| Artículo | 2024 |
Characterization of emulgels formulated with phycocyanin and diutan gum as a novel approach for biocompatible delivery systems
|
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES |
| Artículo | 2024 |
Cricket protein as an innovative emulsifier for avocado oil: formulation and characterization of sustainable emulsions
|
APPLIED SCIENCES-BASEL |
| Artículo | 2024 |
Formulation and Characterization of Sustainable Algal-Derived Nanoemulgels: A Green Approach to Minimize the Dependency on Synthetic Surfactants
|
POLYMERS |
| Capítulo | 2024 |
Gestión del tiempo en procesos de enseñanza y aprendizaje (Gantt4study)
|
Enseñanza e innovación educativa en el ámbito universitario |
| Capítulo | 2024 |
Influence of Processing Variables on the Physical Properties of Emulgels Containing Flaxseed Fiber
|
Springer Proceedings in Materials |
| Artículo | 2024 |
Influence of the use of 3D printing technology for teaching chemistry in STEM disciplines
|
COMPUTER APPLICATIONS IN ENGINEERING EDUCATION |
| Capítulo | 2024 |
Rheology of a Model Salad Dressing Formulated as a Microfluidized Pea Fiber- Filled Emulsion
|
Springer Proceedings in Materials |
| Artículo | 2023 |
Development of Avocado and Lemon Oil Emulgels Based on Natural Products: Phycocyanin and Pectin
|
PHARMACEUTICS |
| Artículo | 2023 |
Effect of a Change in the CaCl2/Pectin Mass Ratio on the Particle Size, Rheology and Physical Stability of Lemon Essential Oil/W Emulgels
|
FOODS |
| Artículo | 2023 |
Effect of deacetylation degree and molecular weight on surface properties of chitosan obtained from biowastes
|
FOOD HYDROCOLLOIDS |
| Artículo | 2023 |
Effect of the welan gum concentration on the rheological and structural behaviour of biocomposite hydrogels with sepiolite as filler.
|
POLYMERS |
| Artículo | 2023 |
Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2023 |
Preparation of Nanoemulgels Containing Lemon Essential Oil and Pectin: Physical Stability and Rheological Properties
|
APPLIED SCIENCES-BASEL |
| Artículo | 2023 |
Relationship between HLB number and predominant destabilization process in microfluidized nanoemulsions formulated with lemon essential oil
|
APPLIED SCIENCES-BASEL |
| Artículo | 2022 |
Elaboration and characterization of nanoemulsion with orange essential oil and pectin
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2022 |
Gamification in Engineering Education: The Use of Classcraft Platform to Improve Motivation and Academic Performance
|
APPLIED SCIENCES-BASEL |
| Artículo | 2022 |
Influence of nanoemulsion/gum ratio on droplet size distribution, rheology and physical stability of nanoemulgels containing inulin and omega-3 fatty acids.
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2022 |
Influence of type and concentration of biopolymer on β-carotene encapsulation efficiency in nanoemulsions based on linseed oil
|
POLYMERS |
| Artículo | 2022 |
Optimization of sonication parameters to obtain food emulsions stabilized by zein: formation of zein–diutan gum/zein–guar gum complexes
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2022 |
Relation between droplet size distributions and physical stability for zein microfluidized emulsions.
|
POLYMERS |
| Artículo | 2022 |
Shear and dilatational rheological properties of vegetable proteins at the air/water interface
|
FOOD HYDROCOLLOIDS |
| Artículo | 2021 |
Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum.
