All Stories

  1. A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine

    Article • Applied Sciences, July 2019, MDPI AG

    Professor Isabel Sousa

  2. Paddy rice stored under hermetic conditions: The effect of relative humidity, temperature and storage time in suppressing Sitophilus zeamais and impact on rice quality

    Article • Journal of Stored Products Research, January 2019, Elsevier

    Professor Isabel Sousa

  3. Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

    Article • LWT, March 2018, Elsevier

    Professor Isabel Sousa

  4. Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

    Article • Emirates Journal of Food and Agriculture, October 2017, Faculty of Food and Agriculture, United Arab Emirates University

    Professor Isabel Sousa

  5. Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

    Article • Algal Research, September 2017, Elsevier

    Professor Isabel Sousa

  6. Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing

    Article • LWT, December 2016, Elsevier

    Professor Isabel Sousa

  7. Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes , Escherichia coli O157:H7, and Salmonella Goldcoast Populations Inoculated onto Fresh Organic Lettuce

    Article • Foodborne Pathogens and Disease, August 2016, Mary Ann Liebert Inc

    Professor Isabel Sousa

  8. Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant

    Article • Colloids and Surfaces B Biointerfaces, May 2016, Elsevier

    Professor Isabel Sousa

  9. Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides

    Article • Colloids and Surfaces B Biointerfaces, May 2016, Elsevier

    Professor Isabel Sousa

  10. Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract

    Article • Journal of Food Science, November 2015, Wiley

    Professor Isabel Sousa

  11. Rheological studies of the fucose-rich exopolysaccharide FucoPol

    Article • International Journal of Biological Macromolecules, August 2015, Elsevier

    Professor Isabel Sousa

  12. Effect of hydrocolloids on low-fat chocolate fillings

    Article • Journal of Food Science and Technology, April 2015, Springer Science + Business Media

    Professor Isabel Sousa

  13. Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce

    Article • Food Control, April 2015, Elsevier

    Professor Isabel Sousa

  14. Protein gels and emulsions from mixtures of Cape hake and pea proteins

    Article • Journal of the Science of Food and Agriculture, May 2014, Wiley

    Professor Isabel Sousa

  15. Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours

    Article • Carbohydrate Polymers, February 2014, Elsevier

    Professor Isabel Sousa

  16. Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours

    Article • Carbohydrate Polymers, October 2013, Elsevier

    Professor Isabel Sousa

  17. Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

    Article • Food and Bioprocess Technology, June 2013, Springer Science + Business Media

    Professor Isabel Sousa

  18. Real-Time Monitoring of Lycopene Content in Tomato-Derived Products during Processing: Implementation of a Novel Double-Slit Raman Spectrometer

    Article • Applied Spectroscopy, June 2013, SAGE Publications

    Professor Isabel Sousa

  19. Handbook of cheese in health

    Article • April 2013, Wageningen Academic Publishers

    Professor Isabel Sousa

  20. Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels

    Article • Journal of Food Engineering, May 2012, Elsevier

    Professor Isabel Sousa, Luisa Gouveia

  21. Kinetics of production and characterization of the fucose-containing exopolysaccharide from Enterobacter A47

    Article • Journal of Biotechnology, December 2011, Elsevier

    Professor Isabel Sousa

  22. Microalgae biomass interaction in biopolymer gelled systems

    Article • Food Hydrocolloids, June 2011, Elsevier

    Professor Isabel Sousa

  23. Effect of freezing on the rheological, chemical and colour properties of Serpa cheese

    Article • Journal of Dairy Research, January 2011, Cambridge University Press

    Professor Isabel Sousa

  24. Fucose-containing exopolysaccharide produced by the newly isolated Enterobacter strain A47 DSM 23139

    Article • Carbohydrate Polymers, January 2011, Elsevier

    Professor Isabel Sousa

  25. Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin

    Article • Food Control, March 2010, Elsevier

    Professor Isabel Sousa

  26. Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data

    Article • Journal of Dairy Research, May 2008, Cambridge University Press

    Professor Isabel Sousa

  27. Functional biscuits with PUFA-ω3 fromIsochrysis galbana

    Article • Journal of the Science of Food and Agriculture, April 2008, Wiley

    Professor Isabel Sousa, Luisa Gouveia

  28. Patterns of enzymatic activity of cell wall-modifying enzymes during growth and ripening of apples

    Article • Postharvest Biology and Technology, March 2007, Elsevier

    Professor Isabel Sousa

  29. Colored Food Emulsions—Implications of Pigment Addition on the Rheological Behavior and Microstructure

    Article • Food Biophysics, November 2006, Springer Science + Business Media

    Professor Isabel Sousa

  30. Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties

    Article • Journal of Non-Newtonian Fluid Mechanics, August 2006, Elsevier

    Professor Isabel Sousa

  31. Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases

    Article • Food Hydrocolloids, January 2006, Elsevier

    Professor Isabel Sousa

  32. Rheological behaviour and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions

    Article • Food Hydrocolloids, January 2006, Elsevier

    Professor Isabel Sousa

  33. Gelled vegetable desserts containing pea protein, κ-carrageenan and starch

    Article • European Food Research and Technology, December 2005, Springer Science + Business Media

    Professor Isabel Sousa

  34. Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein

    Article • Food Research International, October 2005, Elsevier

    Professor Isabel Sousa

  35. Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions

    Article • European Food Research and Technology, September 2005, Springer Science + Business Media

    Professor Isabel Sousa, Luisa Gouveia

  36. Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques

    Article • International Journal of Biological Macromolecules, August 2005, Elsevier

    Professor Isabel Sousa

  37. Effect of principal ingredients on quality of cookies with dietary fibre

    Article • May 2004, Royal Society of Chemistry

    Professor Isabel Sousa

  38. Development and optimization of cultured goat cream butter

    Article • Journal of the American Oil Chemists Society, October 2003, Springer Science + Business Media

    Professor Isabel Sousa

  39. Vegetable proteins and milk puddings

    Article • Colloids and Surfaces B Biointerfaces, September 2003, Elsevier

    Professor Isabel Sousa

  40. Rheological behaviour of white pepper gels—a new method for studying the effect of irradiation

    Article • Radiation Physics and Chemistry, July 2002, Elsevier

    Professor Isabel Sousa

  41. Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes

    Article • European Food Research and Technology, October 2001, Springer Science + Business Media

    Professor Isabel Sousa

  42. EFFECT OF pH AND NaCI ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF LUPIN PROTEIN EMULSIONS

    Article • January 2000, Elsevier

    Professor Isabel Sousa

  43. Method to evaluate foaming performance

    Article • Journal of Food Engineering, June 1998, Elsevier

    Professor Isabel Sousa

  44. Effect of processing conditions on volatile composition of apple jellies and jams

    Article • January 1998, Elsevier

    Professor Isabel Sousa

  45. Differential scanning calorimetry of lupin and soy proteins

    Article • European Food Research and Technology, November 1995, Springer Science + Business Media

    Professor Isabel Sousa