Dr. Kontogiorgos has received his B.Sc. and M.Sc. degrees in Food Science from the Aristotle University of Thessaloniki (Greece). A full scholarship was then awarded from the Greek State Scholarships Foundation (I.K.Y) for Ph.D. studies in Food Science at the University of Guelph (Canada). After his Ph.D. degree, he worked as an NSERC research fellow at the Agriculture and Agri-Food Canada (Canada). Following that post, he worked as academic at the Department of Biological Sciences of the University of Huddersfield (UK) before joining the School of Agriculture and Food Sciences at the University of Queensland. Dr. Kontogiorgos research interests are focused in the area of polysaccharide characterisation and physical chemistry of food macromolecules, gels, and colloidal systems. Currently, he is working on the physical, chemical and technological properties of soluble and insoluble fibres extracted from agricultural wastes. Dr Kontogiorgos is Associate Editor of Food Hydrocolloids and Associate Editor of Food Biophysics.
Journal Article: Fractionation and characterisation of pectin-rich extracts from garlic biomass
Sunanta, Piyachat, Rose Sommano, Sarana, Luiten, Cara A., Ghofrani, Mahdieh, Sims, Ian M., Bell, Tracey J., Carnachan, Susan M., Hinkley, Simon F.R. and Kontogiorgos, Vassilis (2024). Fractionation and characterisation of pectin-rich extracts from garlic biomass. Food Chemistry, 436 137697, 137697. doi: 10.1016/j.foodchem.2023.137697
Journal Article: Tuning the mechanical properties of pectin films with polyphenol-rich plant extracts
Nastasi, Joseph Robert, Fitzgerald, Melissa A. and Kontogiorgos, Vassilis (2023). Tuning the mechanical properties of pectin films with polyphenol-rich plant extracts. International Journal of Biological Macromolecules, 253 (Pt 7) 127536, 127536. doi: 10.1016/j.ijbiomac.2023.127536
Book Chapter: Hydrocolloids as Texture Modifiers
Kontogiorgos, Vassilis (2023). Hydrocolloids as Texture Modifiers. Food Texturology: Measurement and Perception of Food Textural Properties. (pp. 421-435) Cham: Springer International Publishing. doi: 10.1007/978-3-031-41900-3_20
Characterisation of pectin films infused with glycerol-based plant extracts
(2024) Doctor Philosophy
Foaming properties of camel milk
Master Philosophy
A Study of Milk Foaming: Influence of Milk Components and Improving the Foaming Properties
(2022) Doctor Philosophy
Isolation and characterisation of polysaccharides
Isolation and characterisation of polysaccharides from agricultural wastes with a view to incorporate them into foods as functional ingredients or use them as advanced biomaterials.
Interfacial arrangement of polysaccharides
Arrangement of polysaccharides at the oil-water interface to create bioactive delivery systems.