|
FOODS |
| Artículo | 2021 |
Impact of microfluidization on the emulsifying properties of zein-based emulsions: influence of diutan gum concentration
|
MATERIALS |
| Artículo | 2021 |
Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Capítulo | 2021 |
Propiedades interfaciales del tensioactivo Appyclean 6548
|
Sinergias en la investigación en STEM |
| Ponencia | 2021 |
Propiedades interfaciales del tensioactivo Appyclean 6548
|
VII Jornada EPS. Sinergias en la Investigación en STEM (2021) |
| Artículo | 2020 |
Characterization of novel nanoemulsions, with improved properties, based on rosemary essential oil and biopolymers
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Ponencia | 2020 |
Development of an emulgel type format based on rosemary essential oil and a fumed silica. Influence of a shear post-treatment on its final properties
|
Proceedings of the Iberian Meeting on Rheology (IBEREO 2019) |
| Artículo | 2020 |
Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein
|
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES |
| Capítulo | 2020 |
Gestión de la participación y evaluación de los estudiantes mediante una aplicación móvil. Parte I: Teoría y seminarios
|
Panorama actual de la enseñanza de las ciencias |
| Capítulo | 2020 |
Gestión de la participación y evaluación de los estudiantes mediante una aplicación móvil. Parte II: Teoría y seminarios
|
Panorama actual de la enseñanza de las ciencias |
| Artículo | 2020 |
Improvement of the rheological properties of rosemary oil nanoemulsions prepared by microfluidization and vacuum evaporation
|
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY |
| Artículo | 2020 |
Preparation and characterization of emulgels loaded with sweet fennel oil
|
Journal of Dispersion Science and Technology |
| Artículo | 2020 |
Processing and formulation optimization of mandarin essential oil-loaded emulsions developed by microfluidization
|
MATERIALS |
| Artículo | 2020 |
Production of more sustainable emulsions formulated with eco-friendly materials
|
JOURNAL OF CLEANER PRODUCTION |
| Ponencia | 2020 |
Rheology and physical stability of rosemary essential oil emulsions
|
Proceedings of the Iberian Meeting on Rheology (IBEREO 2019) |
| Artículo | 2020 |
Strategies for reducing Ostwald ripening phenomenon in nanoemulsions based on thyme essential oil
|
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
| Artículo | 2019 |
A comparison of microfluidization and sonication to obtain lemongrass submicron emulsions. Effect of diutan gum concentration as stabilizer
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2019 |
A comparison of the effect of temperature on the rheological properties of diutan and rhamsan gum aqueous solutions
|
FLUIDS |
| Artículo | 2019 |
Development of emulgels formulated with sweet fennel oil and rhamsan gum, a biological macromolecule produced by Sphingomonas
|
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES |
| Artículo | 2019 |
Development of rosemary essential oil nanoemulsions using a wheat biomass-derived surfactant
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2019 |
Effect of heating temperature of a novel wheat-derived surfactant on a mixture of thyme essential oil/surfactant and on the final emulsions
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Artículo | 2019 |
Effectiveness of mobile devices as audience response systems in the chemistry laboratory classroom
|
COMPUTER APPLICATIONS IN ENGINEERING EDUCATION |
| Artículo | 2019 |
Electrorheological behaviour of suspensions in silicone oil of doped polyaniline nanostructures containing carbon nanoparticles
|
JOURNAL OF INTELLIGENT MATERIAL SYSTEMS AND STRUCTURES |
| Artículo | 2019 |
Encapsulation of beta-carotene in emulgels-based delivery systems formulated with sweet fennel oil
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Artículo | 2019 |
Flow, dynamic viscoelastic and creep properties of a biological polymer produced by Sphingomonas sp. as affected by concentration
|
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES |
| Artículo | 2019 |
Formulation variables influencing the properties and physical stability of green multiple emulsions stabilized with a copolymer
|
COLLOID AND POLYMER SCIENCE |
| Artículo | 2019 |
Influence of a shear post-treatment on rheological properties, microstructure and physical stability of emulgels formed by rosemary essential oil and a fumed silica
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2019 |
Influence of the homogenization pressure on the rheology of biopolymer-stabilized emulsions formulated with thyme oil
|
FLUIDS |
| Artículo | 2019 |
