Jose Antonio Carmona Gallego

TITULADO SUPERIOR
joseacarmona@us.es
Área de conocimiento: Ingeniería Química
Departamento: Ingeniería Química
Grupo: REOLOGÍA APLICADA.TECNOLOGÍA DE COLOIDES (TEP-943)
Tipo Año Título Fuente
Artículo2021 Assessment of fennel oil microfluidized nanoemulsions stabilization by advanced performance xanthan gum. FOODS
Ponencia2020 Development of an emulgel type format based on rosemary essential oil and a fumed silica. Influence of a shear post-treatment on its final properties PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY (IBEREO 2019)
Artículo2019 Effect of heating temperature of a novel wheat-derived surfactant on a mixture of thyme essential oil/surfactant and on the final emulsions COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Artículo2019 Flow, dynamic viscoelastic and creep properties of a biological polymer produced by Sphingomonas sp. as affected by concentration INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Artículo2019 Linear and non-linear flow behavior of welan gum solutions RHEOLOGICA ACTA
Artículo2018 Effect of temperature and shear on the microstructure of a microbial polysaccharide secreted by Sphingomonas species in aqueous solution INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Artículo2018 Formulation and optimization of emulsions based on bitter fennel essential oil and EO/BO block copolymer surfactant COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Artículo2018 Rheological and microstructural properties of sepiolite gels. Influence of the addition of ionic surfactants JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
Artículo2017 Progress in the Formulation of Concentrated Ecological Emulsions for Agrochemical Application Based on Environmentally Friendly Ingredients ACS SUSTAINABLE CHEMISTRY & ENGINEERING
Artículo2017 Rheology and structural recovery kinetics of an advanced performance xanthan gum with industrial application APPLIED RHEOLOGY
Ponencia2016 Reología aplicada & tecnología de coloides. Aplicaciones en ingeniería de productos III Jornada de investigación y postgrado: Libro de Actas
Artículo2015 Nonlinear and linear viscoelastic properties of a novel type of xanthan gum with industrial applications RHEOLOGICA ACTA
Artículo2014 Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration JOURNAL OF FOOD ENGINEERING
Ponencia2014 Non-linear dynamic viscoelasticity of xanthan gum solutions GUMS AND STABILISERS FOR THE FOOD INDUSTRY 17: THE CHANGING FACE OF FOOD MANUFACTURE: THE ROLE OF HYDROCOLLOIDS
Artículo2007 Influencia del pH y de la fuerza iónica sobre la gelificación térmica de proteínas de la yema de huevo GRASAS Y ACEITES
Artículo2004 Effect of pH and added electrolyte on the thermal-induced transitions of egg yolk RHEOLOGICA ACTA
Ponencia2004 Gelation of egg yolk: DSC, rheology and electron microscopy GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12

Contratos

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
13/12/2017 12/12/2018 Investigador/a "Comportamiento reológico de mezclas de alquibenceno sulfonato de sodio (LAS) con otros surfactantes y espesantes" (3238/0160) Compañía Española de Petróleos, S.A. (CEPSA) (Nacional)