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100篇 您的检索式：作者名="KIOSSEOGLOU V"

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	题名	作者	年代	出处	被引量
1	Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies-egg yolk blends显示文摘	NIKIFORIDIS C V BILIADERIS C G KIOSSEOGLOU V	2012	Food Chemistry2012，134，1：	1
2	Competitive dis- placement of oil body surface proteins by Tween 80- effect on physical stability 显示文摘	NIKIFORIDIS C V KIOSSEOGLOU V	2011	Food Hydrocoll2011，25，5：	1
3	Small deformation measurements of single and mixed gels of low cholesterol yolk and egg white显示文摘	PARASKEVOPOULOU A KIOSSEOGLOU V ALEVISOPOULOS S	2000	Journal of Texture Studies2000，31，2：	1
4	Competitive adsorption between a dry-heated soy protein-dextran mixture and surface- active materials in oil-in-water emulsions显示文摘	Diftis N Kiosseoglou V	2004	Food Hydrocolloids2004，18，4：	1
5	Effect of medium molecular weight xanthan gum in rheology and stability of oil - in - water emulsions stabi- lized with legume proteins显示文摘	PAPALAMPROU E M MAKRI E A KIOSSEOGLOU V D	2005	J Sci Food Agric2005，85，12：	1
6	Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose显示文摘	Diftis N Kiosseoglou V	2003	Food Chemistry2003，81，1：	1
7	Oil- in- water emulsions stabilized by chitin nanocrystal panicles 显示文摘	Maria V Tzoumaki Thomas Moschakis Vassilios Kiosseoglou	2011	Food Hydrocolloids2011，25，：	1
8	Physicochemical properties of dry-heated soy protein isolate-dextran mixtures 显示文摘	Diftis N Kiosseoglou V	2006	Food Chemistry2006，96，2：	1
9	Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate-dextran mixture 显示文摘	Diftis N Kiosseoglou V	2006	Food Hydrocolloids2006，20，6：	1
10	Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation显示文摘	Chatsisvili N T Amvrosiadis I Kiosseoglou V	2012	LWT-Food Science and Technology2012，46，：	1
11	Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose显示文摘	DIFTIS N KIOSSEOGLOU V	2003	Food Chemistry2003，81，1：	1
12	Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate-dextran mixture显示文摘	DIb'TIS N KIOSSEOGLOU V	2006	Food Hydrocolloids2006，20，：	1
13	Oil bodies:an insight on their microstructure-maize germ vs sunflower seed显示文摘	Nikiforidis C V Kiosseoglou V Scholten E	2013	Food Research International2013，52，1：	1
14	Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation显示文摘	KIKA K KORLOS F KIOSSEOGLOU V	2007	Food Chemistry2007，104，：	1
15	Functionality of medium molecular weight xanthan gum produced by xanthomonas campestris ATCC 1395 in batch cultures显示文摘	Kiosseoglou A Papalamprou E Makri E Doxastakis G Kiosseoglou V	2003	Food research international2003，36，：	1
16	Physicochemical properties of dryheated soy protein isolate-dextran mixtures 显示文摘	N Diftis V Kiosseoglou	2006	Food Chemistry2006，96，：	1
17	Physicochemical properties of dry-heated soy protein isolate-dextran mixtures 显示文摘	Diftis N Kiosseoglou V	2006	Food Chemistry2006，96，2：	1
18	Physicochemical properties of dry-heated soy protein isolate-dextran mixtures 显示文摘	Diftis N Kiosseoglou V	2006	Food Chemistry2006，96，：	1
19	Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose 显示文摘	Diftis N Kiosseoglou V	2003	Food Chemistry2003，81，1：	1
20	Physicochemical properties of dry-heated soy protein isolate- dextran mixtures 显示文摘	Diftis N Kiosseoglou V	2006	Food Chemistry2006，96，2：	1

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