Serafim Bakalis

Serafim Bakalis

Professor


Publication year:
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1 - 10 out of 20Page size: 10
  1. 2024

  2. Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility

    Oliveira, L. D. C., Gouseti, Ourania, Macnaughtan, B., Clerici, M. T. P. S., Sampaio, U., Bakalis, Serafim, Muttakin, S. & Cristianini, M., 2024, (E-pub ahead of print) In: Journal of Food Science and Technology.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Published

    Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder

    Qi, Xiaowei, Malmos, K. G., van der Berg, Franciscus Winfried J, Grumsen, F. B. & Bakalis, Serafim, 2024, In: Food Research International. 177, 12 p., 113872.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities

    Zhang, L., Li, Qian, Zhang, W., Bakalis, Serafim, Luo, Y. & Lametsch, Rene, 2024, In: Food Chemistry. 433, 12 p., 137315.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    Mechanical cleaning of food soil from a solid surface: A tribological perspective

    Bistis, P., Cabedo, P. A., Bakalis, Serafim, Groombridge, M., Zhang, Z. J. & Fryer, P. J., 2024, In: Journal of Food Engineering. 366, 10 p., 111858.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. E-pub ahead of print

    Techno-functional properties and in vitro digestibility of ora-pro-nóbis flour and protein concentrate for assessing food application potential

    Santos, F. H., de Carvalho Oliveira, L., Bakalis, Serafim & Cristianini, M., 2024, (E-pub ahead of print) In: Journal of Food Measurement and Characterization.

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. 2023
  8. Published

    Applications of Enzyme Technology to Enhance Transition to Plant Proteins: A Review

    Gouseti, Ourania, Larsen, Mads Emil, Amin, Ashwitha, Bakalis, Serafim, Petersen, Iben Lykke, Lametsch, Rene & Jensen, Poul Erik, 2023, In: Foods. 12, 13, 22 p., 2518.

    Research output: Contribution to journal › Review › Research › peer-review

  9. Published

    Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratio

    Wang, H., Wang, R., Zhang, L., Zhang, W., Bakalis, Serafim, Li, Y. & Lametsch, Rene, 2023, In: Food Research International. 163, 7 p., 112286.

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Reducing starch digestibility of white rice by structuring with hydrocolloids

    Muttakin, S., Bakalis, Serafim, Fryer, P. J., Alshammari, N. A., Marciani, L. & Gouseti, Ourania, 2023, In: Food Research International. 174, 12 p., 113490.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. 2022
  12. Published

    Consumer Behaviour and Food Waste: Understanding and Mitigating Waste with a Technology Probe

    Jones-Garcia, E., Bakalis, Serafim & Flintham, M., 2022, In: Foods. 11, 14, 31 p., 2048.

    Research output: Contribution to journal › Journal article › Research › peer-review

  13. Published

    Modulating the surface and mechanical properties of textile by oil-in-water emulsion design

    Argentou, E., Amador, C., Massey Brooker, A. D., Bakalis, Serafim, Fryer, P. J. & Zhang, Z. J., 2022, In: RSC Advances. 12, 4, p. 2160-2170

    Research output: Contribution to journal › Journal article › Research › peer-review

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