Antonio Guerrero

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Publications in SciGraph latest 50 shown

  • 2018-09 Development of Biocomposite Superabsorbent Nanomaterials: Effect of Processing Technique in JOURNAL OF POLYMERS AND THE ENVIRONMENT
  • 2018-07 The Effect of Carboxyl Group Content on Water Uptake Capacity and Tensile Properties of Functionalized Soy Protein-Based Superabsorbent Plastics in JOURNAL OF POLYMERS AND THE ENVIRONMENT
  • 2017-09 Influence of Transglutaminase (TGase) Enzyme on Mechanical and Bioactive Properties of Crayfish Protein Gels in FOOD BIOPHYSICS
  • 2017-05 Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase in FOOD AND BIOPROCESS TECHNOLOGY
  • 2017-03 Production and Characterization of Bioplastics Obtained by Injection Moulding of Various Protein Systems in JOURNAL OF POLYMERS AND THE ENVIRONMENT
  • 2017-01 Effect of pH on the thermal gelation of carob protein isolate in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2008-08 Physical ageing of crayfish flour at low moisture contents in JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
  • 2007-12-03 Linear viscoelasticity of O/W sucrose-palmitate emulsions in TRENDS IN COLLOID AND INTERFACE SCIENCE X
  • 2007-05 Protein-based bioplastics: effect of thermo-mechanical processing in RHEOLOGICA ACTA
  • 2007-05 Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions in RHEOLOGICA ACTA
  • 2006-10 Rheology and microstructure of gluten and soya-based o/w emulsions in RHEOLOGICA ACTA
  • 2004-11 Effect of pH and added electrolyte on the thermal-induced transitions of egg yolk in RHEOLOGICA ACTA
  • 2004-03 Rheology and microstructure of heat-induced egg yolk gels in RHEOLOGICA ACTA
  • 2002-02 Rheological characterization of egg yolk processed by spray-drying and lipid-cholesterol extraction with carbon dioxide in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1998 Relaxation and Retardation Spectra of Lamellar Liquid Crystals in a Toluene/Nonionic Surfactant/Water System in PROGRESS AND TRENDS IN RHEOLOGY V
  • 1998 Influence of the Type of Emulsifier on the Rheokinetics of the Emulsification Process in PROGRESS AND TRENDS IN RHEOLOGY V
  • 1998 Influence of Processing on the Rheology of Egg Yolk Products in PROGRESS AND TRENDS IN RHEOLOGY V
  • 1997-10 Influence of concentration and temperature on the flow behavior of oil-in-water emulsions stabilized by sucrose palmitate in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1995-11 Rheology and processing of salad dressing emulsions in RHEOLOGICA ACTA
  • 1993-06 Temperature dependence of viscosity for sucrose laurate/water micellar systems in COLLOID AND POLYMER SCIENCE
  • 1993-01 Rheokinetic analysis of the hydration of pentasodium triphosphate in a detergent slurry in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1992-07 Flow behavior of sucrose stearate/water systems in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1990 Dynamic Viscoelasticity of Mayonnaise Containing Different Egg Products in THIRD EUROPEAN RHEOLOGY CONFERENCE AND GOLDEN JUBILEE MEETING OF THE BRITISH SOCIETY OF RHEOLOGY
  • 1989-02 Rheological characteristics of a detergent slurry containing pentasodium triphosphate in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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