Aris Lazidis

(Former)

Publications

  1. 2019
  2. Published

    Food structure development in emulsion systems

    Aris Lazidis, Ian Norton & Fotis Spyropoulos, 31 Oct 2019, Handbook of Food Structure Development. Spyropoulos, F., Lazidis, A. & Norton, I. T. (eds.). 18 ed. Royal Society of Chemistry, p. 59-92 34 p. (Food Chemistry, Function and Analysis; vol. 2020-January, no. 18).

    Research output: Chapter in Book/Report/Conference proceedingChapter

  3. Published

    Preface

    Fotis Spyropoulos, Aris Lazidis & Ian Norton, 31 Oct 2019, Handbook of Food Structure Development. Spyropoulos, F., Lazidis, A. & Norton, I. T. (eds.). 18 ed. Royal Society of Chemistry, p. V-VI (Food Chemistry, Function and Analysis; vol. 2020-January, no. 18).

    Research output: Chapter in Book/Report/Conference proceedingForeword/postscript

  4. Published
  5. Published

    Handbook of Food Structure Development

    Fotis Spyropoulos (ed.), Aris Lazidis (ed.) & Ian Norton (ed.), 2019, Royal Society of Chemistry. (Food Chemistry, Function and Analysis)

    Research output: Book/ReportBook

  6. 2018
  7. Published
  8. 2017
  9. Published

    Microstructural design of aerated food systems by soft-solid materials

    Aris Lazidis, , Fotis Spyropoulos & Ian Norton, Dec 2017, In: Food Hydrocolloids. 73, p. 110 - 119

    Research output: Contribution to journalArticlepeer-review

  10. E-pub ahead of print

    Reprint of: Microstructural design of aerated food systems by soft-solid materials

    Aris Lazidis, , Fotis Spyropoulos & Ian Norton, 10 Aug 2017, (E-pub ahead of print) In: Food Hydrocolloids.

    Research output: Contribution to journalArticlepeer-review

  11. 2016
  12. Published

    Whey protein fluid gels for the stabilisation of foams

    Aris Lazidis, Robin Hancocks, Fotis Spyropoulos, , & Ian Norton, Feb 2016, In: Food Hydrocolloids. 53, p. 209-217

    Research output: Contribution to journalArticlepeer-review