| Address: | Departamento de Ingeniería Química Facultad de Ciencias Experimentales. Universidad de Huelva. Av. Fuerzas Armadas s/n 21071 Huelva, Spain |
| Phone: | +34 959 019987 |
| Fax: | +34 959 019983 |
| E-Mail: | cgallego@uhu.es |
Professional Background
Academic Degree:PhD (University of Seville, May 1982)
Academic activity:
Professor of Chemical Engineering and Chair (University of Huelva).
Research Activity:
Topics of interest: Food Colloids, Emulsion Technology, Rheology, Processing of non-Newtonian Complex Fluids, Asphalts, Lubricants, Liquid Crystals.
Researcher in more than 30 research projects sponsored by the administration or the industry (20 as project leader). Author of more than 180 papers in scientific journals and books, and author of more than 200 contributions to international and national Conferences. Editor of the book “Progress and Trends in Rheology IV (Germany, 1994).
Director of the Research & Development Centre of Food Technology (CIDERTA)
Participation in Research Projects in the last 5 years
“Modificación de betunes de petróleo con polímeros reticulantes”. C.I.C.Y.T. 1999-2001 (project leader).
“Relación entre el comportamiento viscoelástico y la microestructura de formulaciones alimenatrias de bajo contenido graso”. A.E.C.I. (Programa de Cooperación Científica con Iberoamérica). 2000 (project leader).
“Formulación de emulsiones estabilizadas por moléculas anfifílicas sintéticas: aplicaciones agroalimentarias”. A.E.C.I. (Programa de Cooperación Interuniversitaria con Marruecos). 2000-2001 (project leader).
"Caracterización reológica y optimización de mezclas de betunes con polímeros reactivos".Acciones Integradas España-Portugal (MEC). 2001-2003 (project leader).
“Optimización de las variables de procesado de grasas lubricantes en función de sus características reológicas y microestructurales”. C.I.C.Y.T. 2001-2003 (project leader).
Efecto combinado de presión y temperatura en la inactivación enzimática y su influencia en la calidad nutricional y organoléptica del jugo de tomate”. M.C.Y.T. (PROFIT). 2002 (project leader).
“Caracterización reológica de fracciones pesadas de petróleo a alta presión”. M.C.Y.T. 2004-2006.
Most relevant project and consulting works with the Industry in the last 5 years
“Formulación y optimización del procesado de dispersiones de ésteres de colofonia. Unión Resinera S.A. 2003 (project leader).
Caracterización viscosimétrica de fracciones pesadas de crudo petrolífero a baja temperatura y alta presión (caso “Prestige”). Repsol YPF S.A.. 2003 (project leader).
“Caracterización viscosimétrica de fracciones de crudo de petróleo y asesoramiento técnico en reología de derivados de petróleo. Repsol YPF S.A. 2003 (project leader).
Publications in the last 5 years
Most relevant papers in the last 5 years:
F. Martínez-Boza; P. Partal; B. Conde; C. Gallegos. Influence of temperature and composition on the linear viscoelastic properties of synthetic binders. Energy & Fuels, 14, 131-137 (2000).
J.M. Madiedo; J.M. Franco; C. Valencia; C. Gallegos. Modelling of the non-linear rheological behaviour of a lubricating grease using a factorable non-linear constitutive equation. J. Tribol., 122, 590-596 (2000)
J.E. Moros; J.M. Franco; C. Gallegos. Viscoelasticidad lineal de emulsiones aceite en agua estabilizadas con yema de huevo deshidratada. Alimentación, Equipos y Tecnología, 19 (5), 81-87 (2000).
J.M. Franco; P. Partal; D. Ruiz; B. Conde; C. Gallegos. Influence of pH and protein thermal treatment on the rheology of pea protein-stabilized emulsions. J. Am. Oil Chem. Soc., 77, 975-983 (2000).
F. Martínez-Boza; P. Partal; J. Navarro; C. Gallegos. Microestructura y propiedades reológicas de ligantes sintéticos. Carreteras, 108, 59-66 (2000).
A. Guerrero; P. Partal; C. Gallegos. Linear and non-linear viscoelasticity of low-in-cholesterol mayonnaise. Food Sci. Technol. Intern., 6, 165-172 (2000).
F. Cordobés; C. Gallegos. Viscoelasticidad lineal de la fase líquido-cristalina laminar de un sistema tensioactivo no iónico/hidrocarburo/agua. Grasas Aceites, 51, 254-260 (2000).
