selected publications

• article

  • 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
  • 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

• chapter

  • Physical properties of inulin and technological applications.  Polysaccharides: Bioactivity and Biotechnology. 959-984. 2015-01-01