Curriculum Vitae

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Vasileios Kioseoglou

Professor (Retired), School of Chemistry

Personal Information

- 2310997834
kiosse@chem.auth.gr
Scopus ID35614913700

Theses Supervised

Student Theses within AUTh

In progress

Postdoctoral

No title

2024–2025

Doctoral

No title

2020–2021

Undergraduate

IMPROVEMENT OF FANCTIONAL BEHAVIOR AND PHYSICOCHEMICAL STABILITY OF NATURAL AND RECONSTITUTED SWEET CORN JUICE
Reception, functional properties and applications of snail mucus

Postgraduate

Study of dressing-type emulsions based on aqueous hazelnut extracts.

2018–2019

Postgraduate

Study of mechanical properties of gel prepared following thermal treatment of corn starch-sucrose-corn oil mixture.

2017–2018

Undergraduate

Study of composite gels based on protein/emulsified oil. 2
Preparation and study of biopolymeric gels containing an aqueous extract from sweet corn
Study of properties of an ice cream dessert containing Chios mastic gum.
Study of composite gels based on protein/emulsified oil
Preparation and study of the physicochemical stability of aqueous extract from sweet corn

Postgraduate

Rheological study of gelling properties of aqueous extract from maize germ.

2016–2017

Doctoral

No title

2015–2016

Postgraduate

Composite gelatin gels incorporating heat-stable naturally emulsified hazelnut or sesame seed oil. For the period from November 1st, 2015 to January 31st, 2016 Mrs. Kyrimlidou visited the Wageningen University, Netherlands in the frame of Program Erasmus+ (Traineeship Programme).

2014–2015

Postgraduate

Improvement of physicochemical stability of oil body emulsions originating from different oleaginous raw materials.
Evaluation of oxidative stability of sesame seed oil bodies upon recovery, thermal processing and storage.

2012–2013

Postgraduate

No title

2011–2012

Doctoral

No title

2010–2011

Postgraduate

No title
No title

2007–2008

Postgraduate

No title

2006–2007

Postgraduate

No title
No title

2005–2006

Postgraduate

No title

2004–2005

Postgraduate

No title

2003–2004

Postgraduate

No title

2001–2002

Postgraduate

No title

2000–2001

Postgraduate

No title

Research Projects

Participant
2019–2020	Study and improvement of the physiocochemical stability of almond beverage
2017–2017	Progressing towards the construction of METROFOOD-RI.
2010–2012	Integration of end-of-life tires in the life cycle of road construction
2002–2004
2002–2002	Transformation and application of innovation in European level Technology for industrial scale production of family traditional confectionary
2000–2001	Characterization and study of functional properties of xanthan and pullula prepared by biotechnological methods.
1999–2001	Construction of national tables of the composition of greek foods.
1998–	Ψημική σύσταση και διατροφική αξία του σησαμόσπορου και των προϊόντων του.
1998–2019	Πληρωμή μέλους ΔΕΠ -Βασιλικιώτης Γ.
1996–2026	Πληρωμές μελών ΔΕΠ.
1989–	Χημικοτεχνολογική μελέτη της Μαστίχας Χίου για βελτιωμένη βάση τσίχλας.

Coordinator
2013–2013	Consultancy services to PURATOS NV,in Belgium
2012–2015	Exploitation of oil bodies from oil-rich plant sources in the development of novel food products
2003–2005	Optimised processes for preparing and added values food ingredients from lupin kernels the european protein rich grain legume(HEALTHY PROFOOD)
2002–2006	Study of the functional properties of proteins derived from selected legumes
1999–2001	Exploitation of cheese whey for the development of new food products by biotechnological methods.

Publications

(2026)

Journal Article

Pissia Maria-Apostolia, Matsakidou Anthia, Nenadis Nikolaos, Papi Rigini, Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2026) . Thermal processing of edible snail meat (Cornu aspersum) powders: Impact on lipid stability, aroma profile and protein bioavailability . Food and Humanity . vol.6 p.101063 (15 pages)

(2024)

Journal Article

Pissia Maria-Apostolia, Matsakidou Anthia, Lazaridou Athina, Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2024) . Incorporation of snail meat particles in gellan gum fluid gels: Stability against sedimentation and rheological behavior . Food Hydrocolloids . vol.153 p.Article number: 109977

(2022)

Journal Article

Pissia Maria-Apostolia, Matsakidou Anthia, Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2022) . Structural characteristics and physicochemical properties of freeze-dried snail meat . LWT - Food Science & Technology . vol.155 p.112980 (9 pages)

(2021)

Journal Article

Pissia Maria A., Matsakidou Anthia, Kioseoglou Vasileios . (2021) . Raw materials from snails for food preparation . Future Foods . vol.3 p.Article number: 100034

