selected publications
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article
- Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits. Food Chemistry. 383:-. 2022-01-01
- Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix. Food Research International. 139:-. 2021-01-01
- Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear (Opuntia ficus-indica L. Mill) peels. Journal of Food Processing and Preservation. 45:-. 2021-01-01
- Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados. Food Chemistry. 354:-. 2021-01-01
- Relationship of rheological and thermal properties in organogel emulsions (W/O): Influence of temperature, time, and surfactant concentration on thermomechanical behavior. Journal of Molecular Liquids. 337:-. 2021-01-01
- Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings. Carbohydrate Polymers. 252:-. 2021-01-01
- Study of the relationship of hydrogen bonding and hydrophobic interactions in W/O organogel emulsions by Raman microspectroscopy. Colloids and Interface Science Communications. 44:-. 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
- Use of organogel-based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin. JAOCS, Journal of the American Oil Chemists' Society. 98:1177-1188. 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
- Estimation of ice cream mixture viscosity during batch crystallization in a scraped surface heat exchanger. Processes. 8:-. 2020-01-01
- Phase diagrams of mixtures of n-hentriacontane and saturated monoacid triacylglycerols. Thermochimica Acta. 683:-. 2020-01-01
- Thermal and emulsifying properties of globulins from chan (Hyptis suaveolens L. Poit) seeds. Journal of Food Processing and Preservation. 44:-. 2020-01-01
- Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers. Food Research International. 122:471-478. 2019-01-01
- Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals. Food Research International. 120:415-424. 2019-01-01
- Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks. Food Structure. 16:1-7. 2018-01-01
- Comparative study of the banana pulp browning process of ‘Giant Dwarf’ and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties. 3 Biotech. 8:-. 2018-01-01
- Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening. Journal of Food Science and Technology. 55:33-41. 2018-01-01
- Physicochemical and functional properties of 11S globulin from chan (Hyptis suaveolens L. poit) seeds. Journal of Cereal Science. 77:66-72. 2017-01-01
- Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace. LWT - Food Science and Technology. 86:465-472. 2017-01-01
- Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids. Food Hydrocolloids. 60:580-588. 2016-01-01
- Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus. Applied Biochemistry and Biotechnology. 179:497-513. 2016-01-01
- 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
- Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins. Carbohydrate Polymers. 115:112-121. 2015-01-01
- Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage. Journal of Food Science and Technology. 52:6415-6424. 2015-01-01
- 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
- Structural and physicochemical changes due to proteolytic deterioration of escamoles (Liometopum apiculatum) a traditional Mexican food. Journal of Insects as Food and Feed. 1:271-280. 2015-01-01
- The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types. Food Chemistry. 181:325-332. 2015-01-01
- Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chemistry. 146:188-196. 2014-01-01
- Influence of processing conditions on the physicochemical properties of complex fat systems. JAOCS, Journal of the American Oil Chemists' Society. 91:1247-1259. 2014-01-01
- Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice. Food and Bioprocess Technology. 7:71-83. 2014-01-01
- Effect of ripening, heat processing, and fat type on the micellarization of pigments from Jalapeño peppers. Journal of Agricultural and Food Chemistry. 61:9938-9949. 2013-01-01
- Evaluation of the freezing and thawing cryoconcentration process on bioactive compounds present in banana juice from three different cultivars. International Journal of Food Engineering. 9:445-455. 2013-01-01
- Microencapsulation of banana juice from three different cultivars. International Journal of Food Engineering. 9:9-16. 2013-01-01
- Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening. Food Chemistry. 138:372-381. 2013-01-01
- Physical properties of organogels and water in oil emulsions structured by mixtures of candelilla wax and monoglycerides. Food Research International. 54:1360-1368. 2013-01-01
- The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour. Journal of Polymers and the Environment. 21:1040-1051. 2013-01-01
- Effect of heat processing on the profile of pigments and antioxidant capacity of green and red Jalapeño peppers. Journal of Agricultural and Food Chemistry. 60:10822-10833. 2012-01-01
- 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
- Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers. Food Chemistry. 119:1619-1625. 2010-01-01
- 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
- 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
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chapter
- Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats. Food Chemistry, Function and Analysis. 281-314. 2022-01-01
- Chapter 3: Thermodynamic Aspects of Molecular Gels. Monographs in Supramolecular Chemistry. 57-87. 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
- Organogel-based emulsified systems, food applications, microstructural and rheological features-a review. Biointerface Research in Applied Chemistry. 1601-1627. 2022-01-01
- Organogel-based emulsified systems, food applications, microstructural and rheological features-a review. Biointerface Research in Applied Chemistry. 1601-1627. 2022-01-01