M.C. Sánchez; M. Berjano; A. Guerrero; C. Gallegos. Evolución de las propiedades reológicas de emulsiones aceite vegetal en agua durante el proceso de emulsificación y almacenamiento. Grasas Aceites, 51, 230-236 (2000).
F.J. Navarro; F. Martínez-Boza; P. Partal; C. Gallegos. Efecto del procesado sobre el comportamiento reológico de sistemas aceite de petróleo/copolímero SBS. Ingeniería Química, 32, 107-112 (2000).
F. Martínez-Boza; P. Partal; F.J. Navarro; C. Gallegos. Rhéologie et microstructure des liants bitumineux. Les Cahiers de Rhéologie, 17, 427-435 (2000)
F. Martínez-Boza; P. Partal; F.J. Navarro; C. Gallegos. Rhéologie des mélanges SBS et huile de pétrole. Les Cahiers de Rhéologie, 17, 279-286 (2000)
F. Martínez-Boza; P. Partal; F.J. Navarro; C. Gallegos. Rheology and microstructure of asphalt binders. Rheol. Acta, 40, 135-141 (2001).
S. Manca; R. Lapasin; P. Partal; C. Gallegos. Influence of surfactant addition on the rheological properties of aqueous welan matrices. Rheol. Acta, 40 128-134 (2001).
F. Martínez-Boza; P. Partal; B. Conde; C. Gallegos. Steady-state flow behaviour of synthetic binders. Fuel, 80, 357-365 (2001).
F.J. Navarro; F. Martínez-Boza; P. Partal; C. Gallegos; M.E. Muñoz; J. Areizaga; A. Santamaría. Effect of processing variables on the linear viscoelastic properties of SBS-oil blends. Polym. Eng. Sci., 2216-2225 (2001).
M.C. Sánchez; M. Berjano; A. Guerrero; C. Gallegos. Emulsification rheokinetics of nonionic surfactant-stabilized oil-in-water emulsions. Langmuir, 18, 5410-5416 (2001).
F. Martínez-Boza; C. Gallegos. Caracterización reológica de betunes modificados. Carreteras, 113, 45-53 (2001).
A. Raymundo; J. Empis; I. Sousa; C. Gallegos; J.M. Franco. Influencia de la relación proteína de altramuz/tensioactivo en las propiedades de flujo y texturales de emulsiones aceite en agua. Grasas Aceites, 52, 235-240 (2001).
M.C. Sánchez M. Berjano; A. Guerrero; C. Gallegos. Evolución de la cinética de emulsificación y de las propiedades reológicas de emulsiones aceite vegetal en agua preparadas con dos tipos de agitadores. Grasas Aceites, 52, 222-228 (2001).
M.C. Sánchez; C. Valencia; J.M. Franco; C. Gallegos. Wall-slip phenomena in oil-in-water emulsions: effect of some structural parameters. J. Colloid Interface Sci., 241, 226-232 (2001).
J.E. Moros; F. Cordobés; C. Gallegos; J.M. Franco. Linear viscoelasticity of concentrated polyethylene glycol tert-octylphenyl ether solutions. J. Dispersion Sci. Technol., 22, 409-420 (2001).
J.E. Moros; J.M. Franco; C. Gallegos . Rheology of spray-dried egg yolk-stabilized emulsions. Intern. J. Food Sci. Technol., 37, 297-307 (2002).
C. Valencia; M.C. Sánchez; A. Ciruelos; A. de Latorre; J.M. Franco; C. Gallegos .Linear viscoelasticity of tomato sauce products: influence of previous tomato paste processing. Eur. Food Res. Technol., 214, 394-399 (2002).
J.E. Moros; J.M. Franco; C. Gallegos. Effect of cholesterol content on the rheological properties of cholesterol-reduced egg yolk-stablized mayonnaise. J. Am. Oil Chem. Soc., 79, 837-843 (2002).
F. Cordobés; J.E. Moros; J.M. Franco; C. Gallegos. Viscoelasticidad lineal de estructuras líquido-cristalinas de un sistema tensioactivo no iónico nonilfenol etoxilado/agua. Grasas y Aceites, 53, 167-172 (2002).
F.J. Navarro; P. Partal; F. Martínez-Boza; C. Valencia; C. Gallegos. Rheological characteristics of ground tyre rubber-modified bitumens. Chem. Eng. J., 89, 53-61 (2002).
A. Pérez-Lepe; F. Martínez-Boza; C. Gallegos. Propiedades reológicas de betunes modificados con polietileno/EPDM. Carreteras, 121, 29-35 (2002).