Book Chapter

Kioseoglou Vasileios, Paraskevopoulou Adamantini, Poojary Mahesha M. . (2021) . Functional and physicochemical properties of pulse proteins - Chapter 6 . Pulse Foods : processing, quality and nutraceutical applications . Επιμέλεια:Brijesh K. Tiwari, Aoife Gowen and Brian McKenna . London . Academic Press, an imprint of Elsevier . p.113-146

(2020)

Journal Article

Paraskevopoulou Adamantini, Anagnostara Ioanna, Bezati Georgia, Rizou Theano, Pavlidou Eleni, Vouvoudi Evangelia, Kioseoglou Vasileios . (2020) . Water extraction residue from maize milling by-product as a potential functional ingredient for the enrichment with fibre of cakes . LWT - Food Science & Technology . vol.129 p.109604

(2019)

Journal Article

Mantzouridou Fani, Naziri Eleni, Kyriakidou Aikaterini, Paraskevopoulou Adamantini, Tsimidou Maria, Kioseoglou Vasileios . (2019) . Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation . LWT - Food Science & Technology . vol.105 p.48-56
Matsakidou Anthia, Tsimidou Maria, Kioseoglou Vasileios . (2019) . Storage behavior of caseinate-based films incorporating maize germ oil bodies . Food Research International . vol.116 p.1031-1040
Paraskevopoulou Adamantini, Rizou Theano, Kioseoglou Vasileios . (2019) . Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of Maize Milling by-Product . Plant Foods for Human Nutrition . vol.74 no.3 p.391-398
Plati Fotini, Matsakidou Anthia, Kioseoglou Vasileios, Paraskevopoulou Adamantini . (2019) . Development of a dehydrated dressing-type emulsion with instant powder characteristics . Food Structure . vol.20 p.Article number 100110 (10 pages)

(2017)

Journal Article

Evlogimenou Anthi, Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2017) . Exploitation of hazelnut, maize germ and sesame seed aqueous extraction residues in the stabilization of sesame seed paste (tahini) . Journal of the Science of Food and Agriculture . vol.97 no.1 p.215-221
Kirimlidou M., Matsakidou A., Scholten E., Nikiforidis C.V., Kioseoglou Vasileios . (2017) . Composite gels structured by a gelatin protein matrix filled with oil bodies . Food Structure . vol.14 p.46-51
Naziri E., Koupantsis T., Mantzouridou Fani, Paraskevopoulou Adamantini, Tsimidou Maria, Kioseoglou Vasileios . (2017) . Influence of thermal treatment on the stability of vegetable “milk” obtained by ultrafiltration of aqueous oil body extracts from various sources . European Journal of Lipid Science and Technology . vol.119 no.7 p.Article number 1600362 (13 pages)

Conference Proceedings Article

Matsakidou A., Tsimidou Maria, Kioseoglou Vasileios . (2017) . Revealing the invisible changes in ftir spectra upon storage of edible composite films using two dimensional correlation analysis . Proceedings of the 3rd IMEKOFOODS - Metrology promoting Standardization and Harmonization in Food and Nutrition . 3rd IMEKOFOODS - Metrology promoting Standardization and Harmonization in Food and Nutrition . Thessaloniki - Greece . Thessaloniki, Greece . International Measurement Confederation (IMEKO) . p.46-50

(2016)

Journal Article

Nikiforidis C.V, Donsouzi S., Kioseoglou Vasileios . (2016) . The interplay between diverse oil body extracts and exogenous biopolymers or surfactants . Food Research International . Vol.83 p.14-24

Book Chapter

Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2016) . Chios Mastic gum and its food applications . Functional Properties of Traditional Foods . Επιμέλεια:K. Kristbergsson, S. Ötles . New York . Springer . p.271-287

(2015)

Journal Article

Matsakidou A., Mantzouridou Fani, Kioseoglou Vasileios . (2015) . Optimization of water extraction of naturally emulsified oil from maize germ . LWT - Food Science and Technology . Vol.63 no.1 p.206-213
Paraskevopoulou Adamantini, Donsouzi Stella, Nikiforidis Constantinos, Kioseoglou Vasileios . (2015) . Quality characteristics of egg-reduced pound cakes following WPI and emulsifier incorporation . Food Research International . vol.69 no.3 p.72-79

(2014)

Journal Article

Nikiforidis C.V., Matsakidou A., Kioseoglou Vasileios . (2014) . Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies . RSC Advances . vol.4 no.48 p.25067-25078
Paraskevopoulou Adamantini, Amvrosiadou S., Biliaderis Costas, Kioseoglou Vasileios . (2014) . Mixed whey protein isolate-egg yolk or yolk plasma heat-set gels: rheological and volatile compounds characterisation . Food Research International . vol.62 p.492-499

