Ioanna Mantala

Ioanna Mantala
Professor
Laboratory of Food Process Engineering
2105294692
2105294697
imandala@aua.gr

Professor Ioanna Mandala is professor in Food Engineering- Physical Properties of Foods, Head of Food Process Engineering Lab and Head of the Department of Food Science & Human Nutrition atAgricultural University of Athens, Greece. She is a Chemical Engineer being graduated from National Technical University of Athens and she holds a Ph.D. performed in Food Engineering Lab at Agricultural University of Athens, focused on trheological properties and microstructure of starch/hydrocolloids systems. She has collaborated with several research groups abroad, in Germany (Karlsruhe), France (ENSIA-Paris), and New Jersey, USA (Rutgers University).  All papers have achieved nearly 3600 citations 6/2024, the average impact of her work, per publication correspond to h-index: 6.2, and h-factor:37, according to Scopus search I* Mandala or J* Mandala search). She participated in several national or international research projects as member of the research team, scientific supervisor, or project coordinator.
Her research is focused on the measurement of physical properties in terms of food composition and processing. Regarding physical properties the main attributes of her interst are the texture, the rheological properties, the color, the granulometry, the macto/micro structure and the sensory attributes under processing. In recent years, the dehydration  of plant origin products and the size reduction processes are core activities.  
Since 2023 she has been member of the scientific committee of the Journal of Food Science (JFS).

Selected publications

  • Apostolidis, E., Gerogianni, A., Anagnostaki, E., Paximada, P., & Mandala, I. (2024). Assembly of spherical-shaped resistant starch nanoparticles to the oil droplet surface promotes the formation of stable oil in water Pickering emulsions. Food Hydrocolloids, 151. https://doi.org/10.1016/j.foodhyd.2024.109775

  • Tsatsaragkou, K., Mandala, I., & Stoforos, N. G. (2023). Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content. Foods, 12(9). https://doi.org/10.3390/foods12091809

  • Chaloulos, P., Vasilopoulos, N., & Mandala, I. (2023). Blends of Cactus Cladode Powder with Corn Starch, Milk Proteins and Gelatin: Rheological Evaluation and Application to a Soup Model. Food and Bioprocess Technology, 16(6), 1343–1355. https://doi.org/10.1007/s11947-023-03004-5

  • Chaloulos, P., Bazanis, A. E., Georgiadou, M., Protonotariou, S., & Mandala, I. (2021). Effect of drying and grinding or micro-grinding process on physical and rheological properties of whole cladode (Opuntia ficus-indica) flour. LWT, 151. https://doi.org/10.1016/j.lwt.2021.112171

  • Apostolidis E., & Mandala I. (2020). Modification of resistant starch nanoparticles using high-pressure homogenization treatment. Food Hydrocolloids, 103

  • Kaltsa O., Yanniotis S., Polissiou M., & Mandala I. (2018). Stability, physical properties and acceptance of salad dressings containing saffron (crocus sativus) or pomegranate juice powder as affected by high shear (HS) and ultrasonication (US) process. LWT, 97, 404-413
  • Zhang X., Guo D., Xue J., Yanniotis S., & Mandala I. (2017). The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch. Food and Function, 8(10), 3792-3802
  • Tsatsaragkou K., Papantoniou M., and Mandala I. (2015). Rheological, physical and sensory attributes of gluten-free rice cakes containing resistant starch. Journal of Food Science, 80(2), E341-8
  • Protonotariou S., Drakos A., Evageliou V., Ritzoulis C.,Mandala I. (2014). Sieving fractionation and jet mill micronization affect the functional properties of wheat flour. J. of Food Engineering 134,24-29
  • Polaki A., Xasapis P., Fasseas C., Yanniotis S., Mandala I. (2010). Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread. J. of Food Engineering 97, 1-7
  • Mandala I.G., Savvas T.P., Kostaropoulos A.E. (2004). Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. J. of Food Engineering 64(3), 335-342
  • Kostaropoulos A.E., Mandala I.G., Saravacos G.D. (1997). Rheological properties of beds of raisins. J. of Texture Studies 28(3), 305-317
cvioannamandalagpagreek.pdf, cvioannamandalagpa.pdf