Basiliki Eyaggeliou

Basiliki Eyaggeliou
Assistant Professor
Laboratory of Food Chemistry and Analysis
2105294691
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Basiliki Eyaggeliou's picture

Ms. V. Evageliou studied Chemistry at the University of Athens and then obtained her Ph.D. degree from Cranfield University, UK. From 2002-2006 she taught at the University of Thessaly (Veterinary Department) and the Technological Institute of Lamia (Departments of Nursing and Physical Therapy). Since 2006, she is  at the Department of Food Science and Human Nutrition as a Lecturer (2006-2012) and currently as an Assistant Professor (2012-..) in the field of Food Physical Chemistry.

Her scientific interests include the study of physicochemical properties of food (e.g. gelation, emulsification etc.), the study of hydrocolloids in solutions and gels using rheology, DSC, etc., the development of new products with reduced sucrose, the retention of aromatic compounds from biopolymer matrices, biopolymer food applications (e.g. in the freeze drying of aromatic plants, t in the antioxidant activity of food, in edible films and coatings etc) and Emulsions.

 

Selected publications

  1. Evageliou, V., Alevisopoulos, S. and Kasapis*, S. (1997) Application of stress-controlled analysis to the development of low fat spreads. Journal of Texture Studies, 28, pp. 319-335.
  2. Evageliou, V., Kasapis*, S. and Hember, M.W.N. (1998) Vitrification of k-carrageenan in the presence of high levels of glucose syrup. Polymer, 39, No.17, pp. 3909-3917.
  3. Evageliou, V., Richardson, R.K., and Morris*, E.R. (2000) Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin. Carbohydrate Polymers, 42, pp. 233-243.
  4. Evageliou, V., Richardson, R.K., and Morris*, E.R. (2000) Effect of pH, sugar type and thermal annealing on high methoxy pectin gels. Carbohydrate Polymers, 42, pp. 245-259.
  5. Evageliou, V., Richardson, R.K., and Morris*, E.R. (2000) Effect of sucrose, glucose and fructose on gelation of oxidised starch. Carbohydrate Polymers, 42, pp. 261-272.
  6. Evageliou, V., Ptitchkina, N.M. and Morris*, E.R. (2004) Solution viscosity and structural modifications of pumpkin Biopectin, Food Hydrocolloids, 19, pp. 1032-1036.
  7. Evageliou*, V., Mazioti, M., Mandala, I. and Komaitis, M. (2010) Compression of Gellan gels. Part II: effect of sugars, Food Hydrocolloids, 24(4), 392-397.Gardeli, C., Evageliou*, V., Poulos, C., Yanniotis, S. and Komaitis, M. (2010) Drying of fennel plants: oven, freeze-drying, effect of freeze drying time and use of biopolymers. Drying Technology, 28(4), 542-549.
  8. Zafeiropoulou, T., Evageliou*, V., Gardeli, C., Yanniotis, S. and Komaitis, M. (2012). Retention of selected aroma compounds by gelatine matrices. Food Hydrocolloids, 28, 105-109.
  9. Evageliou, V*, Gerolymatou, A., Sotirakoglou, K., Gardeli, Chr. and Yanniotis, S. (2015) Retention of trans- anethole by single and double layered films based on gelatine. Food Hydrocolloids, 47, 94-98.
  10. Panagopoulou, E., Tsouko, E., Kopsahelis, N., Koutinas, A., Mandala, I., and Evageliou, V.* (2015). Olive oil emulsions formed by catastrophic phase inversion using bacterial cellulose and whey protein isolate. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 486, 203-210.

 


CV Ευαγγελίου για ιστοσελίδα 2016.pdf, CV Evageliou in English 2016.pdf