Centro de Investigación en Tecnologías de Productos y Procesos Químicos
Centro de investigación
![Foto de Manuel](/img/nophoto.png)
Manuel
Berjano Núñez
Publicaciones en las que colabora con Manuel Berjano Núñez (9)
2001
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Emulsification rheokinetics of nonionic surfactant-stabilized oil-in-water emulsions
Langmuir, Vol. 17, Núm. 18, pp. 5410-5416
1999
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Transient flow of o/w sucrose palmitate emulsions
Journal of Food Engineering, Vol. 41, Núm. 1, pp. 33-41
1998
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Evolution of the microstructure and rheology of O/W emulsions during the emulsification process
Canadian Journal of Chemical Engineering, Vol. 76, Núm. 3, pp. 479-485
1997
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Comportamiento reológico no estacionario de emulsiones aceite en agua estabilizadas con un palmitato de sacarosa
Grasas y aceites, Vol. 48, Núm. 6, pp. 425-436
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Influence of concentration and temperature on the flow behavior of oil-in-water emulsions stabilized by sucrose palmitate
JAOCS, Journal of the American Oil Chemists' Society, Vol. 74, Núm. 10, pp. 1203-1212
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Linear Viscoelasticity of Salad Dressing Emulsions
Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 3, pp. 713-719
1996
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Linear viscoelasticity of O/W sucrose-palmitate emulsions
Progress in Colloid and Polymer Science, Vol. 100, pp. 246-251
1995
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Flow behaviour and stability of light mayonnaise containing a mixture of egg yolk and sucrose stearate as emulsifiers
Food Hydrocolloids, Vol. 9, Núm. 2, pp. 111-121
1994
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FLOW BEHAVIOUR AND STABILITY OF OIL‐IN‐WATER EMULSIONS STABILIZED BY A SUCROSE PALMITATE
Journal of Texture Studies, Vol. 25, Núm. 3, pp. 331-348