Showing papers by "Anabela Raymundo published in 2011"

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Journal Article•DOI•

Microalgae biomass interaction in biopolymer gelled systems

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Ana Paula Batista¹, M. C. Nunes¹, Anabela Raymundo¹, Luísa Gouveia, Isabel Sousa², Felipe Cordobés³, Antonio Guerrero³, José M. Franco⁴ - Show less +4 more•Institutions (4)

Instituto Piaget¹, Instituto Superior de Agronomia², University of Seville³, University of Huelva⁴

01 Jun 2011-Food Hydrocolloids

TL;DR: In this paper, the effect of microalgal biomass addition on the rheological behavior of pea protein, κ-carrageenan and starch simple gels was investigated.

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40 citations

Journal Article•DOI•

From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis

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José Manuel Aguilar¹, Ana Paula Batista², Ma. Cristiana Nunes², Felipe Cordobés¹, Anabela Raymundo², Antonio Bernal Guerrero¹ - Show less +2 more•Institutions (2)

University of Seville¹, Instituto Piaget²

01 Jun 2011-Food Hydrocolloids

TL;DR: The effect of pH (3.5-6) and polysaccharide concentration (0-0.5) on the linear viscoelastic behavior of EY/κ-Carrageenan (EY/κC) mixtures in aqueous solution was studied by using Small Amplitude Oscillatory Shear (SAOS) as mentioned in this paper.

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25 citations