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International Journal of Biological Macromolecules|April 9, 2021
Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterizationFotini Plati, Christos Ritzoulis, Eleni Pavlidou, et al.
International Journal of Pharmaceutics|August 23, 2025
Personalized compounded medications for companion animalsKonstantina Chachlioutaki, Christos Ritzoulis, Dimitrios G Fatouros, et al.
International Journal of Biological Macromolecules|June 18, 2024
Interactions between xanthan gum and phenolic acidsAthina Theocharidou, Sylvie Lousinian, Apostolos Tsagkaris, et al.
Food Chemistry|August 4, 2019
Fractionation of a hydrocolloid emulsifier reclaimed from winery wasteAlexandros Pavlou, Costas Panayiotou, Eleni P Kalogianni, et al.
European Journal of Pharmaceutical Sciences : Official Journal of the European Federation for Pharmaceutical Sciences|March 6, 2020
Pediatric-friendly chocolate-based dosage forms for the oral administration of both hydrophilic and lipophilic drugs fabricated with extrusion-based 3D printingChristina Karavasili, Angelos Gkaragkounis, Thomas Moschakis, et al.
Food Science & Nutrition|May 8, 2014
Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausagesDimitris Petridis, Christos Ritzoulis, Iakovos Tzivanos, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
In vitro digestion of tofu with different textures using an artificial gastric digestive systemMapeizhan Lou, Christos Ritzoulis, Jing Liu, et al.
Frontiers in Nutrition|January 23, 2023
The influence of KCl concentration on the gelation of myofibrillar protein giant squid (Dosidicus gigas) due to molecular conformation changeFuge Niu, Shuang Ma, Xiuzhen Zhang, et al.
Food Chemistry|August 21, 2016
Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye floursAntonios Drakos, Georgios Kyriakakis, Vasiliki Evageliou, et al.
Food Chemistry|September 28, 2021
The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) minceFuge Niu, Jiao Yu, Jiamei Fan, et al.
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