If you made any changes in Pure these will be visible here soon.

Research Output 2013 2019

  • 12 Article
  • 2 Conference contribution
  • 2 Review article
  • 1 Short survey
Filter
Conference contribution
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 proceedingConference contribution

Abelmoschus
Alkanes
okra
Emulsions
alkanes
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 proceedingConference contribution

Abelmoschus
okra
emulsifiers
Emulsions
emulsions