Teología Filosófica
GTF
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Universidad de Huelva
Huelva, EspañaUniversidad de Huelva-ko ikertzaileekin lankidetzan egindako argitalpenak (6)
2023
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Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum
Food Science and Nutrition, Vol. 11, Núm. 11, pp. 6907-6919
2005
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Rheological characterisation of salad-dressing-type emulsions stabilised by egg yolk/sucrose distearate blends
European Food Research and Technology, Vol. 220, Núm. 3-4, pp. 380-388
2003
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Enhancement of gel strength by application of thermal treatments in highly flocculated emulsions
Food Hydrocolloids, Vol. 17, Núm. 2, pp. 199-206
2002
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Rheological properties of cholesterol-reduced, yolk-stabilized mayonnaise
JAOCS, Journal of the American Oil Chemists' Society, Vol. 79, Núm. 8, pp. 837-843
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Rheology of spray-dried egg yolk-stabilized emulsions
International Journal of Food Science and Technology, Vol. 37, Núm. 3, pp. 297-307
2001
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Linear viscoelasticity of concentrated polyethylene glycol tert-octylphenyl ether solutions
Journal of Dispersion Science and Technology, Vol. 22, Núm. 5, pp. 409-420