Introduction to Food Chemistry
Kontogiorgos, Vassilis (2021). Introduction to Food Chemistry. Cham, Switzerland: Springer. doi: 10.1007/978-3-030-85642-7
Pectin: Technological and Physiological Properties
Kontogiorgos, Vassilis ed. (2020). Pectin: Technological and Physiological Properties. Cham, Switzerland: Springer International. doi: 10.1007/978-3-030-53421-9
Hydrocolloids as Texture Modifiers
Kontogiorgos, Vassilis (2023). Hydrocolloids as Texture Modifiers. Food Texturology: Measurement and Perception of Food Textural Properties. (pp. 421-435) Cham: Springer International Publishing. doi: 10.1007/978-3-031-41900-3_20
Kontogiorgos, Vassilis (2021). Stabilisers. Encyclopedia of dairy sciences. (pp. 689-694) Amsterdam, Netherlands: Elsevier. doi: 10.1016/b978-0-12-818766-1.00321-4
Techniques for the chemical and physicochemical characterization of polysaccharides
Alba, Katerina and Kontogiorgos, Vassilis (2021). Techniques for the chemical and physicochemical characterization of polysaccharides. Handbook of Hydrocolloids. (pp. 27-74) Amsterdam, Netherlands: Elsevier. doi: 10.1016/b978-0-12-820104-6.00026-7
Emulsification properties of pectin
Alba, Katerina and Kontogiorgos, Vassilis (2020). Emulsification properties of pectin. Pectin: technological and physiological properties. (pp. 83-97) Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-53421-9_5
Galactomannans (guar, locust bean, fenugreek, tara)
Kontogiorgos, Vassilis (2018). Galactomannans (guar, locust bean, fenugreek, tara). Encyclopedia of Food Chemistry. (pp. 109-113) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.21589-8
Seaweed polysaccharides (agar, alginate carrageenan)
Alba, Katerina and Kontogiorgos, Vassilis (2018). Seaweed polysaccharides (agar, alginate carrageenan). Encyclopedia of Food Chemistry. (pp. 240-250) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-08-100596-5.21587-4
Thermal transitions, mechanical relaxations and microstructure of hydrated gluten networks
Kontogiorgos, Vassilis (2017). Thermal transitions, mechanical relaxations and microstructure of hydrated gluten networks. Glass transition and phase transitions in food and biological materials. (pp. 207-223) edited by Jasim Ahmed. Chichester, West Sussex, United Kingdom: John Wiley & Sons. doi: 10.1002/9781118935682.ch8
Kontogiorgos, Vassilis (2014). Polysaccharide nanostructures. Edible nanostructures: a bottom-up approach. (pp. 41-68) edited by Alejandro Marangoni and David Pink. United Kingdom: Royal Society of Chemistry.
Calculation of relaxation spectra from stress relaxation measurements
Kontogiorgos, Vassilis (2010). Calculation of relaxation spectra from stress relaxation measurements. Biopolymers. (pp. 495-508) London, United Kingdom: IntechOpen. doi: 10.5772/10275
Fractionation and characterisation of pectin-rich extracts from garlic biomass
Sunanta, Piyachat, Rose Sommano, Sarana, Luiten, Cara A., Ghofrani, Mahdieh, Sims, Ian M., Bell, Tracey J., Carnachan, Susan M., Hinkley, Simon F.R. and Kontogiorgos, Vassilis (2024). Fractionation and characterisation of pectin-rich extracts from garlic biomass. Food Chemistry, 436 137697, 137697. doi: 10.1016/j.foodchem.2023.137697
Tuning the mechanical properties of pectin films with polyphenol-rich plant extracts
Nastasi, Joseph Robert, Fitzgerald, Melissa A. and Kontogiorgos, Vassilis (2023). Tuning the mechanical properties of pectin films with polyphenol-rich plant extracts. International Journal of Biological Macromolecules, 253 (Pt 7) 127536, 127536. doi: 10.1016/j.ijbiomac.2023.127536
Influence of minerals on the foaming properties of milk
