Skip to content
RDL
Network
Ekosistem
Uygulama değiştir
EN
Hakkımızda
SSS
Giriş yap
Başla
Effect of rheological and structural properties of bacterial cellulose fibrils and whey protein biocomposites on electrosprayed food-grade particles — Paraskevi Paximada (2020) | RDL Network
Back
Cite
Save
Save for later
Share
Home
Publications
Effect of rheological and structural properties of bacterial cellulose fibrils and whey protein biocomposites on electrosprayed food-grade particles
IM
Shared by
Ioanna Mandala
Effect of rheological and structural properties of bacterial cellulose fibrils and whey protein biocomposites on electrosprayed food-grade particles
Article
2020
en
Authors
PP
Paraskevi Paximada
EK
Eugenia Kanavou
IM
Ioanna Mandala
Discussion
(0)
Sign in
to like and join the discussion.
No comments yet. Be the first to comment.
Related publications
Article
2021
Encapsulation of catechin in electrosprayed food-grade particles
Paraskevi Paximada
,
Eugenia Kanavou
,
Eftychios Apostolidis
,
Ioanna Mandala
Article
2016
Structural modification of bacterial cellulose fibrils under ultrasonic irradiation
Paraskevi Paximada
,
Eleni Alkmini Dimitrakopoulou
,
Erminta Tsouko
,
Apostolos A. Koutinas
,
C. Fasseas
,
Ioanna Mandala
Article
2023
Grafting bacterial cellulose nanowhiskers into whey protein/essential oil film composites: Effect on structure, essential oil release and antibacterial properties of films
Aikaterini Papadaki
,
Iliada K. Lappa
,
Anastasios C. Manikas
,
Maria Giovanna Pastore Carbone
,
Aikaterini Natsia
,
Vasiliki Kachrimanidou
,
Nikolaos Kopsahelis
Article
2017
Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate
Elli Panagopoulou
,
Vasiliki Evageliou
,
Nikolaos Kopsahelis
,
Dimitrios Ladakis
,
Apostolis Koutinas
,
Ioanna Mandala
Chapter in a book
2009
Effect of Whey Protein Type and Xanthan Gum on the Rheological Properties and Emulsion Stability of the Final Mixtures
G. Panaras
,
Golfo Moatsou
,
Ioanna Mandala
Discussion(0)
No comments yet. Be the first to comment.