Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties by Carla Graça, Anabela Raymundo, Isabel Sousa

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Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment by Carla Graça, Anabela Raymundo, Isabel Sousa

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Special Issue: Rheology and Quality Research of Cereal-Based Food by Anabela Raymundo, María Dolores Torres, Isabel Sousa

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Special Issue: Eco-Novel Food and Feed by Isabel Sousa, Anabela Raymundo, María Dolores Torres

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Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking by Carla Graça, Carla Graça, Anabela Raymundo, Isabel Sousa

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Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products by Carla Graça, Ana Lima, Anabela Raymundo, Isabel Sousa

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Three-Dimensional Printing of Red Algae Biopolymers: Effect of Locust Bean Gum on Rheology and Processability by Sónia Oliveira, Isabel Sousa, Anabela Raymundo, Carlos Bengoechea

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Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours by Joana Mota, Ana Lima, Ricardo B. Ferreira, Anabela Raymundo

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Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour by Christine Macedo, Maria Cristiana Nunes, Isabel Sousa, Anabela Raymundo

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Technological Potential of a Lupin Protein Concentrate as a Nutraceutical Delivery System in Baked Cookies by Joana Mota, Ana Lima, Ricardo B. Ferreira, Anabela Raymundo

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Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of <i>Chlorella vulgaris</i>, <i>Phaeodact... by Nancy Mahmoud, Joana Ferreira, Anabela Raymundo, Maria Cristiana Nunes

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The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from <i>Spirulina</i> Biomass: Valorization of Residue into a Sustainable Protein Source by Anna Rafaela Cavalcante Braga, Maria Cristiana Nunes, Anabela Raymundo

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Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review by Héctor Hernández, Maria Cristiana Nunes, Catarina Prista, Anabela Raymundo

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3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet by Sónia Oliveira, María Dolores Torres Pérez, Isabel Sousa, Anabela Raymundo

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Development of Healthy Protein-Rich Crackers Using <i>Tenebrio molitor</i> Flour by Anna Djouadi, Joana Rides Sales, Maria Otília Carvalho, Anabela Raymundo

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Development of a Clean Label Mayonnaise Using Fruit Flour by Maria Rocha Vieira, Sara Simões, Cecilio Carrera-Sánchez, Anabela Raymundo

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<i>Tetraselmis chuii</i> as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity by Maria Cristiana Nunes, Isabel Fernandes, Inês Vasco, Isabel Sousa, Anabela Raymundo

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<i>Psyllium</i> and <i>Laminaria</i> Partnership—An Overview of Possible Food Gel Applications by Patrícia Fradinho, Anabela Raymundo, Isabel Sousa, Herminia Domínguez, María Dolores Torres

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Development of Healthy Snacks Incorporating Meal from <i>Tenebrio molitor</i> and <i>Alphitobius diaperinus</i> Using 3D Printing Technology by Francisco Madail Herdeiro, Maria Otília Carvalho, Maria Cristiana Nunes, Anabela Raymundo

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Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae by Muhammad Waqas Qazi, Inês Gonçalves de Sousa, Maria Cristiana Nunes, Anabela Raymundo

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