José Muñoz García-rekin lankidetzan egindako argitalpenak (9)

2019

  1. Formulation variables influencing the properties and physical stability of green multiple emulsions stabilized with a copolymer

    Colloid and Polymer Science, Vol. 297, Núm. 7-8, pp. 1095-1104

2017

  1. Optimization of Green Multiple Emulsions Processing to Improve Their Physical Stability

    Chemical Engineering and Technology, Vol. 40, Núm. 6, pp. 1043-1050

2016

  1. Influence of Processing on the Physical Stability of Multiple Emulsions Containing a Green Solvent

    Chemical Engineering and Technology, Vol. 39, Núm. 6, pp. 1137-1143

2014

  1. Physical characterization of multiple emulsions formulated with a green solvent and different HLB block copolymers

    Colloids and Surfaces A: Physicochemical and Engineering Aspects, Vol. 458, Núm. 1, pp. 40-47

2005

  1. Propiedades de flujo de salsas finas estabilizadas con un almidón modificado, usando mezcla de clara y yema de huevo como emulsionantes (P)

    Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio

2003

  1. Influence of thermal treatment on the flow of starch-based food emulsions

    European Food Research and Technology, Vol. 217, Núm. 1, pp. 17-22

1995

  1. 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

  2. Transient and Steady Flow of a Lamellar Liquid Crystalline Surfactant/Water System

    Langmuir, Vol. 11, Núm. 2, pp. 669-673

1994

  1. 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