Publikationen, an denen er mitarbeitet Enrique Moros Claramunt (8)

2023

  1. Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum

    Food Science and Nutrition, Vol. 11, Núm. 11, pp. 6907-6919

2005

  1. Rheological characterisation of salad-dressing-type emulsions stabilised by egg yolk/sucrose distearate blends

    European Food Research and Technology, Vol. 220, Núm. 3-4, pp. 380-388

2003

  1. Enhancement of gel strength by application of thermal treatments in highly flocculated emulsions

    Food Hydrocolloids, Vol. 17, Núm. 2, pp. 199-206

2002

  1. Rheological properties of cholesterol-reduced, yolk-stabilized mayonnaise

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 79, Núm. 8, pp. 837-843

  2. Rheology of spray-dried egg yolk-stabilized emulsions

    International Journal of Food Science and Technology, Vol. 37, Núm. 3, pp. 297-307

  3. Viscoelasticidad lineal de estructuras líquido-cristalinas de un sistema tensioactivo no iónico nonilfenol etoxilado/agua

    Grasas y aceites, Vol. 53, Núm. 2, pp. 167-172

2001

  1. Linear viscoelasticity of concentrated polyethylene glycol tert-octylphenyl ether solutions

    Journal of Dispersion Science and Technology, Vol. 22, Núm. 5, pp. 409-420

2000

  1. Viscoelasticidad lineal de emulsiones aceite en agua estabilizadas con yema de huevo deshidratada

    Alimentación, equipos y tecnología, Año 19, Núm. 5, pp. 81-87