Works by Ritzoulis, Christos
Results: 38
Foaming Properties of Chlorella sorokiniana Microalgal Biomass.
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- Colloids & Interfaces, 2024, v. 8, n. 6, p. 66, doi. 10.3390/colloids8060066
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- Article
Emulsifiers from White Beans: Extraction and Characterization.
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- Colloids & Interfaces, 2022, v. 6, n. 4, p. 71, doi. 10.3390/colloids6040071
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- Article
Extraction of surface‐active polymers from the compost of olive processing waste.
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- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13799
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- Article
Spontaneous Oleofoams from Water‐in‐Oil Emulsions.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 3, p. 243, doi. 10.1002/aocs.12329
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- Article
Physicochemical Factors Affecting the Rheology and Stability of Peach Puree Dispersions.
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- ChemEngineering, 2024, v. 8, n. 6, p. 119, doi. 10.3390/chemengineering8060119
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- Article
Influence of Citrus Fiber, Rice Bran and Collagen on the Texture and Organoleptic Properties of Low-Fat Frankfurters.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 4, p. 1759, doi. 10.1111/jfpp.12139
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- Article
Antioxidant polysaccharide-enriched fractions obtained from olive leaves by ultrasound-assisted extraction with α-amylase inhibition, and antiproliferative activities.
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- 3 Biotech, 2024, v. 14, n. 3, p. 1, doi. 10.1007/s13205-024-03939-2
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- Article
Emulsification Properties and Interfacial Behavior of Okra Proteins.
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- Food Biophysics, 2025, v. 20, n. 1, p. 1, doi. 10.1007/s11483-025-09938-x
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- Article
Physical Chemistry of the Egg-and-Lemon Sauce.
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- Food Biophysics, 2024, v. 19, n. 4, p. 1177, doi. 10.1007/s11483-024-09886-y
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- Article
Yellow and Black Soybean Pellet Degradation and Nutrients Hydrolysis During In Vitro Gastrointestinal Digestion.
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- Food Biophysics, 2022, v. 17, n. 2, p. 221, doi. 10.1007/s11483-022-09717-y
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- Article
Particle degradation and nutrient bioavailability of soybean milk during in vitro digestion.
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- Food Biophysics, 2021, v. 16, n. 1, p. 58, doi. 10.1007/s11483-020-09649-5
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- Article
In Vitro Digestion of caseinate and Tween 20 Emulsions.
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- Food Biophysics, 2019, v. 14, n. 1, p. 60, doi. 10.1007/s11483-018-9557-0
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- Article
Local Dynamics During the Mixing of Saliva with a Model Colloidal Food.
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- Food Biophysics, 2017, v. 12, n. 4, p. 433, doi. 10.1007/s11483-017-9499-y
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- Article
Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3595, doi. 10.1111/ijfs.14693
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- Article
From molecular to colloidal, and then to macroscopic aspects of soft foods.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 5, p. 1851, doi. 10.1111/ijfs.14557
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- Article
Co‐encapsulation of resveratrol and epigallocatechin gallate in low methoxyl pectin‐coated liposomes with great stability in orange juice.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 5, p. 1872, doi. 10.1111/ijfs.14323
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- Article
Mucilage formation in food: a review on the example of okra.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 1, p. 59, doi. 10.1111/ijfs.13270
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- Article
Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling.
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- Food & Bioprocess Technology, 2017, v. 10, n. 5, p. 831, doi. 10.1007/s11947-017-1863-x
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- Article
Semi-solid extrusion 3D printing of starch-based soft dosage forms for the treatment of paediatric latent tuberculosis infection.
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- Journal of Pharmacy & Pharmacology, 2022, v. 74, n. 10, p. 1498, doi. 10.1093/jpp/rgab121
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- Article
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 3, p. 1986, doi. 10.1111/1541-4337.13138
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- Article
Papaya peel waste carbon dots/reduced graphene oxide nanocomposite: From photocatalytic decomposition of methylene blue to antimicrobial activity.
