Publicaciones en las que colabora con Anabela Cristina da Silva Naret Moreira Raymundo (10)

2013

  1. Comparison of microalgal biomass profiles as novel functional ingredient for food products

    Algal Research, Vol. 2, Núm. 2, pp. 164-173

2012

  1. Novel foods with microalgal ingredients - Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels

    Journal of Food Engineering

2011

  1. Microalgae biomass interaction in biopolymer gelled systems

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

2008

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

    Gums and Stabilisers for the Food Industry 14

2006

  1. Colored food emulsions-implications of pigment addition on the rheological behavior and microstructure

    Food Biophysics, Vol. 1, Núm. 4, pp. 216-227

2002

  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

1999

  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

1998

  1. Effect of thermal denaturation of lupin protein on its emulsifying properties

    Nahrung - Food, Vol. 42, Núm. 3-4, pp. 220-224

  2. Influence of Processing Variables on the Rheological and Textural Properties of Lupin Protein-Stabilized Emulsions

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 8, pp. 3109-3115