João Miguel Franco Martins Sampayo Ramos
AuthID: R-001-NY4
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TITLE: Influence of molecular weight and free NCO content on the rheological properties of lithium lubricating greases modified with NCO-terminated prepolymers Full Text
AUTHORS: Moreno, G; Valencia, C; Franco, JM; Gallegos, C; Diogo, A; Bordado, JCM ;
PUBLISHED: 2008, SOURCE: EUROPEAN POLYMER JOURNAL, VOLUME: 44, ISSUE: 7
AUTHORS: Moreno, G; Valencia, C; Franco, JM; Gallegos, C; Diogo, A; Bordado, JCM ;
PUBLISHED: 2008, SOURCE: EUROPEAN POLYMER JOURNAL, VOLUME: 44, ISSUE: 7
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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
AUTHORS: Raymundo, A ; Franco, JM; Empis, J; Sousa, I ;
PUBLISHED: 2002, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, VOLUME: 79, ISSUE: 8
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TITLE: Influence of processing variables on the rheological and textural properties of lupin protein-stabilized emulsions Full Text
AUTHORS: Franco, JM; Raymundo, A ; Sousa, I ; Gallegos, C;
PUBLISHED: 1998, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 46, ISSUE: 8
AUTHORS: Franco, JM; Raymundo, A ; Sousa, I ; Gallegos, C;
PUBLISHED: 1998, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 46, ISSUE: 8
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TITLE: Effect of thermal denaturation of lupin protein on its emulsifying properties Full Text
AUTHORS: Raymundo, A ; Franco, J; Gallegos, C; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: 5th Symposium on Food Proteins - Structural and Functional Aspects of Protein Modification in NAHRUNG-FOOD, VOLUME: 42, ISSUE: 3-4
AUTHORS: Raymundo, A ; Franco, J; Gallegos, C; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: 5th Symposium on Food Proteins - Structural and Functional Aspects of Protein Modification in NAHRUNG-FOOD, VOLUME: 42, ISSUE: 3-4
