Pectin isolation and characterization from six okra genotypes FM Kpodo, JK Agbenorhevi, K Alba, RJ Bingham, IN Oduro, GA Morris, ... Food Hydrocolloids 72, 323-330, 2017 | 201 | 2017 |
Rheological characterization of okra pectins V Kontogiorgos, I Margelou, N Georgiadis, C Ritzoulis Food Hydrocolloids 29 (2), 356-362, 2012 | 184 | 2012 |
Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality K Alba, V Kontogiorgos Food Hydrocolloids 68, 211-218, 2017 | 177 | 2017 |
Isolation and characterization of acetylated LM-pectins extracted from okra pods K Alba, AP Laws, V Kontogiorgos Food Hydrocolloids 43, 726-735, 2015 | 173 | 2015 |
Molecular weight effects on solution rheology of pullulan and mechanical properties of its films A Lazaridou, CG Biliaderis, V Kontogiorgos Carbohydrate Polymers 52 (2), 151-166, 2003 | 170 | 2003 |
Fractionation and characterisation of dietary fibre from blackcurrant pomace K Alba, W Macnaughtan, AP Laws, TJ Foster, GM Campbell, ... Food Hydrocolloids 81, 398-408, 2018 | 151 | 2018 |
Extrusion processing of raw food materials and by-products: A review V Offiah, V Kontogiorgos, KO Falade Critical reviews in food science and nutrition 59 (18), 2979-2998, 2019 | 139 | 2019 |
Okra extracts in pharmaceutical and food applications MU Ghori, K Alba, AM Smith, BR Conway, V Kontogiorgos Food Hydrocolloids 42, 342-347, 2014 | 138 | 2014 |
Seaweed polysaccharides (agar, alginate carrageenan) K Alba, V Kontogiorgos Elsevier, 2018 | 135 | 2018 |
Okra extracts as emulsifiers for acidic emulsions K Alba, C Ritzoulis, N Georgiadis, V Kontogiorgos Food Research International 54 (2), 1730-1737, 2013 | 113 | 2013 |
Microstructure of hydrated gluten network V Kontogiorgos Food research international 44 (9), 2582-2586, 2011 | 112 | 2011 |
Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size V Kontogiorgos, CG Biliaderis, V Kiosseoglou, G Doxastakis Food hydrocolloids 18 (6), 987-998, 2004 | 96 | 2004 |
Structure-function relationships in pectin emulsification FM Kpodo, JK Agbenorhevi, K Alba, IN Oduro, GA Morris, V Kontogiorgos Food Biophysics 13, 71-79, 2018 | 86 | 2018 |
Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a SUSFOOD project H Rohm, C Brennan, C Turner, E Günther, G Campbell, I Hernando, ... Foods 4 (4), 690-697, 2015 | 84 | 2015 |
Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight JK Agbenorhevi, V Kontogiorgos, AR Kirby, VJ Morris, SM Tosh International journal of biological macromolecules 49 (3), 369-377, 2011 | 81 | 2011 |
Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks V Kontogiorgos, HD Goff, S Kasapis Biomacromolecules 8 (4), 1293-1299, 2007 | 76 | 2007 |
Polysaccharides at fluid interfaces of food systems V Kontogiorgos Advances in Colloid and Interface Science 270, 28-37, 2019 | 73 | 2019 |
Effect of aging and ice-structuring proteins on the physical properties of frozen flour–water mixtures V Kontogiorgos, HD Goff, S Kasapis Food Hydrocolloids 22 (6), 1135-1147, 2008 | 73 | 2008 |
Engineering of acidic O/W emulsions with pectin K Alba, LMC Sagis, V Kontogiorgos Colloids and Surfaces B: Biointerfaces 145, 301-308, 2016 | 70 | 2016 |
Structural characterisation and rheological properties of a polysaccharide from sesame leaves (Sesamum radiatum Schumach. & Thonn.) EI Nep, SM Carnachan, NC Ngwuluka, V Kontogiorgos, GA Morris, ... Carbohydrate Polymers 152, 541-547, 2016 | 67 | 2016 |