Search Results - "Ruíz Márquez, D"

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  1. 1
    Effect of Surfactants on the Intensity of Raman Signals of Pyridine Chemisorbed on Gold Clusters and Graphene Oxide

    Effect of Surfactants on the Intensity of Raman Signals of Pyridine Chemisorbed on Gold Clusters and Graphene Oxide by Márquez-Ruíz, D, Guirado-López, R. A

    Published in Journal of physical chemistry. C (13-01-2022)
    “…We present density functional theory calculations dedicated to analyze the structure, electronic properties, and Raman spectra of two nanostructures, namely,…”
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  2. 2
    Linear viscoelastic behaviour of oil-in-water food emulsions stabilised by tuna-protein isolates

    Linear viscoelastic behaviour of oil-in-water food emulsions stabilised by tuna-protein isolates by Ruiz-Márquez, D, Partal, P, Franco, JM, Gallegos, C

    Published in Food science and technology international (01-02-2013)
    “…This work deals with the manufacture of oil-in-water food emulsions stabilised by tuna proteins. The influence of protein and oil concentrations on the linear…”
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  3. 3
    Influence of pH and protein thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions

    Influence of pH and protein thermal treatment on the rheology of pea protein-stabilized oil-in-water emulsions by FRANCO, J. M, PARTAL, P, RUIZ-MARQUEZ, D, CONDE, B, GALLEGOS, C

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  4. 4
    Reactivation of neurocysticercosis in patient under study on suspicion of dengue

    Reactivation of neurocysticercosis in patient under study on suspicion of dengue by Ruíz Márquez, M J, Cabra Rodríguez, R, Ruíz Márquez, D

    Published in Revista española de quimioterapia (01-04-2021)
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  5. 5
    Oil-in-water food emulsions stabilized by tuna proteins

    Oil-in-water food emulsions stabilized by tuna proteins by Ruiz Márquez, D., Universidad de Huelva (España). Facultad de Ciencias Experimentales, Partal, P., Universidad de Huelva (España). Facultad de Ciencias Experimentales, Franco, J.M., Universidad de Huelva (España). Facultad de Ciencias Experimentales, Gallegos, C., Universidad de Huelva (España). Facultad de Ciencias Experimentales

    Published in Grasas y aceites (Sevilla) (01-10-2010)
    “…El presente trabajo se ha centrado en el desarrollo de emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún. Específicamente, se ha…”
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  6. 6
    Oil-in-water food emulsions stabilized by tuna proteins

    Oil-in-water food emulsions stabilized by tuna proteins by D. Ruiz-Márquez, P. Partal, J. M. Franco, C. Gallegos

    Published in Grasas y aceites (Sevilla) (01-12-2010)
    “…This work is focused on the development of o/w salad dressing-type emulsions stabilized by tuna proteins. The influence of protein conservation methods after…”
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  7. 7
    Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

    Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún by Ruiz-Márquez, D., Partal, P., Franco, J. M., Gallegos, C.

    Published in Grasas y aceites (Sevilla) (30-12-2010)
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