All Stories

  1. Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses

    Article • Rheologica Acta, October 2014, Springer Science + Business Media

    Dr Domenico Gabriele

  2. Modeling of baking behavior of semi-sweet short dough biscuits

    Article • Innovative Food Science & Emerging Technologies, October 2014, Elsevier

    Dr Domenico Gabriele

  3. Rheological design of stabilized meat sauces for industrial uses

    Article • European Journal of Lipid Science and Technology, September 2014, Wiley

    Dr Domenico Gabriele

  4. Rheological behaviour of fresh cement pastes: Influence of synthetic zeolites, limestone and silica fume

    Article • Cement and Concrete Research, September 2014, Elsevier

    Dr Domenico Gabriele

  5. Rheology and adsorption behaviour of β-casein and β-lactoglobulin mixed layers at the sunflower oil/water interface

    Article • Colloids and Surfaces A Physicochemical and Engineering Aspects, January 2014, Elsevier

    Dr Domenico Gabriele

  6. The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsions

    Article • Food Hydrocolloids, August 2013, Elsevier

    Dr Domenico Gabriele

  7. Rheological effects on bitumen of polyphosphoric acid (PPA) addition

    Article • Construction and Building Materials, March 2013, Elsevier

    Dr Domenico Gabriele

  8. Olive oil/policosanol organogels for nutraceutical and drug delivery purposes

    Article • Food & Function, January 2013, Royal Society of Chemistry

    Dr Domenico Gabriele

  9. The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces

    Article • Food Hydrocolloids, December 2012, Elsevier

    Dr Domenico Gabriele

  10. Low temperature rheology of polyphosphoric acid (PPA) added bitumen

    Article • Construction and Building Materials, November 2012, Elsevier

    Dr Domenico Gabriele

  11. Stabilization of meat suspensions by organogelation: A rheological approach

    Article • European Journal of Lipid Science and Technology, October 2012, Wiley

    Dr Domenico Gabriele

  12. Modelling flow behaviour of dairy foams through a nozzle

    Article • Journal of Food Engineering, March 2012, Elsevier

    Dr Domenico Gabriele

  13. A rheological analysis of structured water-in-olive oil emulsions

    Article • Journal of Food Engineering, December 2011, Elsevier

    Dr Domenico Gabriele

  14. Rheological Characterisation of Dairy Emulsions For Cold Foam Applications

    Article • International Journal of Food Properties, June 2011, Taylor & Francis

    Dr Domenico Gabriele

  15. Effect of Shear Rate on Crystallisation Phenomena in Olive Oil-Based Organogels

    Article • Food and Bioprocess Technology, June 2011, Springer Science + Business Media

    Dr Domenico Gabriele

  16. Effect of water addition on pectin recovery from solution in centrifugal separation process

    Article • International Journal of Food Science & Technology, December 2010, Wiley

    Dr Domenico Gabriele

  17. Compatibility analysis of pectin at different esterification degree from intrinsic viscosity data of diluted ternary solutions

    Article • Reactive and Functional Polymers, October 2010, Elsevier

    Dr Domenico Gabriele

  18. Original article: Innovation in fig syrup production process: a rheological approach

    Article • International Journal of Food Science & Technology, August 2010, Wiley

    Dr Domenico Gabriele

  19. The influence of formulation and cooling rate on the rheological properties of chocolate

    Article • European Food Research and Technology, July 2010, Springer Science + Business Media

    Dr Domenico Gabriele

  20. Characterisation of dairy emulsions by NMR and rheological techniques

    Article • Food Hydrocolloids, May 2009, Elsevier

    Dr Domenico Gabriele

  21. Viscosity of Multicomponent Solutions of Simple and Complex Sugars in Water

    Article • Journal of Chemical & Engineering Data, July 2007, American Chemical Society (ACS)

    Dr Domenico Gabriele

  22. Modelling of high quality pasta drying: quality indices and industrial application

    Article • Journal of Food Engineering, December 2005, Elsevier

    Dr Domenico Gabriele

  23. Modelling of high quality pasta drying: mathematical model and validation

    Article • Journal of Food Engineering, August 2005, Elsevier

    Dr Domenico Gabriele

  24. THE USE OF RHEOLOGY TO CHARACTERIZE FLOW BEHAVIOR OF LIQUORICE SOLUTIONS

    Article • Journal of Food Process Engineering, December 2004, Wiley

    Dr Domenico Gabriele

  25. Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties

    Article • Journal of Food Engineering, September 2002, Elsevier

    Dr Domenico Gabriele

  26. Filled snack production by co-extrusion-cooking: 2. Effect of processing on cereal mixtures

    Article • Journal of Food Engineering, August 2002, Elsevier

    Dr Domenico Gabriele

  27. Filled snack production by coextrusion-cooking: 1. Rheological modelling of the process

    Article • Journal of Food Engineering, March 2002, Elsevier

    Dr Domenico Gabriele

  28. Optimal design of single-screw extruder for liquorice candy production: a rheology based approach

    Article • Journal of Food Engineering, April 2001, Elsevier

    Dr Domenico Gabriele

  29. A rheological approach to the study of concentrated milk clotting

    Article • Rheologica Acta, March 2001, Springer Science + Business Media

    Dr Domenico Gabriele