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Browsing by Author Batista, Ana Paula

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Issue DateTitleAuthor(s)
2005Accessing gelling ability of vegetable proteins using rheological and fluorescence techniquesSousa, Isabel; Batista, Ana Paula; Portugal, Carla A.M.; Crespo, João G.; Raymundo, Anabela
2006Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsionsSousa, Isabel; Gouveia, Luísa; Raymundo, Anabela; Batista, Ana Paula; Empis, José
2006Colored food emulsions - implications of pigment addition on the rheological behavior and microstructureSousa, Isabel; Batista, Ana Paula; Raymundo, Anabela; Empis, José; Franco, José Maria
2008Functional biscuits with PUFA-omega 3 from Isochrysis galbanaGouveia, Luísa; Coutinho, Carla; Mendonça, Emanuel; Batista, Ana Paula; Sousa, Isabel; Bandarra, Narcisa; Raymundo, Anabela
2010Healthier foods with naturally encapsulated functional ingredients - microalgaeBatista, Ana Paula; Raymundo, Anabela; Bandarra, Narcisa M.; Sousa, Isabel; Empis, José; Gouveia, Luísa
2010Microalgae biomass interaction in byopolymer gelled systemsSousa, Isabel; Batista, Ana Paula; Nunes, M.C.; Raymundo, Anabela; Gouveia, L.; Cordobés, F.
2008Microalgae in novel food productsSousa, Isabel; Gouveia, L.; Batista, Ana Paula; Raymundo, Anabela; Bandarra, N.M.
2012Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gelsBatista, Ana Paula; Nunes, Maria Cristina; Fradinho, Patrícia; Gouveia, Luísa; Sousa, Isabel; Raymundo, Anabela; Franco, José M.
2006Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phasesSousa, Isabel; Batista, Ana Paula; Raymundo, Anabela; Empis, José
Showing results 1 to 9 of 9


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