom: Royal Society of Chemistry.

Calculation of relaxation spectra from stress relaxation measurements

Kontogiorgos, Vassilis (2010). Calculation of relaxation spectra from stress relaxation measurements. Biopolymers. (pp. 495-508) London, United Kingdom: IntechOpen. doi: 10.5772/10275

Fractionation and characterisation of pectin-rich extracts from garlic biomass

Sunanta, Piyachat, Rose Sommano, Sarana, Luiten, Cara A., Ghofrani, Mahdieh, Sims, Ian M., Bell, Tracey J., Carnachan, Susan M., Hinkley, Simon F.R. and Kontogiorgos, Vassilis (2024). Fractionation and characterisation of pectin-rich extracts from garlic biomass. Food Chemistry, 436 137697, 137697. doi: 10.1016/j.foodchem.2023.137697

A new hydrocolloid to rival gum Arabic: Characterisation of a traditional food gum from australian Acacia cambagei

Hay, Thomas Owen, Kontogiorgos, Vassillis, Thompson, Suzanne, Nastasi, Joseph Robert and Fitzgerald, Melissa (2024). A new hydrocolloid to rival gum Arabic: Characterisation of a traditional food gum from australian Acacia cambagei. Food Hydrocolloids, 153 110003, 110003. doi: 10.1016/j.foodhyd.2024.110003

Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit

Duah, Joyce, Kpodo, Fidelis M., Kontogiorgos, Vassilis, Saalia, Firibu K. and Agbenorhevi, Jacob K. (2024). Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit. Food Biophysics. doi: 10.1007/s11483-024-09840-y

Tuning the mechanical properties of pectin films with polyphenol-rich plant extracts

Nastasi, Joseph Robert, Fitzgerald, Melissa A. and Kontogiorgos, Vassilis (2023). Tuning the mechanical properties of pectin films with polyphenol-rich plant extracts. International Journal of Biological Macromolecules, 253 (Pt 7) 127536, 127536. doi: 10.1016/j.ijbiomac.2023.127536

Influence of minerals on the foaming properties of milk

Xiong, Xiaoying, Pundalik, Eeshaan, Kontogiorgos, Vassilis, Thao Ho, Minh, Mo, Chuanzi, Bhandari, Bhesh and Bansal, Nidhi (2023). Influence of minerals on the foaming properties of milk. Food Research International, 169 112796, 1-13. doi: 10.1016/j.foodres.2023.112796

Adsorption kinetics and dilatational rheology of plant protein concentrates at the air- and oil-water interfaces

Kontogiorgos, Vassilis and Prakash, Sangeeta (2023). Adsorption kinetics and dilatational rheology of plant protein concentrates at the air- and oil-water interfaces. Food Hydrocolloids, 138 108486, 1-8. doi: 10.1016/j.foodhyd.2023.108486

Qualitative analysis of polyphenols in glycerol plant extracts using untargeted metabolomics

Nastasi, Joseph Robert, Daygon, Venea Dara, Kontogiorgos, Vassilis and Fitzgerald, Melissa A. (2023). Qualitative analysis of polyphenols in glycerol plant extracts using untargeted metabolomics. Metabolites, 13 (4) 566. doi: 10.3390/metabo13040566

Loss assessment during postharvest and handling of Thai garlic used for processing

Sunanta, Piyachat, Kontogiorgos, Vassilis, Leksawasdi, Noppol, Phimolsiripol, Yuthana, Wangtueai, Sutee, Wongkaew, Malaiporn and Sommano, Sarana Rose (2023). Loss assessment during postharvest and handling of Thai garlic used for processing. Horticulturae, 9 (4) 482, 1-12. doi: 10.3390/horticulturae9040482

Pectin-based films and coatings with plant extracts as natural preservatives: a systematic review

Nastasi, Joseph Robert, Kontogiorgos, Vassilis, Daygon, Venea Dara and Fitzgerald, Melissa A. (2022). Pectin-based films and coatings with plant extracts as natural preservatives: a systematic review. Trends in Food Science and Technology, 120, 193-211. doi: 10.1016/j.tifs.2022.01.014

Structure and rheology of pectic polysaccharides from baobab fruit and leaves

Dimopoulou, Maria, Alba, Katerina, Sims, Ian M. and Kontogiorgos, Vassilis (2021). Structure and rheology of pectic polysaccharides from baobab fruit and leaves. Carbohydrate Polymers, 273 118540, 118540. doi: 10.1016/j.carbpol.2021.118540

