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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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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Study of emulsions and foams stabilized where science meets business with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl von MAKRI, Eleousa A, DOXASTAKIS, Georaios 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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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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