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  • Λειτουργικς ιδιτητες (γαλακτωματοποιητικ, αφριστικ, πηκτωματοποιητικ δρση) πρωτενν και πολυσακχαριτν σε συστματα τροφμων.
  • Εκτμηση του ρλου των βιοπολυμερν στο σχηματισμ της δομς και την υφ των τροφμων
  • Ρεολογικς ιδιτητες συστημτων διασπορς.
 
 
1. Matsakidou, A., Tsimidou, M. Z., & Kiosseoglou, V. 
"Storage behavior of caseinate-based films incorporating maize germ oil bodies", Food Research International, xx, xx-xx, (2018)
2. Kirimlidou, M., Matsakidou, A., Scholten, E., Nikiforidis, C. V., & Kiosseoglou, V.  
"Composite gels structured by a gelatin protein matrix filled with oil bodies", Food Structure , 14, 46-51, (2017)
3. Naziri, E., Koupantsis, T., Mantzouridou, F. T., Paraskevopoulou, A., Tsimidou, M. Z., & Kiosseoglou, V.  
"Influence of thermal treatment on the stability of vegetable “milk” obtained by ultrafiltration of aqueous oil body extracts from various sources", European Journal of Lipid Science and Technology, 119(7, 1600362 (1-13), (2017)
4. Evlogimenou, A., Paraskevopoulou, A., & Kiosseoglou, V.  
"Exploitation of hazelnut, maize germ and sesame seed aqueous extraction residues in the stabilisation of sesame seed paste (tahini)", Journal of the Science of Food and Agriculture, 97(1), 215-221, (2017)
5. Matsakidou, A., Tsimidou, M. Z., & Kiosseoglou, V. 
"Revealing the invisible changes in ftir spectra upon storage of edible composite films using two dimensional correlation analysis", Paper presented at the 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition, xx, 46-50, (2017)
6. Nikiforidis, C. V., Donsouzi, S., & Kiosseoglou, V. 
"The interplay between diverse oil body extracts and exogenous biopolymers or surfactants", Food Research International, 83, 14-24, (2016)
 
 
1. 2001:
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24 (01.06.02 – 01.06.04)
2. HEALTHY PROFOOD 2000: ,
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36 (01.01.02 -30.12.05).
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12 (25.07.03 – 25.07.04).
 
 
 
1. Low-cholesterol yolk protein concentrate. In: Novel Macromolecules in Food Systems, G. Doxastakis & V. Kiosseoglou (Eds), Elsevier Science Publishers, Amsterdam, pp. 77-96.
A. Paraskevopoulou and V. Kiosseoglou, ���. 180 (2000)
2. A brief introduction to novel Food macromolecules. In: Novel Macromolecules in Food Systems, G. Doxastakis & V. Kiosseoglou (Eds), Elsevier Science Publishers, Amsterdam, pp. 1-5.
G. Doxastakis and V. Kiosseoglou, ���. 180 (2000)
 
   
  School of Chemistry
Aristotle University of Thessaloniki