Xiong, Xiaoying, Pundalik, Eeshaan, Kontogiorgos, Vassilis, Thao Ho, Minh, Mo, Chuanzi, Bhandari, Bhesh and Bansal, Nidhi (2023). Influence of minerals on the foaming properties of milk. Food Research International, 169 112796, 1-13. doi: 10.1016/j.foodres.2023.112796
Kontogiorgos, Vassilis and Prakash, Sangeeta (2023). Adsorption kinetics and dilatational rheology of plant protein concentrates at the air- and oil-water interfaces. Food Hydrocolloids, 138 108486, 1-8. doi: 10.1016/j.foodhyd.2023.108486
Qualitative analysis of polyphenols in glycerol plant extracts using untargeted metabolomics
Nastasi, Joseph Robert, Daygon, Venea Dara, Kontogiorgos, Vassilis and Fitzgerald, Melissa A. (2023). Qualitative analysis of polyphenols in glycerol plant extracts using untargeted metabolomics. Metabolites, 13 (4) 566. doi: 10.3390/metabo13040566
Loss assessment during postharvest and handling of Thai garlic used for processing
Sunanta, Piyachat, Kontogiorgos, Vassilis, Leksawasdi, Noppol, Phimolsiripol, Yuthana, Wangtueai, Sutee, Wongkaew, Malaiporn and Sommano, Sarana Rose (2023). Loss assessment during postharvest and handling of Thai garlic used for processing. Horticulturae, 9 (4) 482, 1-12. doi: 10.3390/horticulturae9040482
Pectin-based films and coatings with plant extracts as natural preservatives: a systematic review
Nastasi, Joseph Robert, Kontogiorgos, Vassilis, Daygon, Venea Dara and Fitzgerald, Melissa A. (2022). Pectin-based films and coatings with plant extracts as natural preservatives: a systematic review. Trends in Food Science and Technology, 120, 193-211. doi: 10.1016/j.tifs.2022.01.014
Structure and rheology of pectic polysaccharides from baobab fruit and leaves
Dimopoulou, Maria, Alba, Katerina, Sims, Ian M. and Kontogiorgos, Vassilis (2021). Structure and rheology of pectic polysaccharides from baobab fruit and leaves. Carbohydrate Polymers, 273 118540, 118540. doi: 10.1016/j.carbpol.2021.118540
Techno-economic assessment of polysaccharide extraction from baobab: a scale up analysis
Dimopoulou, Maria, Offiah, Vivian, Falade, Kolawole, Smith, Alan M., Kontogiorgos, Vassilis and Angelis-Dimakis, Athanasios (2021). Techno-economic assessment of polysaccharide extraction from baobab: a scale up analysis. Sustainability, 13 (17) 9915, 9915. doi: 10.3390/su13179915
Baobab polysaccharides as emulsifiers
Alba, Katerina, Dimopoulou, Maria and Kontogiorgos, Vassilis (2021). Baobab polysaccharides as emulsifiers. LWT- Food Science and Technology, 144 111235, 111235. doi: 10.1016/j.lwt.2021.111235
Sustainable polysaccharides from Malvaceae family: structure and functionality
Alba, Katerina, Nguyen, Phuong.T.M. and Kontogiorgos, Vassilis (2021). Sustainable polysaccharides from Malvaceae family: structure and functionality. Food Hydrocolloids, 118 106749, 1-9. doi: 10.1016/j.foodhyd.2021.106749
Influence of cations, pH and dispersed phases on pectin emulsification properties
Ürüncüoğlu, Şerife, Alba, Katerina, Morris, Gordon A. and Kontogiorgos, Vassilis (2021). Influence of cations, pH and dispersed phases on pectin emulsification properties. Current Research in Food Science, 4, 398-404. doi: 10.1016/j.crfs.2021.05.008
Baobab polysaccharides from fruits and leaves
Alba, Katerina, Offiah, Vivian, Laws, Andrew P., Falade, Kolawole O. and Kontogiorgos, Vassilis (2020). Baobab polysaccharides from fruits and leaves. Food Hydrocolloids, 106 105874, 105874. doi: 10.1016/j.foodhyd.2020.105874
Baobab polysaccharides as a novel food ingredient
Kontogiorgos, Vassilis (2020). Baobab polysaccharides as a novel food ingredient. Food Australia, 72 (3), 16-17.