Techno-economic assessment of polysaccharide extraction from baobab: a scale up analysis

Dimopoulou, Maria, Offiah, Vivian, Falade, Kolawole, Smith, Alan M., Kontogiorgos, Vassilis and Angelis-Dimakis, Athanasios (2021). Techno-economic assessment of polysaccharide extraction from baobab: a scale up analysis. Sustainability, 13 (17) 9915, 9915. doi: 10.3390/su13179915

Baobab polysaccharides as emulsifiers

Alba, Katerina, Dimopoulou, Maria and Kontogiorgos, Vassilis (2021). Baobab polysaccharides as emulsifiers. LWT- Food Science and Technology, 144 111235, 111235. doi: 10.1016/j.lwt.2021.111235

Sustainable polysaccharides from Malvaceae family: structure and functionality

Alba, Katerina, Nguyen, Phuong.T.M. and Kontogiorgos, Vassilis (2021). Sustainable polysaccharides from Malvaceae family: structure and functionality. Food Hydrocolloids, 118 106749, 1-9. doi: 10.1016/j.foodhyd.2021.106749

Influence of cations, pH and dispersed phases on pectin emulsification properties

Ürüncüoğlu, Şerife, Alba, Katerina, Morris, Gordon A. and Kontogiorgos, Vassilis (2021). Influence of cations, pH and dispersed phases on pectin emulsification properties. Current Research in Food Science, 4, 398-404. doi: 10.1016/j.crfs.2021.05.008

Baobab polysaccharides from fruits and leaves

Alba, Katerina, Offiah, Vivian, Laws, Andrew P., Falade, Kolawole O. and Kontogiorgos, Vassilis (2020). Baobab polysaccharides from fruits and leaves. Food Hydrocolloids, 106 105874, 105874. doi: 10.1016/j.foodhyd.2020.105874

Baobab polysaccharides as a novel food ingredient

Kontogiorgos, Vassilis (2020). Baobab polysaccharides as a novel food ingredient. Food Australia, 72 (3), 16-17.

Effects of blackcurrant fibre on dough physical properties and bread quality characteristics

Alba, Katerina, Rizou, Theano, Campbell, Grant M. and Kontogiorgos, Vassilis (2020). Effects of blackcurrant fibre on dough physical properties and bread quality characteristics. Food Biophysics, 15 (3), 313-322. doi: 10.1007/s11483-020-09627-x

Soluble dietary fibres from sugarcane bagasse

Dimopoulou, Maria and Kontogiorgos, Vassilis (2019). Soluble dietary fibres from sugarcane bagasse. International Journal of Food Science and Technology, 55 (5) ijfs.14445, 1943-1949. doi: 10.1111/ijfs.14445

Pectin recovery and characterization from lemon juice waste streams

Dimopoulou, Maria, Alba, Katerina, Campbell, Grant and Kontogiorgos, Vassilis (2019). Pectin recovery and characterization from lemon juice waste streams. Journal of the Science of Food and Agriculture, 99 (14), 6191-6198. doi: 10.1002/jsfa.9891

Extrusion processing of raw food materials and by-products: A review

Offiah, Vivian, Kontogiorgos, Vassilis and Falade, Kolawole O. (2019). Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition, 59 (18), 2979-2998. doi: 10.1080/10408398.2018.1480007

Emulsifying properties of Ghanaian grewia gum

Kpodo, Fidelis Mawunyo, Agbenorhevi, Jacob Kwaku, Alba, Katerina and Kontogiorgos, Vassilis (2019). Emulsifying properties of Ghanaian grewia gum. International Journal of Food Science and Technology, 55 (5) ijfs.14389, 1909-1915. doi: 10.1111/ijfs.14389

Polysaccharides at fluid interfaces of food systems

Kontogiorgos, Vassilis (2019). Polysaccharides at fluid interfaces of food systems. Advances in Colloid and Interface Science, 270, 28-37. doi: 10.1016/j.cis.2019.05.008

Dietary fibre from berry‐processing waste and its impact on bread structure: a review

Alba, Katerina, Campbell, Grant M. and Kontogiorgos, Vassilis (2019). Dietary fibre from berry‐processing waste and its impact on bread structure: a review. Journal of the Science of Food and Agriculture, 99 (9), 4189-4199. doi: 10.1002/jsfa.9633

