List of works - Fotios Spyropoulos

A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions

scientific article published on 30 March 2016

Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches

scientific article

Advances in membrane emulsification. Part B: recent developments in modelling and scale-up approaches

scientific article

Competitive adsorption of surfactants and hydrophilic silica particles at the oil-water interface: interfacial tension and contact angle studies

scientific article published on 23 March 2012

Designing food structures for nutrition and health benefits.

scientific article published on 02 January 2014

Fabrication and Utilization of Bifunctional Protein/Polysaccharide Coprecipitates for the Independent Codelivery of Two Model Actives from Simple Oil-in-Water Emulsions

scientific article published on 13 March 2018

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality.

scientific article published on 6 July 2017

Food-grade Pickering emulsions stabilised with solid lipid particles

scientific article published on 20 May 2016

Functional food microstructures for macronutrient release and delivery

scientific article published on March 2015

Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods

scientific article published on 14 November 2019

Interfacial tension in aqueous biopolymer-surfactant mixtures.

scientific article published on 10 October 2007

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

scientific article published on 5 October 2011

Measuring the impact of channel length on liquid flow through an ideal Plateau border and node system

scientific article published on 01 February 2019

Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence.

scientific article published on 9 October 2008

O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration.

scientific article published on 10 August 2010

Release and co-release of model hydrophobic and hydrophilic actives from 3D printed kappa-carrageenan emulsion gels

scientific article published in 2022

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation

scientific article published on 21 November 2017

Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety.

scientific article

The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions

scientific article published on 15 February 2011

The role of surface active species in the fabrication and functionality of edible solid lipid particles

scientific article

W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release.

scientific article published on 25 June 2010

List of works by Fotios Spyropoulos

A comparative study on the capacity of a range of food-grade particles to form stable O/W and W/O Pickering emulsions

Advances in membrane emulsification. Part A: recent developments in processing aspects and microstructural design approaches

Advances in membrane emulsification. Part B: recent developments in modelling and scale-up approaches

Competitive adsorption of surfactants and hydrophilic silica particles at the oil-water interface: interfacial tension and contact angle studies

Designing food structures for nutrition and health benefits.

Fabrication and Utilization of Bifunctional Protein/Polysaccharide Coprecipitates for the Independent Codelivery of Two Model Actives from Simple Oil-in-Water Emulsions

Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality.

Food-grade Pickering emulsions stabilised with solid lipid particles

Functional food microstructures for macronutrient release and delivery

Impact of Pickering Intervention on the Stability of W1/O/W2 Double Emulsions of Relevance to Foods

Interfacial tension in aqueous biopolymer-surfactant mixtures.

Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

Measuring the impact of channel length on liquid flow through an ideal Plateau border and node system

Mixed-emulsifier stabilised emulsions: Investigation of the effect of monoolein and hydrophilic silica particle mixtures on the stability against coalescence.

O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration.

Release and co-release of model hydrophobic and hydrophilic actives from 3D printed kappa-carrageenan emulsion gels

Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W1/O/W2 double emulsion for use in mixed culture fermentation

Self-structuring foods based on acid-sensitive low and high acyl mixed gellan systems to impact on satiety.

The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions

The role of surface active species in the fabrication and functionality of edible solid lipid particles

W1/O/W2 double emulsions stabilised by fat crystals--formulation, stability and salt release.