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Carla Graça, Anabela Raymundo and Isabel Sousa
Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giv...
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Isabel Sousa, Anabela Raymundo and María Dolores Torres
Tendencies in food and feed industries deal with a permanent need to develop innovative products, tailored to consumer demands and, in the near future, to scarcity of food resources. Sustainable food production and food products as health and wellness pr...
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Patrícia Fradinho, Anabela Raymundo, Isabel Sousa, Herminia Domínguez and María Dolores Torres
Laminaria-psyllium gels with distinct texture and rheological features, designed for a wide range of food applications.
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