Persephoni Giannouli

Persephoni Giannouli

University of Thessaly - Volos / Greece
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1846026
Πανεπιστήμιο Θεσσαλίας
person_outline Persephoni Giannouli's MOST POPULAR ARTICLES
1-) Cryogelation of xanthan Food Hydrocolloids 17 (4), 495-501, 2003
2-) Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems Food chemistry 86 (3), 401-411, 2004
3-) Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds Journal of agricultural and food chemistry 50 (8), 2365-2371, 2002
4-) “Melt-in-the-mouth” gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation Carbohydrate Polymers 69 (4), 713-724, 2007
5-) Effect of sugars, galactose content and chainlength on freeze–thaw gelation of galactomannansJP Doyle, P Giannouli, EJ Martin, M Brooks, ER MorrisCarbohydrate Polymers 64 (3), 391-401, 2006882006