Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects von Lazaridou, A., Biliaderis, C.G.

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Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations von Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., Biliaderis, C.G.

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Effect of barley β-glucan molecular size and level on wheat dough rheological properties von Skendi, A., Papageorgiou, M., Biliaderis, C.G.

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Microencapsulated cells of Lactobacillus paracasei subsp. paracasei in biopolymer complex coacervates and their function in a yogurt matrix von Bosnea, L. A, Moschakis, T, Biliaderis, C. G

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Effect of the substrate's microstructure on the growth of Listeria monocytogenes von Aspridou, Z., Moschakis, T., Biliaderis, C.G., Koutsoumanis, K.P.

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Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: Rheological and volatile compounds characterisation von Paraskevopoulou, A., Amvrosiadou, S., Biliaderis, C.G., Kiosseoglou, V.

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Profiling carotenoid and phenolic compounds in fresh and canned fruit of peach cultivars: Impact of genotype and canning on their concentration von Christofi, M., Pavlou, A., Lantzouraki, D.Z., Tsiaka, T., Myrtsi, E., Zoumpoulakis, P., Haroutounian, S.A., Mauromoustakos, A., Biliaderis, C.G., Manganaris, G.A.

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Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates von Papalamprou, E.M., Doxastakis, G.I., Biliaderis, C.G., Kiosseoglou, V.

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Molecular size effects on rheological properties of oat β-glucans in solution and gels von Lazaridou, A., Biliaderis, C.G., Izydorczyk, M.S.

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A comparative study on structure–function relations of mixed-linkage (1→3), (1→4) linear β- d-glucans von Lazaridou, A, Biliaderis, C.G, Micha-Screttas, M, Steele, B.R

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Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars von Skendi, A., Biliaderis, C.G., Izydorczyk, M.S., Zervou, M., Zoumpoulakis, P.

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Concurrent phase separation and gelation in mixed oat β-glucans/sodium caseinate and oat β-glucans/pullulan aqueous dispersions von Lazaridou, A., Biliaderis, C.G.

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Cryogelation of cereal β-glucans: structure and molecular size effects von Lazaridou, A, Biliaderis, C.G

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Glass transition and physical properties of polyol-plasticised pullulan–starch blends at low moisture von Biliaderis, C.G., Lazaridou, A., Arvanitoyannis, I.

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Comparison of drying methods for the retention of phenolic antioxidants in post-distillation solid residues of aromatic plants von Skendi, Adriana, Bouloumpasi, Elisavet, Chatzopoulou, Paschalina, Biliaderis, Costas G., Irakli, Maria

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Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina von Skendi, A., Biliaderis, C.G., Lazaridou, A., Izydorczyk, M.S.

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Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition von Gradinaru, G., Biliaderis, C.G., Kallithraka, S., Kefalas, P., Garcia-Viguera, C.

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Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture von Diftis, N.G., Biliaderis, C.G., Kiosseoglou, V.D.

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Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei von Kristo, E, Biliaderis, C.G, Tzanetakis, N

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Processing and formulation effects on rheological behavior of barley β-glucan aqueous dispersions von Vaikousi, H., Biliaderis, C.G.

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