List of works - Isabel Sousa

Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques.

scientific article published in August 2005

Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract.

scientific article published on 27 November 2015

Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides

scientific article published on 2 December 2015

Differential scanning calorimetry of lupin and soy proteins

scientific article published on 01 December 1995

Effect of freezing on the rheological, chemical and colour properties of Serpa cheese.

scientific article published in February 2011

Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours.

scientific article published on 20 June 2013

Fucose-containing exopolysaccharide produced by the newly isolated Enterobacter strain A47 DSM 23139

Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

scientific article published on 04 October 2020

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours.

scientific article published on 20 November 2013

Kinetics of production and characterization of the fucose-containing exopolysaccharide from Enterobacter A47.

scientific article published on December 2010

Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

scientific article published on 14 October 2020

Method to evaluate foaming performance

article by Anabela Raymundo et al published June 1998 in Journal of Food Engineering

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

scientific article published on 23 November 2019

Modelling Processes and Products in the Cereal Chain

scientific article published on 04 January 2021

Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties

scientific article published on 24 July 2019

Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Goldcoast Populations Inoculated onto Fresh Organic Lettuce.

scientific article

Protein gels and emulsions from mixtures of Cape hake and pea proteins

scientific article published on 27 May 2014

Real-time monitoring of lycopene content in tomato-derived products during processing: implementation of a novel double-slit Raman spectrometer.

scientific article

Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant.

scientific article published on 11 May 2016

Rheological studies of the fucose-rich exopolysaccharide FucoPol.

scientific article

Special Issue: Eco-Novel Food and Feed

scientific article published in 2020

Special Issue: Rheology and Quality Research of Cereal-Based Food

scientific article published on 22 October 2020

List of works by Isabel Sousa

Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques.

Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract.

Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides

Differential scanning calorimetry of lupin and soy proteins

Effect of freezing on the rheological, chemical and colour properties of Serpa cheese.

Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours.

Fucose-containing exopolysaccharide produced by the newly isolated Enterobacter strain A47 DSM 23139

Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours.

Kinetics of production and characterization of the fucose-containing exopolysaccharide from Enterobacter A47.

Legume Beverages from Chickpea and Lupin, as New Milk Alternatives

Method to evaluate foaming performance

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Modelling Processes and Products in the Cereal Chain

Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties

Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Goldcoast Populations Inoculated onto Fresh Organic Lettuce.

Protein gels and emulsions from mixtures of Cape hake and pea proteins

Real-time monitoring of lycopene content in tomato-derived products during processing: implementation of a novel double-slit Raman spectrometer.

Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant.

Rheological studies of the fucose-rich exopolysaccharide FucoPol.

Special Issue: Eco-Novel Food and Feed

Special Issue: Rheology and Quality Research of Cereal-Based Food

Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours