Biopolymer Research Centre

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  • 2016

    Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions

    Alba, K. & Kontogiorgos, V., 14 Apr 2016, Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Williams, P. A. & Phillips, G. O. (eds.). Royal Society of Chemistry, p. 110-114 5 p.

    Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

  • 2014

    Okra extracts as emulsifiers for acidic emulsions

    Alba, K., Kontogiorgos, V., Georgiadis, N. & Ritzoulis, C., 2014, Gums and Stabilisers for the Food Industry 17 - The Changing Face of Food Manufacture: The Role of Hydrocolloids. Royal Society of Chemistry, p. 238-244 7 p. (Food Research International; vol. 54, no. 2).

    Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review