Book Chapter

Kioseoglou Vasileios, Paraskevopoulou Adamantini . (2014) . Eggs . Bakery Products: Science and Technology . Επιμέλεια:Y. H. Hui, W. Zhou, I. DeLeyn, A. Pagani, C. M. Rosell, J. Selman, N. Therdthai . Chichester . Wiley & Sons Ltd. . p.243-258

Conference Announcement

Tsimidou Maria, Kioseoglou Vasileios, Blekas Georgios, Paraskevopoulou Adamantini, Chatzidimitriou Effimia, Mantzouridou Fani, Nenadis Nikolaos . (2014) . Novel approaches proposed by the Laboratory of Food Chemistry & Technology (AUTH) for the Exploitation of By-Products & Wastes from the Food, Beverage & Agricultural Industries. . Food Waste in the European Food Supply Chain: Challenges and Opportunities . Athens - Greece . 2014

(2013)

Journal Article

Mantzouridou Fani, Karousioti A., Kioseoglou Vasileios . (2013) . Formulation optimization of a potentially prebiotic low-in-oil oat-based salad dressing to improve Lactobacillus paracasei subsp . LWT - Food Science and Technology . Vol.53 no.2 p.560-568
Matsakidou Anthia, Biliaderis Costas, Kioseoglou Vasileios . (2013) . Preparation and characterization of composite sodium caseinate edible films incorporating naturally emulsified oil bodies . Food Hydrocolloids . vol.30 no.1 p.232-240
Nikiforidis C.V., Kioseoglou Vasileios, Scholten E. . (2013) . Oil bodies: An insight on their microstructure - maize germ vs sunflower seed . Food Research International . Vol.52 no.1 p.136-141
Nikiforidis C.V., Ampatzidis C., Lalou S., Scholten E., Karapantsios Theodoros, Kioseoglou Vasileios . (2013) . Purified oleosins at air-water interfaces . Soft Matter . vol.9 no.4 p.1354-1363
Paraskevopoulou Adamantini, Tsioga E., Biliaderis Costas, Kioseoglou Vasileios . (2013) . Acid-induced gelation of aqueous WPI-CMC solutions: Effect on orange oil aroma compounds retention . Food Hydrocolloids . vol.30 no.1 p.368-374

Book Chapter

Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2013) . Interfacial Properties of Biopolymers, Emulsions and Emulsifiers . Handbook of biopolymer-based materials: from blends and composites to gels and complex networks . Επιμέλεια:S. Thomas, D. Durand, C. Chassenieux, P. Jyotishkumar . Weinheim . John Wiley & Sons Ltd. . p.717-740

(2012)

Journal Article

Mantzouridou Fani, Spanou A., Kioseoglou Vasileios . (2012) . An inulin-based dressing emulsion as a potential probiotic food carrier . Food Research International . vol.46 no.1 p.260-269
Nikiforidis C.V., Biliaderis Costas, Kioseoglou Vasileios . (2012) . Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies-egg yolk blends . Food Chemistry . vol.134 no.1 p.64-73

(2011)

Journal Article

Chatsisvili N. T., Amvrosiadis Ioannis, Kioseoglou Vasileios . (2011) . Physicochemical properties of a dressing-type o/w emulsion as influenced by orange pulp fiber incorporation . LWT - Food Science & Technology . LWT - Food Science and Technology . vol.46 no.1 p.335-340
Nikiforidis C. V., Kioseoglou Vasileios . (2011) . Competitive displacement of oil body surface proteins by Tween 80: Effect on physical stability . Food Hydrocolloids . vol.25 no.5 p.1063-1068
Nikiforidis C. V., Karkani O. A., Kioseoglou Vasileios . (2011) . Exploitation of maize germ for the preparation of a stable oil-body nanoemulsion using a combined aqueous extraction-ultrafiltration method . Food Hydrocolloids . vol.25 no.5 p.1122-1127
Tzoumaki M. V., Moschakis Thomas, Kioseoglou Vasileios, Biliaderis Costas . (2011) . Oil-in-water emulsions stabilized by chitin nanocrystal particles . Food Hydrocolloids . vol.25 no.6 p.1521-1529
Zinoviadou K. G., Moschakis Thomas, Kioseoglou Vasileios, Biliaderis Costas . (2011) . Impact of emulsifier polysaccharide interactions on the stability and rheology of stabilised oil-in-water emulsions . Procedia Food Science . Vol.1 p.57-61

Book Chapter

Kioseoglou Vasileios, Paraskevopoulou Adamantini . (2011) . Functional and physicochemical properties of pulse proteins . Pulse Foods: Processing, Quality and Nutraceutical Application . Επιμέλεια:B. Tiwari, A. Gowen, B. McKenna . London . Elsevier Science . p.57-90

Conference Proceedings Article

Tzoumaki M. V., Moschakis Thomas, Kioseoglou Vasileios, Biliaderis Costas . (2011) . Chitin nanocrystal o/w stabilized emulsions . 11th International Congress on Engineering and Food: Food Process Engineering in a Changing World, ICEF11 . 11th International Congress on Engineering and Food: Food Process Engineering in a Changing World, ICEF11 . Athens, Greece . vol.FMS763 p.1-5
Zinoviadou K. G., Moschakis Thomas, Kioseoglou Vasileios, Biliaderis Costas . (2011) . Impact of emulsifier-polysaccharide interactions on the stability and rheology of stabilized oil-in-water emulsions . 11th International Congress on Engineering and Food: Food Process Engineering in a Changing World, ICEF11 . 11th International Congress on Engineering and Food: Food Process Engineering in a Changing World, ICEF11 . Athens, Greece . vol.FMS749 p.1-4

Conference Announcement

Zinoviadou K. G., Scholten E., Moschakis Thomas, Kioseoglou Vasileios, Biliaderis Costas . (2011) . Emulsions Stabilised by Sodium Caseinate-Chitosan Complexes with Increased Stability over Environmental Stresses . 7th Nizo Dairy Conference, Flavour and texture; innovations in dairy . 7th Nizo Dairy Conference, Flavour and texture innovations in dairy . Papendal, The Netherlands
Ματσακίδου A., Μπιλιαδέρης Κωνσταντίνος, Κιοσέογλου Βασίλειος . (2011) . Αξιοποίηση ελαιοσωμάτων για την παρασκευή εδώδιμων νανοσύνθετων μεμβρανών καζεϊνικού νατρίου . 21ο Πανελλήνιο Συνέδριο Χημείας . Θεσσαλονίκη, Ελλάδα
Τσιμίδου Μαρία, Κιοσέογλου Βασίλειος, Μπλέκας Γεώργιος, Παρασκευοπούλου Αδαμαντίνη, Χατζηδημητρίου Ευφημία, Μαντζουρίδου Φανή, Νενάδης Νικόλαος, Ορδούδη Στεργιανή, Νικηφορίδης Κώστας, Καρκάνη Όλγα, Δάφτσιου Ελένη, Μάλο Χριστίνα, Κουτίδου Μαρία, Χρυσάνθου Ανδρέας, Λάλου Σοφία, Τσότσιου Δήμητρα . (2011) . Χημεία-Τρόφιμα-Υγεία: Μια αλληλοδιδακτική πρόταση από το Εργαστήριο Χημείας και Τεχνολογίας Τροφίμων (Τμήμα Χημείας ΑΠΘ) για την Α/θμια και Β/θμια εκπαίδευση. . 21ο Πανελλήνιο Συνέδριο Χημείας, «Η Χημεία στις συνθήκες κρίσης και οι προτάσεις της για την ανάπτυξη» . Θεσσαλονίκη - Ελλάδα

(2010)

Journal Article

Nikiforidis C. V., Kioseoglou Vasileios . (2010) . Physicochemical stability of maize germ oil body emulsions as influenced by oil body surface-xanthan gum interactions . Journal of Agricultural and Food Chemistry . vol.58 no.1 p.527-532
Papalamprou E., Doxastakis Georgios, Kioseoglou Vasileios . (2010) . Chickpea protein isolates obtained by wet extraction as emulsifying agents . Journal of the Science of Food and Agriculture . vol.90 no.2 p.304-313
Paraskevopoulou Adamantini, Provatidou E., Tsotsiou D., Kioseoglou Vasileios . (2010) . Dough rheology and baking performance of wheat flour-lupin protein isolate blends . Food Research International . vol.43 no.4 p.1009-1016

Conference Announcement

Amvrosiadou S., Paraskevopoulou A., Biliaderis Costas, Kioseoglou Vasileios . (2010) . Rheological properties and aroma characteristics of mixed whey protein isolate – egg yolk or yolk plasma gels . 13th Food Colloids 2010: On the Road…From Interfaces to Consumers . Granada, Spain
Τζουμάκη Μ., Μοσχάκης Θωμάς, Κιοσέογλου Βασίλειος, Μπιλιαδέρης Κωνσταντίνος . (2010) . Σταθεροποίηση γαλακτωμάτων από νανοκρυστάλλους χιτίνης . 3οΠανελλήνιο Συνέδριο της Διεπιστημονικής Εταιρείας Διασφάλισης Υγιεινής Τροφίμων: “Σύγχρονες αντιλήψεις ασφάλειας και ποιότητας τροφίμων: η σύγκλιση των επιστημών” . 3ο Πανελλήνιο Συνέδριο της Διεπιστημονικής Εταιρείας Διασφάλισης Υγιεινής Τροφίμων: “Σύγχρονες αντιλήψεις ασφάλειας και ποιότητας τροφίμων: η σύγκλιση των επιστημών” . Θεσσαλονίκη

(2009)

Journal Article

Koupantsis T., Kioseoglou Vasileios . (2009) . Whey protein-carboxymethylcellulose interaction in solution and in oil-in-water emulsion systems. Effect on emulsion stability . Food Hydrocolloids . Food Hydrocolloids . vol.23 no.4 p.1156-1163
Nikiforidis C. V., Kioseoglou Vasileios . (2009) . Aqueous extraction of oil bodies from maize germ (Zea mays) and characterization of the resulting natural oil in water emulsion . Journal of Agricultural and Food Chemistry . vol.57 no.12 p.5591-5596
Papalamprou E., Doxastakis Georgios, Biliaderis Costas, Kioseoglou Vasileios . (2009) . Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates . Food Hydrocolloids . vol.23 no.2 p.337-343
Paraskevopoulou Adamantini, Tsoukala Antonia, Kioseoglou Vasileios . (2009) . Monitoring the behaviour of mastic gum oil volatiles release from model alcoholic beverage emulsions. Effect of emulsion composition and oil droplet size . Food Hydrocolloids . vol.23 no.4 p.1139-1148

Book - Textbook

Κιοσέογλου Βασίλειος, Μπλέκας Γεώργιος . (2009) . Αρχές τεχνολογίας τροφίμων . Θεσσαλονίκη . Άγις-Σάββας Δ. Γαρταγάνης

(2008)

Journal Article

Drakos A., Kioseoglou Vasileios . (2008) . Depletion flocculation effects in egg-based model salad dressing emulsions . Food Hydrocolloids . vol.22 no.2 p.218-224
Mavrakis C., Kioseoglou Vasileios . (2008) . The structural characteristics and mechanical properties of biopolymer/mastic gum microsized particles composites . Food Hydrocolloids . vol.22 no.5 p.854-861

(2007)

Journal Article

Drakos A., Doxastakis Georgios, Kioseoglou Vasileios . (2007) . Functional effects of lupin proteins in comminuted meat and emulsion gels . Food Chemistry . vol.100 no.2 p.650-655
Kalkani Aphrodite, Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2007) . Protein interactions and filler effects in heat-set gels based on egg . Food Hydrocolloids . vol.21 p.191-197
Kika K., Korlos F., Kioseoglou Vasileios . (2007) . Improvement, by dry-heating, of the emulsion-stabilizing properties of a whey protein concentrate obtained through carboxymethylcellulose complexation . Food Chemistry . vol.104 no.3 p.1153-1159
Nikiforidis C.V, Kioseoglou Vasileios . (2007) . The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsions . Food Hydrocolloids . vol.21 no.8 p.1310-1318

(2006)

Journal Article

Damianou K., Kioseoglou Vasileios . (2006) . Stability of emulsions containing a whey protein concentrate obtained from milk serum through carboxymethylcellulose complexation . Food Hydrocolloids . vol.20 no.6 p.793-799
Diftis N., Kioseoglou Vasileios . (2006) . Stability against heat-induced aggregation of emulsions prepared with a dry-heated soy protein isolate-dextran mixture . Food Hydrocolloids . vol.20 no.6 p.787-792
Diftis N., Kioseoglou Vasileios . (2006) . Physicochemical properties of dry-heated soy protein isolate-dextran mixtures . Food Chemistry . vol.96 no.2 p.228-233
Drakos A., Kioseoglou Vasileios . (2006) . Stability of acidic egg white protein emulsions containing xanthan gum . Journal of Agricultural and Food Chemistry . vol.54 no.26 p.10164-10169
Papalamprou Evdoxia, Doxastakis Georgios, Kioseoglou Vasileios . (2006) . Model salad dressing emulsion stability as affected by the type of the lupin seed protein isolate . Journal of the Science of Food and Agriculture . vol.86 no.12 p.1932-1937

Book Chapter

Kioseoglou Vasileios, Paraskevopoulou Adamantini . (2006) . Eggs . Bakery Products: Science and Technology . Επιμέλεια:Y. H. Hui, H. Corke, I. De Leyn, W. Nip, N. Cross . Oxford . Blackwell Publishing . p.161-172

(2005)

Journal Article

Diftis N., Biliaderis Costas, Kioseoglou Vasileios . (2005) . Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture . Food Hydrocolloids . vol.19 no.6 p.1025-1031
Kioseoglou Vasileios, Paraskevopoulou Adamantini . (2005) . Molecular interactions in gels prepared with egg yolk and its fractions . Food Hydrocolloids . vol.19 no.3 p.527-532
Mourtzinos Ioannis, Kioseoglou Vasileios . (2005) . Protein interactions in comminuted meat gels containing emulsified corn oil . Food Chemistry . vol.90 no.4 p.699-704
Papalamprou Evdoxia M., Makri Eleousa A., Kioseoglou Vasileios, Doxastakis Georgios . (2005) . Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins . Journal of the Science of Food and Agriculture . vol.85 no.12 p.1967-1973
Paraskevopoulou Adamantini, Boskou Dimitrios-Christos, Kioseoglou Vasileios . (2005) . Stabilization of olive oil - Lemon juice emulsion with polysaccharides . Food Chemistry . vol.90 no.4 p.627-634

(2004)

Journal Article

Athanasiadis I., Paraskevopoulou Adamantini, Blekas Georgios, Kioseoglou Vasileios . (2004) . Development of a novel whey beverage by fermentation with kefir granules: Effect of various treatments . Biotechnology Progress . vol.20 no.4 p.1091-1095
Diftis N., Kioseoglou Vasileios . (2004) . Competitive adsorption between a dry-heated soy protein-dextran mixture and surface-active materials in oil-in-water emulsions . Food Hydrocolloids . vol.18 no.4 p.639-646
Diftis N.G., Pirzas T.A., Kioseoglou Vasileios . (2004) . Emulsifying properties of gelatin conjugated to pectin under alkaline conditions . Journal of the Science of Food and Agriculture . vol.85 no.5 p.804-808
Kioseoglou Vasileios . (2004) . Interactions and competitive adsorption effects in egg-based products . World's Poultry Science Journal . vol. 60 no. 3 p. 311-320
Kontogiorgos V., Biliaderis Costas, Kioseoglou Vasileios, Doxastakis Georgios . (2004) . Stability and rheology of egg yolk-stabilized concentrated emulsions containing cereal β-glucans of varying molecular size . Food Hydrocolloids . vol.18 no.6 p.987-998
Vikelouda M., Kioseoglou Vasileios . (2004) . The use of carboxymethylcellulose to recover potato proteins and control their functional properties . Food Hydrocolloids . vol.18 no.1 p.21-27

(2003)

Journal Article

Diftis N., Kioseoglou Vasileios . (2003) . Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose . Food Chemistry . vol.81 no.1 p.1-6
Kioseoglou Vasileios . (2003) . Egg yolk protein gels and emulsions . Current Opinion in Colloid and Interface Science . vol.8 no.4-5 p.365-370
Kiosseoglou A., Papalamprou Evdoxia M., Makri Eleousa A., Doxastakis Georgios, Kioseoglou Vasileios . (2003) . Functionality of medium molecular weight xanthan gum produced by Xanthomonas Campestris ATCC 1395 in batch culture . Food Research International . vol.36 no.5 p.425-430
Mavrakis C., Doxastakis Georgios, Kioseoglou Vasileios . (2003) . Large deformation properties of gels and model comminuted meat products containing Lupin protein . Journal of Food Science . vol.68 no.4 p.1371-1376
Paraskevopoulou Adamantini, Athanasiadis I., Blekas Georgios, Koutinas A., Kanellaki M., Kioseoglou Vasileios . (2003) . Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture . Food Hydrocolloids . vol.17 no.5 p.615-620
Paraskevopoulou Adamantini, Athanasiadis I., Kanellaki M., Bekatorou A., Blekas Georgios, Kioseoglou Vasileios . (2003) . Functional properties of single cell protein produced by kefir microflora . Food Research International . vol.36 no.5 p.431-438

(2002)

Journal Article

Athanasiadis I., Boskou Dimitrios-Christos, Kanellaki M., Kioseoglou Vasileios, Koutinas A.A. . (2002) . Whey liquid waste of the dairy industry as raw material for potable alcohol production by Kefir granules . Journal of Agricultural and Food Chemistry . vol.50 no.25 p.7231-7234
Koidis A., Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2002) . Fracture and textural properties of low fat egg yolk gels containing emulsion droplets . Food Hydrocolloids . vol.16 no.6 p.673-678
Pozani S., Doxastakis Georgios, Kioseoglou Vasileios . (2002) . Functionality of lupin seed protein isolate in relation to its interfacial behaviour . Food Hydrocolloids . Vol.16 no.3 p.241-247

(2001)

Journal Article

Partsia Z., Kioseoglou Vasileios . (2001) . Foaming properties of potato proteins recovered by complexation with carboxymethylcellulose . Colloids and Surfaces B: Biointerfaces . Vol.21 no.1–3 p.69-74

