Anabela Cristina da Silva Naret Moreira Raymundo
AuthID: R-000-1JS
91
TITLE: Rheology applied to food product design
AUTHORS: Raymundo, A; Batista, AP; Sousa, I;
PUBLISHED: 2017, SOURCE: Advances in Rheology Research
AUTHORS: Raymundo, A; Batista, AP; Sousa, I;
PUBLISHED: 2017, SOURCE: Advances in Rheology Research
INDEXED IN: 
Scopus
Scopus92
TITLE: Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides Full Text
AUTHORS: Trujillo Cayado, LA; Alfaro, MC; Munoz, J; Raymundo, A; Sousa, I;
PUBLISHED: 2016, SOURCE: COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 141
AUTHORS: Trujillo Cayado, LA; Alfaro, MC; Munoz, J; Raymundo, A; Sousa, I;
PUBLISHED: 2016, SOURCE: COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 141
INDEXED IN: Scopus 
WOS
Scopus WOS IN MY: 
ORCID
ORCID93
TITLE: Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant Full Text
AUTHORS: Trujillo Cayado, LA; Alfaro, MC; Raymundo, A; Sousa, I; Munoz, J;
PUBLISHED: 2016, SOURCE: COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 145
AUTHORS: Trujillo Cayado, LA; Alfaro, MC; Raymundo, A; Sousa, I; Munoz, J;
PUBLISHED: 2016, SOURCE: COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 145
INDEXED IN: Scopus WOS
Scopus WOS IN MY: ORCID
ORCID94
TITLE: Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing
AUTHORS: Graça, C; Raymundo, A; de Sousa, I;
PUBLISHED: 2016, SOURCE: LWT - Food Science and Technology, VOLUME: 74
AUTHORS: Graça, C; Raymundo, A; de Sousa, I;
PUBLISHED: 2016, SOURCE: LWT - Food Science and Technology, VOLUME: 74
95
TITLE: Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides Full Text
AUTHORS: L.A Trujillo-Cayado; M.C Alfaro; Muñoz, J; Raymundo, A; Sousa, I;
PUBLISHED: 2016, SOURCE: Colloids and Surfaces B: Biointerfaces, VOLUME: 141
AUTHORS: L.A Trujillo-Cayado; M.C Alfaro; Muñoz, J; Raymundo, A; Sousa, I;
PUBLISHED: 2016, SOURCE: Colloids and Surfaces B: Biointerfaces, VOLUME: 141
96
TITLE: Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant Full Text
AUTHORS: L.A Trujillo-Cayado; M.C Alfaro; Raymundo, A; Sousa, I; Muñoz, J;
PUBLISHED: 2016, SOURCE: Colloids and Surfaces B: Biointerfaces, VOLUME: 145
AUTHORS: L.A Trujillo-Cayado; M.C Alfaro; Raymundo, A; Sousa, I; Muñoz, J;
PUBLISHED: 2016, SOURCE: Colloids and Surfaces B: Biointerfaces, VOLUME: 145
97
TITLE: Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing
AUTHORS: Carla Graca; Anabela Raymundo; Isabel de Sousa;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 74
AUTHORS: Carla Graca; Anabela Raymundo; Isabel de Sousa;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 74
INDEXED IN: WOS
WOS IN MY: ORCID
ORCID98
TITLE: Protein gels and emulsions from mixtures of Cape hake and pea proteins Full Text
AUTHORS: Ana Sofia Tome; Carla Pires; Irineu Batista; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 95, ISSUE: 2
AUTHORS: Ana Sofia Tome; Carla Pires; Irineu Batista; Isabel Sousa; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 95, ISSUE: 2
INDEXED IN: WOS
WOS IN MY: ORCID
ORCID99
TITLE: Characterization of a Novel Intrinsic Luminescent Room-Temperature Ionic Liquid Based on [P-6,P-6,P-6,P-14][ANS] Full Text
AUTHORS: Delgado, JM; Raymundo, A; Vilarigues, M; Branco, LC; Laia, CAT;
PUBLISHED: 2015, SOURCE: CHEMISTRY-A EUROPEAN JOURNAL, VOLUME: 21, ISSUE: 2
AUTHORS: Delgado, JM; Raymundo, A; Vilarigues, M; Branco, LC; Laia, CAT;
PUBLISHED: 2015, SOURCE: CHEMISTRY-A EUROPEAN JOURNAL, VOLUME: 21, ISSUE: 2
100
TITLE: Developing consumer acceptable biscuits enriched with Psyllium fibre Full Text
AUTHORS: Patricia Fradinho; Cristiana Nunes, MC; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 8
AUTHORS: Patricia Fradinho; Cristiana Nunes, MC; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 8
