Vasiliki Polychniatou
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Vasiliki Polychniatou has a total of 3 co-authors. Here are the top co-authors by number of shared publications:
- Constantina Tzia
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli, Zografou, 15780 Athens, Greece
2 shared publications Constantina Tzia
1 shared publication- Constantina Tzia
National Technical University of Athens
1 shared publication
Latest Publications
- 1 February 2018
- Published by Elsevier in Food Chemistry
- Vol. 240, 1146-1153
Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions
- 1 February 2018
- Published by Elsevier in Food Chemistry
- Vol. 240, 1146-1153
Evaluation of surface-active and antioxidant effect of olive oil endogenous compounds on the stabilization of water-in-olive-oil nanoemulsions
- 22 January 2016
- Published by Springer Nature in Food and Bioprocess Technology
- Vol. 9 (5) , 882-891
Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants
- 22 January 2016
- Published by Springer Nature in Food and Bioprocess Technology
- Vol. 9 (5) , 882-891
Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants
- 9 October 2013
- Published by Wiley in Journal of the American Oil Chemists' Society
- Vol. 91 (1) , 79-88
Study of Formulation and Stability of Co‐surfactant Free Water‐in‐Olive Oil Nano‐ and Submicron Emulsions with Food Grade Non‐ionic Surfactants
Nanoemulsions are of great interest in food industry finding various food applications. However, oil‐in‐water (o/w) nanoemulsions have been intensively investigated, but there are few studies on w/o nanoemulsions. In the present work the preparation of nanoemulsions with olive oil using non‐ionic surfactants (Tween 20, 40, 60, 80, Span 20, 80) without the addition of a co‐surfactant was studied and their emulsion properties and stability were examined. The stable nanoemulsions were presented in ternary phase diagrams (oil–water‐surfactant) for each surfactant and the emulsifying ability of the efficient surfactants was determined. The nanoemulsions properties were evaluated in relationship to compositional components. From the results of this study it can be concluded that stable olive oil nanoemulsions without use of a co‐surfactant were obtained and moreover the most efficient type of emulsifier and its ratio of addition in the system were determined.
- 9 October 2013
- Published by Wiley in Journal of the American Oil Chemists' Society
- Vol. 91 (1) , 79-88
Study of Formulation and Stability of Co‐surfactant Free Water‐in‐Olive Oil Nano‐ and Submicron Emulsions with Food Grade Non‐ionic Surfactants
Nanoemulsions are of great interest in food industry finding various food applications. However, oil‐in‐water (o/w) nanoemulsions have been intensively investigated, but there are few studies on w/o nanoemulsions. In the present work the preparation of nanoemulsions with olive oil using non‐ionic surfactants (Tween 20, 40, 60, 80, Span 20, 80) without the addition of a co‐surfactant was studied and their emulsion properties and stability were examined. The stable nanoemulsions were presented in ternary phase diagrams (oil–water‐surfactant) for each surfactant and the emulsifying ability of the efficient surfactants was determined. The nanoemulsions properties were evaluated in relationship to compositional components. From the results of this study it can be concluded that stable olive oil nanoemulsions without use of a co‐surfactant were obtained and moreover the most efficient type of emulsifier and its ratio of addition in the system were determined.
- 13 March 2013
- Published by Royal Society of Chemistry (RSC) in Special Publications
- p. 117-123
Effect of Laurus Nobilis (Bay Leaf) Essential Oil on the Formulation, Oxidative Stability and Sensory Characteristics of O/W/O Olive Oil Microemulsions
The aim of the present work was the preparation and characterization of o/w/o co-surfactant free olive oil microemulsions with Laurus nobilis (bay leaf) essential oil, in order to obtain a system that could provide a controlled, sustained product with desirable sensory characteristics and prolonged oxidative stability.
- 13 March 2013
- Published by Royal Society of Chemistry (RSC) in Special Publications
- p. 117-123
Effect of Laurus Nobilis (Bay Leaf) Essential Oil on the Formulation, Oxidative Stability and Sensory Characteristics of O/W/O Olive Oil Microemulsions
The aim of the present work was the preparation and characterization of o/w/o co-surfactant free olive oil microemulsions with Laurus nobilis (bay leaf) essential oil, in order to obtain a system that could provide a controlled, sustained product with desirable sensory characteristics and prolonged oxidative stability.