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Browsing by Author Raymundo, Anabela

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Issue DateTitleAuthor(s)
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.
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