| Bacterial cellulose as stabilizer of o/w emulsions P Paximada, E Tsouko, N Kopsahelis, AA Koutinas, I Mandala Food Hydrocolloids 53, 225-232, 2016 | 186 | 2016 |
| Effect of bacterial cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners P Paximada, AA Koutinas, E Scholten, IG Mandala Food Hydrocolloids 54, 245-254, 2016 | 93 | 2016 |
| 2 Encapsulation by nanoemulsions SM Jafari, P Paximada, I Mandala, E Assadpour, MA Mehrnia Nanoencapsulation Technologies for the Food and Nutraceutical Industries, 36, 2017 | 82 | 2017 |
| Encapsulation of hydrophilic and lipophilized catechin into nanoparticles through emulsion electrospraying P Paximada, Y Echegoyen, AA Koutinas, IG Mandala, JM Lagaron Food Hydrocolloids 64, 123-132, 2017 | 79 | 2017 |
| Structural modification of bacterial cellulose fibrils under ultrasonic irradiation P Paximada, EA Dimitrakopoulou, E Tsouko, AA Koutinas, C Fasseas, ... Carbohydrate Polymers 150, 5-12, 2016 | 57 | 2016 |
| Double emulsions fortified with plant and milk proteins as fat replacers in cheese P Paximada, M Howarth, BN Dubey Journal of Food Engineering 288, 110229, 2021 | 46 | 2021 |
| Physical characteristics of submicron emulsions upon partial displacement of whey protein by a small molecular weight surfactant and pectin addition O Kaltsa, P Paximada, I Mandala, E Scholten Food Research International 66, 401-408, 2014 | 42 | 2014 |
| Effect of rheological and structural properties of bacterial cellulose fibrils and whey protein biocomposites on electrosprayed food-grade particles P Paximada, E Kanavou, IG Mandala Carbohydrate Polymers, 116319, 2020 | 21 | 2020 |
| Encapsulation by nanoemulsions. Nanoencapsulation technologies for the food and nutraceutical industries SM Jafari, P Paximada, I Mandala, E Assadpour, MA Mehrnia Academic Press, 2017 | 19 | 2017 |
| Production of nanoparticles from resistant starch via a simple three-step physical treatment E Apostolidis, A Stergiou, D Kioupis, S Amin, P Paximada, G Kakali, ... Food Hydrocolloids, 108412, 2022 | 11 | 2022 |
| Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread F Vriesekoop, A Haynes, N van der Heijden, H Liang, P Paximada, ... Fermentation 7 (2), 96, 2021 | 11 | 2021 |
| Encapsulation of catechin in electrosprayed food-grade particles P Paximada, E Kanavou, E Apostolidis, IG Mandala Food Hydrocolloids for Health, 100021, 2021 | 4 | 2021 |
| Electrosprayed particles derived from nano-emulsions as carriers of fish oil P Paximada, M Howarth, B Dubey | 4* | |
| Impact of lipophilic surfactant on the stabilization of water droplets in sunflower oil P Paximada, M Batchelor, S Lillevang, E Vasiliki, M Howarth, BN Dubey Journal of Food Processing and Preservation, e15757, 2021 | 1 | 2021 |
| Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread. Fermentation 2021, 7, 96 F Vriesekoop, A Haynes, N van der Heijden, H Liang, P Paximada, ... s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2021 | 1 | 2021 |
| Assembly of spherical-shaped resistant starch nanoparticles to the oil droplet surface promotes the formation of stable oil in water Pickering emulsions E Apostolidis, A Gerogianni, E Anagnostaki, P Paximada, I Mandala Food Hydrocolloids, 109775, 2024 | | 2024 |
| Functional Food Ingredients Production Using Green Technologies K Tsatsaragkou, P Paximada, S Protonotariou, O Kaltsa Green Chemistry in Agriculture and Food Production, 284, 2023 | | 2023 |
| Electrosprayed particles derived from nano-emulsions as carriers of fish oil B Dubey, M Howarth, P Paximada TechConnect Briefs, 1-4, 2018 | | 2018 |
| Designing emulsions and nanostructures for the encapsulation of bioactive compounds P Paximada Γεωπονικό Πανεπιστήμιο Αθηνών. Σχολή Τροφίμων Βιοτεχνολογίας και Ανάπτυξης …, 2017 | | 2017 |
| Functional Foods K Tsatsaragkou, P Paximada, S Protonotariou, I Mandala Handbook of Food Processing, 602-623, 2015 | | 2015 |
