Paraskevi (Evi) has received a PhD in Physical Properties of Foods from the Agricultural University of Athens, Greece in 2017 and performed post-doctoral research at Sheffield Hallam University, Sheffield, UK.
Her research interest is in emulsion science including physical chemistry of foods, structure- function relationship, nanotechnology, encapsulation of sensitive or health-promoting ingredients, food processing, and microstructure of dairy products.
She has collaborated with various companies, universities, research institutes and stakeholders in Greece, Netherlands, Spain, and the UK.
Academic Department: Food Technology and Innovation
Tel: +44 (0)1952 815365
Twitter: @EviPaximada
Office: RFA103 Regional Food Academy
Publications
Other publications
- Paximada P., Echegoyen Y., Koutinas A. A., Mandala I. and Lagaron J.M. (2017) Encapsulation of hydrophilic and lipophilized catechin into nanoparticles through emulsion electrospraying Food Hydrocolloids 64
- Jafari S.M., Paximada P., Mandala I., Assadpour E., and Mehrnia M.A (2017) Encapsulation by nano-emulsions, Chapter 2 in Nanoencapsulation Technologies for the Food and Nutraceutical Industries
- Paximada P., Dimitrakopoulou E.A., ?souko E., Koutinas A. A. and Mandala I. (2016) Structural modification of bacterial cellulose fibrils under ultrasonic irradiation Carbohydrate Polymers 150
- Paximada P., Koutinas A. A, Scholten E. and Mandala I (2016) Effect of Bacterial Cellulose addition on physical properties of WPI emulsions. Comparison with common thickeners Food Hydrocolloids 54
- Paximada P., ?souko E., Kopsahelis N., Koutinas A. A. and Mandala I. (2016) Bacterial Cellulose as stabilizer of o/w emulsions Food Hydrocolloids 53
- Tsatsaragkou, K., Paximada, P., Protonotariou, S. and Mandala, I. (2015) Functional Foods, chapter 17 in: Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes
- Kaltsa O., Paximada P., Scholten E. and Mandala I (2014) Physical characteristics of submicron emulsions upon partial displacement of WPI by small molecular weight surfactant and pectin addition Food Research International 68
Contact
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