Influence of the welan gum biopolymer concentration on the rheological properties, droplet size distribution and physical stability of thyme oil/W emulsions
|
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES |
| Artículo | 2019 |
Injectable hydrogels based on pluronic/water systems filled with alginate microparticles for biomedical applications
|
MATERIALS |
| Artículo | 2019 |
Linear and non-linear flow behavior of welan gum solutions
|
RHEOLOGICA ACTA |
| Capítulo | 2019 |
Production of food bioactive-loaded nanostructures by microfluidization
|
Nanoencapsulation of Food Ingredients by Specialized Equipment: Volume 3 in the Nanoencapsulation in the Food Industry series |
| Artículo | 2019 |
Tackling slip effects in the nonlinear flow properties of gellan fluid gels
|
JOURNAL OF APPLIED POLYMER SCIENCE |
| Artículo | 2019 |
Variables de procesado en homogeneizador de alta presión que influyen en la estabilidad física de emulsiones aceite esencial de tomillo/agua
|
Afinidad: revista de química teórica y aplicada |
| Artículo | 2018 |
Development and characterisation of a continuous phase based on a fumed silica and a green surfactant with emulsion applications
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Artículo | 2018 |
Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique
|
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL |
| Artículo | 2018 |
Effect of emulsifier HLB and stabilizer addition on the physical stability of thyme essential oil emulsions
|
Journal of Dispersion Science and Technology |
| Artículo | 2018 |
Effect of temperature and shear on the microstructure of a microbial polysaccharide secreted by Sphingomonas species in aqueous solution
|
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES |
| Artículo | 2018 |
Effects of ethoxylated fatty acid alkanolamide concentration and processing on D-limonene emulsions
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Artículo | 2018 |
Enhancing rosemary oil-in-water microfluidized nanoemulsion properties through formulation optimization by response surface methodology
|
LWT-FOOD SCIENCE AND TECHNOLOGY |
| Ponencia | 2018 |
Estabilidad física de mezclas de aceite esencial de tomillo y un tensioactivo no iónico
|
IV jornada de investigación y postgrado |
| Ponencia | 2018 |
Estudio de la estabilidad física, propiedades reológicas y microestructura de sistemas aerosil 200/agua. Influencia de un tensioactivo no iónico
|
IV jornada de investigación y postgrado |
| Artículo | 2018 |
Estudio reológico y análisis sensorial de cuatro detergentes comerciales denominados "detergente-gel"
|
Afinidad: revista de química teórica y aplicada |
| Artículo | 2018 |
Formulation and optimization of emulsions based on bitter fennel essential oil and EO/BO block copolymer surfactant
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Artículo | 2018 |
Gellan gum fluid gels: influence of the nature and concentration of gel-promoting ions on rheological properties
|
COLLOID AND POLYMER SCIENCE |
| Artículo | 2018 |
Influence of primary homogenization step on microfluidized emulsions formulated with thyme oil and Appyclean 6548
|
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY |
| Artículo | 2018 |
Influencia de la adición de glicerol en la distribución de tamaños de gotas, diámetros medios y estabilidad física de emulsiones O/W ecológicas procesadas con tecnología Microfluidizer
|
Afinidad: revista de química teórica y aplicada |
| Artículo | 2018 |
Influencia de la formulación en emulsiones dobles con ingredientes ecológicos preparadas mediante una técnica microfluídica
|
Afinidad: revista de química teórica y aplicada |
| Ponencia | 2018 |
Influencia de la formulación y de las variables de procesado sobre la estabilidad física de emulsiones de aceite esencial de tomillo
|
IV jornada de investigación y postgrado |
| Artículo | 2018 |
Influencia del tensoactivo en la formación y estabilidad física de emulsiones ecológicas concentradas
|
Afinidad: revista de química teórica y aplicada |
| Ponencia | 2018 |
Injectable hydrogels based on pluronic/water systems filled with alginate microparticles: rheological characterization
|
9TH INTERNATIONAL CONFERENCE ON TIMES OF POLYMERS AND COMPOSITES: FROM AEROSPACE TO NANOTECHNOLOGY |
| Ponencia | 2018 |
Methodology for the development of ecological emulsions formulated with green solvents or essential oils
|
IV jornada de investigación y postgrado |
| Artículo | 2018 |
Rheological and microstructural properties of sepiolite gels. Influence of the addition of ionic surfactants
|
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY |
| Artículo | 2018 |
Rheology, microstructural characterization and physical stability of W/alpha-PINENE/W emulsions formulated with copolymers
