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Apostolos S. Thomareis

American Hotel & Lodging Educational Institute

7

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237

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Effect of Sodium Caseinates Addition on the Rheological Properties of Kefir during Gel Formation

2016
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Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

2015 European Food Research and Technology
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Instrumental textural and viscoelastic properties of processed cheese as affected by emulsifying salts and in relation to its apparent viscosity.

2009 International Journal of Food Properties
- Georgia Dimitreli
- Apostolos S. Thomareis
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Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese

2008 Journal of Food Engineering
- Georgia Dimitreli
- Apostolos S. Thomareis
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Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity

2007 Journal of Food Engineering
- Georgia Dimitreli
- Apostolos S. Thomareis
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Effect of Emulsifying Salts on Casein Peptization and Apparent Viscosity of Processed Cheese

2005 International Journal of Food Engineering
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Effect of temperature and chemical composition on processed cheese apparent viscosity

2004 Journal of Food Engineering
- Georgia Dimitreli
- Apostolos S. Thomareis
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Citations (55)