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- Journal of Bioresources & Bioproducts, 2023, v. 8, n. 2, p. 162, doi. 10.1016/j.jobab.2023.01.009
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- Article
Phytochemical Content of Melissa officinalis L. Herbal Preparations Appropriate for Consumption.
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- Processes, 2019, v. 7, n. 2, p. 88, doi. 10.3390/pr7020088
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- Article
Poly(vinyl alcohol)-borax films as cleaning agents for icons.
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- Archaeological & Anthropological Sciences, 2019, v. 11, n. 11, p. 6259, doi. 10.1007/s12520-019-00917-1
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- Article
Herbicidal potential on Lolium rigidum of nineteen major essential oil components and their synergy.
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- Journal of Essential Oil Research, 2013, v. 25, n. 1, p. 1, doi. 10.1080/10412905.2012.751054
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- Article
Winery By-product Hydrocolloids as Texture Modifiers in Yogurt Formulations.
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- Journal of Culinary Science & Technology, 2021, v. 19, n. 4, p. 352, doi. 10.1080/15428052.2020.1768996
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- Article
Emulsifiers from Partially Composted Olive Waste.
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- Foods, 2019, v. 8, n. 7, p. 271, doi. 10.3390/foods8070271
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- Article
Design of Aerated Oleogel–Hydrogel Mixtures for 3D Printing of Personalized Cannabis Edibles.
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- Gels (2310-2861), 2024, v. 10, n. 10, p. 654, doi. 10.3390/gels10100654
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- Article
Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols.
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- Gels (2310-2861), 2023, v. 9, n. 4, p. 266, doi. 10.3390/gels9040266
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- Article
Effect of Glyceryl Monoolein Addition on the Foaming Properties and Stability of Whipped Oleogels.
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- Gels (2310-2861), 2022, v. 8, n. 11, p. 705, doi. 10.3390/gels8110705
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- Article
Chemical and thermodynamic characterization of antioxidant emulsifiers: The case of complex of sodium caseinate with EGCG.
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- Food Frontiers, 2023, v. 4, n. 3, p. 1382, doi. 10.1002/fft2.237
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- Article
Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva.
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- NPJ Science of Food, 2018, v. 2, n. 1, p. N.PAG, doi. 10.1038/s41538-018-0029-1
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- Article
Inkjet printing of a thermolabile model drug onto FDM-printed substrates: formulation and evaluation.
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- Drug Development & Industrial Pharmacy, 2020, v. 46, n. 8, p. 1253, doi. 10.1080/03639045.2020.1788062
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- Article
Tailored Sticky Solutions: 3D-Printed Miconazole Buccal Films for Pediatric Oral Candidiasis.
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- AAPS PharmSciTech, 2024, v. 25, n. 7, p. 1, doi. 10.1208/s12249-024-02908-5
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- Article
Mucoadhesion and Mucins in Oral Processing: Their Role in Food Interaction, Texture, and Sensory Perception.
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- Journal of Texture Studies, 2024, v. 55, n. 6, p. 1, doi. 10.1111/jtxs.70000
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- Article
Analytical rheology as a tool for the structural investigation of citrus pectin.
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- Journal of Texture Studies, 2024, v. 55, n. 2, p. 1, doi. 10.1111/jtxs.12828
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- Article
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva.
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- Journal of Texture Studies, 2023, v. 54, n. 4, p. 595, doi. 10.1111/jtxs.12752
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- Article
Stability and rheology of plant‐derived hydrocolloid–mucin mixtures.
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- Journal of Texture Studies, 2022, v. 53, n. 4, p. 558, doi. 10.1111/jtxs.12694
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- Article
Saliva could act as an emulsifier during oral processing of oil/fat.
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- Journal of Texture Studies, 2019, v. 50, n. 1, p. 83, doi. 10.1111/jtxs.12375
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- Article