Pectin isolation and characterization from six okra genotypes FM Kpodo, JK Agbenorhevi, K Alba, RJ Bingham, IN Oduro, GA Morris, ... Food Hydrocolloids 72, 323-330, 2017 | 203 | 2017 |
Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality K Alba, V Kontogiorgos Food Hydrocolloids 68, 211-218, 2017 | 180 | 2017 |
Isolation and characterization of acetylated LM-pectins extracted from okra pods K Alba, AP Laws, V Kontogiorgos Food Hydrocolloids 43, 726-735, 2015 | 175 | 2015 |
Fractionation and characterisation of dietary fibre from blackcurrant pomace K Alba, W Macnaughtan, AP Laws, TJ Foster, GM Campbell, ... Food Hydrocolloids 81, 398-408, 2018 | 153 | 2018 |
Okra extracts in pharmaceutical and food applications MU Ghori, K Alba, AM Smith, BR Conway, V Kontogiorgos Food Hydrocolloids 42, 342-347, 2014 | 138 | 2014 |
Seaweed polysaccharides (agar, alginate carrageenan) K Alba, V Kontogiorgos Elsevier, 2018 | 137 | 2018 |
Okra extracts as emulsifiers for acidic emulsions K Alba, C Ritzoulis, N Georgiadis, V Kontogiorgos Food Research International 54 (2), 1730-1737, 2013 | 115 | 2013 |
Structure-function relationships in pectin emulsification FM Kpodo, JK Agbenorhevi, K Alba, IN Oduro, GA Morris, V Kontogiorgos Food Biophysics 13, 71-79, 2018 | 87 | 2018 |
Engineering of acidic O/W emulsions with pectin K Alba, LMC Sagis, V Kontogiorgos Colloids and Surfaces B: Biointerfaces 145, 301-308, 2016 | 73 | 2016 |
Pectin conformation in solution K Alba, RJ Bingham, PA Gunning, PJ Wilde, V Kontogiorgos The Journal of Physical Chemistry B 122 (29), 7286-7294, 2018 | 65 | 2018 |
Pectin recovery and characterization from lemon juice waste streams M Dimopoulou, K Alba, G Campbell, V Kontogiorgos Journal of the Science of Food and Agriculture 99 (14), 6191-6198, 2019 | 42 | 2019 |
Dietary fibre from berry‐processing waste and its impact on bread structure: a review K Alba, GM Campbell, V Kontogiorgos Journal of the Science of Food and Agriculture 99 (9), 4189-4199, 2019 | 38 | 2019 |
M esoscopic structure of pectin in solution K Alba, RJ Bingham, V Kontogiorgos Biopolymers 107 (6), e23016, 2017 | 32 | 2017 |
Baobab polysaccharides from fruits and leaves K Alba, V Offiah, AP Laws, KO Falade, V Kontogiorgos Food Hydrocolloids 106, 105874, 2020 | 31 | 2020 |
Influence of pH on mechanical relaxations in high solids LM-pectin preparations K Alba, S Kasapis, V Kontogiorgos Carbohydrate Polymers 127, 182-188, 2015 | 31 | 2015 |
Effects of blackcurrant fibre on dough physical properties and bread quality characteristics K Alba, T Rizou, A Paraskevopoulou, GM Campbell, V Kontogiorgos Food Biophysics 15, 313-322, 2020 | 22 | 2020 |
Structure and physicochemical properties of Ghanaian grewia gum FM Kpodo, JK Agbenorhevi, K Alba, AM Smith, GA Morris, V Kontogiorgos International journal of biological macromolecules 122, 866-872, 2019 | 20 | 2019 |
Fabrication and characterisation of metal-doped pectin films I Kalathaki, K Alba, H Muhamedsalih, V Kontogiorgos Food Hydrocolloids 92, 259-266, 2019 | 19 | 2019 |
Influence of cations, pH and dispersed phases on pectin emulsification properties Ş Ürüncüoğlu, K Alba, GA Morris, V Kontogiorgos Current Research in Food Science 4, 398-404, 2021 | 17 | 2021 |
Sustainable polysaccharides from Malvaceae family: Structure and functionality K Alba, PTM Nguyen, V Kontogiorgos Food Hydrocolloids 118, 106749, 2021 | 13 | 2021 |