| Oil-in-water emulsions stabilized by chitin nanocrystal particles MV Tzoumaki, T Moschakis, V Kiosseoglou, CG Biliaderis Food hydrocolloids 25 (6), 1521-1529, 2011 | 558 | 2011 |
| In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions MV Tzoumaki, T Moschakis, E Scholten, CG Biliaderis Food & Function 4 (1), 121-129, 2013 | 217 | 2013 |
| Hempseed meal protein isolates prepared by different isolation techniques. Part I. physicochemical properties M Hadnađev, T Dapčević-Hadnađev, A Lazaridou, T Moschakis, ... Food Hydrocolloids 79, 526-533, 2018 | 201 | 2018 |
| Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum T Moschakis, BS Murray, E Dickinson Journal of Colloid and Interface Science 284 (2), 714-728, 2005 | 189 | 2005 |
| Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions T Moschakis, BS Murray, CG Biliaderis Food Hydrocolloids 24 (1), 8-17, 2010 | 176 | 2010 |
| Pediatric-friendly chocolate-based dosage forms for the oral administration of both hydrophilic and lipophilic drugs fabricated with extrusion-based 3D printing C Karavasili, A Gkaragkounis, T Moschakis, C Ritzoulis, DG Fatouros European Journal of Pharmaceutical Sciences 147, 105291, 2020 | 157 | 2020 |
| Complex coacervation as a novel microencapsulation technique to improve viability of probiotics under different stresses LA Bosnea, T Moschakis, CG Biliaderis Food and Bioprocess Technology 7, 2767-2781, 2014 | 151 | 2014 |
| Microrheology and particle tracking in food gels and emulsions T Moschakis Current Opinion in Colloid & Interface Science 18 (4), 311-323, 2013 | 144 | 2013 |
| Particle tracking using confocal microscopy to probe the microrheology in a phase-separating emulsion containing nonadsorbing polysaccharide T Moschakis, BS Murray, E Dickinson Langmuir 22 (10), 4710-4719, 2006 | 143 | 2006 |
| Biopolymer-based coacervates: Structures, functionality and applications in food products T Moschakis, CG Biliaderis Current Opinion in Colloid & Interface Science 28, 96-109, 2017 | 140 | 2017 |
| Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages E Panagiotopoulou, T Moschakis, E Katsanidis Lwt 73, 351-356, 2016 | 133 | 2016 |
| Mechanisms of CNS Viral Seeding by HIV+ CD14+ CD16+ Monocytes: Establishment and Reseeding of Viral Reservoirs Contributing to HIV-Associated … M Veenstra, R León-Rivera, M Li, L Gama, JE Clements, JW Berman MBio 8 (5), 10.1128/mbio. 01280-17, 2017 | 121 | 2017 |
| Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain A Lazaridou, A Serafeimidou, CG Biliaderis, T Moschakis, N Tzanetakis Food Hydrocolloids 39, 204-214, 2014 | 109 | 2014 |
| Metastability of nematic gels made of aqueous chitin nanocrystal dispersions MV Tzoumaki, T Moschakis, CG Biliaderis Biomacromolecules 11 (1), 175-181, 2010 | 108 | 2010 |
| Properties of emulsions stabilised by sodium caseinate–chitosan complexes KG Zinoviadou, E Scholten, T Moschakis, CG Biliaderis International Dairy Journal 26 (1), 94-101, 2012 | 86 | 2012 |
| Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese S Christaki, T Moschakis, A Kyriakoudi, CG Biliaderis, I Mourtzinos Trends in Food Science & Technology 116, 264-278, 2021 | 82 | 2021 |
| Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties T Moschakis, E Panagiotopoulou, E Katsanidis Lwt 73, 153-161, 2016 | 81 | 2016 |
| On the reversibility of ethanol-induced whey protein denaturation A Nikolaidis, T Moschakis Food Hydrocolloids 84, 389-395, 2018 | 76 | 2018 |
| Effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate using a newly developed approach in the analysis of difference-UV spectra A Nikolaidis, M Andreadis, T Moschakis Food Chemistry 232, 425-433, 2017 | 76 | 2017 |
| Whey proteins: Musings on denaturation, aggregate formation and gelation J Wagner, CG Biliaderis, T Moschakis Critical reviews in food science and nutrition 60 (22), 3793-3806, 2020 | 72 | 2020 |
Costas BiliaderisEmeritus Professor, Aristotle University of Thessaloniki, GreecePatvirtintas el. paštas agro.auth.gr
