Hi, I am Costas Stathopoulos, My LiveDNA is 30.625
 
   
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Dr. Costas Stathopoulos
 
Highest Degree: Ph.D. in Food Sciences from The University of Reading, UK
 
Institute: University of Newcastle, Australia
 
Area of Interest: Food Science Technology
  •   Dairy Science
  •   Edible Film
  •   Fruit Science
  •   Vegetable
 
URL: http://livedna.org/30.625
 
My SELECTED Publications
1:   Alfaifi, M.S. and C.E. Stathopoulos, 2010. Effect of egg yolk substitution by sweet Whey Protein Concentrate (WPC), on physical properties of gelato ice cream. Int. Food Res. J., 17: 787-793.
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2:   Chockchaisawasdee, S., S. Namjaidee, S. Pochana and C.E. Stathopoulos, 2010. Development of fermented oyster-mushroom sausage. Asian J. Food Agro Ind., 3: 35-43.
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3:   Mounsey, J.S., C.E. Stathopoulos, S. Chockchaisawasdee, B.T. O`Kennedy, V. Gee and J. Doyle, 2008. Effect of zinc fortifications on rheological properties and micro-structure of water-in-oil spreads containing Κ-carrageenan. Eur. Food Res. Technol., 273: 675-681.
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4:   Omran, S.S., J. Ashton and C.E. Stathopoulos, 2010. Effect of maca (Lepidium meyeniu) on some physical characteristics of starches. Int. Food Res. J., 17: 1085-1094.
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5:   Stathopoulos, C.E. and B.T. O`Kennedy, 2008. A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects. Int. J. Dairy Technol., 61: 397-402.
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6:   Stathopoulos, C.E. and B.T. O`Kennedy, 2008. The effect of salt on the rheology and texture of casein based ingredient intended to replace gluten. Milchwissenshcaft, 63: 430-433.
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7:   Stathopoulos, C.E., A.A. Tsiami, B.J. Dobraszczyk, J.D. Schofield, 2006. Effect of heat on rheology of gluten fractions from flours with different bread-making quality. J. Cereal Sci., 43: 322-330.
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8:   Stathopoulos, C.E., A.A. Tsiami, B.J. Dobraszczyk, J.D. Schofield, 2008. Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality. J. Cereal Sci., 47: 134-143.
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9:   Stathopoulos, C.E., S. Chockchaisawasdee, J. Doyle, B.T. O`Kennedy, J.S. Mounsey, 2009. Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads. Int. J. Food Properties, 12: 368-378.
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