456 results on '"Biliaderis, Costas G."'
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52. Biopolymer-based coacervates: Structures, functionality and applications in food products
53. Food Emulsions as Flavor Delivery Systems
54. Gelation of wheat arabinoxylans in the presence of Cu+2 and in aqueous mixtures with cereal β-glucans
55. Effect of Tween 20 on Structure, Phase-Transition Behavior and Mechanical Properties of Monoglyceride Oleogels
56. Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
57. Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer
58. Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads
59. A micro- and macro-scale approach to probe the dynamics of sol–gel transition in cereal β-glucan solutions varying in molecular characteristics
60. Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain
61. Modifying the physical properties of dairy protein films for controlled release of antifungal agents
62. Biopolymer composites for engineering food structures to control product functionality
63. Optimization of a green extraction method for the recovery of polyphenols from olive leaf using cyclodextrins and glycerin as co-solvents
64. Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour
65. Effect of soluble polysaccharides addition on rheological properties and microstructure of chitin nanocrystal aqueous dispersions
66. Preparation and characterization of composite sodium caseinate edible films incorporating naturally emulsified oil bodies
67. Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction
68. Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies–egg yolk blends
69. Using particle tracking to probe the local dynamics of barley β-glucan solutions upon gelation
70. Framework of Methodology to Assess the Link between A Posteriori Dietary Patterns and Nutritional Adequacy: Application to Pregnancy
71. Effect of oat and barley β-glucans on inhibition of cytokine-induced adhesion molecule expression in human aortic endothelial cells: Molecular structure–function relations
72. Using particle tracking to probe the local dynamics of barley β-glucan solutions
73. Biopolymer-based films as carriers of antimicrobial agents
74. Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions
75. LC-MS Identification and Quantification of Phenolic Compounds in Solid Residues from the Essential Oil Industry
76. Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses
77. Antibacterial and Antioxidant Properties of Oregano and Rosemary Essential Oil Distillation By-Products
78. Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese
79. Kinetic modelling of non-enzymatic browning in honey and diluted honey systems subjected to isothermal and dynamic heating protocols
80. Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
81. Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents
82. Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics
83. Sequential solvent extraction and structural characterization of polysaccharides from the endosperm cell walls of barley grown in different environments
84. Kinetic modelling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal and dynamic heating conditions
85. Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach
86. Cover Image, Volume 52, Issue 2
87. Effect of ethanol on the microstructure and rheological properties of whey proteins: Acid-induced cold gelation
88. Physical properties of starch nanocrystal-reinforced pullulan films
89. Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments
90. Elaboration of novel and comprehensive protocols toward determination of textural properties and other sensorial attributes of canning peach fruit
91. Production and characterization of pullulan from beet molasses using a nonpigmented strain of Aureobasidium pullulans in batch culture
92. A fractal analysis approach to viscoelasticity of physically cross-linked barley β-glucan gel networks
93. Structural Transitions and Related Physical Properties of Starch
94. Bioactive Components and Antioxidant Activity Distribution in Pearling Fractions of Different Greek Barley Cultivars
95. Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record
96. Whey proteins: Musings on denaturation, aggregate formation and gelation
97. Contributor contact details
98. Evaluation of carob pod as a substrate for pullulan production byAureobasidium pullulans
99. Solvent effects on phase transition behavior of canola oil sediment
100. Composition, thermal and rheological behaviour of selected Greek honeys
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