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Mostrar 53-59 de um total de 59 resultados. < anterior 
DataTítuloAutor(es)TipoAcesso
2009Structural and mechanical characterization of kappa/iota-hybrid carrageenan gels in potassium salt using Fourier Transform rheologyHilliou, L.; Wilhelm, Manfred; Yamanoi, Mikio, et al.ArtigoAcesso restrito UMinho
Abr-2020Suitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compoundsSimões, Lívia Souza; Abrunhosa, Luís; Vicente, A. A., et al.ArtigoAcesso aberto
2012Surface tension and refractive index of guar and tragacanth gums aqueous dispersions at different polymer concentrations, polymer ratios and temperaturesMoreira, R.; Chenlo, F.; Silva Blanco, C., et al.ArtigoAcesso restrito UMinho
2012Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereofMartins, Joana; Cerqueira, M. A.; Bourbon, A. I., et al.ArtigoAcesso aberto
2013Tailoring kappa/iota-hybrid carrageenan from Mastocarpus stellatus with desired gel quality through pre-extraction alkali treatmentAzevedo, Gabriela; Hilliou, L.; Bernardo, Gabriel, et al.ArtigoAcesso restrito UMinho
2024Unravelling the impact of ohmic heating on commercial pea protein structureAvelar, Zita Sofia Barbosa; Saraiva, Jorge A.; Vicente, A. A., et al.ArtigoAcesso restrito UMinho
2016Viscosity and hydrodynamic radius relationship of high-power ultrasound depolymerised starch pastes with different amylose contentKang, N.; Zuo, Y. J.; Hilliou, L., et al.ArtigoAcesso restrito UMinho
Mostrar 53-59 de um total de 59 resultados. < anterior