PEDRO PARTAL LOPEZ-rekin lankidetzan egindako argitalpenak (12)


  1. Linear viscoelastic behaviour of oil-in-water food emulsions stabilised by tuna-protein isolates

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 19, Núm. 1, pp. 3-10


  1. Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

    Grasas y aceites, Vol. 61, Núm. 4, pp. 352-360


  1. Droplet-size distribution and stability of lipid injectable emulsions

    American Journal of Health-System Pharmacy, Vol. 66, Núm. 2, pp. 162-166


  1. Experimental study of grease flow in pipelines: Wall slip and air entrainment effects

    Chemical Engineering and Processing: Process Intensification, Vol. 44, Núm. 7, pp. 805-817


  1. Influence of pH and protein thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 77, Núm. 9, pp. 975-983


  1. Effect of the lupin protein/surfactant ratio on linear viscoelastic properties of oil-in-water emulsions

    Journal of Surfactants and Detergents, Vol. 2, Núm. 4, pp. 545-551


  1. Influencia de la composición y del procesado sobre la reología de emulsiones

    Afinidad: Revista de química teórica y aplicada, Vol. 55, Núm. 476, pp. 259-266