Effects of blackcurrant fibre on dough physical properties and bread quality characteristics
Alba, Katerina, Rizou, Theano, Campbell, Grant M. and Kontogiorgos, Vassilis (2020). Effects of blackcurrant fibre on dough physical properties and bread quality characteristics. Food Biophysics, 15 (3), 313-322. doi: 10.1007/s11483-020-09627-x
Soluble dietary fibres from sugarcane bagasse
Dimopoulou, Maria and Kontogiorgos, Vassilis (2019). Soluble dietary fibres from sugarcane bagasse. International Journal of Food Science and Technology, 55 (5) ijfs.14445, 1943-1949. doi: 10.1111/ijfs.14445
Pectin recovery and characterization from lemon juice waste streams
Dimopoulou, Maria, Alba, Katerina, Campbell, Grant and Kontogiorgos, Vassilis (2019). Pectin recovery and characterization from lemon juice waste streams. Journal of the Science of Food and Agriculture, 99 (14), 6191-6198. doi: 10.1002/jsfa.9891
Extrusion processing of raw food materials and by-products: A review
Offiah, Vivian, Kontogiorgos, Vassilis and Falade, Kolawole O. (2019). Extrusion processing of raw food materials and by-products: A review. Critical Reviews in Food Science and Nutrition, 59 (18), 2979-2998. doi: 10.1080/10408398.2018.1480007
Emulsifying properties of Ghanaian grewia gum
Kpodo, Fidelis Mawunyo, Agbenorhevi, Jacob Kwaku, Alba, Katerina and Kontogiorgos, Vassilis (2019). Emulsifying properties of Ghanaian grewia gum. International Journal of Food Science and Technology, 55 (5) ijfs.14389, 1909-1915. doi: 10.1111/ijfs.14389
Polysaccharides at fluid interfaces of food systems
Kontogiorgos, Vassilis (2019). Polysaccharides at fluid interfaces of food systems. Advances in Colloid and Interface Science, 270, 28-37. doi: 10.1016/j.cis.2019.05.008
Dietary fibre from berry‐processing waste and its impact on bread structure: a review
Alba, Katerina, Campbell, Grant M. and Kontogiorgos, Vassilis (2019). Dietary fibre from berry‐processing waste and its impact on bread structure: a review. Journal of the Science of Food and Agriculture, 99 (9), 4189-4199. doi: 10.1002/jsfa.9633
Fabrication and characterisation of metal-doped pectin films
Kalathaki, I., Alba, K., Muhamedsalih, H. and Kontogiorgos, V. (2019). Fabrication and characterisation of metal-doped pectin films. Food Hydrocolloids, 92, 259-266. doi: 10.1016/j.foodhyd.2019.01.065
Structure and physicochemical properties of Ghanaian grewia gum
Kpodo, F. M., Agbenorhevi, J. K., Alba, K., Smith, A. M., Morris, G. A. and Kontogiorgos, V. (2019). Structure and physicochemical properties of Ghanaian grewia gum. International Journal of Biological Macromolecules, 122, 866-872. doi: 10.1016/j.ijbiomac.2018.10.220
Munialo, Claire Darizu, Kontogiorgos, Vassilis, Euston, Stephen R. and Nyambayo, Isabella (2019). Rheological, tribological and sensory attributes of texture-modified foods for dysphagia patients and the elderly: a review. International Journal of Food Science and Technology, 55 (5) ijfs.14483, 1862-1871. doi: 10.1111/ijfs.14483
Fractionation and characterisation of dietary fibre from blackcurrant pomace
Alba, K., MacNaughtan, W., Laws, A. P., Foster, T. J., Campbell, G. M. and Kontogiorgos, V. (2018). Fractionation and characterisation of dietary fibre from blackcurrant pomace. Food Hydrocolloids, 81, 398-408. doi: 10.1016/j.foodhyd.2018.03.023
Pectin conformation in solution
Alba, K., Bingham, R. J., Gunning, P. A., Wilde, P. J. and Kontogiorgos, V. (2018). Pectin conformation in solution. Journal of Physical Chemistry B, 122 (29), 7286-7294. doi: 10.1021/acs.jpcb.8b04790
Diryak, Ramadan, Kontogiorgos, Vassilis, Ghori, Muhammad U., Bills, Paul, Tawfik, Ahmed, Morris, Gordon A. and Smith, Alan M. (2018). Behavior of in situ cross-linked hydrogels with rapid gelation kinetics on contact with physiological fluids. Macromolecular Chemistry and Physics, 219 (8) 1700584, 1700584. doi: 10.1002/macp.201700584
Structure-function relationships in pectin emulsification
Kpodo, F. M., Agbenorhevi, J. K., Alba, K., Oduro, I. N., Morris, G. A. and Kontogiorgos, V. (2018). Structure-function relationships in pectin emulsification. Food Biophysics, 13 (1), 71-79. doi: 10.1007/s11483-017-9513-4
Blackcurrant pomace for fibre enriched breads
Alba. K., Campbell, G. and Kontogiorgos, V. (2018). Blackcurrant pomace for fibre enriched breads. Baking Europe, 8-10.
Pectin isolation and characterization from six okra genotypes
Kpodo, F. M., Agbenorhevi, J. K., Alba, K., Bingham, R. J., Oduro, I. N., Morris, G. A. and Kontogiorgos, V. (2017). Pectin isolation and characterization from six okra genotypes. Food Hydrocolloids, 72, 323-330. doi: 10.1016/j.foodhyd.2017.06.014
Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systems
Kontogiorgos, Vassilis and Kasapis, Stefan (2017). Modeling and fundamental aspects of structural relaxation in high-solid hydrocolloid systems. Food Hydrocolloids, 68, 232-237. doi: 10.1016/j.foodhyd.2016.06.011
Alba, K. and Kontogiorgos, V. (2017). Pectin at the oil-water interface: relationship of molecular composition and structure to functionality. Food Hydrocolloids, 68, 211-218. doi: 10.1016/j.foodhyd.2016.07.026
Mesoscopic structure of pectin in solution
Alba, K., Bingham, R. J. and Kontogiorgos, V. (2017). Mesoscopic structure of pectin in solution. Biopolymers, 107 (6) e23016, e23016. doi: 10.1002/bip.23016
Linear viscoelasticity of gluten: decoupling of relaxation mechanisms
Kontogiorgos, Vassilis (2017). Linear viscoelasticity of gluten: decoupling of relaxation mechanisms. Journal of Cereal Science, 75, 286-295. doi: 10.1016/j.jcs.2017.04.001
Nep, E. I., Carnachan, S. M., Ngwuluka, N. C., Kontogiorgos, V., Morris, G. A., Sims, I. M. and Smith, A. M. (2016). Structural characterisation and rheological properties of a polysaccharide from sesame leaves (Sesamum radiatum Schumach. & Thonn.). Carbohydrate Polymers, 152, 541-547. doi: 10.1016/j.carbpol.2016.07.036
Engineering of acidic O/W emulsions with pectin
Alba, K., Sagis, L. M. C. and Kontogiorgos, V. (2016). Engineering of acidic O/W emulsions with pectin. Colloids and Surfaces B: Biointerfaces, 145, 301-308. doi: 10.1016/j.colsurfb.2016.05.016
In situ rheological measurements of the external gelation of alginate
Mahdi, M. H., Diryak, R., Kontogiorgos, V., Morris, G. A. and Smith, A. M. (2016). In situ rheological measurements of the external gelation of alginate. Food Hydrocolloids, 55, 77-80. doi: 10.1016/j.foodhyd.2015.11.002
Influence of supramolecular forces on the linear viscoelasticity of gluten
Kontogiorgos, Vassilis, Shah, Paras and Bills, Paul (2016). Influence of supramolecular forces on the linear viscoelasticity of gluten. Rheologica Acta, 55 (3), 187-195. doi: 10.1007/s00397-015-0901-8
Evaluation of some important physicochemical properties of starch free grewia gum
Nep, E. I., Sims, I. M., Morris, G. A., Kontogiorgos, V. and Smith, A. M. (2016). Evaluation of some important physicochemical properties of starch free grewia gum. Food Hydrocolloids, 53, 134-140. doi: 10.1016/j.foodhyd.2015.02.016
Rohm, Harald, Brennan, Charles, Turner, Charlotta, Günther, Edeltraud, Campbell, Grant, Hernando, Isabel, Struck, Susanne and Kontogiorgos, Vassilis (2015). Adding value to fruit processing waste: Innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods—a susfood project. Foods, 4 (4), 690-697. doi: 10.3390/foods4040690
Influence of pH on mechanical relaxations in high solids LM-pectin preparations
Alba, K., Kasapis, S. and Kontogiorgos, V. (2015). Influence of pH on mechanical relaxations in high solids LM-pectin preparations. Carbohydrate Polymers, 127, 182-188. doi: 10.1016/j.carbpol.2015.03.051
The parallel lives of polysaccharides in food and pharmaceutical formulations
