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Lista de obras de Anabela Raymundo

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

artículo científico publicado en 2005

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

artículo científico publicado en 2020

Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization.

artículo científico publicado en 2016

Characterization of a novel intrinsic luminescent room-temperature ionic liquid based on [P6,6,6,14 ][ANS]

artículo científico publicado en 2014

Comparison of physicochemical properties of new ionic liquids based on imidazolium, quaternary ammonium, and guanidinium cations

artículo científico publicado en 2007

Developing consumer acceptable biscuits enriched with Psyllium fibre

artículo científico publicado en 2014

Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso

scientific article published on 02 October 2020

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

artículo científico publicado en 2015

Development of a Clean Label Mayonnaise Using Fruit Flour

artículo científico publicado en 2023

Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition

artículo científico publicado en 2019

Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris

artículo científico publicado en 2022

Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation

artículo científico publicado en 2019

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

artículo científico publicado en 2013

Evaluation of Marine Microalga Diacronema vlkianum Biomass Fatty Acid Assimilation in Wistar Rats.

artículo científico publicado en 2017

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

artículo científico publicado en 2020

Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

scientific article published on 02 May 2020

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

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.

artículo científico publicado en 2010

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

artículo científico publicado en 2013

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

scientific article published on 05 August 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

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

scientific article published on 27 May 2014

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

artículo científico publicado en 2016

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

Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions

artículo científico publicado en 2017

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

Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads

artículo científico publicado en 2020

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