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Stefan Kasapis
Stefan Kasapis
Professor of Food Science, RMIT University
Verified email at rmit.edu.au
Title
Cited by
Cited by
Year
Evaluating water activity and glass transition concepts for food stability
SS Sablani, S Kasapis, MS Rahman
Journal of food engineering 78 (1), 266-271, 2007
2682007
Evaluation of different teas against starch digestibility by mammalian glycosidases
LW Koh, LL Wong, YY Loo, S Kasapis, D Huang
Journal of agricultural and food chemistry 58 (1), 148-154, 2010
2292010
Physicochemical and functional properties of lentil protein isolates prepared by different drying methods
M Joshi, B Adhikari, P Aldred, JF Panozzo, S Kasapis
Food Chemistry 129 (4), 1513-1522, 2011
2192011
Molecular and functional characteristics of purified gum from Australian chia seeds
YP Timilsena, R Adhikari, S Kasapis, B Adhikari
Carbohydrate polymers 136, 128-136, 2016
2172016
Interfacial and emulsifying properties of lentil protein isolate
M Joshi, B Adhikari, P Aldred, JF Panozzo, S Kasapis, CJ Barrow
Food Chemistry 134 (3), 1343-1353, 2012
2062012
Composition characterisation and thermal transition of date pits powders
MS Rahman, S Kasapis, NSZ Al-Kharusi, IM Al-Marhubi, AJ Khan
Journal of food Engineering 80 (1), 1-10, 2007
1952007
Physicochemical and functional characteristics of lentil starch
M Joshi, P Aldred, S McKnight, JF Panozzo, S Kasapis, R Adhikari, ...
Carbohydrate polymers 92 (2), 1484-1496, 2013
1882013
Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots
A Aprianita, T Vasiljevic, A Bannikova, S Kasapis
Journal of food science and technology 51, 3669-3679, 2014
1622014
Bacterial and plant cellulose modification using ultrasound irradiation
SS Wong, S Kasapis, YM Tan
Carbohydrate Polymers 77 (2), 280-287, 2009
1562009
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
M Joshi, P Aldred, JF Panozzo, S Kasapis, B Adhikari
Food Hydrocolloids 35, 226-237, 2014
1472014
Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review
T Considine, A Noisuwan, Y Hemar, B Wilkinson, J Bronlund, S Kasapis
Food Hydrocolloids 25 (8), 2008-2017, 2011
1262011
Gelatin vs polysaccharide in mixture with sugar
S Kasapis, IM Al-Marhoobi, M Deszczynski, JR Mitchell, R Abeysekera
Biomacromolecules 4 (5), 1142-1149, 2003
1222003
State diagram of tuna meat: freezing curve and glass transition
MS Rahman, S Kasapis, N Guizani, OS Al-Amri
Journal of Food Engineering 57 (4), 321-326, 2003
1212003
Rheological and microstructural properties of the chia seed polysaccharide
YP Timilsena, R Adhikari, S Kasapis, B Adhikari
International journal of biological macromolecules 81, 991-999, 2015
1202015
Phase equilibria and gelation in gelatin/maltodextrin systems—Part II: Polymer incompatibility in solution
S Kasapis, ER Morris, IT Norton, MJ Gidley
Carbohydrate Polymers 21 (4), 249-259, 1993
1181993
Phase equilibria and gelation in gelatin/maltodextrin systems—Part I: gelation of individual components
S Kasapis, ER Morris, IT Norton, AH Clark
Carbohydrate polymers 21 (4), 243-248, 1993
1161993
Solution properties of levan polysaccharide from Pseudomonas syringae pv. phaseolicola, and its possible primary role as a blocker of recognition during pathogenesis
S Kasapis, ER Morris, M Gross, K Rudolph
Carbohydrate Polymers 23 (1), 55-64, 1994
1101994
Evaluating the quality and storage stability of fish burgers during frozen storage
IM Al-Bulushi, S Kasapis, H Al-Oufi, S Al-Mamari
Fisheries Science 71, 648-654, 2005
1092005
Phase equilibria and gelation in gelatin/maltodextrin systems—Part III: Phase separation in mixed gels
S Kasapis, ER Morris, IT Norton, CRT Brown
Carbohydrate Polymers 21 (4), 261-268, 1993
1061993
Phase equilibria and gelation in gelatin/maltodextrin systems—Part IV: Composition-dependence of mixed-gel moduli
S Kasapis, ER Morris, IT Norton, AH Clark
Carbohydrate Polymers 21 (4), 269-276, 1993
1061993
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Articles 1–20