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Results: 1-25/33
Authors:
ONG MH
WHITEHOUSE AS
ABEYSEKERA R
ALRUQAIE IM
KASAPIS S
Citation: Mh. Ong et al., GLASS TRANSITION-RELATED OR CRYSTALLINE FORMS IN THE STRUCTURAL-PROPERTIES OF GELATIN OXIDIZED STARCH GLUCOSE SYRUP MIXTURES, Food hydrocolloids, 12(3), 1998, pp. 273-281
Authors:
SWORN G
KASAPIS S
Citation: G. Sworn et S. Kasapis, EFFECT OF CONFORMATION AND MOLECULAR-WEIGHT OF CO-SOLUTE ON THE MECHANICAL-PROPERTIES OF GELLAN GUM GELS, Food hydrocolloids, 12(3), 1998, pp. 283-290
Authors:
EVAGELIOU V
KASAPIS S
HEMBER MWN
Citation: V. Evageliou et al., VITRIFICATION OF KAPPA-CARRAGEENAN IN THE PRESENCE OF HIGH-LEVELS OF GLUCOSE SYRUP, Polymer, 39(17), 1998, pp. 3909-3917
Authors:
SWORN G
KASAPIS S
Citation: G. Sworn et S. Kasapis, THE USE OF ARRHENIUS AND WLF KINETICS TO RATIONALIZE THE MECHANICAL SPECTRUM IN HIGH SUGAR GELLAN SYSTEMS, Carbohydrate research, 309(4), 1998, pp. 353-361
Authors:
CHRONAKIS IS
KASAPIS S
ABEYSEKERA R
Citation: Is. Chronakis et al., STRUCTURAL-PROPERTIES OF GELATIN-PECTIN GELS .1. EFFECT OF ETHYLENE-GLYCOL, Food hydrocolloids, 11(3), 1997, pp. 271-279
Authors:
ALRUQAIE IM
KASAPIS S
ABEYSEKERA R
Citation: Im. Alruqaie et al., STRUCTURAL-PROPERTIES OF PECTIN-GELATIN GELS - PART II - EFFECT OF SUCROSE GLUCOSE SYRUP/, Carbohydrate polymers, 34(4), 1997, pp. 309-321
Authors:
WHITTAKER LE
ALRUQAIE IM
KASAPIS S
RICHARDSON RK
Citation: Le. Whittaker et al., DEVELOPMENT OF COMPOSITE STRUCTURES IN THE GELLAN POLYSACCHARIDE SUGAR SYSTEM/, Carbohydrate polymers, 33(1), 1997, pp. 39-46
Authors:
MANOJ P
KASAPIS S
HEMBER MWN
Citation: P. Manoj et al., SEQUENCE-DEPENDENT KINETIC TRAPPING OF BIPHASIC STRUCTURES IN MALTODEXTRIN-WHEY PROTEIN GELS, Carbohydrate polymers, 32(2), 1997, pp. 141-153
Authors:
ALRUQAIE IM
KASAPIS S
RICHARDSON RK
MITCHELL G
Citation: Im. Alruqaie et al., THE GLASS-TRANSITION ZONE IN HIGH SOLIDS PECTIN AND GELLAN PREPARATIONS, Polymer, 38(22), 1997, pp. 5685-5694
Authors:
EVAGELIOU V
ALEVISOPOULOS S
KASAPIS S
Citation: V. Evageliou et al., APPLICATION OF STRESS-CONTROLLED ANALYSIS TO THE DEVELOPMENT OF LOW-FAT SPREADS, Journal of texture studies, 28(3), 1997, pp. 319-335
Authors:
PARASKEVOPOULOU A
KIOSSEOGLOU V
ALEVISOPOULOS S
KASAPIS S
Citation: A. Paraskevopoulou et al., SMALL DEFORMATION PROPERTIES OF MODEL SALAD DRESSINGS PREPARED WITH REDUCED CHOLESTEROL EGG-YOLK, Journal of texture studies, 28(2), 1997, pp. 221-237
Authors:
KASAPIS S
Citation: S. Kasapis, REVIEW - PHASE-SEPARATED, GLASSY AND RUBBERY STATES OF GELLAN GUM IN MIXTURES WITH FOOD BIOPOLYMERS AND CO-SOLUTES (VOL 30, PG 693, 1995), International journal of food science & technology, 31(1), 1996, pp. 115-115
Authors:
MANOJ P
KASAPIS S
