List of works - Anabela Raymundo

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

scientific article published in August 2005

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

scientific article published on 06 August 2020

Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization.

scientific article published on 28 July 2016

Characterization of a novel intrinsic luminescent room-temperature ionic liquid based on [P6,6,6,14 ][ANS]

scientific article published on 14 August 2014

Comparison of physicochemical properties of new ionic liquids based on imidazolium, quaternary ammonium, and guanidinium cations

scientific article published on 01 January 2007

Developing consumer acceptable biscuits enriched with Psyllium fibre

scientific article

Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso

scientific article published on 02 October 2020

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

scientific article published on 2 December 2015

Development of a Clean Label Mayonnaise Using Fruit Flour

scientific article published in 2023

Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition

scientific article published on 19 December 2019

Digestibility of Meat Mineral and Proteins from Broilers Fed with Graded Levels of Chlorella vulgaris

scientific article published in 2022

Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation

scientific article published on 27 November 2019

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

Evaluation of Marine Microalga Diacronema vlkianum Biomass Fatty Acid Assimilation in Wistar Rats.

scientific article

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

scientific article published on 04 October 2020

Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

scientific article published on 02 May 2020

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

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.

scientific article published in August 2010

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

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

scientific article published on 05 August 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

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

scientific article published on 27 May 2014

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

scientific article published on 11 May 2016

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

Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions

scientific article published on 6 January 2017

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

Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads

scientific article published on 21 January 2020

List of works by Anabela Raymundo