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

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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.

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

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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

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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

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

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

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

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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

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

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

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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

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

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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

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

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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

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

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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

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