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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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TITLE: Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes Full Text
AUTHORS: Arozarena, I; Bertholo, H; Empis, J; Bunger, A; de Sousa, I ;
PUBLISHED: 2001, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 213, ISSUE: 4-5

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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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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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TITLE: Tenderisation of the dog cockle (Glycymeris glycymeris) meat by polyphosphates Full Text
AUTHORS: Batista, I; Vidal, I; Lourenco, HM; Sousa, I ; Nunes, ML ;
PUBLISHED: 1999, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 210, ISSUE: 1

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TITLE: Effect of processing conditions on volatile composition of apple jellies and jams
AUTHORS: Moldao Martins, M ; Moreira, N; Sousa, I ; da Costa, MLB ;
PUBLISHED: 1998, SOURCE: 9th International Flavor Conference - the George Charalambous Memorial Symposium in FOOD FLAVORS: FORMATION, ANALYSIS, AND PACKAGING INFLUENCES, VOLUME: 40, ISSUE: C

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TITLE: Effect of processing conditions on volatile composition of apple jellies and jams
AUTHORS: Moldão-Martins, M ; Moreira, N; Sousa, I ; M.L Beirão da Costa;
PUBLISHED: 1998, SOURCE: Developments in Food Science - Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium

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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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