Costas G. Βiliaderis

Author

Aristotle University of Thessaloniki ORCID

Also Known As

Arvanitoyannis, I. S., Biliaderis C. G., Biliaderis, C. G., C BILIADERIS, C Biliaderis, C G Biliaderis, C. Biliaderis, C. G. BILIADERIS, C. G. Biliaderis, C.G Biliaderis

318

Publications

24.9K

Citations

H-Index

154

Concepts

All Affiliations

Aristotle University of Thessaloniki University of Manitoba Mediterranean Agronomic Institute of Chania

About

Costas G. Βiliaderis is an author at Aristotle University of Thessaloniki specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	55	97	9.1K
2	Health Sciences	48	79	7.5K
3	Medicine	21	25	2.3K
4	Public Health	10	10	1.4K
5	Natural Sciences	9	9	579

Costas G. Βiliaderis

231

Publications

21.5K

Citations

H-Index

Page 1

	Year	Citations
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations Athina Lazaridou, Denisa Eglantina Duță, Nastasia Belc, Journal of Food Engineering Food ColloidGluten-free FormulationsFood BiophysicsRheologyBread Quality Parameters	2006	961
Cereal arabinoxylans: advances in structure and physicochemical properties Marta S. Izydorczyk, Costas G. Βiliaderis Carbohydrate Polymers Food ChemistryAgricultural ChemistryBiosynthesisCereal ArabinoxylansBiochemistry	1995	867
Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects Athina Lazaridou, Costas G. Βiliaderis Journal of Cereal Science Food ChemistryEngineeringBiochemistryCereal β-Glucan FunctionalityGlycobiology	2007	607
Thermal characterization of rice starches: a polymeric approach to phase transitions of granular starch Costas G. Βiliaderis, Cheryl M. Page, T.J. Maurice, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAltmetric Attention ScoreGranular StarchThermal Processing	1986	520
STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY Costas G. Βiliaderis, T.J. Maurice, J.R. Vose Journal of Food Science Food ChemistryMaterials ScienceEngineeringHealth SciencesFood Physic	1980	505
Oil-in-water emulsions stabilized by chitin nanocrystal particles Maria V. Tzoumaki, Thomas Moschakis, Vassilios Kiosseoglou, Food Hydrocolloids Oil-in-water EmulsionsFood ColloidChemistryEmulsion	2011	496
Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef Kyriaki G. Zinoviadou, Konstantinos Koutsoumanis, Costas G. Βiliaderis Meat Science Edible FilmFood SpoilageFood MicrobiologyFresh BeefFood Engineering	2009	327
Crystallization behavior of amylose-V complexes: Structure-property relationships Costas G. Βiliaderis, Grant Galloway Carbohydrate Research Crystal StructureAmylose-v ComplexesProtein X-ray CrystallographyStructural BiologyMedicine	1989	316
Thermal behavior of amylose-lipid complexes Costas G. Βiliaderis, Cheryl M. Page, Louise Slade, Carbohydrate Polymers Proteinlipid InteractionThermodynamicsLipid MovementAmylose-lipid ComplexesBiophysics	1985	302
Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transition Athina Lazaridou, Costas G. Βiliaderis Carbohydrate Polymers Materials ScienceMixed BiopolymersEdible FilmEngineeringGlass Transition	2002	292

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