José António Teixeira Lopes da Silva


AuthID: R-000-839

Confirmed Publications: 55



41
TITLE: Rheology of galactomannan-whey protein mixed systems  Full Text
AUTHORS: Tavares, C; da Silva, JAL ;
PUBLISHED: 2003, SOURCE: 3rd NIZO Dairy Conference in INTERNATIONAL DAIRY JOURNAL, VOLUME: 13, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef: 47
IN MY: ORCID | ResearcherID
42
TITLE: Temperature dependence of the formation and melting of pectin-Ca(2+) networks: a rheological study  Full Text
AUTHORS: Cardoso, SM ; Coimbra, MA ; da Silva, JAL ;
PUBLISHED: 2003, SOURCE: 6th International Hydrocolloids Conference in FOOD HYDROCOLLOIDS, VOLUME: 17, ISSUE: 6
INDEXED IN: Scopus WOS CrossRef: 58
IN MY: ORCID | ResearcherID
43
TITLE: A rheological study of wheat starch-water-soluble pentosan mixtures under hydrothermal gelling conditions  Full Text
AUTHORS: Santos, DMJ; Gama, AC; Da Silva, JAL ;
PUBLISHED: 2002, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 67, ISSUE: 9
INDEXED IN: Scopus WOS CrossRef: 5
IN MY: ORCID | ResearcherID
44
45
TITLE: Effect of gelatinization and starch-emulsifier interactions on aroma release from starch-rich model systems  Full Text
AUTHORS: da Silva, JAL ; Castro, SM ; Delgadillo, I ;
PUBLISHED: 2002, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 50, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef: 15
IN MY: ORCID | ResearcherID
46
TITLE: Comparative characterization of whey protein concentrates from ovine, caprine and bovine breeds  Full Text
AUTHORS: Pintado, ME; Malcata, FX ; Lopes da Silva, JA ;
PUBLISHED: 1999, SOURCE: LWT - Food Science and Technology, VOLUME: 32, ISSUE: 4
INDEXED IN: Scopus
IN MY: ORCID
47
TITLE: Effect of temperature on high-methoxyl pectin gelation
AUTHORS: Lopes da Silva, JA ; Goncalves, MP ;
PUBLISHED: 1998, SOURCE: Use of Minerals in Papermaking
INDEXED IN: Scopus
IN MY: ORCID
48
49
TITLE: Characterization of Requeijao and technological optimization of its manufacturing process  Full Text
AUTHORS: Pintado, ME ; daSilva, JAL ; Malcata, FX ;
PUBLISHED: 1996, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 30, ISSUE: 3-4
INDEXED IN: Scopus WOS CrossRef: 13
IN MY: ORCID | ResearcherID
50
TITLE: Microbiological and rheological studies on Portuguese kefir grains
AUTHORS: Pintado, ME ; DaSilva, JAL ; Fernandes, PB; Malcata, FX ; Hogg, TA ;
PUBLISHED: 1996, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 31, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 58
IN MY: ORCID | ResearcherID
Page 5 of 6. Total results: 55.

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