Low temperature rheology of polyphosphoric acid (PPA) added bitumen

Noemi Baldino, Domenico Gabriele, Cesare Oliviero Rossi, +3

Construction and Building Materials

Materials ScienceRheological MeasurementEngineeringPolymer ScienceRheological Property +5

A rheological characterisation of an olive oil/fatty alcohols organogel

Fr Lupi, Domenico Gabriele, Valeria Greco, +3

Food Research International

RheologyRheological PropertyRheological Characterisation

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

Francesca R. Lupi, Domenico Gabriele, Lucia Seta, +3

Rheologica Acta

Biopolymer GelEngineeringPectin-based Emulsion GelsCosmetic UsesRheology +3

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

Lucia Seta, Noemi Baldino, Domenico Gabriele, +2

Colloids and Surfaces A Physicochemical and Engineering Aspects

Food ChemistryFood ColloidEngineeringFood BiophysicsBiochemical Engineering +5

Malvidin, a red wine polyphenol, modulates mammalian myocardial and coronary performance and protects the heart against ischemia/reperfusion injury

Anna Maria Quintieri, Noemi Baldino, Elisabetta Filice, +6

The Journal of Nutritional Biochemistry

Ischemia/reperfusion InjuryCoronary PerformanceCardiovascular DiseaseMedicinePhysiology +7

Effect of organogelator and fat source on rheological properties of olive oil-based organogels

Fr Lupi, Domenico Gabriele, Deborah Facciolo, +3

Food Research International

Food ChemistryFood ColloidEngineeringFood BiophysicsRheological Properties +6

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

Lucia Seta, Noemi Baldino, Domenico Gabriele, +2

Food Hydrocolloids

Rheological MeasurementSurfactant TypeEngineeringFluid MechanicsRheological Property +4

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

Lucia Seta, Noemi Baldino, Domenico Gabriele, +2

Food Hydrocolloids

Food ColloidShort-term StabilityFood EngineeringInterfacial PropertiesFood Technology +3

Rheological design of stabilized meat sauces for industrial uses

Francesca R. Lupi, Domenico Gabriele, Lucia Seta, +2

European Journal of Lipid Science and Technology

EngineeringMechanical EngineeringMeat SuspensionsFood MicrostructureRheological Design +12

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

Noemi Baldino, Domenico Gabriele, Francesca R. Lupi, +2

Cement and Concrete Research

Geotechnical EngineeringRheological BehaviourCementationEngineeringCivil Engineering +3