selected publications
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article
- An Equilibrium State Diagram for Storage Stability and Conservation of Active Ingredients in a Functional Food Based on Polysaccharides Blends. Polymers. 15:1-16. 2023-01-01
- Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food. Polymers. 14:-. 2022-01-01
- Cutting-edge advances on the stability and state diagram of pure β-lactose. Materials Chemistry and Physics. 289:-. 2022-01-01
- Serum zinc levels are associated with obesity and low-density lipoprotein cholesterol in Mexican adults. Journal of Trace Elements in Medicine and Biology. 73:-. 2022-01-01
- Injection molding of low-density polyethylene (Ldpe) as a model polymer: Effect of molding parameters on the microstructure and crystallinity. Polymers. 13:-. 2021-01-01
- Physicochemical properties and antioxidant activity of spray-dry broccoli (Brassica oleracea var Italica) stalk and floret juice powders. Molecules. 26:-. 2021-01-01
- Strawberry juice powders: Effect of spray-drying conditions on the microencapsulation of bioactive components and physicochemical properties. Molecules. 26:-. 2021-01-01
- Preparation of spray-dried functional food: Effect of adding Bacillus clausii bacteria as a co-microencapsulating agent on the conservation of resveratrol. Processes. 8:-. 2020-01-01
- Evaluation of the spray drying conditions of blueberry juice-maltodextrin on the yield, content, and retention of quercetin 3-D-galactoside. Polymers. 11:-. 2019-01-01
- Spray drying of blueberry juice-maltodextrin mixtures: Evaluation of processing conditions on content of resveratrol. Antioxidants. 8:-. 2019-01-01
- Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization [Obtención de polvos de jugo de naranja-maltodextrina sin colapso estructural basado en la temperatura de transición vítrea y grado de polimerización]. CYTA - Journal of Food. 16:61-69. 2018-01-01
- Preparation and Characterization of High Purity Anhydrous β -Lactose from α -Lactose Monohydrate at Mild Temperature. International Journal of Polymer Science. 2018:-. 2018-01-01
- Thermal study of polyols for the technological application as plasticizers in food industry. Polymers. 10:-. 2018-01-01
- Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization. Journal of Food Process Engineering. 40:-. 2017-01-01
- Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice. Carbohydrate Polymers. 167:317-325. 2017-01-01
- Technological application of maltodextrins according to the degree of polymerization. Molecules. 20:21067-21081. 2015-01-01
- Physical properties of inulin and inulin-orange juice: Physical characterization and technological application. Carbohydrate Polymers. 105:10-19. 2014-01-01
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chapter
- Physical properties of inulin and technological applications. Polysaccharides: Bioactivity and Biotechnology. 959-984. 2015-01-01
- Nanomaterial Complexes Enriched With Natural Compounds Used in Cancer Therapies: A Perspective for Clinical Application. Frontiers in Oncology. -. 2021-01-01
- Recent trends on the valorization of winemaking industry wastes. Current Opinion in Green and Sustainable Chemistry. -. 2021-01-01
- Application of differential scanning calorimetry (DSC) and modulated differential scanning calorimetry (MDSC) in food and drug industries. Polymers. -. 2020-01-01
- Encapsulation of active ingredients in food industry by spray-drying and nano spray-drying technologies. Processes. -. 2020-01-01