CHRONAKIS IS
Citation: P. Manoj et al., GELATION AND PHASE-SEPARATION IN MALTODEXTRIN-CASEINATE SYSTEMS, Food hydrocolloids, 10(4), 1996, pp. 407-420
Authors:
CHRONAKIS IS
KASAPIS S
RICHARDSON RK
Citation: Is. Chronakis et al., SMALL DEFORMATION RHEOLOGICAL PROPERTIES OF MALTODEXTRIN-MILK PROTEINSYSTEMS, Carbohydrate polymers, 29(2), 1996, pp. 137-148
Authors:
ALEVISOPOULOS S
KASAPIS S
ABEYSEKERA R
Citation: S. Alevisopoulos et al., FORMATION OF KINETICALLY TRAPPED GELS IN THE MALTODEXTRIN-GELATIN SYSTEM, Carbohydrate research, 293(1), 1996, pp. 79-99
Authors:
KASAPIS S
Citation: S. Kasapis, REVIEW - PHASE-SEPARATED, GLASSY AND RUBBERY STATES OF GELLAN GUM IN MIXTURES WITH FOOD BIOPOLYMERS AND CO-SOLUTES, International journal of food science & technology, 30(6), 1995, pp. 693-710
Authors:
PAPAGEORGIOU M
KASAPIS S
Citation: M. Papageorgiou et S. Kasapis, THE EFFECT OF ADDED SUCROSE AND CORN SYRUP ON THE PHYSICAL-PROPERTIESOF GELLAN-GELATIN MIXED GELS, Food hydrocolloids, 9(3), 1995, pp. 211-220
Authors:
CHRONAKIS IS
KASAPIS S
Citation: Is. Chronakis et S. Kasapis, A RHEOLOGICAL STUDY ON THE APPLICATION OF CARBOHYDRATE-PROTEIN INCOMPATIBILITY TO THE DEVELOPMENT OF LOW-FAT COMMERCIAL SPREADS, Carbohydrate polymers, 28(4), 1995, pp. 367-373
Authors:
PAPAGEORGIOU M
KASAPIS S
RICHARDSON RK
Citation: M. Papageorgiou et al., GLASSY STATE PHENOMENA IN GELLAN SUCROSE CORN SYRUP MIXTURES (VOL 25,PG 101, 1994), Carbohydrate polymers, 27(3), 1995, pp. 245-245
Authors:
CHRONAKIS IS
KASAPIS S
Citation: Is. Chronakis et S. Kasapis, PREPARATION AND ANALYSIS OF WATER CONTINUOUS VERY-LOW FAT SPREADS, Lebensmittel-Wissenschaft + Technologie, 28(5), 1995, pp. 488-494
Authors:
CHRONAKIS IS
KASAPIS S
RICHARDSON RK
DOXASTAKIS G
Citation: Is. Chronakis et al., CHARACTERIZATION OF A COMMERCIAL SOY ISOLATE BY PHYSICAL TECHNIQUES, Journal of texture studies, 26(4), 1995, pp. 371-389
Authors:
KASAPIS S
Citation: S. Kasapis, RHIZOBIUM-TRIFOLII CAPSULAR POLYSACCHARIDE - A NOVEL BIOPOLYMER WITH STRIKING PHYSICAL-PROPERTIES, International journal of food science & technology, 29(1), 1994, pp. 29-38
Authors:
PAPAGEORGIOU M
KASAPIS S
RICHARDSON RK
Citation: M. Papageorgiou et al., STERIC EXCLUSION PHENOMENA IN GELLAN GELATIN SYSTEMS .1. PHYSICAL-PROPERTIES OF SINGLE AND BINARY GELS, Food hydrocolloids, 8(2), 1994, pp. 97-112
Authors:
PAPAGEORGIOU M
KASAPIS S
RICHARDSON RK
Citation: M. Papageorgiou et al., GLASSY-STATE PHENOMENA IN GELLAN SUCROSE CORN SYRUP MIXTURES, Carbohydrate polymers, 25(2), 1994, pp. 101-109
Authors:
PAPAGEORGIOU H
KASAPIS S
GOTHARD MG
Citation: H. Papageorgiou et al., STRUCTURAL AND TEXTURAL PROPERTIES OF CALCIUM-INDUCED, HOT-MADE ALGINATE GELS, Carbohydrate polymers, 24(3), 1994, pp. 199-207