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Polysaccharides at fluid interfaces of food systems
Vassilis Kontogiorgos
School of Applied Sciences
Department of Physical and Life Sciences
Research output
:
Contribution to journal
›
Review article
›
peer-review
68
Citations (Scopus)
Overview
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Physics & Astronomy
polysaccharides
93%
food
75%
fluids
40%
emulsions
15%
stabilization
12%
proteins
12%
adsorption
11%
performance
10%
sugars
9%
determinants
8%
contaminants
7%
copolymers
7%
surfactants
7%
monomers
7%
preparation
5%
formulations
5%
causes
4%
fabrication
4%
polymers
4%
Engineering & Materials Science
Polysaccharides
100%
Fluids
43%
Emulsions
16%
Adsorption
14%
Proteins
13%
Stabilization
12%
Conformations
9%
Sugars
9%
Copolymers
9%
Monomers
8%
Surface active agents
8%
Anchors
7%
Impurities
7%
Fabrication
5%
Polymers
5%
Chemical analysis
4%
Chemistry
Polysaccharide
58%
Food
49%
Emulsion
14%
Polysaccharide Structure
13%
Biosurfactant
11%
Aqueous Solvent
10%
Adsorption
8%
Protein
7%
Surfactant
5%
Copolymer
5%
Environment
4%