M.C. Sánchez; C. Valencia; C. Gallegos; A. Ciruelos; A. de Latorre. Influence of processing on the rheological properties of tomato paste. J. Sci. Food Agric., 82, 990-997 (2002).
C. Valencia; M.C. Sánchez; A. Ciruelos; A. De Latorre; J.M. Madiedo; C. Gallegos. Non-linear viscoelasticity modeling of tomato paste products. Food Res. Intern., 36, 911-919 (2003).
J.E. Moros; F. Cordobés; J.M. Franco; C. Gallegos. Enhancement of gel strength by application of thermal treatments in highly flocculated emulsions. Food Hydrocolloids, 17, 199-206 (2003).
M.C. Sánchez; C. Valencia; A. Ciruelos; A. De Latorre; C. Gallegos. Rheological properties of tomato paste: influence of the addition of tomato slurry. J. Food Sci., 68, 551-554 (2003).
I. Martínez, P. Partal, J. Muñoz, C. Gallegos. Influence of thermal treatment on the flow of starch based-food emulsions. European Food Research and Technology, 217, 17-22 (2003).
M.A. Riscardo; J.M. Franco; C. Gallegos. Influence of composition of emulsifier blends on the rheological properties of salad dressing type emulsions. Food Sci. Thecnol. Intern. 9, 53-63 (2003).
A. Pérez-Lepe; F. Martínez-Boza; C. Gallegos; O. González; M.E. Muñoz; A. Santamaría. Influence of the processing conditions on the rheological behaviour of polymer-modified bitumen. Fuel 82, 1339-1348 (2003).
M.C. Sánchez; C. Valencia; A. Ciruelos; A. de Latorre; C. Gallegos. Influence of previous tomato paste processing on the linear viscoelasticity of tomato ketchup. Food Sci. Technol. Intern., 10, 95-100 (2004).
M.García-Morales; P. Partal; F.J. Navarro; F. Martínez-Boza; C. Gallegos; N. González; O. González; M.E. Muñoz. Viscous properties and microstructure of recycled EVA modified bitumens. Fuel 83, 31-38 (2004).
M.García-Morales; P. Partal; F.J. Navarro; F. Martínez-Boza; C. Gallegos. Linear viscoelasticity of recycled EVA modified bitumens. Energy and Fuels 18, 357-364 (2004)
J.A. Morales; J.M. Franco; C. Valencia; M.C. Sánchez; C. Gallegos. Influence of some processing variables on the rheological properties of lubricating greases manufactured in a stirred tank. J. Ind. Eng. Chem., 10, 368-378 (2004).
F.J. Navarro; P. Partal; F. Martínez-Boza; C. Gallegos. Thermo-rheological behaviour and storage stability of ground tire rubber-modified bitumens. Fuel 83, 2041-2049 (2004).
M.García-Morales; P. Partal; F.J. Navarro; F. Martínez-Boza; M.R. Mackley; C. Gallegos. The rheology of recycled EVA/LDPE modified bitumen. Rheol. Acta (2004, in press).
M.A. Delgado; J.M. Franco; P. Partal; C. Gallegos. Experimental study of grease flow in pipelines: wall slip and air entrainments effects. Chem. Eng. Process. (2004, in press).
M.A. Riscardo; J.E. Moros; J.M. Franco; C. Gallegos. Rheological characterization of salad-dressing-type emulsions stabilized by egg yolk/sucrose distearate blends. Eur. Food Res. Thecnol.(2004, accepted).
Reviews and Chapters of Books:
M.C. Sánchez; M. Berjano; A. Guerrero; C. Gallegos. Evolución de la microestructura y reología de emulsiones o/w durante el proceso de emulsificación. Coloides e Interfases. Estado Líquido. F.J. de las Nieves y A. Fernández Barbero (Eds.). Servicio Publicaciones Universidad de Almería, 433-440 (2000). España
F. Cordobés; C. Gallegos. Flujo estacionario de fases líquido-cristalinas laminares. Coloides e Interfases. Estado Líquido. F.J. de las Nieves y A. Fernández Barbero (Eds.). Servicio Publicaciones Universidad de Almería, 475-483 (2000). España
C. Gallegos; J.M. Franco; J.M. Madiedo; A. Raymundo; I. Sousa. Non-linear viscoelasticity modeling of vegetable protein-stabilized emulsions. Engineering and Food for the 21st Century. CRC Press. J. Welti-Chanes, G.V. Barbosa-Cánovas y J.M. Aguilera (eds.), 415-430 (2002). U.S.A.
