1. Bacterial cellulose as stabilizer of o/w emulsions. (February 2016) Authors: Paximada, Paraskevi; Tsouko, Erminda; Kopsahelis, Nikolaos; Koutinas, Apostolis A.; Mandala, Ioanna Journal: Food hydrocolloids Issue: Volume 53(2015:Nov.) Page Start: 225 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Bioprocess development for the production of novel oleogels from soybean and microbial oils. (December 2019) Authors: Papadaki, Aikaterini; Kopsahelis, Nikolaos; Mallouchos, Athanasios; Mandala, Ioanna; Koutinas, Apostolis A. Journal: Food research international Issue: Volume 126(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of drying and grinding or micro-grinding process on physical and rheological properties of whole cladode (Opuntia ficus-indica) flour. (November 2021) Authors: Chaloulos, Panagiotis; Bazanis, Apostolos-Emmanouil; Georgiadou, Maria; Protonotariou, Styliani; Mandala, Ioanna Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 151(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of starch concentration and resistant starch filler addition on the physical properties of starch hydrogels. Issue 12 (10th November 2021) Authors: Apostolidis, Eftychios; Kioupis, Dimitris; Kakali, Glikeria; Stoforos, Nikolaos G.; Mandala, Ioanna Journal: Journal of food science Issue: Volume 86:Issue 12(2021) Page Start: 5340 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of bran size and carob seed flour of optimized bread formulas on glycemic responses in humans: A randomized clinical trial. (July 2018) Authors: Papakonstantinou, Emilia; Chaloulos, Panagiotis; Papalexi, Aikaterini; Mandala, Ioanna Journal: Journal of functional foods Issue: Volume 46(2018) Page Start: 345 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt. (30th May 2019) Authors: Evageliou, Vasiliki; Panagopoulou, Elli; Mandala, Ioanna Journal: Food chemistry Issue: Volume 281(2019) Page Start: 171 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours. (15th January 2017) Authors: Drakos, Antonios; Kyriakakis, Georgios; Evageliou, Vasiliki; Protonotariou, Styliani; Mandala, Ioanna; Ritzoulis, Christos Journal: Food chemistry Issue: Volume 215(2017) Page Start: 326 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Modeling the rheological properties of currant paste as a function of plasticizers concentration, storage temperature and time and process temperature. (February 2019) Authors: Nikolidaki, Eirini K.; Mandala, Ioanna; Zogzas, Nikolaos P.; Karathanos, Vaios T. Journal: Food research international Issue: Volume 116(2019) Page Start: 1357 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Modification of resistant starch nanoparticles using high-pressure homogenization treatment. (June 2020) Authors: Apostolidis, Eftychios; Mandala, Ioanna Journal: Food hydrocolloids Issue: Volume 103(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Physicochemical and rheological characteristics of pectin extracted from renewable orange peel employing conventional and green technologies. (November 2022) Authors: Zioga, Marianthi; Tsouko, Erminta; Maina, Sofia; Koutinas, Apostolis; Mandala, Ioanna; Evageliou, Vasiliki Journal: Food hydrocolloids Issue: Volume 132(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