Sensory analysis, nutritional assessment and development of novel foods
SANADNF
Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, EspañaPublications in collaboration with researchers from Instituto de Agroquímica y Tecnología de los Alimentos (6)
2021
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Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties
Food Hydrocolloids, Vol. 120
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Maximizing the oil content in polysaccharide-based emulsion gels for the development of tissue mimicking phantoms
Carbohydrate Polymers, Vol. 256
2020
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Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies
Carbohydrate Polymers, Vol. 236
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Composition and rheological properties of microalgae suspensions: Impact of ultrasound processing
Algal Research, Vol. 49
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Nano-/microstructure of extruded Spirulina/starch foams in relation to their textural properties
Food Hydrocolloids, Vol. 103
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Rheological and structural characterization of carrageenan emulsion gels
Algal Research, Vol. 47