C. Gallegos; J.M. Franco; P. Partal. Rheology of food dispersions. Rheology Reviews 2004. The British Society of Rheology. D.M. Binding y K. Walters (eds.), 19-65 (2004). Reino Unido.
A. Jerez; P. Partal; I. Martínez; C. Gallegos; A. Guerrero. Effect of processing on the rheological properties of wheat gluten biomaterials. Progress in rheology of biological and synthetic polymer systems. A.C. Diogo et al. (eds.), 129-135 (2004). IPB. Portugal.
M. García-Morales; P. Partal; F.J. Navarro; F.J. Martínez Boza; C. Gallegos. Bitumen modification by waste polymers. Progress in rheology of biological and synthetic polymer systems. A.C. Diogo et al. (eds.), 363-369 (2004). IPB. Portugal.
A. Pérez-Lepe; F.J. Martínez Boza; P. Partal; C. Gallegos. Influence of processing on the rheology and morphology of HDPE-modified bitumen. Progress in rheology of biological and synthetic polymer systems. A.C. Diogo et al. (eds.), 371-375 (2004). IPB. Portugal
M.A. Delgado; J.M. Franco; P. Partal; C. Gallegos. Pumping flow of lubricating greases. Progress in rheology of biological and synthetic polymer systems. A.C. Diogo et al. (eds.), 377-383 (2004). IPB. Portugal
M.A. Delgado; J.M. Franco; C. Valencia; M.C. Sánchez; C. Gallegos. Influence of composition and temperature on the rheology of lubricating greases. Progress in rheology of biological and synthetic polymer systems. A.C. Diogo et al. (eds.), 395-400 (2004). IPB. Portugal.
Most relevant contributions to Conferences in the last 5 years
Invited Lectures to International and National Conferences (since 2000):
Non-linear viscoelasticity and microstructure of concentrated o/w emulsions. Second International Symposium on Food Rheology and Structure. Zurich (Suiza). 2000
Non-linear viscoelasticity modeling of vegetable protein-stabilized emulsions. Eighth International Congress on Engineering and Food. Puebla (México). 2000
Influence of processing on the rheology of concentrated oil-in-water emulsions. The Role of Processing in Affecting Rheological Properties. EFCE Working Party on Industrial Rheology. Edimburgo (Reino Unido). 2000
Rheology and microstructure of synthetic binders. 9th International Conference on Mechanics and Technology of Composite Materials. Sofia (Bulgaria). 2000
Linear and nonlinear viscoelasticity properties of vegetable protein-stabilized emulsions. XIIIth International Congress on Rheology. Cambridge (Reino Unido). 2000
Rheology and processing of tomato products. Industrial Food Processing: Experiments and Numerical Simulation. Plymouth (Reino Unido). 2001
La Reología en la Industria Agroalimentaria. 2º Congreso Español de Ingeniería de Alimentos. Lleida (España). 2002
Processing, microstructure and rheology of food emulsions: an overview. 14th Surfactants in Solution Symposium. Barcelona (España). 2002
Emulsiones alimentarias estabilizadas con proteinas vegetales. II Jornada Internacional de Proteínas y Coloides de Interés Industrial. Sevilla (España). 2003
La Reología de los productos a base de tomate. II Jornadas de Fomento de la Investigación. CTAEX. Badajoz (España). 2003
Current issues in food rheology. 15th Annual Alpine Rheology Meeting. Combloux (Francia). 2004
Rheology of recycled-EVA modified bitumen. Conference on Industrial Rheology. Institute of Non-Newtonian Fluid Mechanics. Chester (Reino Unido). 2004
Mixing rheometry for studying the manufacture of lubricating greases. 5th International Symposium on Mixing in Industrial Processes. Sevilla. (España). 2004
Rheology of modified bitumen with recycled polymers. Supernet 2004. Multiscale Phenomena in Materisal Structure Formation. Bled (Eslovenia). 2004
Other interesting informations
- Visiting Professor at several universities (University of Cambridge, Université Laval, etc.).
- Vice-rector for Research Affairs (University of Huelva, 2000-2003).
- Scientific Coordinator of the Food Technology Area of the National Agency for Evaluation and Prospective of the Spanish Ministery for Science and Technology (2001-2004).
- President of the Spanish Group of Rheology (1993-2004).
- Member of the Executive Committee of the European Society of Rheology (2000-2004).
- Chairman of the “Fourth European Rheology Conference”.
- Director of the “Eighth European School on Rheology”.
- Member of the Editorial Board of the journals “Chemical Engineering Research and Design” and “Applied Rheology”.
- Editor of the book “Progress and Trends in Rheology IV (Germany, 1994).
