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Development of fermented oyster-mushroom sausage |
Chockchaisawasdee, Suwimol; Namjaidee, Supawat; Pochana, Singdong; Stathopoulos, Costas E. |
2010 |
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Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream |
Alfaifi, Mosa S.; Stathopoulos, Costas E. |
2010 |
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Effect of addition of protein fractions extracted from flours of different baking quality on gluten rheology |
Stathopoulos, Costas E.; Tsiami, Amalia A.; Schofield, J. David; Dobraszczyk, Bogdan J. |
2009 |
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Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads |
Stathopoulos, Costas E.; Chockchaisawasdee, S.; Doyle, J.; O'Kennedy, B. T.; Mounsey, J. S. |
2009 |
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Effect of egg yolk substitution by sweet whey protein concentrate on some Gelato ice cream physical properties during storage |
Alfaifi, Mosa S.; Stathopoulos, Costas E. |
2009 |
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Textural and rheological characteristics of sun-dried banana traditionally prepared in the north-east of Thailand |
Chockchaisawasdee, Suwimol; Mounsey, John S.; Stathopoulos, Costas E. |
2010 |
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Effect of copper and iron fortifications on rheological properties of water-in-oil spreads containing κ-carrageenan |
Mounsey, J. S.; O'Kennedy, B. T.; Stathopoulos, Costas E.; Chockchaisawasdee, S. |
2009 |
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A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects |
Stathopoulos, Costas E.; O'Kennedy, Brendan T. |
2008 |
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The effect of salt on the rheology and texture of a casein based ingredient intended to replace gluten |
Stathopoulos, Costas E.; O'Kennedy, B. T. |
2008 |
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Dairy-based ingredients |
Stathopoulos, Costas E. |
2008 |
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