JOSE MARIA
FRANCO GOMEZ
CATEDRATICO DE UNIVERSIDAD
PEDRO
PARTAL LOPEZ
CATEDRATICO DE UNIVERSIDAD
PEDRO PARTAL LOPEZ-rekin lankidetzan egindako argitalpenak (12)
2013
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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
2012
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Design of a new spoon-thick consistency oral nutrition supplement using rheological similarity with a swallow barium test feed
Applied Rheology, Vol. 22, Núm. 5, pp. 533651-533658
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Droplet-size distribution and stability of commercial injectable lipid emulsions containing fish oil
American Journal of Health-System Pharmacy, Vol. 69, Núm. 15, pp. 1332-1335
2011
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Influence of secondary homogenisation and final thermal treatment on the evolution of the rheological properties of model puddings for dysphagia nutritional support
Chemical Engineering Transactions
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Linear and non-linear viscoelasticity of puddings for nutritional management of dysphagia
Food Hydrocolloids, Vol. 25, Núm. 4, pp. 586-593
2010
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Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún
Grasas y aceites, Vol. 61, Núm. 4, pp. 352-360
2009
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Droplet-size distribution and stability of lipid injectable emulsions
American Journal of Health-System Pharmacy, Vol. 66, Núm. 2, pp. 162-166
2005
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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
2002
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Linear and nonlinear viscoelastic behavior of oil-in-water emulsions stabilized with polysaccharides
Journal of Texture Studies, Vol. 33, Núm. 3, pp. 215-236
2000
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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
1999
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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
1998
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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