Paraskevi Paximada
Paraskevi Paximada
Η διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα leeds.ac.uk
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Bacterial cellulose as stabilizer of o/w emulsions
P Paximada, E Tsouko, N Kopsahelis, AA Koutinas, I Mandala
Food Hydrocolloids 53, 225-232, 2016
1162016
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
592016
2 Encapsulation by nanoemulsions
SM Jafari, P Paximada, I Mandala, E Assadpour, MA Mehrnia
Nanoencapsulation Technologies for the Food and Nutraceutical Industries, 36, 2017
582017
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
582017
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
402016
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
342014
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, 2020
102020
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
92020
Electrosprayed particles derived from nano-emulsions as carriers of fish oil
P Paximada, M Howarth, B Dubey
1*
Encapsulation of catechin in electrosprayed food-grade particles
P Paximada, E Kanavou, E Apostolidis, IG Mandala
Food Hydrocolloids for Health, 100021, 2021
2021
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
2021
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
2021
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
Functional Foods
K Tsatsaragkou, P Paximada, S Protonotariou, I Mandala
Handbook of Food Processing, 602-623, 2015
2015
Bacterial cellulose as an alternative thickener for o/w emulsions: Comparison with common thickeners
P Paximada, AA Koutinas, E Scholten, I Mandala
ISFRS 2015, 2015
2015
Physical properties of bacterial cellulose aqueous suspensions treated by ultrasounds
P Paximada, EA Dimitrakopoulou, N Kopsahelis, AA Koutinas, I Mandala
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