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Artículo | 2018 |
Strategy for the development and characterization of environmental friendly emulsions by microfluidization technique
|
JOURNAL OF CLEANER PRODUCTION |
| Artículo | 2018 |
The role of processing temperature in flocculated emulsions
|
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH |
| Artículo | 2018 |
Time-dependent behavior in analyte-, temperature-, and shear-sensitive Pluronic PE9400/water systems
|
COLLOID AND POLYMER SCIENCE |
| Artículo | 2017 |
Aplicación de alta presión sobre disoluciones acuosas de goma diutan: Influencia sobre las propiedades reológicas
|
Afinidad: revista de química teórica y aplicada |
| Artículo | 2017 |
Assessing differences between Ostwald ripening and coalescence by rheology, laser diffraction and multiple light scattering
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2017 |
Comparison of homogenization processes for the development of green O/W emulsions formulated with N,N-dimethyldecanamide
|
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY |
| Artículo | 2017 |
Methodology to estimate the yield stress applied to ultraconcentrated detergents as model systems
|
CHEMICAL ENGINEERING SCIENCE |
| Artículo | 2017 |
Optimization of green multiple emulsions processing to improve their physical stability
|
CHEMICAL ENGINEERING & TECHNOLOGY |
| Artículo | 2017 |
Physical stability of N,N-dimethyldecanamide/alpha-pinene-in-water emulsions as influenced by surfactant concentration
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2017 |
Producción de emulsiones submicrónicas formuladas con dos biodisolventes y tres tensioactivos ecológicos diferentes
|
Afinidad: revista de química teórica y aplicada |
| Artículo | 2017 |
Progress in the Formulation of Concentrated Ecological Emulsions for Agrochemical Application Based on Environmentally Friendly Ingredients
|
ACS SUSTAINABLE CHEMISTRY & ENGINEERING |
| Artículo | 2017 |
Rheology and structural recovery kinetics of an advanced performance xanthan gum with industrial application
|
APPLIED RHEOLOGY |
| Artículo | 2016 |
A further step in the development of oil-in-water emulsions formulated with a mixture of green solvents
|
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH |
| Artículo | 2016 |
Creep-recovery-creep tests to determine the yield stress of fluid gels containing gellan gum and Na+
|
BIOCHEMICAL ENGINEERING JOURNAL |
| Artículo | 2016 |
Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2016 |
Development of eco-friendly emulsions produced by microfluidization technique
|
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY |
| Artículo | 2016 |
Development, rheological properties, and physical stability of d-limonene-in-water emulsions formulated with copolymers as emulsifiers
|
JOURNAL OF APPLIED POLYMER SCIENCE |
| Artículo | 2016 |
Influence of Processing on the Physical Stability of Multiple Emulsions Containing a Green Solvent
|
CHEMICAL ENGINEERING & TECHNOLOGY |
| Artículo | 2016 |
Optimization of a green emulsion stability by tuning homogenization rate
|
RSC ADVANCES |
| Ponencia | 2016 |
Reología aplicada & tecnología de coloides. Aplicaciones en ingeniería de productos
|
III Jornada de investigación y postgrado: Libro de Actas |
| Artículo | 2016 |
Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2016 |
Rheology of sheared gels based on low acyl-gellan gum
|
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL |
| Artículo | 2016 |
Shear-induced structural transitions in a model fabric softener containing an esterquat surfactant
|
JOURNAL OF SURFACTANTS AND DETERGENTS |
| Artículo | 2016 |
Uso de una aplicación móvil para aumentar la motivación del alumnado en formulación y nomenclatura química
|
Afinidad: revista de química teórica y aplicada |
| Artículo | 2015 |
Controlled production of eco-friendly emulsions using direct and premix membrane emulsification
|
CHEMICAL ENGINEERING RESEARCH & DESIGN |
| Artículo | 2015 |
Diseño de una intervención docente para la enseñanza-aprendizaje de operaciones básicas de ingeniería química mediante el uso de la simulación por ordenador
|
Afinidad: revista de química teórica y aplicada |
| Artículo | 2015 |
Formulation and optimization by experimental design of eco-friendly emulsions based on d-limonene
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2015 |
Influence of the concentration of a polyoxyethylene glycerol ester on the physical stability of submicron emulsions
|
CHEMICAL ENGINEERING RESEARCH & DESIGN |
| Artículo | 2015 |
Influence of the ratio of amphiphilic copolymers used as emulsifiers on the microstructure, physical stability and rheology of alpha-pinene emulsions stabilized with gellan gum
