What is he best known for?
The fields of study Costas G. Biliaderis is best known for:
His study on Starch is intertwined with other disciplines of science such as Amylose and Polysaccharide.
He performs integrative study on Polysaccharide and Starch in his works.
The Polymer portion of his research involves studies in Glass transition and Dynamic mechanical analysis.
In his papers, Costas G. Biliaderis integrates diverse fields, such as Organic chemistry and Polymer science.
Costas G. Biliaderis integrates Polymer science with Organic chemistry in his study.
In his research, he performs multidisciplinary study on Chemical engineering and Food science.
Many of his studies on Composite material apply to Ultimate tensile strength as well.
As part of his studies on Ultimate tensile strength, Costas G. Biliaderis frequently links adjacent subjects like Composite material.
He integrates Biochemistry with Chromatography in his research.
His most cited work include:
- Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations (751 citations)
- Cereal arabinoxylans: advances in structure and physicochemical properties (746 citations)
- Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects (527 citations)
What are the main themes of his work throughout his whole career to date
Costas G. Biliaderis applies the principles of Rheology and Polymer in his work under Composite material.
He applies his multidisciplinary studies on Polymer and Composite material in his research.
Many of his studies involve connections with topics such as Polysaccharide and Organic chemistry.
In his papers, he integrates diverse fields, such as Biochemistry and Chromatography.
Costas G. Biliaderis brings together Chromatography and Biochemistry to produce work in his papers.
His multidisciplinary approach integrates Chemical engineering and Food science in his work.
His Starch study frequently links to other fields, such as Organic chemistry.
He brings together Botany and Food science to produce work in his papers.
Costas G. Biliaderis most often published in these fields:
- Food science (72.27%)
- Organic chemistry (50.00%)
- Biochemistry (32.27%)
What were the highlights of his more recent work (between 2017-2022)?
- Food science (82.14%)
- Organic chemistry (42.86%)
- Composite material (35.71%)
In recent works Costas G. Biliaderis was focusing on the following fields of study:
His study connects Raw material and Organic chemistry.
Composite material connects with themes related to Rheology in his study.
His studies link Composite material with Rheology.
He performs multidisciplinary study in Chemical engineering and Food science in his work.
In his papers, he integrates diverse fields, such as Biochemistry and Organic chemistry.
The study of Wheat flour is intertwined with the study of Wheat bread in a number of ways.
He frequently studies issues relating to Wheat flour and Wheat bread.
He undertakes interdisciplinary study in the fields of Starch and Amylose through his research.
He performs integrative Amylose and Starch research in his work.
Between 2017 and 2022, his most popular works were:
- Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications (64 citations)
- Impact of acidification and protein fortification on thermal properties of rice, potato and tapioca starches and rheological behaviour of their gels (39 citations)
- Physicochemical properties of jet milled wheat flours and doughs (33 citations)
In his most recent research, the most cited works focused on:
- Polymer
- Bacteria
- Antioxidant
His Quantum mechanics research is linked to Quality (philosophy) and Kinetics.
His research ties Quantum mechanics and Quality (philosophy) together.
Costas G. Biliaderis applies the principles of Response surface methodology and Extraction (chemistry) in his work under Chromatography.
Costas G. Biliaderis combines Extraction (chemistry) and Chromatography in his research.
Many of his studies on Food science apply to Milk protein as well.
Organic chemistry is often connected to Aqueous solution in his work.
His Aqueous solution study frequently draws connections between adjacent fields such as Organic chemistry.
Many of his studies on Chemical engineering involve topics that are commonly interrelated, such as Hydrothermal circulation.
Hydrothermal circulation is closely attributed to Chemical engineering in his study.
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