Publications by the researcher in collaboration with Anabela Cristina da Silva Naret Moreira Raymundo (10)


  1. Microalgae biomass interaction in biopolymer gelled systems

    Food Hydrocolloids, Vol. 25, Núm. 4, pp. 817-825


  1. Microalgae biomass as a novel functional ingredient in mixed gel systems

    Gums and Stabilisers for the Food Industry 14


  1. Nonlinear viscoelasticity modeling of vegetable protein-stabilized emulsions

    Engineering and Food for the 21st Century (CRC Press), pp. 415-430

  2. Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 79, Núm. 8, pp. 783-790


  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