Fotis Spyropoulos

Publications

  1. 2020
  2. Published

    Freeze drying and rehydration of alginate fluid gels

    Valentina Prosapio, Ioanna Zafeiri & Fotis Spyropoulos, Feb 2020, In : Food Hydrocolloids. 99, 105352.

    Research output: Contribution to journalArticle

  3. Published

    Chapter 3: Food Structure Development in Emulsion Systems

    Aris Lazidis, Ian Norton & Fotis Spyropoulos, 1 Jan 2020, Mitigating Contamination from Food Processing. 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

  4. Published

    Preface

    Fotis Spyropoulos, Aris Lazidis & Ian Norton, 1 Jan 2020, Mitigating Contamination from Food Processing. 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

  5. 2019
  6. Published

    The impact of Pickering intervention on the stability of W1/O/W2 double emulsions of relevance to foods

    Fotis Spyropoulos & Ian Norton, 26 Nov 2019, In : Langmuir. 35, 47, p. 15137-15150 14 p.

    Research output: Contribution to journalArticle

  7. Published

    Surface rheological measurements of isolated food foam systems

    Fotis Spyropoulos & Ian Norton, 20 Sep 2019, In : Physics of Fluids. 31, 9, p. 092002-1-092002-11 11 p., 092002.

    Research output: Contribution to journalArticle

  8. Published
  9. Published
  10. Published
  11. Published

    Measuring the impact of channel length on liquid flow through an ideal Plateau border and node system

    Fotis Spyropoulos & Ian Norton, 28 Feb 2019, In : Soft Matter. 15, 8, p. 1879-1889 11 p.

    Research output: Contribution to journalArticle

  12. 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

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