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Proceedings of the Iberian Meeting on Rheology (IBEREO 2019)

  • Conference proceedings
  • © 2020

Overview

Editors:
  1. Francisco José Galindo-Rosales

    1. Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

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  2. Laura Campo-Deaño

    1. Department of Mechanical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

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  3. Alexandre M. Afonso

    1. Department of Mechanical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

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  4. Manuel A. Alves

    1. Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

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  5. Fernando T. Pinho

    1. Department of Mechanical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

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  • Presents proceedings papers from IBEREO 2019
  • Papers on rheometry, microfluidics and microrheology

Part of the book series: Springer Proceedings in Materials (SPM)

Included in the following conference series:

Conference proceedings info: IBEREO 2019.

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Table of contents (36 papers)

  1. Front Matter

    Pages i-xii
    Download chapter PDF

  2. Food, Cosmetics and Pharmaceutical Products

    1. Front Matter

      Pages 1-1
      Download chapter PDF

    2. Soy Protein-Based Matrices with Incorporated Salts for Use in Horticulture

      • Antonio Guerrero, Mercedes Jiménez-Rosado, Víctor Pérez-Puyana, Felipe Cordobés, Alberto Romero
      Pages 3-6

    3. Emollient and Surfactant Influence in Microemulsions Rheology

      • Andreia Nunes, Joana Marto, Francisca Lopes, Helena Margarida Ribeiro
      Pages 7-11

    4. Fat Reduction in Extruded Snacks with the Use of Xanthan Gun

      • Diego R. Marques, Kimberli P. Berwig, Carla Graça, Antonio R. G. Monteiro, Isabel Sousa
      Pages 12-15

    5. Interfacial and Bulk Rheology of Food Emulsions Containing Inulin

      • Carlos Bengoechea, María Luisa López-Castejón, Manuela Ruiz-Domínguez, Cecilio Carrera
      Pages 16-19

    6. Effect of Chitosan Concentration on the Rheological Properties of Acetic and Lactic Acid Solutions

      • Clara A. Tovar, M. Carmen Gómez-Guillén, M. Pilar Montero
      Pages 20-24

    7. Rheological Methods to Evaluate the Efficacy of a New Compounding to Diagnose the Olfactory Dysfunction

      • Carolina Chaves, Joana Marto, Filipa Duarte-Ramos, Armando Alcobia, Maria Rosário Bronze, Helena Margarida Ribeiro
      Pages 25-29

    8. Ocular Lubricants Efficacy: Mucoadhesive Evaluation Using Rheological Methods

      • Angélica Graça, Lídia Maria Gonçalves, Sara Raposo, Helena Margarida Ribeiro, Joana Marto
      Pages 30-34

    9. Rheological Tools Used in the Development of an Oral Vehicle for Paediatric Patients

      • Margarida Pereira, Filipa Cosme Silva, Helena Margarida Ribeiro, António José Almeida, Joana Marto
      Pages 35-39

    10. Choosing Sustainable Alternatives for Cosmetic Emollients: Sustainability vs Rheological Performance

      • Sara Bom, Helena Margarida Ribeiro, Joana Marto
      Pages 40-44

    11. 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

      • Jenifer Santos García, María José Martín-Piñero, José Antonio Carmona, Nuria Calero, José Muñoz
      Pages 45-48

    12. Effect of Chemical Composition on the Thermal Profiles of Afuega’l Pitu Cheese (PDO)

      • Lorena Piñeiro, Inmaculada Franco, Clara A. Tovar
      Pages 49-53

    13. Microstructure, Rheology, and Composition of a Spanish Cheese

      • Lorena Piñeiro, Inmaculada Franco, Clara A. Tovar, Laura Campo-Deaño
      Pages 54-58

    14. Rheological Approach in the Design of Adequate Multicomponent Food Ingredient System to Develop a Non-alcoholic Supercooled Beverage

      • Lídia Pinheiro, Catarina Maia, Catarina M. M. Duarte, Maria do Rosário Bronze, Cátia Saldanha do Carmo
      Pages 59-63

    15. Rheological Evaluation of Ethyl Cellulose and Beeswax Oleogels as Fat Replacers in Meat Products

      • Beatriz Herranz, Susana Cofrades, Joaquín Gómez-Estaca, María Dolores Álvarez
      Pages 64-68

    16. An Objective and Subjective Characterization of the Oral Processing of Six Solid Foods

      • María Dolores Álvarez, Jaime Paniagua, Beatriz Herranz
      Pages 69-73

    17. Rheology of Bioactive Hydrogels Formulated with Valuable Fractions from Discarded Potatoes

      • M. D. Torres, P. Fradinho, H. Domínguez
      Pages 74-78

    18. Impact of Ca2+ on the Rheology of Hybrid Carrageenan from Mastocarpus stellatus and Chondrus crispus Red Seaweeds

      • M. D. Torres, N. Flórez-Fernández, H. Domínguez
      Pages 79-82

    19. Flow Behaviour of Vegetable Beverages to Replace Milk

      • Mariana Lopes, Carla Margarida Duarte, Cristiana Nunes, Anabela Raymundo, Isabel Sousa
      Pages 83-87
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Other volumes

  1. Proceedings of the Iberian Meeting on Rheology (IBEREO 2019)

Keywords

About this book

This book presents the proceedings of IBEREO 2019. This conference addresses the most recent trends in rheology with a special emphasis on both basic science and industrial applications. Papers presented cover different perspectives, like experimental, theoretical and numerical. Topics include Microfluidics and microrheology, Food, Cosmetics and Pharmaceutical Products; Suspensions and Colloids; Rheometry and Experimental Methods; and Polymers and Biopolymers. 

Editors and Affiliations

  • Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Francisco José Galindo-Rosales, Manuel A. Alves

  • Department of Mechanical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal

    Laura Campo-Deaño, Alexandre M. Afonso, Fernando T. Pinho

Bibliographic Information

  • Book Title: Proceedings of the Iberian Meeting on Rheology (IBEREO 2019)

  • Editors: Francisco José Galindo-Rosales, Laura Campo-Deaño, Alexandre M. Afonso, Manuel A. Alves, Fernando T. Pinho

  • Series Title: Springer Proceedings in Materials

  • DOI: https://doi.org/10.1007/978-3-030-27701-7

  • Publisher: Springer Cham

  • eBook Packages: Engineering, Engineering (R0)

  • Copyright Information: Springer Nature Switzerland AG 2020

  • Hardcover ISBN: 978-3-030-27700-0Published: 21 August 2019

  • Softcover ISBN: 978-3-030-27703-1Published: 21 August 2020

  • eBook ISBN: 978-3-030-27701-7Published: 20 August 2019

  • Series ISSN: 2662-3161

  • Series E-ISSN: 2662-317X

  • Edition Number: 1

  • Number of Pages: XII, 182

  • Number of Illustrations: 32 b/w illustrations, 50 illustrations in colour

  • Topics: Engineering Fluid Dynamics, Biomaterials, Polymer Sciences

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