Evaluating the quality and storage stability of fish burgers during frozen storage

Ismail M. AL-BULUSHI , Stefan KASAPIS , Hamed AL-OUFI , Sultan AL-MAMARI
Fisheries Science 71 ( 3) 648 -654

93
2005
Instrumental‐sensory evaluation of texture for fish sausage and its storage stability

Mohammad Shafiur RAHMAN , Humaid AL-WAILI , Nejib GUIZANI , Stefan KASAPIS
Fisheries Science 73 ( 5) 1166 -1176

33
2007
CHARACTERISATION OF A COMMERCIAL SOY ISOLATE BY PHYSICAL TECHNIQUES

IOANNIS S. CHRONAKIS , STEFAN KASAPIS , ROBERT K. RICHARDSON , GEORGIOS DOXASTAKIS
Journal of Texture Studies 26 ( 4) 371 -389

24
1995
SMALL DEFORMATION PROPERTIES OF MODEL SALAD DRESSINGS PREPARED WITH REDUCED CHOLESTEROL EGG YOLK

ADAMANTINI PARASKEVOPOULOU , VASSILIS KIOSSEOGLOU , STEFAN ALEVISOPOULOS , STEFAN KASAPIS
Journal of Texture Studies 28 ( 2) 221 -237

25
1997
APPLICATION OF STRESS-CONTROLLED ANALYSIS TO THE DEVELOPMENT OF LOW FAT SPREADS

VASILIKI EVAGELIOU , STEFAN ALEVISOPOULOS , STEFAN KASAPIS
Journal of Texture Studies 28 ( 3) 319 -335

14
1997
SMALL DEFORMATION MEASUREMENTS OF SINGLE AND MIXED GELS OF LOW CHOLESTEROL YOLK AND EGG WHITE

ADAMANTINI PARASKEVOPOULOU , VASSILIS KIOSSEOGLOU , STEFAN ALEVISOPOULOS , STEFAN KASAPIS
Journal of Texture Studies 31 ( 2) 225 -244

27
2000
THE TRANSFORMATION FROM ENTHALPIC GELS TO ENTROPIC RUBBERY AND GLASS-LIKE STATES IN HIGH SUGAR BIOPOLYMER SYSTEMS

VASILIKI EVAGELIOU , STEFAN KASAPIS , GRAHAM SWORN
Gums and Stabilisers for the Food Industry 9 333 -344

3
1998
Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels

V KONTOGIORGOS , C RITZOULIS , C BILIADERIS , S KASAPIS
Food Hydrocolloids 20 ( 5) 749 -756

34
2006
Papers published in Volumes 2525

Y KUROKAWA , H OHTA , M OKUBO , M TAKAHASHI

MICROBIOLOGICAL, PHYSICOCHEMICAL, AND BIOCHEMICAL CHANGES DURING RIPENING OF CAMEMBERT CHEESE MADE OF PASTEURIZED COW'S MILK

M. H Guizani N. , Kasapis , S. , Al-Attabi
International Journal of Food Properties 5 ( 3) 483 -494

25
2002
Modern biopolymer science : bridging the divide between fundamental treatise and industrial application

Ian T. Norton , Stefan Kasapis , Johan B. Ubbink
Elsevier/Academic Press

51
2009
Effect of oat particle concentration and size distribution on the phase behaviour of mixtures with gelatin

Lita Katopo , John Ashton , Nashi K. Alqahtani , Oliver A.H. Jones
Journal of Food and Nutrition Research 4 ( 2) 69 -75

3
2016
Preparation and Analysis of Water Continuous Very Low Fat Spreads

Ioannis S. Chronakis , Stefan Kasapis
Food Science and Technology International 28 ( 5) 488 -494

1995
Hydrophobins and chaplins: Novel bio-surfactants for food dispersions a review

Andrew Hung , Sally L. Gras , Mina Dokouhaki , Stefan Kasapis
Trends in Food Science and Technology 111 378 -387

2021
Manipulation of the Glass Transition Properties of a High-Solid System Made of Acrylic Acid-N,N'-Methylenebisacrylamide Copolymer Grafted on Hydroxypropyl Methyl Cellulose.

Taghrid Istivan , Robert Shanks , Felicity Whitehead , Stefan Kasapis
International Journal of Molecular Sciences 22 ( 5) 2682

2021
Binding parameters and molecular dynamics of β-lactoglobulin-vanillic acid complexation as a function of pH - Part A: Acidic pH.

Andrew Hung , Kourosh Abdollahi , Lloyd Condict , Stefan Kasapis
Food Chemistry 360 130059 -130059

17
2021
Unexpected high pressure effects on the structural properties of condensed whey protein systems

Muditha Dissanayake , Stefan Kasapis , Vinita Chaudhary , Benu Adhikari
Biopolymers 97 ( 12) 963 -973

17
2012