Vassilios Kiosseoglou

Oil-in-water emulsions stabilized by chitin nanocrystal particles

Maria V. Tzoumaki, Thomas Moschakis, Vassilios Kiosseoglou et al. · Food Hydrocolloids · 2011 · 496 citations

Oil-in-water Emulsions, Food Colloid, Chemistry +1

Aqueous Extraction of Oil Bodies from Maize Germ (Zea mays) and Characterization of the Resulting Natural Oil-in-Water Emulsion

Constantinos V. Nikiforidis, Vassilios Kiosseoglou · Journal of Agricultural and Food Chemistry · 2009 · 129 citations

Food Chemistry, Oil Bodies, Engineering +14

Chickpea protein isolates obtained by wet extraction as emulsifying agents

Evdoxia M Papalamprou, G. Doxastakis, Vassilios Kiosseoglou · Journal of the Science of Food and Agriculture · 2009 · 100 citations

Physicochemical Stability of Maize Germ Oil Body Emulsions As Influenced by Oil Body Surface−Xanthan Gum Interactions

Constantinos V. Nikiforidis, Vassilios Kiosseoglou · Journal of Agricultural and Food Chemistry · 2009 · 81 citations

Effect of medium molecular weight xanthan gum in rheology and stability of oil‐in‐water emulsion stabilized with legume proteins

Evdoxia M Papalamprou, Eleousa A. Makri, Vassilios Kiosseoglou et al. · Journal of the Science of Food and Agriculture · 2005 · 76 citations

Food Colloid, Engineering, Oil‐in‐water Emulsion +18