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Results:
1-24
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Results: 24
Authors:
Kasapis, S
Boskou, D
Citation: S. Kasapis et D. Boskou, Rheological and sensory properties of popular Greek foodstuffs: A review, INT J FO PR, 4(2), 2001, pp. 327-340
Authors:
Kasapis, S
Citation: S. Kasapis, Critical assessment of the application of the WLF/Free Volume Theory to the structural properties of high solids systems: A review (vol 4, pg 59, 2001), INT J FO PR, 4(2), 2001, pp. 371-371
Authors:
Kasapis, S
Citation: S. Kasapis, Critical assessment of the application of the WLF/free volume theory to the structural properties of high solids systems: A review, INT J FO PR, 4(1), 2001, pp. 59-79
Authors:
Guizani, N
Kasapis, S
Al-Ruzeiki, M
Citation: N. Guizani et al., Microbial, chemical and rheological properties of laban (cultured milk), INT J FOOD, 36(2), 2001, pp. 199-205
Authors:
Kasapis, S
Citation: S. Kasapis, Advanced topics in the application of the WLF/free volume theory to high sugar/biopolymer mixtures: a review, FOOD HYDROC, 15(4-6), 2001, pp. 631-641
Authors:
Kasapis, S
Citation: S. Kasapis, The use of Arrhenius and WLF kinetics to rationalise the rubber-to-glass transition in high sugar/kappa-carrageenan systems, FOOD HYDROC, 15(3), 2001, pp. 239-245
Authors:
Kasapis, S
Al-Marhobi, IMA
Sworn, G
Citation: S. Kasapis et al., alpha and beta mechanical dispersions in high sugar/acyl gellan mixtures, INT J BIO M, 29(3), 2001, pp. 151-160
Authors:
Roberts, SA
Kasapis, S
Lopez, ID
Citation: Sa. Roberts et al., Textural properties of a model aqueous phase in low fat products. Part 1: Alginate, caseinate and starch in isolation, and in starch containing binary mixtures, INT J FOOD, 35(2), 2000, pp. 215-226
Authors:
Roberts, SA
Kasapis, S
Lopez, ID
Citation: Sa. Roberts et al., Textural properties of a model aqueous phase in low fat products. Part 2: Alginate/caseinate blends and three-component systems, INT J FOOD, 35(2), 2000, pp. 227-234
Authors:
Kasapis, S
Citation: S. Kasapis, Novel uses of biopolymers in the development of low fat spreads and soft cheeses, DEV FOOD SC, 41, 2000, pp. 397-418
Authors:
Kasapis, S
Sablani, SS
Citation: S. Kasapis et Ss. Sablani, First- and second-approximation calculations in the relaxation function ofhigh-sugar/polysaccharide systems, INT J BIO M, 27(4), 2000, pp. 301-305
Authors:
Kasapis, S
Al-Marhoobi, IMA
Khan, AJ
Citation: S. Kasapis et al., Viscous solutions, networks and the glass transition in high sugar galactomannan and kappa-carrageenan mixtures, INT J BIO M, 27(1), 2000, pp. 13-20
Authors:
Paraskevopoulou, A
Kiosseoglou, V
Alevisopoulos, S
Kasapis, S
Citation: A. Paraskevopoulou et al., Small deformation measurements of single and mixed gels of low cholesterolyolk and egg white, J TEXT STUD, 31(2), 2000, pp. 225-244
Authors:
Kasapis, S
Rahman, MS
Guizani, N
Al-Aamri, M
Citation: S. Kasapis et al., State diagram of temperature vs date solids obtained from the mature fruit, J AGR FOOD, 48(9), 2000, pp. 3779-3784
Authors:
Kasapis, S
Al-Alawi, A
Guizani, N
Khan, AJ
Mitchell, JR
Citation: S. Kasapis et al., Viscoelastic properties of pectin - co-solute mixtures at iso-free-volume states, CARBOHY RES, 329(2), 2000, pp. 399-407
Authors:
Kasapis, S
Sablani, SS
Biliaderis, CG
Citation: S. Kasapis et al., Dynamic oscillation measurements of starch networks at temperatures above 100 degrees C, CARBOHY RES, 329(1), 2000, pp. 179-187
Authors:
Kasapis, S
Sworn, G
Citation: S. Kasapis et G. Sworn, Separation of the variables of time and temperature in the mechanical properties of high sugar/polysaccharide mixtures, BIOPOLYMERS, 53(1), 2000, pp. 40-45
Authors:
Kiosseoglou, A
Doxastakis, G
Alevisopoulos, S
Kasapis, S
Citation: A. Kiosseoglou et al., Physical characterization of thermally induced networks of lupin protein isolates prepared by isoelectric precipitation and dialysis, INT J FOOD, 34(3), 1999, pp. 253-263
Authors:
Sworn, G
Kasapis, S
Citation: G. Sworn et S. Kasapis, Molecular origins of the rheology of high-sugar gellan systems, PROG COLL P, 114, 1999, pp. 116-122
Authors:
Kasapis, S
Citation: S. Kasapis, The elastic moduli of the microcrystalline cellulose-gelatin blends, FOOD HYDROC, 13(6), 1999, pp. 543-546
Authors:
Alevisopoulos, S
Kasapis, S
Citation: S. Alevisopoulos et S. Kasapis, Molecular weight effects on the gelatin/maltodextrin gel, CARBOHY POL, 40(1), 1999, pp. 83-87
Authors:
Kasapis, S
Giannouli, P
Hember, MWN
Evageliou, V
Poulard, C
Tort-Bourgeois, B
Sworn, G
Citation: S. Kasapis et al., Structural aspects and phase behaviour in deacylated and high acyl gellan systems, CARBOHY POL, 38(2), 1999, pp. 145-154
Authors:
Kasapis, S
Al-Marhoobi, IMA
Giannouli, P
Citation: S. Kasapis et al., Molecular order versus vitrification in high-sugar blends of gelatin and kappa-carrageenan, J AGR FOOD, 47(12), 1999, pp. 4944-4949
Authors:
Tsoga, A
Kasapis, S
Richardson, RK
Citation: A. Tsoga et al., The rubber-to-glass transition in high sugar agarose systems, BIOPOLYMERS, 49(4), 1999, pp. 267-275
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