| The role of guar gum on sensory perception, on food function, and on the development of dysphagia supplements–A review A Theocharidou, I Mourtzinos, C Ritzoulis Food Hydrocolloids for Health 2, 100053, 2022 | 32 | 2022 |
| Sensory perception of guar gum-induced thickening: Correlations with rheological analysis A Theocharidou, M Ahmad, D Petridis, C Vasiliadou, J Chen, C Ritzoulis Food Hydrocolloids 111, 106246, 2021 | 19 | 2021 |
| Interactions and rheology of guar gum–mucin mixtures A Theocharidou, S Lousinian, A Tsagaris, C Ritzoulis Food Hydrocolloids 133, 107903, 2022 | 6 | 2022 |
| Emulsifiers from olive stones R Elayeb, F Vardouli, H Majdoub, EP Kalogianni, A Kyriakoudi, S Achour, ... Food Hydrocolloids 140, 108664, 2023 | 3 | 2023 |
| Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols A Theocharidou, E Psomas, A Koliouskas, C Ritzoulis Gels 9 (4), 266, 2023 | 3 | 2023 |
| Analytical rheology as a tool for the structural investigation of citrus pectin E Asimakopoulou, T Goudoulas, II Andreadis, DG Fatouros, M Ahmad, ... Journal of Texture Studies 55 (2), e12828, 2024 | 1 | 2024 |
| Physicochemical Factors Affecting the Rheology and Stability of Peach Puree Dispersions S Kyroglou, C Ritzoulis, A Theocharidou, P Vareltzis ChemEngineering 8 (6), 119, 2024 | | 2024 |
| Interactions between xanthan gum and phenolic acids A Theocharidou, S Lousinian, A Tsagkaris, I Mourtzinos, C Ritzoulis International Journal of Biological Macromolecules 273, 133175, 2024 | | 2024 |
| Foaming Properties of Chlorella sorokiniana Microalgal Biomass D Georgiou, A Charisis, A Theocharidou, C Ritzoulis, G Papapanagiotou, ... Colloids and Interfaces 8 (6), 66, 2024 | | 2024 |
