Anabela Cristina da Silva Naret Moreira Raymundo


AuthID: R-000-1JS

Confirmed Publications: 36



31
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
INDEXED IN: Scopus WOS CrossRef
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32
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
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
33
TITLE: Influence of processing variables on the rheological and textural properties of lupin protein-stabilized emulsions  Full Text
AUTHORS: Franco, JM; Raymundo, A ; Sousa, I ; Gallegos, C;
PUBLISHED: 1998, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 46, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef
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34
TITLE: Method to evaluate foaming performance  Full Text
AUTHORS: Raymundo, A ; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 36, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
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35
TITLE: White lupin protein isolate as a foaming agent
AUTHORS: Raymundo, A ; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, VOLUME: 207, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
36
TITLE: Determination of shear viscosities to investigate the association between a polysaccharide and a protein
AUTHORS: Raymundo, A ; Sousa, I ; Diogo, AC; Empis, J;
PUBLISHED: 1996, SOURCE: XIIth International Congress on Rheology in XIITH INTERNATIONAL CONGRESS ON RHEOLOGY, PROCEEDINGS
INDEXED IN: WOS
IN MY: ORCID | ResearcherID
Page 4 of 4. Total results: 36.

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