Analise sensorial, avaliación nutricional e desenrolo de novos alimentos
ASAVDNA
Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, EspañaPublicacións en colaboración con investigadores/as de Instituto de Agroquímica y Tecnología de los Alimentos (6)
2021
-
Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties
Food Hydrocolloids, Vol. 120
-
Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms
Carbohydrate Polymers, Vol. 256
2020
-
Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies
Carbohydrate Polymers, Vol. 236
-
Composition and rheological properties of microalgae suspensions: Impact of ultrasound processing
Algal Research, Vol. 49
-
Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
Food Hydrocolloids, Vol. 103
-
Rheological and structural characterization of carrageenan emulsion gels
Algal Research, Vol. 47