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Anabela Raymundo
Researcher at Instituto Superior de Agronomia
Publications - 124
Citations - 3878
Anabela Raymundo is an academic researcher from Instituto Superior de Agronomia. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 29, co-authored 94 publications receiving 2868 citations. Previous affiliations of Anabela Raymundo include Instituto Piaget & Technical University of Lisbon.
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Rheological behaviour and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions
TL;DR: In this article, the authors studied the rheological properties and microstructure of pea protein/κ-carrageenan/starch gels as affected by different cooling conditions.
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Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein
TL;DR: In this paper, the effect of composition (protein, xanthan gum, and oil content) of lupin protein-stabilized emulsions on their physical properties (droplet size distribution, rheological behavior, and texture) was studied.
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Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein
TL;DR: Vegetable proteins proved to be good emulsifiers for food emulsions with dietetic advantages and the capacity of the biomass of the microalga Chlorella vulgaris as a fat mimetic capacity was evaluated.
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Influence of Processing Variables on the Rheological and Textural Properties of Lupin Protein-Stabilized Emulsions
TL;DR: In this article, the influence that the agitation speed and emulsification time exert on the droplet size distribution and some rheological and textural parameters of the final product was investigated.
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Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques.
TL;DR: This work aims to present a comprehensive study about the macroscopic characteristics of globular vegetable proteins, in terms of their gelling ability, by understanding their molecular behaviour, when submitted to a thermal gelling process.