Listar Artículos (Ingeniería Química) por autor "Raymundo, Anabela"
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Development of a Clean Label Mayonnaise Using Fruit Flour
Vieira, Maria Rocha; Simoes, Sara; Carrera Sánchez, Cecilio; Raymundo, Anabela (MDPI, 2023-05-24)Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ...
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Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions. Rheological, Nutritional and Bioactive Properties
Simões, Sara; Carrera Sánchez, Cecilio; Santos, Albano Joel; Figueira, Diogo; Prista, Catarina; Raymundo, Anabela (MDPI, 2023-03)Grass pea (Lathyrus sativus L.) is a pulse with historical importance in Portugal, but that was forgotten over time. ...
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Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions
Aguilar García, José Manuel; Cordobés Carmona, Felipe; Raymundo, Anabela; Guerrero Conejo, Antonio Francisco (Elsevier, 2017-04)This study aims to evaluate the effect of gum content and pH on the thermal gelation of mixed egg yolk/κ-carrageenan (EY/κC) ...
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Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability
Oliveira, Sónia; Sousa, Isabel; Raymundo, Anabela; Bengoechea Ruiz, Carlos (MDPI, 2024-02)Seaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), ...