Fabrication and characterisation of metal-doped pectin films

Kalathaki, I., Alba, K., Muhamedsalih, H. and Kontogiorgos, V. (2019). Fabrication and characterisation of metal-doped pectin films. Food Hydrocolloids, 92, 259-266. doi: 10.1016/j.foodhyd.2019.01.065

Structure and physicochemical properties of Ghanaian grewia gum

Kpodo, F. M., Agbenorhevi, J. K., Alba, K., Smith, A. M., Morris, G. A. and Kontogiorgos, V. (2019). Structure and physicochemical properties of Ghanaian grewia gum. International Journal of Biological Macromolecules, 122, 866-872. doi: 10.1016/j.ijbiomac.2018.10.220

Rheological, tribological and sensory attributes of texture-modified foods for dysphagia patients and the elderly: a review

Munialo, Claire Darizu, Kontogiorgos, Vassilis, Euston, Stephen R. and Nyambayo, Isabella (2019). Rheological, tribological and sensory attributes of texture-modified foods for dysphagia patients and the elderly: a review. International Journal of Food Science and Technology, 55 (5) ijfs.14483, 1862-1871. doi: 10.1111/ijfs.14483

Fractionation and characterisation of dietary fibre from blackcurrant pomace

Alba, K., MacNaughtan, W., Laws, A. P., Foster, T. J., Campbell, G. M. and Kontogiorgos, V. (2018). Fractionation and characterisation of dietary fibre from blackcurrant pomace. Food Hydrocolloids, 81, 398-408. doi: 10.1016/j.foodhyd.2018.03.023

Pectin conformation in solution

Alba, K., Bingham, R. J., Gunning, P. A., Wilde, P. J. and Kontogiorgos, V. (2018). Pectin conformation in solution. Journal of Physical Chemistry B, 122 (29), 7286-7294. doi: 10.1021/acs.jpcb.8b04790

Behavior of in situ cross-linked hydrogels with rapid gelation kinetics on contact with physiological fluids

Diryak, Ramadan, Kontogiorgos, Vassilis, Ghori, Muhammad U., Bills, Paul, Tawfik, Ahmed, Morris, Gordon A. and Smith, Alan M. (2018). Behavior of in situ cross-linked hydrogels with rapid gelation kinetics on contact with physiological fluids. Macromolecular Chemistry and Physics, 219 (8) 1700584, 1700584. doi: 10.1002/macp.201700584

Structure-function relationships in pectin emulsification

Kpodo, F. M., Agbenorhevi, J. K., Alba, K., Oduro, I. N., Morris, G. A. and Kontogiorgos, V. (2018). Structure-function relationships in pectin emulsification. Food Biophysics, 13 (1), 71-79. doi: 10.1007/s11483-017-9513-4

Blackcurrant pomace for fibre enriched breads

Alba. K., Campbell, G. and Kontogiorgos, V. (2018). Blackcurrant pomace for fibre enriched breads. Baking Europe, 8-10.

Pectin isolation and characterization from six okra genotypes

Kpodo, F. M., Agbenorhevi, J. K., Alba, K., Bingham, R. J., Oduro, I. N., Morris, G. A. and Kontogiorgos, V. (2017). Pectin isolation and characterization from six okra genotypes. Food Hydrocolloids, 72, 323-330. doi: 10.1016/j.foodhyd.2017.06.014

Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systems

Kontogiorgos, Vassilis and Kasapis, Stefan (2017). Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systems. Food Hydrocolloids, 68, 232-237. doi: 10.1016/j.foodhyd.2016.06.011

Pectin at the oil-water interface: relationship of molecular composition and structure to functionality

Alba, K. and Kontogiorgos, V. (2017). Pectin at the oil-water interface: relationship of molecular composition and structure to functionality. Food Hydrocolloids, 68, 211-218. doi: 10.1016/j.foodhyd.2016.07.026

Mesoscopic structure of pectin in solution

Alba, K., Bingham, R. J. and Kontogiorgos, V. (2017). Mesoscopic structure of pectin in solution. Biopolymers, 107 (6) e23016, e23016. doi: 10.1002/bip.23016

Linear viscoelasticity of gluten: decoupling of relaxation mechanisms

Kontogiorgos, Vassilis (2017). Linear viscoelasticity of gluten: decoupling of relaxation mechanisms. Journal of Cereal Science, 75, 286-295. doi: 10.1016/j.jcs.2017.04.001

Structural characterisation and rheological properties of a polysaccharide from sesame leaves (Sesamum radiatum Schumach. & Thonn.)

