Christos Ritzoulis

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Professor

International Hellenic University

Greece

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Professors in Food Science

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Recent Grants

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Recovery, Characterization and Practical Applications of Food-Grade Hydrocolloids from Olive and Grape by-Products

Open Date: 2013-03-01

Close Date: 2015-06-01

Grant: Close

Isolation and characterization of polysaccharides and oligosaccharides from okra (Abelmoschus esculentus)

Open Date: 2012-11-01

Close Date: 2015-11-01

Articles (15)

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2025

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

Collaborators (2)

Anastasia Kyriakoudi

Aristotle University of Thessaloniki

GREECE

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Thomas Meikopoulos

Technical University of Denmark

DENMARK

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Christos Ritzoulis

Research Interests

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Contact this professor

Recent Grants

Articles (15)

Interactions between food macromolecules and mucin: Relevance to oral processing and personalized nutrition, focused on xerostomia and dysphagia

Transglutaminase–mucin binding dynamics in gastrointestinal mucus: Interfacial behaviour, thermodynamics and gelation mechanism

Analytical rheology as a tool for the structural investigation of citrus pectin

Molecular characterisation, gelation kinetics and rheological enhancement of ultrasonically extracted triggerfish skin gelatine

Does arginine aggregate formation in aqueous solutions follow a two-step mechanism?

Emulsifiers from olive stones

Pediatric and Geriatric-Friendly Buccal Foams: Enhancing Omeprazole Delivery for Patients Encountering Swallowing Difficulties

Evaluation of pilocarpine in situ forming buccal gels as potential formulations for the management of xerostomia

Capturing the onset of oral processing: Merging of a model food emulsion drop with saliva

Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols

Emulsifiers from White Beans: Extraction and Characterization

Interactions and rheology of guar gum–mucin mixtures

Effect of Glyceryl Monoolein Addition on the Foaming Properties and Stability of Whipped Oleogels

Mapping of β-lactoglobulin − mucin interactions in an in vitro astringency model: Phase compatibility, adsorption mechanism and thermodynamic analysis

Stability and rheology of plant‐derived hydrocolloid–mucin mixtures

Collaborators (2)

Anastasia Kyriakoudi

Thomas Meikopoulos

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