Dr Vassilis Kontogiorgos
Honorary Associate Professor
School of Agriculture and Food Sustainability
Researcher biography
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.
Book
Kontogiorgos, Vassilis (2021). Introduction to Food Chemistry. Cham, Switzerland: Springer. doi: 10.1007/978-3-030-85642-7
Book Chapters
Kontogiorgos, Vassilis (2024). Water. Introduction to Food Chemistry. (pp. 1-17) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_1
Kontogiorgos, Vassilis (2024). Colour Chemistry. Introduction to Food Chemistry. (pp. 131-146) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_7
Kontogiorgos, Vassilis (2024). Flavour Chemistry. Introduction to Food Chemistry. (pp. 147-162) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_8
Kontogiorgos, Vassilis (2024). Browning Reactions. Introduction to Food Chemistry. (pp. 103-115) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_5
Kontogiorgos, Vassilis (2024). Carbohydrates. Introduction to Food Chemistry. (pp. 19-45) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_2
Kontogiorgos, Vassilis (2024). Vitamins-Minerals-Additives. Introduction to Food Chemistry. (pp. 117-129) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_6
Kontogiorgos, Vassilis (2024). Lipids. Introduction to Food Chemistry. (pp. 85-102) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_4
Kontogiorgos, Vassilis (2024). Proteins-Enzymes. Introduction to Food Chemistry. (pp. 47-83) Cham: Springer International Publishing. doi: 10.1007/978-3-031-53558-1_3
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
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
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
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
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
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.
Kontogiorgos, Vassilis (2010). Calculation of relaxation spectra from stress relaxation measurements. Biopolymers. (pp. 495-508) London, United Kingdom: IntechOpen. doi: 10.5772/10275
Journal Articles
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
Hay, Thomas Owen, Kontogiorgos, Vassillis, Thompson, Suzanne, Nastasi, Joseph Robert and Fitzgerald, Melissa (2024). A new hydrocolloid to rival gum Arabic: Characterisation of a traditional food gum from australian Acacia cambagei. Food Hydrocolloids, 153 110003, 110003. doi: 10.1016/j.foodhyd.2024.110003
Duah, Joyce, Kpodo, Fidelis M., Kontogiorgos, Vassilis, Saalia, Firibu K. and Agbenorhevi, Jacob K. (2024). Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit. Food Biophysics. doi: 10.1007/s11483-024-09840-y
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
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
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
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
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
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
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
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
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
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
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
Kontogiorgos, Vassilis (2020). Baobab polysaccharides as a novel food ingredient. Food Australia, 72 (3), 16-17.
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
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
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
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
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
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
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
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
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
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
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
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
Alba. K., Campbell, G. and Kontogiorgos, V. (2018). Blackcurrant pomace for fibre enriched breads. Baking Europe, 8-10.
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
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
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
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
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
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
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
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
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
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
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
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
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
Alba, Katerina and Kontogiorgos, Vassilis (2013). Potential of okra extracts in food emulsions. Food Science and Technology, 27 (4), 12-13.
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
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
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
Kontogiorgos, Vassilis (2011). Microstructure of hydrated gluten network. Food Research International, 44 (9), 2582-2586. doi: 10.1016/j.foodres.2011.06.021
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
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
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
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
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
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
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
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
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. 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
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
Conference Papers
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
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
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
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
Kontogiorgos, Vassilis and Kasapis, Stefan (2010). Numerical computation of relaxation spectra from mechanical measurements in biopolymers. Royal Society of Chemistry.