Costas Biliaderis
Cited by
Cited by
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
A Lazaridou, D Duta, M Papageorgiou, N Belc, CG Biliaderis
Journal of food engineering 79 (3), 1033-1047, 2007
Structures and phase transitions of starch in food systems
CG Biliaderis
Food technology (Chicago) 46 (6), 98-109, 1992
Cereal arabinoxylans: advances in structure and physicochemical properties
MS Izydorczyk, CG Biliaderis
Carbohydrate polymers 28 (1), 33-48, 1995
Starch gelatinization phenomena studied by differential scanning calorimetry
CG Biliaderis, TJ Maurice, JR Vose
Journal of food science 45 (6), 1669-1674, 1980
Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch
CG Biliaderis, CM Page, TJ Maurice, BO Juliano
Journal of Agricultural and Food Chemistry 34 (1), 6-14, 1986
The structure and interactions of starch with food constituents
CG Biliaderis
Canadian journal of physiology and pharmacology 69 (1), 60-78, 1991
Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects
A Lazaridou, CG Biliaderis
Journal of cereal science 46 (2), 101-118, 2007
Oil-in-water emulsions stabilized by chitin nanocrystal particles
MV Tzoumaki, T Moschakis, V Kiosseoglou, CG Biliaderis
Food hydrocolloids 25 (6), 1521-1529, 2011
Physical properties of starch nanocrystal-reinforced pullulan films
E Kristo, CG Biliaderis
Carbohydrate Polymers 68 (1), 146-158, 2007
Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transition
A Lazaridou, CG Biliaderis
Carbohydrate polymers 48 (2), 179-190, 2002
Thermal behavior of amylose-lipid complexes
CG Biliaderis, CM Page, L Slade, RR Sirett
Carbohydrate Polymers 5 (5), 367-389, 1985
Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef
KG Zinoviadou, KP Koutsoumanis, CG Biliaderis
Meat Science 82 (3), 338-345, 2009
Crystallization behavior of amylose-V complexes: structure-property relationships
CG Biliaderis, G Galloway
Carbohydrate research 189, 31-48, 1989
Amylolytic enzymes and products derived from starch: a review
H Guzmán‐Maldonado, O Paredes‐López, CG Biliaderis
Critical Reviews in Food Science & Nutrition 35 (5), 373-403, 1995
Composition, thermal and rheological behaviour of selected Greek honeys
A Lazaridou, CG Biliaderis, N Bacandritsos, AG Sabatini
Journal of Food Engineering 64 (1), 9-21, 2004
Physicochemical properties and application of pullulan edible films and coatings in fruit preservation
T Diab, CG Biliaderis, D Gerasopoulos, E Sfakiotakis
Journal of the Science of Food and Agriculture 81 (10), 988-1000, 2001
Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes
EA Romeih, A Michaelidou, CG Biliaderis, GK Zerfiridis
International Dairy Journal 12 (6), 525-540, 2002
Functional properties of flax seed mucilage
G Mazza, CG Biliaderis
Journal of Food Science 54 (5), 1302-1305, 1989
Effect of arabinoxylans on bread-making quality of wheat flours
CG Biliaderis, MS Izydorczyk, O Rattan
Food Chemistry 53 (2), 165-171, 1995
Molecular size effects on rheological properties of oat β-glucans in solution and gels
A Lazaridou, CG Biliaderis, MS Izydorczyk
Food Hydrocolloids 17 (5), 693-712, 2003
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