selected publications
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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
- The effect of interfacial interactions on the rheology of water in oil emulsions oleogelled by candelilla wax and saturated triacylglycerols. LWT. 146:-. 2021-01-01
- Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin [Estearina de palma híbrida interesterificada enzimáticamente como alternativa a la estearina de palma convencional]. CYTA - Journal of Food. 18:1-10. 2020-01-01
- Extraction and thermal characterization of epicuticular wax from opuntia streptacantha at different stages of maturation. Journal of the Professional Association for Cactus Development. 22:62-71. 2020-01-01
- Phase diagrams of mixtures of n-hentriacontane and saturated monoacid triacylglycerols. Thermochimica Acta. 683:-. 2020-01-01
- High protein and low-fat chips (snack) made out of a legume mixture [Botana alta en proteína y baja en grasa elaborada a partir de una mezcla de leguminosas]. CYTA - Journal of Food. 17:661-668. 2019-01-01
- Modulation of caecal microbiome in obese mice associated with administration of amaranth or soybean protein isolates. Polish Journal of Food and Nutrition Sciences. 69:35-44. 2019-01-01
- The Logistic-Exponential Weibull Model as a Tool to Predict Natural Microflora Inactivation of Agave Mapsiaga Aguamiel (Agave Sap) by High Pressure Treatments. Journal of Food Processing and Preservation. 41:-. 2017-01-01
- Phase behavior, structure and rheology of candelilla wax/fully hydrogenated soybean oil mixtures with and without vegetable oil. Food Research International. 89:828-837. 2016-01-01
- Phase behavior and structure of systems based on mixtures of n-hentriacontane and melissic acid. JAOCS, Journal of the American Oil Chemists' Society. 92:533-540. 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
- Microencapsulation of banana juice from three different cultivars. International Journal of Food Engineering. 9:9-16. 2013-01-01
- Physical properties of cocoa butter/vegetable oil blends crystallized in a scraped surface heat exchanger. JAOCS, Journal of the American Oil Chemists' Society. 89:199-209. 2012-01-01
- Shearing as a variable to engineer the rheology of candelilla wax organogels. Food Research International. 49:580-587. 2012-01-01
- Design of a controlled release system of OP-1 and TGF-β1 based in microparticles of sodium alginate and release characterization by HPLC-UV. In Vitro Cellular and Developmental Biology - Animal. 47:681-688. 2011-01-01
- 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
- 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
- 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
- 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
- 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
- Effects of crystalline microstructure on oil migration in a semisolid fat matrix. Crystal Growth and Design. 4:731-736. 2004-01-01
- 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
- 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
- Evaluation of tripalmitin crystallization in sesame oil through a modified avrami equation. JAOCS, Journal of the American Oil Chemists' Society. 75:73-76. 1998-01-01
- Isothermal crystallization of tripalmitin in sesame oil. JAOCS, Journal of the American Oil Chemists' Society. 74:69-76. 1997-01-01
- Parameters that determine tripalmitin crystallization in sesame oil. Journal of Food Lipids. 4:269-282. 1997-01-01
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chapter
- Triacylglyceride crystallization in vegetable oils. Engineering and Food for the 21st Century. 105-123. 2002-01-01