基本信息
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Bio
Athina Lazaridou is an Associate Professor in Food Physical Chemistry in the Dept. of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki. She received her bachelor’s (1995), M.Sc. (1999), and Ph.D. (2003) degrees from the same University. She has worked as post doctoral fellow in the University of Manitoba, Dept. of Food Science and Canadian Grain Commission, Grain Research Laboratory (2003-2005) as well as in the Food Science and Technology Dept. of Aristotle University of Thessaloniki (2005-2006), and she also had an appointment as Research Associate (2006-2010), Lecturer (2010-2015) and Assistant Professor (2015-2019) in the same Department. Her research interests include the chemistry and physical chemistry of food hydrocolloids with an emphasis on understanding phase transition behaviour of food biopolymers and structure-property relations of polysaccharides in solution, dispersions, gels and edible films as well as in model food formulations or in real food products, with the intention to develop functional foods of improved quality and stability for the baking and dairy industry. Of particular interest to the nutritional and technological functionalities of polymeric carbohydrates, is her work on cereal β-glucans and gluten-free bakery products.
Research Interests
Papers共 110 篇Author StatisticsCo-AuthorSimilar Experts
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FOOD HYDROCOLLOIDS (2024): 109885
FOOD HYDROCOLLOIDS (2024): 109644
Food Hydrocolloidspp.110244, (2024)
FOOD HYDROCOLLOIDS (2024)
FOOD HYDROCOLLOIDS (2024)
Food Hydrocolloids (2024): 109777
Maria-Apostolia Pissia,Anthia Matsakidou,Athina Lazaridou,Adamantini Paraskevopoulou,Vassilios Kiosseoglou
Food Hydrocolloids (2024)
Food Hydrocolloids (2024): 109734
FOOD HYDROCOLLOIDS (2024)
FOOD HYDROCOLLOIDS (2024): 109888
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