Evdoxia M Papalamprou

Author

Aristotle University of Thessaloniki

Also Known As

E PAPALAMPROU, E. Papalamprou, E.M. Papalamprou, Evdoxia M Papalamprou, Evdoxia Papalamprou

Publications

777

Citations

H-Index

Concepts

All Affiliations

Aristotle University of Thessaloniki

About

Evdoxia M Papalamprou is an author at Aristotle University of Thessaloniki specializing in engineering, biomolecular engineering, and biotechnology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	7	7	562
2	Biomolecular Engineering	6	6	573
3	Biochemistry	5	5	558
4	Natural Sciences	4	4	482
5	Health Sciences	3	3	182

Evdoxia M Papalamprou

Publications

777

Citations

H-Index

Page 1

	Year	Citations
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 Functional PropertiesEngineeringBiochemistryBotanyNatural Sciences	2004	228
Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates Evdoxia M Papalamprou, G. Doxastakis, Costas G. Βiliaderis, Food Hydrocolloids Food ChemistryProtein ChemistryEngineeringBiochemistryNatural Sciences	2008	127
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
Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti G. Doxastakis, Dimitra Mandalou, Maria Irakli, Food Chemistry Food ChemistryTechnological PropertiesBiochemistryNon-enzymatic BrowningNatural Sciences	2006	91
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, Journal of the Science of Food and Agriculture Food ColloidEngineeringOil‐in‐water EmulsionGlycobiologyPolysaccharide	2005	76
Adsorption at the air–water interface and emulsification properties of grain legume protein derivatives from pea and broad bean Anna Tsoukala, Evdoxia M Papalamprou, Eleousa A. Makri, Colloids and Surfaces B Biointerfaces Food ColloidEngineeringFood BiophysicsBiochemical EngineeringAgricultural Economics	2006	63
Textural properties of legume protein isolate and polysaccharide gels Eleousa A. Makri, Evdoxia M Papalamprou, G. Doxastakis Journal of the Science of Food and Agriculture EngineeringFood BiophysicsGlycobiologyPolysaccharideFood Chemistry	2006	36
Limited proteolysis as a tool for the improvement of the functionality of sunflower (Helianthus annus L.) protein isolates produced by seeds or industrial by-products (solvent cake) A KARAYANNIDOU, Eleousa A. Makri, Evdoxia M Papalamprou, Food Chemistry	2006	24
Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATCC 1395 in batch culture Antonios Kiosseoglou, Evdoxia M Papalamprou, Eleousa A. Makri, Food Research International Food ChemistryBatch CultureAgricultural ChemistryBiosynthesisEngineering	2003	17
Model salad dressing emulsion stability as affected by the type of the lupin seed protein isolate Evdoxia M Papalamprou, G. Doxastakis, Vassilios Kiosseoglou Journal of the Science of Food and Agriculture Food ChemistryNutritionFood ColloidEngineeringFood Biophysics	2006	15

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