| Effect of pH, sugar type and thermal annealing on high-methoxy pectin gels V Evageliou, RK Richardson, ER Morris Carbohydrate Polymers 42 (3), 245-259, 2000 | 194 | 2000 |
| Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours A Drakos, G Kyriakakis, V Evageliou, S Protonotariou, I Mandala, ... Food Chemistry 215, 326-332, 2017 | 138 | 2017 |
| Sieving fractionation and jet mill micronization affect the functional properties of wheat flour S Protonotariou, A Drakos, V Evageliou, C Ritzoulis, I Mandala Journal of Food Engineering 134, 24-29, 2014 | 111 | 2014 |
| Effect of sucrose, glucose and fructose on gelation of oxidised starch V Evageliou, RK Richardson, ER Morris Carbohydrate Polymers 42 (3), 261-272, 2000 | 83 | 2000 |
| Structural aspects and phase behaviour in deacylated and high acyl gellan systems S Kasapis, P Giannouli, MWN Hember, V Evageliou, C Poulard, ... Carbohydrate Polymers 38 (2), 145-154, 1999 | 78 | 1999 |
| Vitrification of κ-carrageenan in the presence of high levels of glucose syrup V Evageliou, S Kasapis, MWN Hember Polymer 39 (17), 3909-3917, 1998 | 61 | 1998 |
| Sodium alginate–cinnamon essential oil coated apples and pears: Variability of Aspergillus carbonarius growth and ochratoxin A production AE Kapetanakou, S Nestora, V Evageliou, PN Skandamis Food Research International 119, 876-885, 2019 | 53 | 2019 |
| Physical and textural properties of biscuits containing jet milled rye and barley flour A Drakos, L Andrioti-Petropoulou, V Evageliou, I Mandala Journal of Food Science and Technology 56, 367-375, 2019 | 43 | 2019 |
| Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan VI Evageliou, PM Ryan, ER Morris Food Hydrocolloids 86, 141-145, 2019 | 42 | 2019 |
| Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing whey protein isolate, bacterial cellulose and salt V Evageliou, E Panagopoulou, I Mandala Food chemistry 281, 171-177, 2019 | 41 | 2019 |
| Solution viscosity and structural modification of pumpkin biopectin V Evageliou, NM Ptitchkina, ER Morris Food Hydrocolloids 19 (6), 1032-1036, 2005 | 41 | 2005 |
| The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil S Protonotariou, V Evageliou, S Yanniotis, I Mandala Journal of Food Engineering 117 (1), 124-132, 2013 | 39 | 2013 |
| Compression of gellan gels. Part II: Effect of sugars V Evageliou, M Mazioti, I Mandala, M Komaitis Food Hydrocolloids 24 (4), 392-397, 2010 | 38 | 2010 |
| Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate E Panagopoulou, V Evageliou, N Kopsahelis, D Ladakis, A Koutinas, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 522, 445-452, 2017 | 37 | 2017 |
| The effect of pectin and other constituents on the antioxidant activity of tea G Soultani, V Evageliou, AE Koutelidakis, M Kapsokefalou, M Komaitis Food Hydrocolloids 35, 727-732, 2014 | 33 | 2014 |
| Drying of fennel plants: Oven, freeze drying, effect of freeze-drying time, and use of biopolymers C Gardeli, V Evageliou, C Poulos, S Yanniotis, M Komaitis Drying Technology 28 (4), 542-549, 2010 | 31 | 2010 |
| Limonene encapsulation in freeze dried gellan systems V Evageliou, D Saliari Food chemistry 223, 72-75, 2017 | 30 | 2017 |
| Retention of selected aroma compounds by gelatine matrices T Zafeiropoulou, V Evageliou, C Gardeli, S Yanniotis, M Komaitis Food Hydrocolloids 28 (1), 105-109, 2012 | 29 | 2012 |
| Shear and extensional rheology of selected polysaccharides V Evageliou International Journal of Food Science & Technology 55 (5), 1853-1861, 2020 | 24 | 2020 |
| Application of stress‐controlled analysis to the development of low fat spreads V Evageliou, S Alevisopoulos, S Kasapis Journal of texture studies 28 (3), 319-335, 1997 | 24 | 1997 |
