José M. Franco

TL;DR: Screening the chemical composition and thermogravimetry properties of five microalgae species with potential application in the food industry found that the carotenogenic C. vulgaris and H. pluvialis showed a higherCarotenoid content, higher fat, low protein and better resistance to thermal treatment.

TL;DR: In this paper, an ethylene-vinyl acetate copolymer (EVA) has been successfully tested as a viscosity modifier for several common vegetable oils, yielding potentially environmental friendly lubricants for some applications.

TL;DR: In this article, a review of the recent advances in the rheology of food, cosmetics and pharmaceuticals have been developed in the fields of emulsions and gels, focusing on the problem of wall slip, processing and modelling of its nonlinear viscoelasticity behaviour.

TL;DR: In this paper, the low-temperature behavior of a variety of vegetable oil basestocks for lubricating applications, as well as their blends with some viscosity improvers and pour point additives, was studied through pour point determinations, thermal analysis (DSC) and viscoverage measurements at low temperature.

TL;DR: In this article, small-amplitude oscillatory shear and viscous flow measurements were carried out on a model conventional lithium lubricating grease prepared by inducing the in situ saponification reaction between 12-hydroxystearic acid and hydrated lithium hydroxide.