M. Carmen Alfaro

Physicochemical and rheological characterization of Prosopis juliflora seed gum aqueous dispersions

Fernando Rincón, José Muñoz, Pablo Ramírez et al. · Food Hydrocolloids · 2013 · 96 citations

Food Chemistry, Rheological Measurement, Engineering +8

Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch

M. Dolz, M.J. Hernández, Jesús Delegido et al. · Journal of Food Engineering · 2006 · 89 citations

Food Chemistry, Locust Bean Gum, Food Colloid +6

Development of food-grade Pickering emulsions stabilized by a biological macromolecule (xanthan gum) and zein

Jenifer Santos, M.A. Alcaide-González, Luis A. Trujillo‐Cayado et al. · International Journal of Biological Macromolecules · 2020 · 76 citations

Food Chemistry, Food Colloid, Food-grade Pickering Emulsions +6

Influence of gellan gum concentration on the dynamic viscoelasticity and transient flow of fluid gels

M. Carmen García, M. Carmen Alfaro, Nuria Calero et al. · Biochemical Engineering Journal · 2011 · 67 citations

Rheological Measurement, Rheological Constitutive Equation, Viscoplastic Fluid +9

Influence of polysaccharides on the rheology and stabilization of α-pinene emulsions

M. Carmen García, M. Carmen Alfaro, Nuria Calero et al. · Carbohydrate Polymers · 2014 · 62 citations

α-Pinene Emulsions, Engineering, Polymer Science +7