Kontogiorgos, Vassilis, Smith, Alan M. and Morris, Gordon A. (2015). The parallel lives of polysaccharides in food and pharmaceutical formulations. Current Opinion in Food Science, 4, 13-18. doi: 10.1016/j.cofs.2015.04.001
Isolation and characterization of acetylated LM-pectins extracted from okra pods
Alba, K., Laws, A. P. and Kontogiorgos, V. (2015). Isolation and characterization of acetylated LM-pectins extracted from okra pods. Food Hydrocolloids, 43, 726-735. doi: 10.1016/j.foodhyd.2014.08.003
Okra extracts in pharmaceutical and food applications
Ghori, Muhammad U., Alba, Katerina, Smith, Alan M., Conway, Barbara R. and Kontogiorgos, Vassilis (2014). Okra extracts in pharmaceutical and food applications. Food Hydrocolloids, 42 (P3), 342-347. doi: 10.1016/j.foodhyd.2014.04.024
Morris, Gordon A., Smith, Alan M. and Kontogiorgos, Vassilis (2014). Editorial. Food Hydrocolloids, 42 (P3), 317-317. doi: 10.1016/j.foodhyd.2014.06.009
Relaxation dynamics in hydrated gluten networks
Kontogiorgos, Vassilis and Dahunsi, Oluwatodimu S. (2014). Relaxation dynamics in hydrated gluten networks. Journal of Cereal Science, 59 (1), 101-108. doi: 10.1016/j.jcs.2013.11.007
Okra extracts as emulsifiers for acidic emulsions
Alba, K., Ritzoulis, C., Georgiadis, N. and Kontogiorgos, V. (2013). Okra extracts as emulsifiers for acidic emulsions. Food Research International, 54 (2), 1730-1737. doi: 10.1016/j.foodres.2013.09.051
Potential of okra extracts in food emulsions
Alba, Katerina and Kontogiorgos, Vassilis (2013). Potential of okra extracts in food emulsions. Food Science and Technology, 27 (4), 12-13.
Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight
Agbenorhevi, Jacob K., Kontogiorgos, Vassilis and Kasapis, Stefan (2013). Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight. Food Chemistry, 138 (1), 630-637. doi: 10.1016/j.foodchem.2012.10.073
Rheological characterization of okra pectins
Kontogiorgos, V., Margelou, I., Georgiadis, N. and Ritzoulis, C. (2012). Rheological characterization of okra pectins. Food Hydrocolloids, 29 (2), 356-362. doi: 10.1016/j.foodhyd.2012.04.003
Rogers, Michael A. and Kontogiorgos, Vassilis (2012). Temperature dependence of relaxation spectra for self-assembled fibrillar networks of 12-hydroxystearic acid in canola oil organogels. Food Biophysics, 7 (2), 132-137. doi: 10.1007/s11483-012-9250-7
Jiang, Bin, Kasapis, Stefan and Kontogiorgos, Vassilis (2012). Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/cosolute system. Biopolymers, 97 (5), 303-310. doi: 10.1002/bip.22020
Microstructure of hydrated gluten network
Kontogiorgos, Vassilis (2011). Microstructure of hydrated gluten network. Food Research International, 44 (9), 2582-2586. doi: 10.1016/j.foodres.2011.06.021
Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight
Agbenorhevi, Jacob K., Kontogiorgos, Vassilis, Kirby, Andrew R., Morris, Victor J. and Tosh, Susan M. (2011). Rheological and microstructural investigation of oat β-glucan isolates varying in molecular weight. International Journal of Biological Macromolecules, 49 (3), 369-377. doi: 10.1016/j.ijbiomac.2011.05.014
Jiang, Bin, Kasapis, Stefan and Kontogiorgos, Vassilis (2011). Combined use of the free volume and coupling theories in the glass transition of polysaccharide/co-solute systems. Carbohydrate Polymers, 83 (2), 926-933. doi: 10.1016/j.carbpol.2010.08.074
Calculation of relaxation spectra from mechanical spectra in MATLAB