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2015 |
Nonlinear and linear viscoelastic properties of a novel type of xanthan gum with industrial applications
|
RHEOLOGICA ACTA |
| Artículo | 2015 |
Relationship of rheological and microstructural properties with physical stability of potato protein-based emulsions stabilized by guar gum
|
FOOD HYDROCOLLOIDS |
| Artículo | 2015 |
Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization
|
GRASAS Y ACEITES |
| Artículo | 2015 |
Yield stress and onset of nonlinear time-dependent rheological behaviour of gellan fluid gels
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2014 |
Adsorption at the biocompatible alpha-pinene-water interface and emulsifying properties of two eco-friendly surfactants
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2014 |
Development of eco-friendly submicron emulsions stabilized by a bio-derived gum
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2014 |
Influence of polysaccharides on the rheology and stabilization of alpha-pinene emulsions
|
CARBOHYDRATE POLYMERS |
| Ponencia | 2014 |
La simulación por ordenador como herramienta de aprendizaje de procesos reales en prácticas de planta piloto
|
FECIES 2013: X Foro Internacional sobre Evaluación de la Calidad de la Investigación y de la Educación Superior |
| Artículo | 2014 |
Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration
|
JOURNAL OF FOOD ENGINEERING |
| Ponencia | 2014 |
Non-linear dynamic viscoelasticity of xanthan gum solutions
|
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 17: THE CHANGING FACE OF FOOD MANUFACTURE: THE ROLE OF HYDROCOLLOIDS |
| Artículo | 2014 |
Physical characterization of eco-friendly O/W emulsions developed through a strategy based on product engineering principles
|
AICHE JOURNAL |
| Artículo | 2014 |
Physical characterization of multiple emulsions formulated with a green solvent and different HLB block copolymers
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Artículo | 2014 |
Physicochemical and rheological characterization of Prosopis juliflora seed gum aqueous dispersions
|
FOOD HYDROCOLLOIDS |
| Artículo | 2014 |
Surface and foaming properties of polyoxyethylene glycerol ester surfactants
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Artículo | 2013 |
Caracterización reológica de una suspoemulsión comercial para uso agroquímico
|
Afinidad: revista de química teórica y aplicada |
| Artículo | 2013 |
Efecto del pH en emulsiones o/w formuladas con proteína de patata y quitosano
|
GRASAS Y ACEITES |
| Artículo | 2013 |
Influence of chitosan concentration on the stability, microstructure and rheological properties of O/W emulsions formulated with high-oleic sunflower oil and potato protein
|
FOOD HYDROCOLLOIDS |
| Artículo | 2013 |
Interfacial characterization of Pluronic PE9400 at biocompatible (air-water and limonene-water) interfaces
|
COLLOIDS AND SURFACES B-BIOINTERFACES |
| Artículo | 2013 |
Physical characterization of a commercial suspoemulsion as a reference for the development of suspoemulsions
|
CHEMICAL ENGINEERING & TECHNOLOGY |
| Artículo | 2013 |
Surface properties and bulk rheology of Sterculia apetala gum exudate dispersions
|
FOOD HYDROCOLLOIDS |
| Ponencia | 2012 |
Bulk and surface rheology characterization of sterculia apetala exudate polysaccharide solutions
|
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 16 |
| Ponencia | 2012 |
Caracterización de emulsiones O/W de un disolvente verde formuladas con copolímeros anfifílicos y un polisacárido
|
Nuevos desafíos para la Ciencia y Tecnología de Polímeros [Recurso electrónico]: VI Congreso Nacional de Jóvenes Investigadores en Polímeros |
| Artículo | 2012 |
Effect of Pectin, Starch, and Locust Bean Gum on the Interfacial Activity of Monostearin and beta-Lactoglobulin
|
JOURNAL OF FOOD SCIENCE |
| Ponencia | 2012 |
Effect of pH on O/W emulsions formulated with potato proteins and chitosan
|
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 16 |
| Artículo | 2012 |
Interfacial rheology and conformations of triblock copolymers adsorbed onto the water-oil interface
|
JOURNAL OF COLLOID AND INTERFACE SCIENCE |
| Artículo | 2011 |
Dynamic interfacial tension of triblock copolymers solutions at the water-hexane interface
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Artículo | 2011 |
Equilibrium and surface rheology of two polyoxyethylene surfactants (CiEOj) differing in the number of oxyethylene groups
|
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Ponencia | 2011 |
Evaluación de la competencia trabajo en equipo mediante el uso de rúbricas
|
XIX Congreso Universitario de Innovación Educativa en las enseñanzas Técnicas: Libro de Resúmenes |
