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Browse by "Author/Creator" : "Yanniotis, S."
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2014The effect of olive oil and fenugreek gum content on the stability and oxidation of o/w macro-and submicron-nanoemulsionsΓεωπονικό Πανεπιστήμιο Αθηνών
2014Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing XanthanΓεωπονικό Πανεπιστήμιο Αθηνών
2013Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizersΓεωπονικό Πανεπιστήμιο Αθηνών
2012Comparing different commercial fenugreek galactomannans for the production of emulsions with high intensity sonication. Effect on physical stability and rheological properties.Γεωπονικό Πανεπιστήμιο Αθηνών
2012Influence of ultrasonication parameters and NaCΙ on the stability of olive oil model emulsions containing xanthanΓεωπονικό Πανεπιστήμιο Αθηνών

Showing results 1 to 5 of 5