Anabela Cristina da Silva Naret Moreira Raymundo


AuthID: R-000-1JS

Confirmed Publications: 36



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TITLE: Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques  Full Text
AUTHORS: Batista, AP; Portugal, CAM ; Sousa, I ; Crespo, JG ; Raymundo, A ;
PUBLISHED: 2005, SOURCE: INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, VOLUME: 36, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
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TITLE: Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein  Full Text
AUTHORS: Raymundo, A ; Gouveia, L; Batista, AP; Empis, J; Sousa, I ;
PUBLISHED: 2005, SOURCE: 3rd International Congress on Pigments in Food in FOOD RESEARCH INTERNATIONAL, VOLUME: 38, ISSUE: 8-9
INDEXED IN: Scopus WOS CrossRef
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TITLE: Effect of principal ingredients on quality of cookies with dietary fibre
AUTHORS: Piteira, MF; Nunes, C; Raymundo, A ; Sousa, I ;
PUBLISHED: 2004, SOURCE: 12th Conference on Gums and Stabilisers for the Food Industry in GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12, ISSUE: 294
INDEXED IN: WOS
IN MY: ORCID | ResearcherID
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TITLE: Vegetable proteins and milk puddings  Full Text
AUTHORS: Nunes, MC ; Batista, P; Raymundo, A ; Alves, MM; Sousa, I ;
PUBLISHED: 2003, SOURCE: International Conference on Food Colloids, Biopolymers and Materials in COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 31, ISSUE: 1-4
INDEXED IN: Scopus WOS CrossRef
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26
TITLE: Nonlinear viscoelasticity modeling of vegetable protein-stabilized emulsions
AUTHORS: Gallegos, C; Franco, JM; Madiedo, JM; Raymundo, A ; Sousa, I;
PUBLISHED: 2002, SOURCE: 8th International Conference on Engineering and Food (ICEF-8) in ENGINEERING AND FOOD FOR THE 21ST CENTURY
INDEXED IN: WOS
IN MY: ORCID | ResearcherID
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TITLE: Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein  Full Text
AUTHORS: Raymundo, A ; Franco, JM; Empis, J; Sousa, I ;
PUBLISHED: 2002, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, VOLUME: 79, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef
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28
TITLE: Rheological behaviour of white pepper gels - a new method for studying the effect of irradiation  Full Text
AUTHORS: Esteves, MP; Raymundo, A ; de Sousa, I ; Andrade, ME; Empis, J;
PUBLISHED: 2002, SOURCE: RADIATION PHYSICS AND CHEMISTRY, VOLUME: 64, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
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TITLE: Effect of pH and NaCl on rheological and textural properties of lupin protein emulsions
AUTHORS: Raymundo, A ; Empis, J; Sousa, I ;
PUBLISHED: 2000, SOURCE: 10th Gums and Stabilisers for the Food Industry Conference in GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10, ISSUE: 251
INDEXED IN: WOS CrossRef
IN MY: ORCID | ResearcherID
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