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Impact of composition and morphology on the optical properties of Si-NC/P3HT th...
Rodrigues, F. D.; Cunha, Mara; Hilliou, L.; Rino, L.; Correia, M. R.; Busani, T.; Bernardo, Gabriel; Wiggers, H.; Filonovich, Sergey; Pereira, R. N.Blends of Si nanocrystals (Si-NCs) and organic semiconductors are promising materials for new optical and electronic devices processed from solutions. Here, we study how the optical properties of composite films containing Si-NCs and the organic semiconductor poly(3-hexylthiophene) (P3HT) are influenced by the composition and morphology resulting from different solution-processing parameters and different solve...
EURHEO : the Erasmus Mundus Master in Engineering Rheology
Hilliou, L.; Covas, J. A.EURHEO (www.eurheo.eu) is a two-year Master course delivered under the prestigious Erasmus Mundus programme. EURHEO aims at offering a pioneer advanced education programme on Rheology and its applications to different Engineering areas. It combines the expertise of six leading European Universities in the field of Rheology (University of Minho (UM - Portugal), the University of Ljubljana (ULJ - Slovenia), the U...
Rheological and structural characterization of gels from whey protein hydrolysa...
Rocha, Cristina; Teixeira, J. A.; Hilliou, L.; Sampaio, Paula; Gonçalves, M. P.The gelling ability of whey proteins can be changed by limited hydrolysis and by the addition of other components such as polysaccharides. In this work the effect of the concentration of locust bean gum (LBG) on the heat-set gelation of aqueous whey protein hydrolysates (10% w/w) from pepsin and trypsin was assessed at pH 7.0. Whey protein concentrate (WPC) mild hydrolysis (up to 2.5% in the case of pepsin and ...
Influence of the concentration of locust bean gum on the gelling ability of whe...
Rocha, Cristina; Hilliou, L.; Teixeira, J. A.; Gonçalves, M. P.The gelling ability of whey proteins can be changed by limited hydrolysis and by the presence of other components such as polysaccharides; depending on the environmental conditions it can either be improved or impaired. In this work the effect of LBG on the heat-set gelation of aqueous whey protein hydrolysates (10 % w/w) from pepsin was assessed at pH 7.0 by small deformation rheology. Whey protein concentrate...
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