Vasiliki Polychniatou

Study of Formulation and Stability of Co‐surfactant Free Water‐in‐Olive Oil Nano‐ and Submicron Emulsions with Food Grade Non‐ionic Surfactants

Vasiliki Polychniatou, Constantina Tzia · Journal of the American Oil Chemists Society · 2013 · 82 citations

Agriculture, Chemical Engineering, Food Science +16

Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology

Maria Katsouli, Vasiliki Polychniatou, Constantina Tzia · LWT · 2017 · 47 citations

Agriculture, Chemical Engineering, Food Science +15

Influence of surface-active phenolic acids and aqueous phase ratio on w/o nano-emulsions properties; model fitting and prediction of nano-emulsions oxidation stability

Maria Katsouli, Vasiliki Polychniatou, Constantina Tzia · Journal of Food Engineering · 2017 · 33 citations

Natural Sciences, Chemical Engineering, Chemistry +17

Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions

Vasiliki Polychniatou, Constantina Tzia · Food Chemistry · 2017 · 27 citations

Agriculture, Food Science, Drug Delivery +15

Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants

Vasiliki Polychniatou, Constantina Tzia · Food and Bioprocess Technology · 2016 · 23 citations

Agriculture, Food Science, Food Chemistry +14