Universidad de Sevilla-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2008

  1. Thixotropic behavior of salad dressings stabilized with modified starch, pectin, and gellan gum. Influence of temperature

    Journal of Dispersion Science and Technology, Vol. 29, Núm. 2, pp. 213-219

2007

  1. Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch

    Journal of Food Engineering, Vol. 81, Núm. 1, pp. 179-186

2004

  1. Erratum: Analysis of stability of food emulsions by Eyring's theory: Influence of different biopolymers (Journal of Applied Polymer Science (2004) 92 (2653-2657))

    Journal of Applied Polymer Science