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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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Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread
M. Cristiana Nunes,Carla Graça,Sanja Vlaisavljevic,Ana Tenreiro,Isabel Sousa,Anabela Raymundo +5 more
TL;DR: In this article, the authors investigated the potential of the addition of a microalgal biomass to improve nutritional quality of bread, and the impact of the cell disruption method was evaluated in terms of the reduction in the number of intact cells and average colony diameter of the remaining cells using flow cytometry and microscopy.
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From Egg Yolk/κ-Carrageenan dispersions to gel systems: linear viscoelasticity and texture analysis
José Manuel Aguilar,Ana Paula Batista,Ma. Cristiana Nunes,Felipe Cordobés,Anabela Raymundo,Antonio Bernal Guerrero +5 more
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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Colored Food Emulsions—Implications of Pigment Addition on the Rheological Behavior and Microstructure
TL;DR: In this article, the effects of adding pigments such as lutein and phycocyanin on the rheological behavior of oil-in-water food emulsions stabilized by pea protein isolate were investigated.
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Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing
TL;DR: In this article, a mixture of animal and vegetable proteins was used to stabilize oil-in-water emulsions of a meat rich filling, which exhibited a shear-thinning flow behavior and showed different viscoelastic properties.