Chickpea protein isolates obtained by wet extraction as emulsifying agents von Papalamprou, Evdoxia M, Doxastakis, Georgios I, Kiosseoglou, Vassilios

Volltext

Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum von Makri, Eleousa A., Doxastakis, Georgios I.

Volltext

Surface tension of Phaseolus vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties von Makri, Eleousa A., Doxastakis, Georgios I.

Volltext

Emulsifying and foaming properties of Phaseolus vulgaris and coccineus proteins von Makri, Eleousa A., Doxastakis, Georgios I.

Volltext

Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins von Papalamprou, E.M, Makri, E.A, Kiosseoglou, V.D, Doxastakis, G.I

Volltext

Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl von Makri, E.A, Doxastakis, G.I

Volltext

Textural properties of legume protein isolate and polysaccharide gels von Makri, E.A, Papalamprou, E.M, Doxastakis, G.I

Volltext

Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne von Sabanis, D, Makri, E, Doxastakis, G

Volltext

Functional effects of lupin proteins in comminuted meat and emulsion gels von Drakos, Antonios, Doxastakis, Georgios, Kiosseoglou, Vassilis

Volltext

Model salad dressing emulsion stability as affected by the type of the lupin seed protein isolate von Papalamprou, E, Doxastakis, G, Kiosseoglou, V

Volltext

Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti von Doxastakis, Georgios, Papageorgiou, Maria, Mandalou, Dimitra, Irakli, Maria, Papalamprou, Evdoxia, D’Agostina, Alessandra, Resta, Donatella, Boschin, Giovanna, Arnoldi, Anna

Volltext

Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCI von Makri, Eleousa A, Doxastakis, Georgios I

Volltext

Effect of durum flour enrichment with chickpea f lour on the characteristics of dough and lasagne von Sabanis, Dimitrios, Makri, Eleousa, Doxastakis, Georgios

Volltext

Physical characterization of thermally induced networks of lupin protein isolates prepared by isoelectric precipitation and dialysis von Kiosseoglou, A, Doxastakis, G, Alevisopoulos, S, Kasapis, S

Volltext

Characterisation of a commercial soy isolate by physical techniques von CHRONAKIS, IOANNIS S., KASAPIS, STEFAN, RICHARDSON, ROBERT K., DOXASTAKIS, GEORGIOS

Volltext

Pumpkin pectin: gel formation at unusually low concentration von Ptitchkina, Nataliya M., Danilova, Irina A., Doxastakis, Georgios, Kasapis, Stefan, Morris, Edwin R.

Volltext

SYSTEM FOR THE VISUALIZATION OF PARAMETERIZED NOTIFICATIONS ABOUT THE OPERATIONS AND APPLICATIONS OF SMART DEVICES von CHLOUPIS, GEORGIOS, DOXASTAKIS, GEORGIOS, KARYTIANOS, IOANNIS, KARYTIANOU, AIKATERINI DIMITRIOU

Volltext bestellen

Dynamics of Long Entangled Polyisoprene Melts via Multiscale Modeling von Li, Wei, Jana, Pritam K, Behbahani, Alireza F, Kritikos, Georgios, Schneider, Ludwig, Polińska, Patrycja, Burkhart, Craig, Harmandaris, Vagelis A, Müller, Marcus, Doxastakis, Manolis

Volltext

State-of-the-Art Production Chains for Peas, Beans and Chickpeas-Valorization of Agro-Industrial Residues and Applications of Derived Extracts von Tassoni, Annalisa, Tedeschi, Tullia, Zurlini, Chiara, Cigognini, Ilaria Maria, Petrusan, Janos-Istvan, Rodríguez, Óscar, Neri, Simona, Celli, Annamaria, Sisti, Laura, Cinelli, Patrizia, Signori, Francesca, Tsatsos, Georgios, Bondi, Marika, Verstringe, Stefanie, Bruggerman, Geert, Corvini, Philippe F X

Volltext

Equation of State Based Slip Spring Model for Entangled Polymer Dynamics von Vogiatzis, Georgios G, Megariotis, Grigorios, Theodorou, Doros N

Volltext