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
Loading publication details from GuildHE Research...
GuildHE Research Repositories is a joint repository for research outputs designed to capture the work of individuals and institutions who are Members of GuildHE.
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
Cookies on the Harper Adams University website
We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the website. However, you can change your cookie settings at any time.