JOSE MARIA
FRANCO GOMEZ
CATEDRATICO DE UNIVERSIDAD
Críspulo
Gallegos Montes
Publicacións nas que colabora con Críspulo Gallegos Montes (86)
2024
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Thickening products and alimentary fluids for older patients with swallowing disorders
A Multidisciplinary Approach to Managing Swallowing Dysfunction in Older People (Elsevier), pp. 197-221
2022
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3D printing – Present and future – A Chemical Engineering perspective
Chemical Engineering Research and Design, Vol. 187, pp. 598-610
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Advances in 3D printing of food and nutritional products
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 173-210
2021
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Implementation of a novel continuous solid/liquid mixing accessory for 3D printing of dysphagia-oriented thickened fluids
Food Hydrocolloids, Vol. 120
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Understanding and optimization of the secondary drying step of a freeze-drying process: a case study
Drying Technology, Vol. 39, Núm. 8, pp. 1003-1017
2020
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An Experimental-Based Approach to Construct the Process Design Space of a Freeze-Drying Process: An Effective Tool to Design an Optimum and Robust Freeze-Drying Process for Pharmaceuticals
Journal of Pharmaceutical Sciences, Vol. 109, Núm. 1, pp. 785-796
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Freeze-drying: A relevant unit operation in the manufacture of foods, nutritional products, and pharmaceuticals
Advances in Food and Nutrition Research (Academic Press Inc.), pp. 1-58
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Use of a temperature ramp approach (TRA) to design an optimum and robust freeze-drying process for pharmaceutical formulations
International Journal of Pharmaceutics, Vol. 578
2019
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3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response
Food Hydrocolloids, Vol. 87, pp. 321-330
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The Importance of Understanding the Freezing Step and Its Impact on Freeze-Drying Process Performance
Journal of Pharmaceutical Sciences, Vol. 108, Núm. 4, pp. 1378-1395
2013
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Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides
Grasas y aceites, Vol. 64, Núm. 5, pp. 497-508
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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
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The effect of recycled polymer addition on the thermorheological behavior of modified lubricating greases
Polymer Engineering and Science, Vol. 53, Núm. 4, pp. 818-826
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Viscosity modification of high-oleic sunflower and castor oils with acid oils-derived estolides for lubricant applications
European Journal of Lipid Science and Technology, Vol. 115, Núm. 10, pp. 1173-1182
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Viscous, thermal and tribological characterization of oleic and ricinoleic acids-derived estolides and their blends with vegetable oils
Journal of Industrial and Engineering Chemistry, Vol. 19, Núm. 4, pp. 1289-1298
2012
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Desarrollo de nuevas grasas lubricantes biodegradables formuladas con aceites vegetales y derivados de la quitina
Nuevos desafíos para la Ciencia y Tecnología de Polímeros [Recurso electrónico]: VI Congreso Nacional de Jóvenes Investigadores en Polímeros
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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
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Influence of some processing variables on the rheological properties of lithium lubricating greases modified with recycled polymers
International Journal of Materials and Product Technology, Vol. 43, Núm. 1-4, pp. 184-200
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Low-temperature flow behaviour of vegetable oil-based lubricants
Industrial Crops and Products, Vol. 37, Núm. 1, pp. 383-388