Persephoni Giannouli

Influence of Lipid Fraction, Emulsifier Fraction, and Mean Particle Diameter of Oil-in-Water Emulsions on the Release of 20 Aroma Compounds

Saskia M. van Ruth, Carmel King, Persephoni Giannouli · Journal of Agricultural and Food Chemistry · 2002 · 99 citations

Effect of sugars, galactose content and chainlength on freeze–thaw gelation of galactomannans

Jonathan P. Doyle, Persephoni Giannouli, Estefanía Jiménez Martín et al. · Carbohydrate Polymers · 2006 · 75 citations

Food Chemistry, Freeze–thaw Gelation, Biochemistry +5

Structural aspects and phase behaviour in deacylated and high acyl gellan systems

Stefan Kasapis, Persephoni Giannouli, M.W.N. Hember et al. · Carbohydrate Polymers · 1999 · 73 citations

Engineering, Biochemical Engineering, Structural Aspects +2

“Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation

A.A. Agoub, Alan M. Smith, Persephoni Giannouli et al. · Carbohydrate Polymers · 2007 · 72 citations

Biopolymer Gel, Engineering, Acidic Conditions +7

The Influence of Gel Strength on Aroma Release from Pectin Gels in a Model Mouth and in Vivo, Monitored with Proton-Transfer-Reaction Mass Spectrometry

Annika Hansson, Persephoni Giannouli, Saskia M. van Ruth · Journal of Agricultural and Food Chemistry · 2003 · 67 citations

Food Analysis, Food Biophysics, Sensory Science +21