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Browsing by Author Raymundo, Anabela

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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
2013Avaliação das propriedades gelificantes da farinha de chia (Salvia hispanica L.). Desenvolvimento de novas aplicações culináriasRamos, Susana Cristina Ferreira
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
2006Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and propertiesSousa, Isabel; Piteira, M.F.; Maia, J.M.; Raymundo, Anabela
2005Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea proteinSousa, Isabel; Raymundo, Anabela; Gouveia, L.; Batista, A.P.; Empis, José
2008Functional biscuits with PUFA-omega 3 from Isochrysis galbanaGouveia, Luísa; Coutinho, Carla; Mendonça, Emanuel; Batista, Ana Paula; Sousa, Isabel; Bandarra, Narcisa; Raymundo, Anabela
2006Gelled vegetable desserts containing pea protein, k-carrageenan and starchSousa, Isabel; Nunes, M.C.; 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 behaviour and microstructure of pea protein/K-carrageenan/starch gels with different setting conditionsSousa, Isabel; Nunes, M.C.; Raymundo, Anabela
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
2003Vegetable proteins and milk puddingsSousa, Isabel; Nunes, M.C.; Batista, P.; Raymundo, Anabela; Alves, M.M.
Showing results 1 to 15 of 15

 

 
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