Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers

Olga Kaltsa, Camille Michon, S. Yanniotis, +1

Ultrasonics Sonochemistry

Food ColloidBiomanufacturingWhey ProteinSub-micron O/w EmulsionsPower Ultrasound +7

Saffron Processing Wastes as a Bioresource of High-Value Added Compounds: Development of a Green Extraction Process for Polyphenol Recovery Using a Natural Deep Eutectic Solvent

Achillia Lakka, Spyros Grigorakis, Ioanna Karageorgou, +5

Antioxidants

A Green Extraction Process for Polyphenols from Elderberry (Sambucus nigra) Flowers Using Deep Eutectic Solvent and Ultrasound-Assisted Pretreatment

Olga Kaltsa, Achillia Lakka, Spyros Grigorakis, +5

Molecules

Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan

Olga Kaltsa, I. Gatsi, S. Yanniotis, +1

Food and Bioprocess Technology

Food ColloidPhysical CharacteristicsMicroemulsionUltrasonication ParametersFood Engineering +2

The Effect of Ultrasonication Pretreatment on the Production of Polyphenol-Enriched Extracts from Moringa oleifera L. (Drumstick Tree) Using a Novel Bio-Based Deep Eutectic Solvent

Achillia Lakka, Spyros Grigorakis, Olga Kaltsa, +5

Applied Sciences

Solvent ExtractionPolyphenolicsBiomanufacturingEngineeringPolyphenol-enriched Extracts +12

Polyphenol Extraction from Humulus lupulus (Hop) Using a Neoteric Glycerol/L-Alanine Deep Eutectic Solvent: Optimisation, Kinetics and the Effect of Ultrasound-Assisted Pretreatment

Achillia Lakka, Ioanna Karageorgou, Olga Kaltsa, +4

AgriEngineering

Food ChemistrySolvent ExtractionChemical EngineeringBiomanufacturingPolyphenolics +13

Physical characteristics of submicron emulsions upon partial displacement of whey protein by a small molecular weight surfactant and pectin addition

Olga Kaltsa, Paraskevi Paximada, Ioanna Mandala, +1

Food Research International

Food ColloidPartial DisplacementWhey ProteinSubmicron EmulsionsRheology +3

Stability, physical properties and acceptance of salad dressings containing saffron (Crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process

Olga Kaltsa, S. Yanniotis, M. Polissiou, +1

LWT

Food PhysicPomegranate Juice PowderRheologyHigh ShearFood Engineering +6

Green Valorization of Olive Leaves to Produce Polyphenol-Enriched Extracts Using an Environmentally Benign Deep Eutectic Solvent

Olga Kaltsa, Spyros Grigorakis, Achillia Lakka, +3

AgriEngineering

Food ChemistryPolyphenolicsBiomanufacturingEngineeringPolyphenol-enriched Extracts +13

Stability properties of different fenugreek galactomannans in emulsions prepared by high-shear and ultrasonic method

Olga Kaltsa, S. Yanniotis, Ioanna Mandala

Food Hydrocolloids

Materials ScienceFood ColloidEngineeringFunctional PropertyMicroemulsion +6