Conference Proceedings Article

Iconomopoulou M., Bekatorou A., Kanellaki M., Athanasiadis I., Kioseoglou Vasileios, Blekas Georgios . (2001) . SCP production using kefir yeast from whey liquid effluent of dairy industry . Proceedings of the 7th International Conference on Environmental Science and Technology . 7th International Conference on Environmental Science and Technology . Επιμέλεια:Lekkas, T. D. . Ermoupolis, Syros Island - Greece . Ermoupolis . University of the Aegean . p.350-355

(2000)

Journal Article

Paraskevopoulou Adamantini, Kioseoglou Vasileios, Alevisopoulos S., Kasapis S. . (2000) . Small deformation measurements of single and mixed gels of low cholesterol yolk and egg white . Journal of Texture Studies . vol.31 no.2 p.225-244

Book Chapter

Doxastakis Georgios (editor) . (2000) . A brief introduction to novel food macromolecules . επιμ. Kioseoglou Vasileios (editor) . Novel Macromolecules in Food Systems . Επιμέλεια:G. Doxastakis, V. Kiosseoglou . Elsevier Science . τομ.41 p.1-5
Paraskevopoulou Adamantini, Kioseoglou Vasileios . (2000) . Low-Cholesterol Yolk Protein Concentrates . Novel Macromolecules in Food Systems . Επιμέλεια:G. Doxastakis, V. Kiosseoglou . Amsterdam . Elsevier Science . p.77-96

(1999)

Journal Article

Paraskevopoulou Adamantini, Kioseoglou Vasileios, Alevisopoulos S, Kasapis S. . (1999) . Influence of reduced-cholesterol yolk on the viscoelastic behaviour of concentrated O/W emulsions . Colloids and Surfaces B: Biointerfaces . Vol.12 no.3–6 p.107-111

(1997)

Journal Article

Paraskevopoulou Adamantini, Kioseoglou Vasileios . (1997) . Texture profile analysis of heat-formed gels and cakes prepared with low cholesterol egg yolk concentrates . Journal of Food Science . vol.62 no.1 p.208-211
Paraskevopoulou Adamantini, Panagiotou Konstantinos, Kioseoglou Vasileios . (1997) . Functional properties of egg yolk concentrate with a reduced cholesterol content prepared by treatment with supercritical CO2 . Food Hydrocolloids . Vol.11 no.4 p.385-391
Paraskevopoulou Adamantini, Kioseoglou Vasileios, Pegiadou-Koemtzopoulou Sofia . (1997) . Interfacial Behavior of Egg Yolk with Reduced Cholesterol Content . Journal of Agricultural and Food Chemistry . vol.45 no.10 p.3717-3722
Paraskevopoulou Adamantini, Kioseoglou Vasileios, Alevisopoulos S., Kasapis S. . (1997) . Small deformation properties of model salad dressings prepared with reduced cholesterol egg yolk . Journal of Texture Studies . vol.28 no.2 p.221-237

(1996)

Journal Article

Kehayoglou Aristides, Doxastakis Georgios, Kioseoglou Vasileios . (1996) . Modification of compressive behaviour of Chios mastiche gum: . Journal of Texture Studies . vol.27 no.1 p.81-92

(1995)

Journal Article

Paraskevopoulou Adamantini, Kioseoglou Vasileios . (1995) . Effect of cholesterol extraction from dried yolk with the aid of Polysorbate 80 on yolk's functional properties . Food Hydrocolloids . vol.9 no.3 p.205-209
Paraskevopoulou Adamantini, Kioseoglou Vasileios . (1995) . Study Of Emulsifying Properties Of Low-In-Cholesterol Egg Yolk Prepared With The Use Of Polysorbate-80 . Developments in Food Science . vol.37 p.675-684
Paraskevopoulou Adamantini, Kioseoglou Vasileios . (1995) . Use of polysorbate 80 to reduce cholesterol in dehydrated egg yolk . International Journal of Food Science and Technology . vol. 30 no. 1 p. 57-63

(1994)

Journal Article

Kioseoglou Vasileios, Perdikis A. . (1994) . Stability of bovine serum albumin-stabilized olive oil-in-water emulsions and the role of the oil minor surface-active lipids . Food Hydrocolloids . vol. 8 no. 1 p. 27-32
Paraskevopoulou Adamantini, Kioseoglou Vasileios . (1994) . Cholesterol and Other Lipid Extraction from Egg Yolk Using Organic Solvents: Effects on Functional Properties of Yolk . Journal of Food Science . vol. 59 no. 4 p. 766-768

(1993)

