Panagiotis Voudouris

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Dive into the research topics where Panagiotis Voudouris is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

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11 Report
2 Article
1 Poster
1 Pamphlet

Extrapolation of classical rheometry of plant protein pastes to extrusion conditions
van der Sman, R. G. M., Voudouris, P. & Hamoen, J. R., May 2024, In: Food Hydrocolloids. 150, 109663.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
2 Citations (Scopus)
Techno-functional characteristics of plant-based beverage and yoghurt using clean label ingredients
Voudouris, P., Tian, B., Schenkel, M., Hua, K. N. P. & Pouvreau, L. A. M., 2023.
Research output: Contribution to conference › Poster › Academic
Determination of the antimicrobial activity of amino acid zootechnical mix: Three different batches examined
Verkleij, T. J., Voudouris, P., Hugenholtz, J. & Bruins, M., 2022, Wageningen: Wageningen Food & Biobased Research. 10 p. (Report / Wageningen Food & Biobased Research; no. 2265)
Research output: Book/Report › Report › Professional

Open Access
Determination of the antimicrobial activity of the amino acid L-isoleucine
Verkleij, T. J. & Voudouris, P., 2022, Wageningen: Wageningen Food & Biobased Research. 20 p. (Report / Wageningen Food & Biobased Research; no. 2349)
Research output: Book/Report › Report › Professional

Open Access
Determination of the dusting potential and endotoxin activity of three batches of Amino acid zootechnical mixture
Voudouris, P. & Verkleij, T., May 2022, Wageningen: Wageningen Food & Biobased Research. 20 p. (Report / Wageningen Food & Biobased Research; no. 2286)
Research output: Book/Report › Report › Professional

Open Access

Start of public-private cooperation for sustainable and healthy beverages
Voudouris, P.
12/10/20
1 Media contribution
Press/Media: Research › Professional

LWV24061 AltCheeseFun - Alternative cheese texture and functionality (TS-02-217-009)
Voudouris, P. (Project Leader)
1/01/25 → 30/04/29
Project: LVVN project

Panagiotis Voudouris, PhD

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Research output

Extrapolation of classical rheometry of plant protein pastes to extrusion conditions

Techno-functional characteristics of plant-based beverage and yoghurt using clean label ingredients

Determination of the antimicrobial activity of amino acid zootechnical mix: Three different batches examined

Determination of the antimicrobial activity of the amino acid L-isoleucine

Determination of the dusting potential and endotoxin activity of three batches of Amino acid zootechnical mixture

Press/Media

Start of public-private cooperation for sustainable and healthy beverages

Projects

LWV24061 AltCheeseFun - Alternative cheese texture and functionality (TS-02-217-009)