Anabela Cristina da Silva Naret Moreira Raymundo


AuthID: R-000-1JS

Confirmed Publications: 143



91
TITLE: Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides  Full Text
AUTHORS: Trujillo Cayado, LA; Alfaro, MC; Munoz, J; Raymundo, A ; Sousa, I ;
PUBLISHED: 2016, SOURCE: COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 141
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
92
TITLE: Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides  Full Text
AUTHORS: L.A Trujillo-Cayado; M.C Alfaro; Muñoz, J; Raymundo, A ; Sousa, I ;
PUBLISHED: 2016, SOURCE: Colloids and Surfaces B: Biointerfaces, VOLUME: 141
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
93
TITLE: Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant  Full Text
AUTHORS: Trujillo Cayado, LA; Alfaro, MC; Raymundo, A ; Sousa, I ; Munoz, J;
PUBLISHED: 2016, SOURCE: COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 145
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
94
TITLE: Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant  Full Text
AUTHORS: L.A Trujillo-Cayado; M.C Alfaro; Raymundo, A ; Sousa, I ; Muñoz, J;
PUBLISHED: 2016, SOURCE: Colloids and Surfaces B: Biointerfaces, VOLUME: 145
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
95
TITLE: Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing
AUTHORS: Graça, C; Raymundo, A ; de Sousa, I ;
PUBLISHED: 2016, SOURCE: LWT - Food Science and Technology, VOLUME: 74
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
96
TITLE: Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing
AUTHORS: Carla Graca; Anabela Raymundo ; Isabel de Sousa;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 74
INDEXED IN: WOS
IN MY: ORCID | CIÊNCIAVITAE
97
TITLE: Characterization of a Novel Intrinsic Luminescent Room-Temperature Ionic Liquid Based on [P-6,P-6,P-6,P-14][ANS]  Full Text
AUTHORS: Delgado, JM; Raymundo, A ; Vilarigues, M; Branco, LC; Laia, CAT;
PUBLISHED: 2015, SOURCE: CHEMISTRY-A EUROPEAN JOURNAL, VOLUME: 21, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
98
TITLE: Developing consumer acceptable biscuits enriched with Psyllium fibre  Full Text
AUTHORS: Patricia Fradinho; Cristiana Nunes, MC ; Anabela Raymundo ;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
99
TITLE: Protein gels and emulsions from mixtures of Cape hake and pea proteins  Full Text
AUTHORS: Ana Sofia Tome; Carla Pires; Irineu Batista; Isabel Sousa; Anabela Raymundo ;
PUBLISHED: 2015, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 95, ISSUE: 2
INDEXED IN: WOS
IN MY: ORCID | CIÊNCIAVITAE
100
TITLE: Protein gels and emulsions from mixtures of Cape hake and pea proteins. Cape hake and pea protein gels and emulsions  Full Text
AUTHORS: Tomé, AS; Pires, C; Batista, I; Sousa, I ; Raymundo, A ;
PUBLISHED: 2015, SOURCE: Journal of the Science of Food and Agriculture, VOLUME: 95, ISSUE: 2
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
Page 10 of 15. Total results: 143.

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