| 1 |
Olive oil droplet coalescence during malaxation
Kalogianni EP, Georgiou D, Exarhopoulos S
Journal of Food Engineering, 240, 99, 2019 |
| 2 |
Formulation and Structural Study of a Biocompatible Water-in-Oil Microemulsion as an Appropriate Enzyme Carrier: The Model Case of Horseradish Peroxidase
Mitsou E, Kalogianni EP, Georgiou D, Stamatis H, Xenakis A, Zoumpanioti M
Langmuir, 35(1), 150, 2019 |
| 3 |
Height-time and weight-time approach in capillary penetration: Investigation of similarities and differences
Geogiou D, Kalogianni EP
Journal of Colloid and Interface Science, 495, 149, 2017 |
| 4 |
Crust pore characteristics and their development during frying of French-fries
Kalogianni EP, Papastergiadis E
Journal of Food Engineering, 120, 175, 2014 |
| 5 |
Effect of repeated frying on the viscosity, density and dynamic interfacial tension of palm and olive oil
Kalogianni EP, Karapantsios TD, Miller R
Journal of Food Engineering, 105(1), 169, 2011 |
| 6 |
Evolution of volume fractions and droplet sizes by analysis of electrical conductance curves during destabilization of oil-in-water emulsions
Kostoglou M, Varka EM, Kalogianni EP, Karapantsios TD
Journal of Colloid and Interface Science, 349(1), 408, 2010 |
| 7 |
Dynamic surface activity of phenylalanine glycerol-ether surfactant solutions measured by a differential maximum bubble pressure tensiometer
Kalogianni EP, Varka EM, Karapantsios TD, Pegiadou S
Langmuir, 22(1), 46, 2006 |
