selected publications

• article

  • Crystallization Enhancement by a High Behenic Acid Stabilizer in a Palm Oil-Based Model Fat Blend and its Corresponding Fat-Reduced Water-in-Oil Emulsion.  JAOCS, Journal of the American Oil Chemists' Society.  -. 2021-01-01
  • Engineering rheological properties of edible oleogels with ethylcellulose and lecithin.  Carbohydrate Polymers.  205:98-105. 2019-01-01
  • Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers.  Food Research International.  122:471-478. 2019-01-01
  • Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks.  Food Structure.  16:1-7. 2018-01-01
  • Monoglyceride organogels developed in vegetable oil with and without ethylcellulose.  Food Research International.  72:37-46. 2015-01-01
  • Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil.  Food Research International.  64:946-957. 2014-01-01
  • Edible oleogels in molecular gastronomy.  International Journal of Gastronomy and Food Science.  2:22-31. 2014-01-01
  • Pre-nucleation structuring of TAG melts revealed by fluorescence polarization spectroscopy and molecular mechanics simulations.  JAOCS, Journal of the American Oil Chemists' Society.  87:1115-1125. 2010-01-01
  • Pre-nucleation structuring of triacylglycerols and its effect on the activation energy of nucleation.  Food Biophysics.  5:218-226. 2010-01-01
  • Monitoring and quantifying of oil migration in cocoa butter using a flatbed scanner and fluorescence light microscopy.  Food Research International.  38:1189-1197. 2005-01-01
  • Effects of crystalline microstructure on oil migration in a semisolid fat matrix.  Crystal Growth and Design.  4:731-736. 2004-01-01