Kontogiorgos, Vassilis (2010). Calculation of relaxation spectra from mechanical spectra in MATLAB. Polymer Testing, 29 (8), 1021-1025. doi: 10.1016/j.polymertesting.2010.09.007
Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction
Agbenorhevi, Jacob K. and Kontogiorgos, Vassilis (2010). Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction. Carbohydrate Polymers, 81 (4), 849-854. doi: 10.1016/j.carbpol.2010.03.056
Temperature dependence of relaxation spectra for highly hydrated gluten networks
Kontogiorgos, Vassilis and Kasapis, Stefan (2010). Temperature dependence of relaxation spectra for highly hydrated gluten networks. Journal of Cereal Science, 52 (1), 100-105. doi: 10.1016/j.jcs.2010.04.001
Kinetics of phase separation of oat β-glucan/whey protein isolate binary mixtures
Kontogiorgos, Vassilis, Tosh, Susan M. and Wood, Peter J. (2009). Kinetics of phase separation of oat β-glucan/whey protein isolate binary mixtures. Food Biophysics, 4 (3), 240-247. doi: 10.1007/s11483-009-9121-z
Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures
Kontogiorgos, V., Tosh, S. M. and Wood, P. J. (2009). Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures. Food Hydrocolloids, 23 (3), 949-956. doi: 10.1016/j.foodhyd.2008.07.005
Numerical computation of relaxation spectra from mechanical measurements in biopolymers
Kontogiorgos, Vassilis, Jiang, Bin and Kasapis, Stefan (2009). Numerical computation of relaxation spectra from mechanical measurements in biopolymers. Food Research International, 42 (1), 130-136. doi: 10.1016/j.foodres.2008.09.005
Jiang, Bin, Kontogiorgos, Vassilis, Kasapis, Stefan and Douglas Goff, H. (2008). Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures. Journal of Food Engineering, 89 (1), 42-48. doi: 10.1016/j.jfoodeng.2008.04.001
Kontogiorgos, Vassilis, Goff, H. Douglas and Kasapis, Stefan (2008). Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures. Food Hydrocolloids, 22 (6), 1135-1147. doi: 10.1016/j.foodhyd.2007.06.005
Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks
Kontogiorgos, Vassilis, Goff, H. Douglas and Kasapis, Stefan (2007). Effect of aging and ice structuring proteins on the morphology of frozen hydrated gluten networks. Biomacromolecules, 8 (4), 1293-1299. doi: 10.1021/bm0610471
Kontogiorgos, V., Regand, A., Yada, R. Y. and Goff, H. D. (2007). Isolation and characterization of ice structuring proteins from cold-acclimated winter wheat grass extract for recrystallization inhibition in frozen foods. Journal of Food Biochemistry, 31 (2), 139-160. doi: 10.1111/j.1745-4514.2007.00112.x
Calorimetric and microstructural investigation of frozen hydrated gluten
Kontogiorgos, V. and Goff, H. D. (2006). Calorimetric and microstructural investigation of frozen hydrated gluten. Food Biophysics, 1 (4), 202-215. doi: 10.1007/s11483-006-9021-4
Kontogiorgos, Vassilis, Ritzoulis, Christos, Biliaderis, Costas G. and Kasapis, Stefan (2006). Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels. Food Hydrocolloids, 20 (5), 749-756. doi: 10.1016/j.foodhyd.2005.07.008
Kontogiorgos, Vassilis, Vaikousi, Hariklia, Lazaridou, Athina and Biliaderis, Costas G. (2006). A fractal analysis approach to viscoelasticity of physically cross-linked barley β-glucan gel networks. Colloids and Surfaces B: Biointerfaces, 49 (2), 145-152. doi: 10.1016/j.colsurfb.2006.03.011
