Sónia Regina Rodrigues Mota Monteiro
AuthID: R-000-GSE
1
TITLE: Critical evaluation of the functionality of soy protein isolates obtained from different raw materials Full Text
AUTHORS: Sonia R Monteiro; Jose A Lopes da Silva;
PUBLISHED: 2019, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 245, ISSUE: 1
AUTHORS: Sonia R Monteiro; Jose A Lopes da Silva;
PUBLISHED: 2019, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 245, ISSUE: 1
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide Full Text
AUTHORS: Jose A Lopes da Silva; Sonia R Monteiro;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 294
AUTHORS: Jose A Lopes da Silva; Sonia R Monteiro;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 294
INDEXED IN: Scopus WOS
Scopus WOS3
TITLE: Effect of the molecular weight of a neutral polysaccharide on soy protein gelation Full Text
AUTHORS: Sonia R Monteiro; Jose A Lopes da Silva;
PUBLISHED: 2017, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 102
AUTHORS: Sonia R Monteiro; Jose A Lopes da Silva;
PUBLISHED: 2017, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 102
INDEXED IN: Scopus WOS
Scopus WOS4
TITLE: The influence of galactomannans with different amount of galactose side chains on the gelation of soy proteins at neutral pH Full Text
AUTHORS: Sonia R Monteiro; Sandra Rebelo ; Odete A B D E da Cruz e Silva; Jose A Lopes da Silva ;
PUBLISHED: 2013, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 33, ISSUE: 2
AUTHORS: Sonia R Monteiro; Sandra Rebelo ; Odete A B D E da Cruz e Silva; Jose A Lopes da Silva ;
PUBLISHED: 2013, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 33, ISSUE: 2
5
TITLE: Weak-gel formation in dispersions of silica particles in a matrix of a non-ionic polysaccharide: Structure and rheological characterization Full Text
AUTHORS: Fabiane Oliveira; Sonia R Monteiro; Ana Barros Timmons ; Lopes da Silva, JA ;
PUBLISHED: 2010, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 82, ISSUE: 4
AUTHORS: Fabiane Oliveira; Sonia R Monteiro; Ana Barros Timmons ; Lopes da Silva, JA ;
PUBLISHED: 2010, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 82, ISSUE: 4
6
TITLE: Does the branching degree of galactomannans influence their effect on whey protein gelation? Full Text
AUTHORS: Tavares, C; Monteiro, SR; Moreno, N ; da Silva, JAL ;
PUBLISHED: 2005, SOURCE: COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, VOLUME: 270, ISSUE: 1-3
AUTHORS: Tavares, C; Monteiro, SR; Moreno, N ; da Silva, JAL ;
PUBLISHED: 2005, SOURCE: COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, VOLUME: 270, ISSUE: 1-3
7
TITLE: Influence of galactomannans with different molecular weights on the gelation of whey proteins at neutral pH Full Text
AUTHORS: Monteiro, SR; Tavares, CA; Evtuguin, DV ; Moreno, N ; da Silva, JAL ;
PUBLISHED: 2005, SOURCE: BIOMACROMOLECULES, VOLUME: 6, ISSUE: 6
AUTHORS: Monteiro, SR; Tavares, CA; Evtuguin, DV ; Moreno, N ; da Silva, JAL ;
PUBLISHED: 2005, SOURCE: BIOMACROMOLECULES, VOLUME: 6, ISSUE: 6
8
TITLE: Small strain viscoelastic behaviour of wheat gluten - pentosan mixtures Full Text
AUTHORS: Santos, DMJ; Monteiro, SR; da Silva, JAL;
PUBLISHED: 2005, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 221, ISSUE: 3-4
AUTHORS: Santos, DMJ; Monteiro, SR; da Silva, JAL;
PUBLISHED: 2005, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 221, ISSUE: 3-4
