Kontogiorgos, Vassilis - Huddersfield University - Department of Biological Sciences

个人简介

Dr. Kontogiorgos has received his B.Sc. and M.Sc. degrees in Food Science from the Aristotle University of Thessaloniki, Greece. A full scholarship was then awarded from the Greek State Scholarships Foundation (I.K.Y) for graduate studies abroad. He moved to Canada where he gained his Ph.D. in Food Science from the University of Guelph, Department of Food Science. After his Ph.D. degree, he worked as an NSERC post-doctoral research fellow at the Agriculture and Agri-Food Canada (AAFC). He joined the Department of Biological Sciences of the University of Huddersfield in 2008.

研究领域

Dr. Kontogiorgos research interests are focused in the area of chemistry and physical chemistry of food macromolecules. He has worked with both polysaccharides and protein systems from cereal and dairy sources. His work includes isolation/purification of food macromolecules (proteins and polysaccharides) and characterization of their functionality in food systems using several analytical techniques including, but not limited to, thermal analysis, rheometry, electrophoresis, microscopy (fluorescent, SEM, TEM) and modeling. He has worked with several biopolymer systems such as pullulan, beta-glucan, pectin, gluten, and milk proteins and developed expertise on the behavior of biopolymers at the low as well as at high moisture regimes and at a wide range of temperatures (high, ambient, subzero). The physicochemical systems include gels, emulsions, phase-separated binary mixtures and single biopolymer solutions. In the aforementioned investigations various experimental as well as theoretical approaches were employed to probe the microstructural and physicochemical parameters of the systems. Currently, he is working on the physical and chemical properties of okra pectin and the application of exponential analysis to calculate the relaxation spectrum of gluten network and its components.

近期论文

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Nep, E., Carnachan, S., Ngwuluka, N., Kontogiorgos, V., Morris, G., Sims, I. and Smith, A. (2016) ‘Structural characterisation and rheological properties of a polysaccharide from sesame leaves (Sesamum radiatum Schumach. & Thonn.)’ Carbohydrate Polymers , 152, pp. 541-547. ISSN 0144-8617 Alba, K., Sagis, L. and Kontogiorgos, V. (2016) ‘Engineering of acidic O/W emulsions with pectin’ Colloids and Surfaces B: Biointerfaces , 145, pp. 301-308. ISSN 0927-7765 Nep, E., Sims, I., Kontogiorgos, V., Morris, G. and Smith, A. (2016) ‘Evaluation of some important physicochemical properties of starch free grewia gum’ Food Hydrocolloids , 53, pp. 134-140. ISSN 0268-005X Kontogiorgos, V., Shah, P. and Bills, P. (2016) ‘Influence of supramolecular forces on the linear viscoelasticity of gluten’ Rheologica Acta . ISSN 0035-4511 Alba, K., Kasapis, S. and Kontogiorgos, V. (2015) ‘Influence of pH on mechanical relaxations in high solids lm-pectin preparations’ Carbohydrate Polymers , 127, pp. 182-188. ISSN 0144-8617 Kontogiorgos, V., Smith, A. and Morris, G. (2015) ‘The parallel lives of polysaccharides in food and pharmaceutical formulations’ Current Opinion in Food Science , 4, pp. 13-18. ISSN 2214-7993 Diryak, R., Mahdi, M., Kontogiorgos, V., Morris, G. and Smith, A. (2015) ‘In situ rheological measurements of the external gelation of alginate’ Food Hydrocolloids , 55, pp. 77-80. ISSN 0268-005X Alba, K., Laws, A. and Kontogiorgos, V. (2015) ‘Isolation and characterization of acetylated LM-pectins extracted from okra pods’ Food Hydrocolloids , 43, pp. 726-735. ISSN 0268005X Ghori, M., Alba, K., Smith, A., Conway, B. and Kontogiorgos, V. (2014) ‘Okra extracts in pharmaceutical and food applications’ Food Hydrocolloids , 42 (3), pp. 342-347. ISSN 0268-005X Morris, G., Smith, A. and Kontogiorgos, V. (2014) ‘Editorial: Special Issue of Food Hydrocolloids: Bridging the Divide’ Food Hydrocolloids , 42 (3), p. 317. ISSN 0268-005X Kontogiorgos, V. and Dahunsi, O. (2014) ‘Relaxation dynamics in hydrated gluten networks’ Journal of Cereal Science , 59 (1), pp. 101-108. ISSN 0733-5210 Kontogiorgos, V (2014) ‘Polysaccharide Nanostructures’. In: Edible Nanostructures: A Bottom-up Approach. London, UK: Royal Society of Chemistry. pp. 41-68. ISBN 978-1-84973-895-8 Alba, K., Ritzoulis, C., Georgiadis, N. and Kontogiorgos, V. (2013) ‘Okra extracts as emulsifiers for acidic emulsions’ Food Research International , 54 (2), pp. 1730-1737. ISSN 0963-9969 Agbenorhevi, J., Kontogiorgos, V. and Kasapis, S. (2013) ‘Phase behaviour of oat ?-glucan/sodium caseinate mixtures varying in molecular weight’ Food Chemistry , 138 (1), pp. 630-637. ISSN 0308-8146 Kontogiorgos, V., Margelou, I., Georgiadis, N. and Ritzoulis, C. (2012) ‘Rheological characterization of okra pectins’ Food Hydrocolloids , 29 (2), pp. 356-362. ISSN 0268005X Rogers, M. and Kontogiorgos, V. (2012) ‘Temperature Dependence of Relaxation Spectra for Self-Assembled Fibrillar Networks of 12-Hydroxystearic Acid in Canola Oil Organogels’ Food Biophysics , 7 (2), pp. 132-137. ISSN 1557-1858 Jiang, B., Kasapis, S. and Kontogiorgos, V. (2012) ‘Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/cosolute system’ Biopolymers , 97 (5), pp. 303-310. ISSN 00063525 Kontogiorgos, V (2011) ‘Microstructure of hydrated gluten network’ Food Research International , 44 (9), pp. 2582-2586. ISSN 09639969 Agbenorhevi, J., Kontogiorgos, V., Kirby, A., Morris, V. and Tosh, S. (2011) ‘Rheological and microstructural investigation of oat ?-glucan isolates varying in molecular weight’ International Journal of Biological Macromolecules , 49 (3), pp. 369-377. ISSN 01418130 Agbenorhevi, J., Kontogiorgos, V., Kirby, A., Morris, V. and Tosh, S. (2011) ‘Rheological and microstructural investigation of oat ?-glucan isolates varying in molecular weight’ International Journal of Biological Macromolecules , 49 (3), pp. 369-377. ISSN 0141-8130