selected publications

• article

  • Vegetable and mineral oil oleogels developed at different monoglyceride to lecithin molar ratios.  JAOCS, Journal of the American Oil Chemists' Society.  99:951-969. 2022-01-01
  • Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels.  Frontiers in Sustainable Food Systems.  4:-. 2020-01-01
  • Self-Assembly of Saturated and Unsaturated Phosphatidylcholine in Mineral and Vegetable Oils.  JAOCS, Journal of the American Oil Chemists' Society.  96:273-289. 2019-01-01
  • Vegetable and Mineral Oil Organogels Based on Monoglyceride and Lecithin Mixtures.  Food Biophysics.  14:326-345. 2019-01-01
  • Combined effect of shearing and cooling rate on the rheology of organogels developed by selected gelators.  Food Research International.  93:52-65. 2017-01-01
  • Self-assembly in vegetable oils of ionic gelators derived from (R)-12-hydroxystearic acid.  Food Structure.  13:56-69. 2017-01-01
  • 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
  • Cooling rate effects on the microstructure, solid content, and rheological properties of organogels of amides derived from stearic and (R)-12- hydroxystearic acid in vegetable oil.  Langmuir.  29:7642-7654. 2013-01-01
  • Shearing as a variable to engineer the rheology of candelilla wax organogels.  Food Research International.  49:580-587. 2012-01-01
  • The Effect of Shearing in the Thermo-mechanical Properties of Candelilla Wax and Candelilla Wax-Tripalmitin Organogels.  Food Biophysics.  6:359-376. 2011-01-01
  • Rheological properties of candelilla wax and dotriacontane organogels measured with a true-gap system.  JAOCS, Journal of the American Oil Chemists' Society.  86:765-772. 2009-01-01
  • The Effect of tripalmitin crystallization on the thermomechanical properties of candelilla wax organogels.  Food Biophysics.  4:199-212. 2009-01-01
  • Thermo-mechanical properties of candelilla wax and dotriacontane organogels in safflower oil.  European Journal of Lipid Science and Technology.  111:207-215. 2009-01-01
  • Physicochemical and rheological properties of crystallized blends containing trans-free and partially hydrogenated soybean oil.  JAOCS, Journal of the American Oil Chemists' Society.  84:1081-1093. 2007-01-01
  • The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils.  Food Research International.  40:47-62. 2007-01-01
  • Thermal and textural properties of organogels developed by candelilla wax in safflower oil.  JAOCS, Journal of the American Oil Chemists' Society.  84:989-1000. 2007-01-01
  • Crystallization of cocoa butter with and without polar lipids evaluated by rheometry, calorimetry and polarized light microscopy.  European Journal of Lipid Science and Technology.  107:641-655. 2005-01-01
  • The effect of supercooling on crystallization of cocoa butter-vegetable oil blends.  JAOCS, Journal of the American Oil Chemists' Society.  82:471-479. 2005-01-01
  • Rheometry and Polymorphism of Cocoa Butter During Crystallization Under Static and Stirring Conditions.  JAOCS, Journal of the American Oil Chemists' Society.  81:195-202. 2004-01-01
  • Interaction of granular maize starch with lysophosphatidylcholine evaluated by calorimetry, mechanical and microscopy analysis.  Journal of Cereal Science.  38:269-279. 2003-01-01
  • Induction time of crystallization in vegetable oils, comparative measurements by differential scanning calorimetry and diffusive light scattering.  Journal of Food Science.  67:1057-1064. 2002-01-01
  • The Avrami index and the fractal dimension in vegetable oil crystallization.  JAOCS, Journal of the American Oil Chemists' Society.  79:855-866. 2002-01-01
  • Adsorption efficiency of selected adsorbents in sesame oil miscellas.  Journal of Food Lipids.  7:151-162. 2000-01-01
  • Crystallization kinetics of palm stearin in blends with sesame seed oil.  JAOCS, Journal of the American Oil Chemists' Society.  77:297-310. 2000-01-01
  • Determination of some crystallization parameters for triacylglycerides of vegetable oils [Cálculo de algunos parámetros de la cristalización de triacilglicéridos de aceites vegetales].  Food Science and Technology International.  5:67-78. 1999-01-01
  • Fatty acid composition and its relationship with physicochemical properties of pecan (Carya illinoensis) oil.  JAOCS, Journal of the American Oil Chemists' Society.  76:957-965. 1999-01-01
  • Physicochemical Aspects of Triacylglycerides and Their Association to Functional Properties of Vegetable Oils.  ACS Symposium Series.  708:230-253. 1998-01-01

• chapter

  • Structuring Vegetable Oils with Monoglycerides and Monoglyceride-Lecithin or Monoglyceride-Ethylcellulose Mixtures.  Food Chemistry, Function and Analysis. 201-234. 2022-01-01
  • CHAPTER 6: Gelation Properties of Gelator Molecules Derived from 12-Hydroxystearic Acid.  Food Chemistry, Function and Analysis. 106-131. 2018-01-01
  • Physical Properties of Organogels Developed with Selected Low-Molecular-Weight Gelators.  Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics and Pharmaceuticals. 353-383. 2018-01-01
  • Molecular Interactions of Triacylglycerides in Blends of Cocoa Butter with trans-free Vegetable Oils.  Cocoa Butter and Related Compounds. 393-416. 2012-01-01
  • Candelilla Wax as an Organogelator for Vegetable Oils-An Alternative to Develop Trans-free Products for the Food Industry.  Edible Oleogels: Structure and Health Implications. 119-148. 2011-01-01
  • Triacylglyceride crystallization in vegetable oils.  Engineering and Food for the 21st Century. 105-123. 2002-01-01