Vassiliki Evangeliou

Vassiliki Evangeliou
Associate Professor
Laboratory of Food Chemistry and Analysis
2105294691
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evageliou@aua.gr
Vassiliki Evangeliou'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), an Assistant Professor (2012-2018) and currently as Associate Professor (2018-...)  in the field of Food Physical Chemistry.

    Her scientific interests include the following: Physicochemical and functional properties of food; Study of biopolymer solutions and gels using rheology, D.S.C. etc.; Development of new functional products e.g. with reduced sucrose; Retention/ encapsulation of aroma compounds by biopolymer systems; Biopolymer food applications (e.g. drying of aromatic plants, antioxidant activity of food etc.); Gels; Emulsions; Edible films and coatings; Encapsulation

 

Selected publications

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Drakos, A., Andrioti-Petropoulou, L., Evageliou*, V., Mandala, I. (2019) Physical and textural properties of biscuits containing jet milled rye and barley flour. Journal of Food Science and Technology, 56 (1), 367-375.
  • Evageliou*, V. (2020) Shear and extensional rheology of selected polysaccharides. International Journal of Food Science and Technology, 55, pp. 1853-1861.
  • Zioga, M., Tsouko, E., Maina, S., Koutinas, A. & Evageliou*, V. (2022). Physicochemical and rheological characteristics of pectin extracted from renewable orange peel employing conventional and green technologies. Food Hydrocolloids, 107887.
  • Zioga, M., Chroni, A., & Evageliou*, V. (2022). Utilization of pectins extracted from orange peels by non – conventional methods in the formation of edible films in the presence of herbal infusions. Polysaccharides, 3, 574 – 588.

 
CV Ευαγγελίου για ιστοσελίδα 2022.docx_.pdf, CV Evageliou in English gia webpage 2022.docx_.pdf