| Artículo | 2011 |
Influence of gellan gum concentration on the dynamic viscoelasticity and transient flow of fluid gels
|
BIOCHEMICAL ENGINEERING JOURNAL |
| Artículo | 2011 |
Rheological and microstructural behavior of a model concentrated fabric softener
|
CHEMICAL ENGINEERING & TECHNOLOGY |
| Artículo | 2010 |
Estudio de la aplicación del sistema de evaluación por pares a una asignatura de Experimentación
|
Revista de Enseñanza Universitaria |
| Artículo | 2010 |
Flow behaviour, linear viscoelasticity and surface properties of chitosan aqueous solutions
|
FOOD HYDROCOLLOIDS |
| Ponencia | 2010 |
Production and rheological properties of low-acyl gellan gum fluid gels induced by sodium and calcium ions
|
GUMS AND STABILISERS FOR THE FOOD INDUSTRY 15 |
| Artículo | 2010 |
Rheological behavior and structure of a commercial esterquat surfactant aqueous system
|
CHEMICAL ENGINEERING & TECHNOLOGY |
| Artículo | 2010 |
Transiciones microestructurales inducidas por cizalla en sistemas acuosos de un tensioactivo catiónico tipo esterquat
|
Afinidad: revista de química teórica y aplicada |
| Artículo | 2009 |
Rheological properties of Cedrela odorata gum exudate aqueous dispersions
|
FOOD HYDROCOLLOIDS |
| Ponencia | 2008 |
Enseñanza de la Química a Ingenieros Técnicos basada en problemas reales
|
Libro de Resúmenes: XVI Congreso Universitario de Innovación Educativa en las Enseñanzas Técnicas Cádiz, 23 al 26 de de Septiembre 2008 |
| Artículo | 2008 |
Surface tension and rheology of aqueous dispersed systems containing a new hydrophobically modified polymer and surfactants
|
INTERNATIONAL JOURNAL OF PHARMACEUTICS |
| Revisión | 2007 |
Avances en la formulacion de emulsiones
|
GRASAS Y ACEITES |
| Artículo | 2007 |
Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch
|
JOURNAL OF FOOD ENGINEERING |
| Artículo | 2007 |
Rheological properties and surface tension of Acacia tortuosa gum exudate aqueous dispersions
|
CARBOHYDRATE POLYMERS |
| Ponencia | 2005 |
Aplicaciones de derivados lácteos en la formulación de emulsiones alimentarias (P)
|
Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio |
| Capítulo | 2005 |
Del emulsionante a la formulación y procesado de emulsiones alimentarias aceite en agua concentradas
|
COLOIDES E INTERFASES |
| Capítulo | 2005 |
Estabilidad física de emulsiones o/w con bajo contenido en aceite mediante la mezcla de almidón modificado y pectinas de alto metoxilo
|
COLOIDES E INTERFASES |
| Artículo | 2005 |
Influence of ingredients on the thermo-rheological behaviour of batters containing methylcellulose
|
FOOD HYDROCOLLOIDS |
| Capítulo | 2005 |
Influencia de la composición en el esfuerzo de cizalla crítico para el colapso estructural de emulsiones alimentarias
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COLOIDES E INTERFASES |
| Ponencia | 2005 |
Propiedades de flujo de salsas finas estabilizadas con un almidón modificado, usando mezcla de clara y yema de huevo como emulsionantes (P)
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Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio |
| Artículo | 2005 |
Thermogelation properties of methylcellulose (MC) and their effect on a batter formula
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FOOD HYDROCOLLOIDS |
| Ponencia | 2005 |
Utilidad de mezclas de un almidón modificado y una galactomana como estabilizantes de salsas finas usando yema pasteurizada como emulsionante (P)
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Proteínas alimentarias y coloides de interés industrial (JIPAC 2003) : basado en las presentaciones realizadas en las II Jornadas Internacionales de Proteínas y Coloides de Interés Industrial celebradas en el Instituro de la Grasa del 4 al 6 de Junio |
| Artículo | 2003 |
Influence of thermal treatment on the flow of starch-based food emulsions
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY |
| Artículo | 2003 |
Role of hydrocolloids in the creaming of oil in water emulsions
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY |
| Artículo | 2001 |
Mejora de las técnicas de comunicación en prácticas de Ingeniería de la Reacción Química
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Revista de Enseñanza Universitaria |
| Artículo | 2001 |
Rheological behaviour of spray-dried egg yolk/xanthan gum aqueous dispersions
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RHEOLOGICA ACTA |
| Artículo | 2000 |
Aplicaciones de la simulación de reactores en la enseñanza de ingeniería de la reacción química
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Revista de Enseñanza Universitaria |
| Artículo | 2000 |
Chemical and rheological properties of an extracellular polysaccharide produced by the cyanobacterium Anabaena sp. ATCC 33047
