Vassilis Kontogiorgos

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Katerina AlbaThe University of QueenslandVerified email at uq.edu.au
Stefan KasapisProfessor of Food Science, RMIT UniversityVerified email at rmit.edu.au
Gordon A. MorrisUniversity of HuddersfieldVerified email at hud.ac.uk
Jacob K. AgbenorheviAssociate Professor, Kwame Nkrumah University of Science and TechnologyVerified email at knust.edu.gh
Alan M SmithProfessor of Biopolymer Science at the University of HuddersfieldVerified email at hud.ac.uk
Grant CampbellProfessor of Chemical Engineering, University of HuddersfieldVerified email at hud.ac.uk
Fidelis Mawunyo Kwasi KpodoSenior Lecturer:Department of Nutrition and Dietetics, University of Health and Allied Sciences, HoVerified email at uhas.edu.gh
H. Douglas GoffFood Science, University of GuelphVerified email at uoguelph.ca
Costas BiliaderisEmeritus Professor, Aristotle University of Thessaloniki, GreeceVerified email at agro.auth.gr
Andrew LawsHuddersfield UniversityVerified email at hud.ac.uk
Richard J BinghamSubject Leader in Biomedical Sciences, University of HuddersfieldVerified email at hud.ac.uk
Ian M SimsVictoria University of WellingtonVerified email at vuw.ac.nz
Kolawole FaladeProfessor of Food Technology, University of Ibadan, NigeriaVerified email at mail.ui.edu.ng
Maria DimopoulouSenior Lecturer in Food Science and Technology, Teesside UniversityVerified email at tees.ac.uk
Ibok OduroProfessor of Postharvest Technology. Kwame Nkrumah University of Science and TechnologyVerified email at knust.edu.gh
Susan ToshAssociate Professor, School of Nutrition Sciences, University of OttawaVerified email at uottawa.ca
Athina LazaridouFaculty of Agriculture, Aristotle University of ThessalonikiVerified email at agro.auth.gr
Muhammad Usman GhoriSenior Research Fellow, University of Huddersfield, UKVerified email at hud.ac.uk
Elijah I. NepDepartment of Pharmaceutics, University of JosVerified email at unijos.edu.ng
Melissa FitzgeraldVerified email at uq.edu.au

Vassilis Kontogiorgos

The University of British Columbia

Verified email at mail.ubc.ca

Food Science


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
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	194	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	173	2017
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	169	2003
Isolation and characterization of acetylated LM-pectins extracted from okra pods K Alba, AP Laws, V Kontogiorgos Food Hydrocolloids 43, 726-735, 2015	165	2015
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	145	2018
Okra extracts in pharmaceutical and food applications MU Ghori, K Alba, AM Smith, BR Conway, V Kontogiorgos Food Hydrocolloids 42, 342-347, 2014	133	2014
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	130	2019
Seaweed polysaccharides (agar, alginate carrageenan) K Alba, V Kontogiorgos Elsevier, 2018	130	2018
Microstructure of hydrated gluten network V Kontogiorgos Food research international 44 (9), 2582-2586, 2011	109	2011
Okra extracts as emulsifiers for acidic emulsions K Alba, C Ritzoulis, N Georgiadis, V Kontogiorgos Food research international 54 (2), 1730-1737, 2013	106	2013
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
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	86	2015
Structure-function relationships in pectin emulsification FM Kpodo, JK Agbenorhevi, K Alba, IN Oduro, GA Morris, V Kontogiorgos Food Biophysics 13, 71-79, 2018	83	2018
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	74	2007
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
Polysaccharides at fluid interfaces of food systems V Kontogiorgos Advances in Colloid and Interface Science 270, 28-37, 2019	70	2019
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
Engineering of acidic O/W emulsions with pectin K Alba, LMC Sagis, V Kontogiorgos Colloids and Surfaces B: Biointerfaces 145, 301-308, 2016	65	2016

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