SOUKOULIS Christos

Latest Publications

Viscoelastic characterisation of high protein ice cream: Predicting tactile sensory properties via time–concentration superposition and large amplitude oscillatory shear (LAOS) rheology

Musollini S., Soukoulis C., Tolve R., You L., Zanoni M., Aprea E., Gasperi F., Favati F.

Food Hydrocolloids, vol. 172, art. no. 112028, 2026

Chlorella vulgaris protein isolate effectively protects Lacticaseibacillus rhamnosus GG viability during processing, storage, and in vitro digestion

Fortuin J., Leclercq C.C., Silva R.K., Shaplov A.S., Contal S., Cambier S., Iken M., Fogliano V., Soukoulis C.

Food Hydrocolloids, vol. 172, art. no. 111999, 2026

Enhancement of the technofunctional properties of microcrystalline cellulose via combined natural deep eutectic solvents and ultra-high-pressure homogenization

You L., Bour J., Fleming Y., Marcolini B., Fischer P., Soukoulis C.

Food Hydrocolloids, vol. 170, art. no. 111663, 2026

Influence of pH and Heat Treatment on the Physicochemical, Interfacial, and Emulsifying Properties of Hemp Seed Protein Dispersions

Odelli D., You L., Fortuin J., Bour J., Iken M., Archaimbault A., Soukoulis C.

Foods, vol. 15, n° 2, art. no. 257, 2026

Structure conformational, physicochemical and rheological characterisation of red clover seed (Trifolium pratense L.) galactomannan

You L., Dieden R., Fleming Y., Fortuin J., Shaplov A., Odelli D., Pittois D., Ritzoulis C., Soukoulis C.

Food Hydrocolloids, vol. 168, art. no. 111517, 2025

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