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BIOTECHNOLOGY AND BIOENGINEERING |
| Artículo | 2000 |
Dynamic viscoelasticity and flow behavior of a polyoxyethylene glycol nonylphenyl ether/toluene/water system
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LANGMUIR |
| Ponencia | 2000 |
Microestructuras inducidas por cizalla en dispersiones de cristales líquidos laminares
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Coloides e interfases : estado líquido |
| Artículo | 2000 |
Rheological and phase behaviour of amphiphilic lipids
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GRASAS Y ACEITES |
| Artículo | 1998 |
Cizalla oscilatoria de baja amplitud en cristales líquidos laminares ternarios que contienen un tensioactivo no iónico: influencia de la concentración de tolueno
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Afinidad: revista de química teórica y aplicada |
| Artículo | 1998 |
Comportamiento viscoso y viscoelastico de suspensiones acuosas de goma xantana y yema de huevo deshidratada
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Les Cahiers De Rhéologie (Toulouse) |
| Artículo | 1998 |
Reología de mayonesas con bajo contenido en aceite emulsionadas con yema de huevo deshidratada. El papel de la fase continua
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Les Cahiers De Rhéologie (Toulouse) |
| Artículo | 1997 |
Comportamiento reológico de dispersiones acuosas de un estearato de sacarosa con un alto grado de esterificación
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Afinidad: revista de química teórica y aplicada |
| Artículo | 1997 |
Influencia del balance hidrófilo/lipófilo en el comportamiento reológico de mezclas acuosas de sucroésteres
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Afinidad: revista de química teórica y aplicada |
| Artículo | 1997 |
Linear viscoelasticity of the direct hexagonal liquid crystalline phase for a heptane/nonionic surfactant/water system
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JOURNAL OF COLLOID AND INTERFACE SCIENCE |
| Artículo | 1996 |
Calculation of relaxation and retardation spectra using the tikhonov regularization method: Application to emulsions
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American Society of Mechanical Engineers, Applied Mechanics Division, AMD |
| Artículo | 1996 |
Linear viscoelasticity of the hexagonal liquid-crystalline phase of a surfactant non ionic/hydrocarbon/water system
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Afinidad: revista de química teórica y aplicada |
| Artículo | 1995 |
Flow behavior and stability of light mayonnaise containing a mixture of egg-yolk and sucrose stearate as emulsifiers
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FOOD HYDROCOLLOIDS |
| Artículo | 1995 |
Transient and steady flow of a lamellar liquid-crystalline surfactant water-system
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LANGMUIR |
| Artículo | 1994 |
Flow behavior and stability of oil-in-water emulsions stabilized by a sucrose palmitate
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JOURNAL OF TEXTURE STUDIES |
| Artículo | 1994 |
Influence of surfactant concentration and temperature on the flow behavior of sucrose oleate aqueous systems
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COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS |
| Revisión | 1994 |
Rheology of sucrose ester aqueous systems
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STRUCTURE AND FLOW IN SURFACTANT SOLUTIONS |
| Artículo | 1993 |
Temperature-dependence of viscosity for sucrose laurate water micellar systems
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COLLOID AND POLYMER SCIENCE |
| Artículo | 1992 |
Flow behavior of sucrose stearate water-systems
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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY |
| Ponencia | 1992 |
Rheological behavior of sucrose stearate water-systems
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THEORETICAL AND APPLIED RHEOLOGY, VOLS 1 AND 2 |
| Artículo | 1992 |
Transient flow of mayonnaise described by a nonlinear viscoelasticity model
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JOURNAL OF TEXTURE STUDIES |
| Artículo | 1991 |
Estudio comparativo de viscosidades obtenidas por ensayos de cizalla dinámica y estacionaria en una mayonesa comercial
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Revista de agroquímica y tecnología de alimentos |
| Artículo | 1990 |
Comportamiento viscoelástico dinámico de mayonesas comerciales
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Revista de agroquímica y tecnología de alimentos |