Journal Article

Kioseoglou Vasileios, Kouzounas P. . (1993) . The role of diglycerides, monoglycerides and free fatty acids in olive oil minor surface-active lipid interaction with proteins at oil-water interfaces . Journal of Dispersion Science and Technology . vol. 14 no. 5 p. 527-539
Velev O. D., Nikolov A. D., Denkov N. D., Doxastakis Georgios, Kioseoglou Vasileios, Stalidis G. . (1993) . Investigation of the mechanisms of stabilization of food emulsions by vegetable proteins . Food Hydrocolloids . vol.7 no.1 p.55-71

Book Chapter

Kehayoglou Aristides, Doxastakis Georgios, Kioseoglou Vasileios, Mikedis M. . (1993) . Compressional properties of Chios mastiche (Pistacia-lentiscus var Chia) . Food Flavors, Ingredients and Composition . Επιμέλεια:Charalambous, George . Elsevier Science . τομ.32 p.429-436

(1992)

Journal Article

Chryssafidis D, Maggos P., Kioseoglou Vasileios, Boskou Dimitrios-Christos . (1992) . Composition of total and esterified 4α‐monomethylsterols and triterpene alcohols in virgin olive oil . Journal of the Science of Food and Agriculture . Vol.58 no.4 p. 581-583
Kioseoglou Vasileios . (1992) . Minor Surface-Active Lipids of Olive Oil and Viscoelasticity of Protein Films at the Olive Oil-Water Interface . Journal of Dispersion Science and Technology . vol. 13 no. 2 p. 135-144

(1990)

Journal Article

Kioseoglou Vasileios, Boskou Dimitrios-Christos . (1990) . Separation and Fatty Acid Composition of Steryl and Wax Esters in Hexane Extracts of Sunflower Seed, Soybeans and Tomato Seeds . Lebensmittel-Wissenschaft und -Technologie . vol.23 no.4 p.340-342

(1989)

Journal Article

Kioseoglou Vasileios, Boskou Dimitrios-Christos . (1989) . The composition of free and esterified sterols in tomato seed oil . Oleagineux . vol.44 no.2 p.113-115
Kioseoglou Vasileios, Theodorakis K., Doxastakis Georgios . (1989) . The rheology of tomato seed protein isolate films at the corn oil-water interface . Colloid and Polymer Science . Vol.267 no.9 p.834–838

(1988)

Journal Article

Doxastakis Georgios, Kioseoglou Vasileios, Boskou Dimitrios-Christos . (1988) . Emulsifying properties of tomato seed proteins obtained from processing waste . Sciences des Aliments . vol.8 no.2 p.259-267
Doxastakis Georgios, Kioseoglou Vasileios, Boskou Dimitrios-Christos, Stalidis G. . (1988) . Adsorption behaviour of tomato seed proteins at the corn oil-water interface . LWT (Lebensmittel-Wissenschaft and Technologie) - Food Science and Technology . vol.21 no.2 p.96-99
Kioseoglou Vasileios, Doxastakis Georgios . (1988) . The emulsification properties of soybean protein in the presence of polysaccharides . LWT - Food Science and Technology . vol. 21 no. 1 p. 33-35

(1987)

Journal Article

Kioseoglou Vasileios, Vlachopoulou I., Boskou Dimitrios-Christos . (1987) . Esterified 4-monomethyl- and 4,4-dimethyl-sterols in some vegetable oils . Grasas y Aceites . vol.38 no.2 p.102-103
Kioseoglou Vasileios, Boskou Dimitrios-Christos . (1987) . On the level of esterified sterols in cotton seed, tomato seed, wheat germ and safflower oils . Oleagineux (France) . vol.42 no.4 p.169-170

(1983)

Journal Article

Kioseoglou Vasileios, Sherman P. . (1983) . The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise - 2. Interfacial tension-time behaviour of egg yolk lipoproteins at the groundnut oil-water interface . Colloid and Polymer Science . vol. 261 no. 6 p. 502–507
Kioseoglou Vasileios, Sherman P. . (1983) . The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise - 3. The viscoelastic properties of egg yolk films at the groundnut oil-water interface . Colloid & Polymer Science . vol. 261 no. 6 p. 520–526
Kioseoglou Vasileios, Sherman P. . (1983) . The Rheological Conditions Associated with Judgement of Pourability and Spreadability of Salad Dressings . Journal of Texture Studies . vol. 14 no. 3 p. 277-282
Kioseoglou Vasileios, Sherman P. . (1983) . Influence of Egg Yolk Lipoproteins on the Rheology and stability of O/W Emulsions and Mayonnaise 1. Viscoelasticity of Groundnut Oil-in-Water Emulsions and Mayonnnaise . Journal of Texture Studies . vol. 14 no. 14 p. 397-417

Updated: 2026-05-13

Quality Assurance Unit (MODIP)Aristotle University of Thessaloniki

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