Christos Ritzoulis

Scopus Author ID Loop profile ORCID

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 14

Top Venues

Journal of texture studies

Gels (Basel, Switzerland)

Physical chemistry chemical physics : PCCP

Food & function

International Hellenic University

University of Leeds (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

International Hellenic University May 08 2019

Greece

Professor :: Department of Food Science and Technology

Technological Educational Institute of Thessaloniki - May 07 2019

Greece

Professor :: Department of Food Technology

ATEI of Thessaloniki

Greece

Associate Professor of Food Chemistry :: Department of Food Technology

ATEI of Thessaloniki

Greece

Senior Lecturer in Food Chemistry :: Department of Food Technology

Hellenic general States Laboratory

Greece

Chemist/Analyst

Education History

University of Leeds

United Kingdom

PHD :: Procter Department of Food Science

University of Leeds

United Kingdom

MSC :: Procter Department of Food Science

Publications

Fuge Niu, Xinyu Hu, Christos Ritzoulis, Weiwei Tu, Xurui Zhao, Yuanzhi Xia, Yinghua Lu, Junfeng Yin, Weichun Pan
Does arginine aggregate formation in aqueous solutions follow a two-step mechanism? Physical chemistry chemical physics : PCCP 26 (31) (2024)
Evdoxia Asimakopoulou, Thomas Goudoulas, Ioannis I Andreadis, Dimitrios G Fatouros, Mehraj Ahmad, Chrisi Vasiliadou, Athina Theocharidou, Christos Ritzoulis
Analytical rheology as a tool for the structural investigation of citrus pectin. Journal of texture studies 55 (2) (2024)
Fuge Niu, Xinyu Hu, Christos Ritzoulis, Weiwei Tu, Xurui Zhao, Yuanzhi Xia, Yinghua Lu, Junfeng Yin, Weichun Pan
Does arginine aggregate formation in aqueous solutions follow a two-step mechanism? Physical chemistry chemical physics : PCCP (2024)
Athina Theocharidou, Evdoxios Psomas, Antonios Koliouskas, Christos Ritzoulis
Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols. Gels (Basel, Switzerland) 9 (4) (2023)
Athina Theocharidou, Evdoxios Psomas, Antonios Koliouskas, Christos Ritzoulis
Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols. Gels (Basel, Switzerland) 9 (4) (2023)
Eleni Aidonidou, Iasmi Kalathaki, Vassilis Karageorgiou, Christos Ritzoulis
Capturing the Onset of Oral Processing: Merging of a Model Food Emulsion Drop with Saliva. Journal of texture studies (2023)
Athina Theocharidou, Evdoxios Psomas, Antonios Koliouskas, Christos Ritzoulis
Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols. Gels (Basel, Switzerland) 9 (4) (2023)
Eleni Aidonidou, Iasmi Kalathaki, Vassilis Karageorgiou, Christos Ritzoulis
Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva. Journal of texture studies (2023)
Athina Theocharidou, Evdoxios Psomas, Antonios Koliouskas, Christos Ritzoulis
Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols. Gels (Basel, Switzerland) 9 (4) (2023)
Evdoxia Asimakopoulou, Charilaos Giotis, Ioannis I Andreadis, Dimitrios G Fatouros, Christos Ritzoulis
Stability and rheology of plant-derived hydrocolloid-mucin mixtures. Journal of texture studies 53 (4) (2022)
Eleftherios G Andriotis, Paraskevi-Kyriaki Monou, George Komis, Nicolaos Bouropoulos, Christos Ritzoulis, Georgios A Delis, Evangelos Kiossis, Georgios I Arsenos, Dimitrios G Fatouros
Effect of Glyceryl Monoolein Addition on the Foaming Properties and Stability of Whipped Oleogels. Gels (Basel, Switzerland) 8 (11) (2022)
Simin Feng, Minghui Sui, Dan Wang, Christos Ritzoulis, Mohamed A Farag, Ping Shao
Pectin-zein based stigmasterol nanodispersions ameliorate dextran sulfate sodium-induced colitis in mice. Food & function 12 (22) (2021)
Miodrag Glumac, Lanxi Qin, Jianshe Chen, Christos Ritzoulis
Saliva could act as an emulsifier during oral processing of oil/fat. Journal of texture studies 50 (1) (2018)
Bo Yuan, Christos Ritzoulis, Jianshe Chen
Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva. NPJ science of food 2 (2018)

Christos Ritzoulis.css-eqlu8i{font-size:small;padding-left:4px;}

Publication Activity (10 Years)

Top Topics

Top Venues

Christos Ritzoulis