Eleana Kristo
Eleana Kristo
Parmalat Canada
Verified email at PARMALAT.CA - Homepage
Cited by
Cited by
Physical properties of starch nanocrystal-reinforced pullulan films
E Kristo, CG Biliaderis
Carbohydrate Polymers 68 (1), 146-158, 2007
Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes
E Kristo, KP Koutsoumanis, CG Biliaderis
Food hydrocolloids 22 (3), 373-386, 2008
Polysaccharide–protein interactions in dairy matrices, control and design of structures
M Corredig, N Sharafbafi, E Kristo
Food Hydrocolloids 25 (8), 1833-1841, 2011
Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei
E Kristo, CG Biliaderis, N Tzanetakis
International Dairy Journal 13 (7), 517-528, 2003
Water vapour barrier and tensile properties of composite caseinate-pullulan films: Biopolymer composition effects and impact of beeswax lamination
E Kristo, CG Biliaderis, A Zampraka
Food chemistry 101 (2), 753-764, 2007
Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology
E Kristo, CG Biliaderis, N Tzanetakis
Food chemistry 83 (3), 437-446, 2003
Water sorption and thermo-mechanical properties of water/sorbitol-plasticized composite biopolymer films: Caseinate–pullulan bilayers and blends
E Kristo, CG Biliaderis
Food hydrocolloids 20 (7), 1057-1071, 2006
Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures
M Sharma, E Kristo, M Corredig, L Duizer
Food Hydrocolloids 63, 478-487, 2017
The effect of apple pomace on the texture, rheology and microstructure of set type yogurt
X Wang, E Kristo, G LaPointe
Food Hydrocolloids 91, 83-91, 2019
The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation and recovery of acid milk gels
E Kristo, Z Miao, M Corredig
International Dairy Journal 21 (9), 656-662, 2011
Structural changes imposed on whey proteins by UV irradiation in a continuous UV light reactor
E Kristo, A Hazizaj, M Corredig
Journal of agricultural and food chemistry 60 (24), 6204-6209, 2012
Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks
X Wang, E Kristo, G LaPointe
Food Hydrocolloids 100, 105453, 2020
Effect of milk protein composition of a model infant formula on the physicochemical properties of in vivo gastric digestates
NR Tari, MZ Fan, T Archbold, E Kristo, A Guri, E Arranz, M Corredig
Journal of dairy science 101 (4), 2851-2861, 2018
Functional properties of food proteins
E Kristo, M Corredig
Applied food protein chemistry, 47-73, 2014
Determination of inulin in milk using high-performance liquid chromatography with evaporative light scattering detection
E Kristo, A Foo, AR Hill, M Corredig
Journal of dairy science 94 (7), 3316-3321, 2011
Effect of UV irradiation on the properties of whey protein solutions treated using a novel UV light reactor
E Kristo, A Hazizaj, M Corredig
URL: http://www. icef11. org/content/papers/nfp/NFP1132. pdf, 0
A new method for accurately measuring the amount of inulin in dairy products
E Kristo, A Foo, AR Hill, M Corredig
Φυσικοχημικές ιδιότητες σύνθετων εδώδιμων μεμβρανών από υδροκολλοειδή
E Kristo
Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης (ΑΠΘ). Σχολή Γεωπονική, 2006
Modelling of rheological responses and microbiological growth on milk fermentation with mixed cultures of Lactobacillus delbrueckii subsp. bulgaricus Y 6.15, Streptococcus …
EK Kristo
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