Nep, E. I., Carnachan, S. M., Ngwuluka, N. C., Kontogiorgos, V., Morris, G. A., Sims, I. M. and Smith, A. M. (2016). Structural characterisation and rheological properties of a polysaccharide from sesame leaves (Sesamum radiatum Schumach. & Thonn.). Carbohydrate Polymers, 152, 541-547. doi: 10.1016/j.carbpol.2016.07.036

Engineering of acidic O/W emulsions with pectin

Alba, K., Sagis, L. M. C. and Kontogiorgos, V. (2016). Engineering of acidic O/W emulsions with pectin. Colloids and Surfaces B: Biointerfaces, 145, 301-308. doi: 10.1016/j.colsurfb.2016.05.016

In situ rheological measurements of the external gelation of alginate

Mahdi, M. H., Diryak, R., Kontogiorgos, V., Morris, G. A. and Smith, A. M. (2016). In situ rheological measurements of the external gelation of alginate. Food Hydrocolloids, 55, 77-80. doi: 10.1016/j.foodhyd.2015.11.002

Influence of supramolecular forces on the linear viscoelasticity of gluten

Kontogiorgos, Vassilis, Shah, Paras and Bills, Paul (2016). Influence of supramolecular forces on the linear viscoelasticity of gluten. Rheologica Acta, 55 (3), 187-195. doi: 10.1007/s00397-015-0901-8

Evaluation of some important physicochemical properties of starch free grewia gum

Nep, E. I., Sims, I. M., Morris, G. A., Kontogiorgos, V. and Smith, A. M. (2016). Evaluation of some important physicochemical properties of starch free grewia gum. Food Hydrocolloids, 53, 134-140. doi: 10.1016/j.foodhyd.2015.02.016

Adding value to fruit processing waste: Innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a susfood project

Rohm, Harald, Brennan, Charles, Turner, Charlotta, Günther, Edeltraud, Campbell, Grant, Hernando, Isabel, Struck, Susanne and Kontogiorgos, Vassilis (2015). Adding value to fruit processing waste: Innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a susfood project. Foods, 4 (4), 690-697. doi: 10.3390/foods4040690

Influence of pH on mechanical relaxations in high solids LM-pectin preparations

Alba, K., Kasapis, S. and Kontogiorgos, V. (2015). Influence of pH on mechanical relaxations in high solids LM-pectin preparations. Carbohydrate Polymers, 127, 182-188. doi: 10.1016/j.carbpol.2015.03.051

The parallel lives of polysaccharides in food and pharmaceutical formulations

Kontogiorgos, Vassilis, Smith, Alan M. and Morris, Gordon A. (2015). The parallel lives of polysaccharides in food and pharmaceutical formulations. Current Opinion in Food Science, 4, 13-18. doi: 10.1016/j.cofs.2015.04.001

Isolation and characterization of acetylated LM-pectins extracted from okra pods

Alba, K., Laws, A. P. and Kontogiorgos, V. (2015). Isolation and characterization of acetylated LM-pectins extracted from okra pods. Food Hydrocolloids, 43, 726-735. doi: 10.1016/j.foodhyd.2014.08.003

Okra extracts in pharmaceutical and food applications

Ghori, Muhammad U., Alba, Katerina, Smith, Alan M., Conway, Barbara R. and Kontogiorgos, Vassilis (2014). Okra extracts in pharmaceutical and food applications. Food Hydrocolloids, 42 (P3), 342-347. doi: 10.1016/j.foodhyd.2014.04.024

Editorial

Morris, Gordon A., Smith, Alan M. and Kontogiorgos, Vassilis (2014). Editorial. Food Hydrocolloids, 42 (P3), 317-317. doi: 10.1016/j.foodhyd.2014.06.009

Relaxation dynamics in hydrated gluten networks

Kontogiorgos, Vassilis and Dahunsi, Oluwatodimu S. (2014). Relaxation dynamics in hydrated gluten networks. Journal of Cereal Science, 59 (1), 101-108. doi: 10.1016/j.jcs.2013.11.007

Okra extracts as emulsifiers for acidic emulsions

Alba, K., Ritzoulis, C., Georgiadis, N. and Kontogiorgos, V. (2013). Okra extracts as emulsifiers for acidic emulsions. Food Research International, 54 (2), 1730-1737. doi: 10.1016/j.foodres.2013.09.051

Potential of okra extracts in food emulsions

Alba, Katerina and Kontogiorgos, Vassilis (2013). Potential of okra extracts in food emulsions. Food Science and Technology, 27 (4), 12-13.

Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight

Agbenorhevi, Jacob K., Kontogiorgos, Vassilis and Kasapis, Stefan (2013). Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight. Food Chemistry, 138 (1), 630-637. doi: 10.1016/j.foodchem.2012.10.073

Rheological characterization of okra pectins

Kontogiorgos, V., Margelou, I., Georgiadis, N. and Ritzoulis, C. (2012). Rheological characterization of okra pectins. Food Hydrocolloids, 29 (2), 356-362. doi: 10.1016/j.foodhyd.2012.04.003

Temperature dependence of relaxation spectra for self-assembled fibrillar networks of 12-hydroxystearic acid in canola oil organogels

Rogers, Michael A. and Kontogiorgos, Vassilis (2012). Temperature dependence of relaxation spectra for self-assembled fibrillar networks of 12-hydroxystearic acid in canola oil organogels. Food Biophysics, 7 (2), 132-137. doi: 10.1007/s11483-012-9250-7

Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/cosolute system

Jiang, Bin, Kasapis, Stefan and Kontogiorgos, Vassilis (2012). Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/cosolute system. Biopolymers, 97 (5), 303-310. doi: 10.1002/bip.22020

Microstructure of hydrated gluten network

Kontogiorgos, Vassilis (2011). Microstructure of hydrated gluten network. Food Research International, 44 (9), 2582-2586. doi: 10.1016/j.foodres.2011.06.021

Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight

Agbenorhevi, Jacob K., Kontogiorgos, Vassilis, Kirby, Andrew R., Morris, Victor J. and Tosh, Susan M. (2011). Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight. International Journal of Biological Macromolecules, 49 (3), 369-377. doi: 10.1016/j.ijbiomac.2011.05.014

Combined use of the free volume and coupling theories in the glass transition of polysaccharide/co-solute systems

Jiang, Bin, Kasapis, Stefan and Kontogiorgos, Vassilis (2011). Combined use of the free volume and coupling theories in the glass transition of polysaccharide/co-solute systems. Carbohydrate Polymers, 83 (2), 926-933. doi: 10.1016/j.carbpol.2010.08.074

Calculation of relaxation spectra from mechanical spectra in MATLAB

Kontogiorgos, Vassilis (2010). Calculation of relaxation spectra from mechanical spectra in MATLAB. Polymer Testing, 29 (8), 1021-1025. doi: 10.1016/j.polymertesting.2010.09.007

Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction

Agbenorhevi, Jacob K. and Kontogiorgos, Vassilis (2010). Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction. Carbohydrate Polymers, 81 (4), 849-854. doi: 10.1016/j.carbpol.2010.03.056

Temperature dependence of relaxation spectra for highly hydrated gluten networks

Kontogiorgos, Vassilis and Kasapis, Stefan (2010). Temperature dependence of relaxation spectra for highly hydrated gluten networks. Journal of Cereal Science, 52 (1), 100-105. doi: 10.1016/j.jcs.2010.04.001

Kinetics of phase separation of oat β-glucan/whey protein isolate binary mixtures

Kontogiorgos, Vassilis, Tosh, Susan M. and Wood, Peter J. (2009). Kinetics of phase separation of oat β-glucan/whey protein isolate binary mixtures. Food Biophysics, 4 (3), 240-247. doi: 10.1007/s11483-009-9121-z

Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures

Kontogiorgos, V., Tosh, S. M. and Wood, P. J. (2009). Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures. Food Hydrocolloids, 23 (3), 949-956. doi: 10.1016/j.foodhyd.2008.07.005

Numerical computation of relaxation spectra from mechanical measurements in biopolymers

Kontogiorgos, Vassilis, Jiang, Bin and Kasapis, Stefan (2009). Numerical computation of relaxation spectra from mechanical measurements in biopolymers. Food Research International, 42 (1), 130-136. doi: 10.1016/j.foodres.2008.09.005

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

Jiang, Bin, Kontogiorgos, Vassilis, Kasapis, Stefan and Douglas Goff, H. (2008). Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. Journal of Food Engineering, 89 (1), 42-48. doi: 10.1016/j.jfoodeng.2008.04.001

Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures

Kontogiorgos, Vassilis, Goff, H. Douglas and Kasapis, Stefan (2008). Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures. Food Hydrocolloids, 22 (6), 1135-1147. doi: 10.1016/j.foodhyd.2007.06.005

Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks

Kontogiorgos, Vassilis, Goff, H. Douglas and Kasapis, Stefan (2007). Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. Biomacromolecules, 8 (4), 1293-1299. doi: 10.1021/bm0610471

Isolation and characterization of ice structuring proteins from cold-acclimated winter wheat grass extract for recrystallization inhibition in frozen foods

Kontogiorgos, V., Regand, A., Yada, R. Y. and Goff, H. D. (2007). Isolation and characterization of ice structuring proteins from cold-acclimated winter wheat grass extract for recrystallization inhibition in frozen foods. Journal of Food Biochemistry, 31 (2), 139-160. doi: 10.1111/j.1745-4514.2007.00112.x

Calorimetric and microstructural investigation of frozen hydrated gluten

Kontogiorgos, V. and Goff, H. D. (2006). Calorimetric and microstructural investigation of frozen hydrated gluten. Food Biophysics, 1 (4), 202-215. doi: 10.1007/s11483-006-9021-4

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

Kontogiorgos, Vassilis, Ritzoulis, Christos, Biliaderis, Costas G. and Kasapis, Stefan (2006). Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels. Food Hydrocolloids, 20 (5), 749-756. doi: 10.1016/j.foodhyd.2005.07.008

A fractal analysis approach to viscoelasticity of physically cross-linked barley β-glucan gel networks

Kontogiorgos, Vassilis, Vaikousi, Hariklia, Lazaridou, Athina and Biliaderis, Costas G. (2006). A fractal analysis approach to viscoelasticity of physically cross-linked barley β-glucan gel networks. Colloids and Surfaces B: Biointerfaces, 49 (2), 145-152. doi: 10.1016/j.colsurfb.2006.03.011

Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size

Kontogiorgos, V., Biliaderis, C. G., Kiosseoglou, V. and Doxastakis, G. (2004). Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size. Food Hydrocolloids, 18 (6), 987-998. doi: 10.1016/j.foodhyd.2004.04.003

Molecular weight effects on solution rheology of pullulan and mechanical properties of its films

Lazaridou, Athina, Biliaderis, Costas G. and Kontogiorgos, Vassilis (2003). Molecular weight effects on solution rheology of pullulan and mechanical properties of its films. Carbohydrate Polymers, 52 (2), 151-166. doi: 10.1016/S0144-8617(02)00302-8

Vibration analysis of journal bearings under water contaminated lubrication

Ma, Jiaojiao, Zhang, Hao, Shi, Zhanqun, Kontogiorgos, Vasileios, Gu, Fengshou and Ball, Andrew (2018). Vibration analysis of journal bearings under water contaminated lubrication. 24th International Conference on Automation and Computing (ICAC), Newcastle upon Tyne, United Kingdom, 6-7 September 2018. Piscataway, NJ, United States: Institute of Electrical and Electronics Engineers. doi: 10.23919/IConAC.2018.8749016

Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions

Alba, K. and Kontogiorgos, V. (2016). Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions. 18th Gums and Stabilisers for the Food Industry Conference, Wrexham, Wales, United Kingdom, 23-26 June 2015. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781782623830-00110

Okra extracts as emulsifiers for acidic emulsions

Alba, K., Kontogiorgos, V., Georgiadis, N. and Ritzoulis, C. (2014). Okra extracts as emulsifiers for acidic emulsions. 17th Gums and Stabilisers for the Food Industry Conference, Wrexham, Wales, United Kingdom, 25-28 June 2013. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781782621300-00238

Phase behavior of β-glucan/sodium caseinate mixtures varying in molecular weight

Agbenorhevi, J. K., Kontogiorgos, V. and Kasapis, S. (2012). Phase behavior of β-glucan/sodium caseinate mixtures varying in molecular weight. 16th Gums and Stabilisers for the Food Industry Conference, Wageningen, The Netherlands, 28 June-1 July 2011. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781849734554-00133

Numerical computation of relaxation spectra from mechanical measurements in biopolymers

Kontogiorgos, Vassilis and Kasapis, Stefan (2010). Numerical computation of relaxation spectra from mechanical measurements in biopolymers. Royal Society of Chemistry.