Kontogiorgos, V., Biliaderis, C. G., Kiosseoglou, V. and Doxastakis, G. (2004). Stability and rheology of egg-yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size. Food Hydrocolloids, 18 (6), 987-998. doi: 10.1016/j.foodhyd.2004.04.003
Molecular weight effects on solution rheology of pullulan and mechanical properties of its films
Lazaridou, Athina, Biliaderis, Costas G. and Kontogiorgos, Vassilis (2003). Molecular weight effects on solution rheology of pullulan and mechanical properties of its films. Carbohydrate Polymers, 52 (2), 151-166. doi: 10.1016/S0144-8617(02)00302-8
Vibration analysis of journal bearings under water contaminated lubrication
Ma, Jiaojiao, Zhang, Hao, Shi, Zhanqun, Kontogiorgos, Vasileios, Gu, Fengshou and Ball, Andrew (2018). Vibration analysis of journal bearings under water contaminated lubrication. 24th International Conference on Automation and Computing (ICAC), Newcastle upon Tyne, United Kingdom, 6-7 September 2018. Piscataway, NJ, United States: Institute of Electrical and Electronics Engineers. doi: 10.23919/IConAC.2018.8749016
Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions
Alba, K. and Kontogiorgos, V. (2016). Coarsening mechanisms of alkane-in-water okra pectin stabilized emulsions. 18th Gums and Stabilisers for the Food Industry Conference, Wrexham, Wales, United Kingdom, 23-26 June 2015. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781782623830-00110
Okra extracts as emulsifiers for acidic emulsions
Alba, K., Kontogiorgos, V., Georgiadis, N. and Ritzoulis, C. (2014). Okra extracts as emulsifiers for acidic emulsions. 17th Gums and Stabilisers for the Food Industry Conference, Wrexham, Wales, United Kingdom, 25-28 June 2013. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781782621300-00238
Phase behavior of β-glucan/sodium caseinate mixtures varying in molecular weight
Agbenorhevi, J. K., Kontogiorgos, V. and Kasapis, S. (2012). Phase behavior of β-glucan/sodium caseinate mixtures varying in molecular weight. 16th Gums and Stabilisers for the Food Industry Conference, Wageningen, The Netherlands, 28 June-1 July 2011. Cambridge, United Kingdom: Royal Society of Chemistry. doi: 10.1039/9781849734554-00133
Numerical computation of relaxation spectra from mechanical measurements in biopolymers
Kontogiorgos, Vassilis and Kasapis, Stefan (2010). Numerical computation of relaxation spectra from mechanical measurements in biopolymers. Royal Society of Chemistry.
Foaming properties of camel milk
Master Philosophy — Associate Advisor
Other advisors:
Characterisation of pectin films infused with glycerol-based plant extracts
(2024) Doctor Philosophy — Associate Advisor
A Study of Milk Foaming: Influence of Milk Components and Improving the Foaming Properties
(2022) Doctor Philosophy — Associate Advisor
Other advisors:
Note for students: The possible research projects listed on this page may not be comprehensive or up to date. Always feel free to contact the staff for more information, and also with your own research ideas.
Isolation and characterisation of polysaccharides
Isolation and characterisation of polysaccharides from agricultural wastes with a view to incorporate them into foods as functional ingredients or use them as advanced biomaterials.
Interfacial arrangement of polysaccharides
Arrangement of polysaccharides at the oil-water interface to create bioactive delivery systems.