Evdoxia M Papalamprou

Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides

Eleousa A. Makri, Evdoxia M Papalamprou, G. Doxastakis · Food Hydrocolloids · 2004 · 228 citations

Functional Properties, Engineering, Biochemistry +10

Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates

Evdoxia M Papalamprou, G. Doxastakis, Costas G. Βiliaderis et al. · Food Hydrocolloids · 2008 · 127 citations

Food Chemistry, Protein Chemistry, Engineering +12

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

Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti

G. Doxastakis, Dimitra Mandalou, Maria Irakli et al. · Food Chemistry · 2006 · 91 citations

Food Chemistry, Technological Properties, Biochemistry +11

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