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132

TITLE: Nonlinear viscoelasticity modeling of vegetable protein-stabilized emulsions
AUTHORS: Gallegos, C; Franco, JM; Madiedo, JM; Raymundo, A ; Sousa, I;
PUBLISHED: 2002, SOURCE: 8th International Conference on Engineering and Food (ICEF-8) in ENGINEERING AND FOOD FOR THE 21ST CENTURY

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133

TITLE: Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein Full Text
AUTHORS: Raymundo, A ; Franco, JM; Empis, J; Sousa, I ;
PUBLISHED: 2002, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, VOLUME: 79, ISSUE: 8

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134

TITLE: Rheological behaviour of white pepper gels - a new method for studying the effect of irradiation Full Text
AUTHORS: Esteves, MP; Raymundo, A ; de Sousa, I ; Andrade, ME; Empis, J;
PUBLISHED: 2002, SOURCE: RADIATION PHYSICS AND CHEMISTRY, VOLUME: 64, ISSUE: 4

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135

TITLE: Effect of the lupin protein/surfactant ratio on the flow and textural properties of oil-in-water emulsions [Influencia de la relación proteína de altramuz/tensioactivo en las propiedades de flujo y texturales de emulsiones aceite en agua]
AUTHORS: Raymundo, A ; Empis, J; Sousa, I ; Gallegos, C; Ma M Franco;
PUBLISHED: 2001, SOURCE: Grasas y Aceites, VOLUME: 52, ISSUE: 3-4

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136

TITLE: Effect of the lupin protein/surfactant ratio on the flow and textural properties of oil-in-water emulsions. Full Text
AUTHORS: Raymundo, A ; Empis, J; Sousa, I; Gallegos, C; Franco, JM;
PUBLISHED: 2001, SOURCE: GRASAS Y ACEITES, VOLUME: 52, ISSUE: 3-4

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137

TITLE: Effect of pH and NaCl on rheological and textural properties of lupin protein emulsions
AUTHORS: Raymundo, A ; Empis, J; Sousa, I ;
PUBLISHED: 2000, SOURCE: 10th Gums and Stabilisers for the Food Industry Conference in GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10, ISSUE: 251

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138

TITLE: Effect of the lupin protein/surfactant ratio on linear viscoelastic properties of oil-in-water emulsions Full Text
AUTHORS: Raymundo, A ; Franco, JM; Partal, P; Sousa, I ; Gallegos, C;
PUBLISHED: 1999, SOURCE: JOURNAL OF SURFACTANTS AND DETERGENTS, VOLUME: 2, ISSUE: 4

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139

TITLE: Effect of thermal denaturation of lupin protein on its emulsifying properties Full Text
AUTHORS: Raymundo, A ; Franco, J; Gallegos, C; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: 5th Symposium on Food Proteins - Structural and Functional Aspects of Protein Modification in NAHRUNG-FOOD, VOLUME: 42, ISSUE: 3-4

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