Isabel Maria Nunes de Sousa


AuthID: R-000-6CV

Confirmed Publications: 46



21
TITLE: Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein  Full Text
AUTHORS: Raymundo, A ; Gouveia, L; Batista, AP; Empis, J; Sousa, I ;
PUBLISHED: 2005, SOURCE: 3rd International Congress on Pigments in Food in FOOD RESEARCH INTERNATIONAL, VOLUME: 38, ISSUE: 8-9
INDEXED IN: Scopus WOS CrossRef
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22
TITLE: Effect of principal ingredients on quality of cookies with dietary fibre
AUTHORS: Piteira, MF; Nunes, C; Raymundo, A ; Sousa, I ;
PUBLISHED: 2004, SOURCE: 12th Conference on Gums and Stabilisers for the Food Industry in GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12, ISSUE: 294
INDEXED IN: WOS
IN MY: ORCID | ResearcherID
23
TITLE: Development and optimization of cultured goat cream butter  Full Text
AUTHORS: Rodriguez, A; Bunger, A; Castro, E; Sousa, I ; Empis, J;
PUBLISHED: 2003, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, VOLUME: 80, ISSUE: 10
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID
24
TITLE: Vegetable proteins and milk puddings  Full Text
AUTHORS: Nunes, MC ; Batista, P; Raymundo, A ; Alves, MM; Sousa, I ;
PUBLISHED: 2003, SOURCE: International Conference on Food Colloids, Biopolymers and Materials in COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 31, ISSUE: 1-4
INDEXED IN: Scopus WOS CrossRef
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25
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
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
26
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
INDEXED IN: Scopus WOS CrossRef
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27
28
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
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
29
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
INDEXED IN: WOS CrossRef
IN MY: ORCID | ResearcherID
30
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
IN MY: ORCID | ResearcherID
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