Isabel Maria Nunes de Sousa


AuthID: R-000-6CV

Confirmed Publications: 102



41
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
42
43
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
44
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
45
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
46
TITLE: Effect of hydrocolloids on low-fat chocolate fillings  Full Text
AUTHORS: Dias, J; Alvarenga, N; Sousa, I ;
PUBLISHED: 2015, SOURCE: Journal of Food Science and Technology, VOLUME: 52, ISSUE: 11
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
47
TITLE: Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce  Full Text
AUTHORS: Santos, MIS; Martins, SR; Pedroso, L; Sousa, I ; Ferreira, MASS;
PUBLISHED: 2015, SOURCE: FOOD CONTROL, VOLUME: 50
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
48
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
49
TITLE: Rheological studies of the fucose-rich exopolysaccharide FucoPol  Full Text
AUTHORS: Cristiana A V Torres; Ana R V Ferreira; Filomena Freitas; Maria A M Reis; Isabel Coelhoso; Isabel Sousa ; Vitor D Alves ;
PUBLISHED: 2015, SOURCE: INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, VOLUME: 79
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
50
TITLE: Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours  Full Text
AUTHORS: Torres, MD; Raymundo, A ; Sousa, I ;
PUBLISHED: 2014, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 102, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
Page 5 of 11. Total results: 102.

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