Christos Ritzoulis

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ORCID

Inclusion identifies researchers whose recorded research contributions may inform their university’s understanding of its research community. It does not rank individual research quality or establish current employment.

Selected research works

Up to 100 highly cited works; DOI links open the original research. Counts reflect the collected record, not real-time citation totals.

1. Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System

   2021 · 172 citations

2. Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours

   2016 · 159 citations

3. Rheological characterization of okra pectins

   2012 · 152 citations

4. Pediatric-friendly chocolate-based dosage forms for the oral administration of both hydrophilic and lipophilic drugs fabricated with extrusion-based 3D printing

   2020 · 151 citations

5. Unidirectional drug release from 3D printed mucoadhesive buccal films using FDM technology: In vitro and ex vivo evaluation

   2019 · 132 citations

6. Stability of Emulsions Containing Both Sodium Caseinate and Tween 20

   1999 · 102 citations

7. Papaya peel waste carbon dots/reduced graphene oxide nanocomposite: From photocatalytic decomposition of methylene blue to antimicrobial activity

   2023 · 102 citations

8. Sieving fractionation and jet mill micronization affect the functional properties of wheat flour

   2014 · 95 citations

9. Contribution of okra extracts to the stability and rheology of oil-in-water emulsions

   2010 · 83 citations

10. Okra extracts as emulsifiers for acidic emulsions

    2013 · 79 citations

11. Creaming and Rheology of Oil-in-Water Emulsions Containing Sodium Dodecyl Sulfate and Sodium Caseinate

    2000 · 77 citations

12. Preparation of zein nanofibers with cinnamaldehyde encapsulated in surfactants at critical micelle concentration for active food packaging

    2019 · 77 citations

13. Analysis of Light Scattering Data on the Calcium Ion Sensitivity of Caseinate Solution Thermodynamics: Relationship to Emulsion Flocculation

    2001 · 75 citations

14. Co‐encapsulation of resveratrol and epigallocatechin gallate in low methoxyl pectin‐coated liposomes with great stability in orange juice

    2019 · 70 citations

15. Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface

    2019 · 65 citations

16. Ostwald ripening of protein-stabilized emulsions: effect of transglutaminase crosslinking

    1999 · 62 citations

17. Herbicidal potential onLolium rigidumof nineteen major essential oil components and their synergy

    2013 · 62 citations

18. Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterization

    2021 · 62 citations

19. Saliva could act as an emulsifier during oral processing of oil/fat

    2018 · 57 citations

20. Introduction to the Physical Chemistry of Foods

    2013 · 55 citations

21. Xanthan gum − mucin complexation: Molecular interactions, thermodynamics, and rheological analysis

    2020 · 55 citations

22. Inkjet printing of a thermolabile model drug onto FDM-printed substrates: formulation and evaluation

    2020 · 48 citations

23. Interactions between pig gastric mucin and sodium caseinate in solutions and in emulsions

    2012 · 46 citations

24. Hydrocolloids from quince seed: Extraction, characterization, and study of their emulsifying/stabilizing capacity

    2014 · 45 citations

25. Shear and extensional rheological characterisation of mucin solutions

    2018 · 45 citations

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