Lista de obras - Isabel Sousa - Dominio Público Uruguay

Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques.

artículo científico publicado en 2005

Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract.

artículo científico publicado en 2015

Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides

artículo científico publicado en 2015

Differential scanning calorimetry of lupin and soy proteins

scientific article published on 01 December 1995

Effect of freezing on the rheological, chemical and colour properties of Serpa cheese.

artículo científico publicado en 2011

Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours.

artículo científico publicado en 2013

Fucose-containing exopolysaccharide produced by the newly isolated Enterobacter strain A47 DSM 23139

Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

artículo científico publicado en 2020

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours.

artículo científico publicado en 2013

Kinetics of production and characterization of the fucose-containing exopolysaccharide from Enterobacter A47.

artículo científico publicado en 2010

Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

artículo científico publicado en 2020

Method to evaluate foaming performance

article by Anabela Raymundo et al published June 1998 in Journal of Food Engineering

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

artículo científico publicado en 2019

Modelling Processes and Products in the Cereal Chain

artículo científico publicado en 2021

Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties

scientific article published on 24 July 2019

Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Goldcoast Populations Inoculated onto Fresh Organic Lettuce.

artículo científico publicado en 2016

Protein gels and emulsions from mixtures of Cape hake and pea proteins

scientific article published on 27 May 2014

Real-time monitoring of lycopene content in tomato-derived products during processing: implementation of a novel double-slit Raman spectrometer.

artículo científico publicado en 2013

Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant.

artículo científico publicado en 2016

Rheological studies of the fucose-rich exopolysaccharide FucoPol.

artículo científico publicado en 2015

Special Issue: Eco-Novel Food and Feed

artículo científico publicado en 2020

Special Issue: Rheology and Quality Research of Cereal-Based Food

scientific article published on 22 October 2020

Lista de obras de Isabel Sousa

Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques.

Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract.

Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides

Differential scanning calorimetry of lupin and soy proteins

Effect of freezing on the rheological, chemical and colour properties of Serpa cheese.

Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours.

Fucose-containing exopolysaccharide produced by the newly isolated Enterobacter strain A47 DSM 23139

Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours.

Kinetics of production and characterization of the fucose-containing exopolysaccharide from Enterobacter A47.

Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

Method to evaluate foaming performance

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Modelling Processes and Products in the Cereal Chain

Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties

Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Goldcoast Populations Inoculated onto Fresh Organic Lettuce.

Protein gels and emulsions from mixtures of Cape hake and pea proteins

Real-time monitoring of lycopene content in tomato-derived products during processing: implementation of a novel double-slit Raman spectrometer.

Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant.

Rheological studies of the fucose-rich exopolysaccharide FucoPol.

Special Issue: Eco-Novel Food and Feed

Special Issue: Rheology and Quality Research of Cereal-Based Food

Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours