selected publications
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letter
- Autorreporte de visitas al dentista y hábitos de higiene bucal en una población universitaria mexicana. Salud Publica de Mexico. 563-565. 2012-01-01
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article
- Determination of the denaturation temperature of the Spike protein S1 of SARS-CoV-2 (2019 nCoV) by Raman spectroscopy. Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy. 264:-. 2022-01-01
- 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
- Betulinic acid nanogels: Rheological, microstructural characterization and evaluation of their anti-inflammatory activity. Current Drug Delivery. 18:212-223. 2021-01-01
- Development and characterization of structured water-in-oil emulsions with ethyl cellulose oleogels. Food Research International. 150:-. 2021-01-01
- Development of candelilla wax oleogels as a medium of controlled release of phosphorus in an in vitro model. Applied Sciences (Switzerland). 11:-. 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
- Encapsulation of an insulin-modified phosphatidylcholine complex in a self-nanoemulsifying drug delivery system (SNEDDS) for oral insulin delivery. Journal of Drug Delivery Science and Technology. 57:-. 2020-01-01
- Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels. Frontiers in Sustainable Food Systems. 4:-. 2020-01-01
- Thermal and emulsifying properties of globulins from chan (Hyptis suaveolens L. Poit) seeds. Journal of Food Processing and Preservation. 44:-. 2020-01-01
- Engineering rheological properties of edible oleogels with ethylcellulose and lecithin. Carbohydrate Polymers. 205:98-105. 2019-01-01
- 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
- Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers. Food Research International. 122:471-478. 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
- Optimization of Supercritical CO2 Extraction of Essential Oil from Artemisia annua L. by Means of Response Surface Methodology. Journal of Essential Oil-Bearing Plants. 20:314-327. 2017-01-01
- Physicochemical and functional properties of 11S globulin from chan (Hyptis suaveolens L. poit) seeds. Journal of Cereal Science. 77:66-72. 2017-01-01
- Self-assembly in vegetable oils of ionic gelators derived from (R)-12-hydroxystearic acid. Food Structure. 13:56-69. 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
- Simplifying Hansen Solubility Parameters for Complex Edible Fats and Oils. Food Biophysics. 11:283-291. 2016-01-01
- Monoglyceride organogels developed in vegetable oil with and without ethylcellulose. Food Research International. 72:37-46. 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
- Characterization and biocompatibility of chitosan gels with silver and gold nanoparticles. Journal of Nanomaterials. 2014:-. 2014-01-01
- 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
- Edible oleogels in molecular gastronomy. International Journal of Gastronomy and Food Science. 2:22-31. 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
- 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
- Effects of processing and composition on the crystallization and mechanical properties of water-in-oil emulsions. JAOCS, Journal of the American Oil Chemists' Society. 90:1195-1201. 2013-01-01
- Modification of solubility and heat-induced gelation of Amaranth 11S Globulin by protein engineering. Journal of Agricultural and Food Chemistry. 61:3509-3516. 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
- Shear rate and cooling modeling for the study of candelilla wax organogels' rheological properties. Journal of Food Engineering. 119:611-618. 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
- Crystallization kinetics of palm oil in blends with palm-based diacylglycerol. Food Research International. 44:425-435. 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
- Effect of replacing dietary fish oil with vegetable oils on the fatty acid composition of muscle tissue of juvenile California halibut (Paralichthys Californicus) [Efecto de sustituir el aceite de pescado dietético con aceites vegetales en la composición de ácidos grasos del tejido muscular de juveniles de lenguado de California (Paralichthys Californicus)]. Ciencias Marinas. 36:121-133. 2010-01-01
- 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
- Relationship between molecular structure and thermo-mechanical properties of candelilla wax and amides derived from (R)-12-hydroxystearic acid as gelators of safflower oil. Food Biophysics. 5:193-202. 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
- Structural characteristics of gels formed by mixtures of carrageenan and mucilage gum from Opuntia ficus indica. Carbohydrate Polymers. 63:299-309. 2006-01-01
- 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
- Effects of crystalline microstructure on oil migration in a semisolid fat matrix. Crystal Growth and Design. 4:731-736. 2004-01-01
- Effects of starvation and dietary lipid on the lipid and fatty acid composition of muscle tissue of juvenile green abalone (Haliotis fulgens). Aquaculture. 238:329-341. 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
- Chemical and physicochemical properties of dried wet masa and dry masa flour. Journal of the Science of Food and Agriculture. 83:408-412. 2003-01-01
- Concentration of eicosapentaenoic acid and docosahexaenoic acid from fish oil by hydrolysis and urea complexation. Food Research International. 36:721-727. 2003-01-01
- Effect of triacylglycerols in formulated diets on growth and fatty acid composition in tissue of green abalone (Haliotis fulgens). Aquaculture. 224:257-270. 2003-01-01
- Interaction of granular maize starch with lysophosphatidylcholine evaluated by calorimetry, mechanical and microscopy analysis. Journal of Cereal Science. 38:269-279. 2003-01-01
- Rheological and thermal characterization of Okenia hypogaea (Schlech. %26 Cham.) starch. Carbohydrate Polymers. 52:297-310. 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
- Laboratory scale production of maltodextrins and glucose syrup from banana starch. Acta Cientifica Venezolana. 53:44-48. 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
- Chemical and physicochemical properties of maize starch after industrial nixtamalization. Cereal Chemistry. 78:543-550. 2001-01-01
- 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
- Chemical and physicochemical characteristics of Pecan (Carya Illinoensis) oil native of the central region of Mexico. Journal of Food Lipids. 5:211-231. 1998-01-01
- Effect of fatty acids on clarity of starch pastes. Starch/Staerke. 50:383-386. 1998-01-01
- 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
- Physicochemical Aspects of Triacylglycerides and Their Association to Functional Properties of Vegetable Oils. ACS Symposium Series. 708:230-253. 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
- The Freundlich isotherm in studying adsorption in oil processing. JAOCS, Journal of the American Oil Chemists' Society. 73:1627-1633. 1996-01-01
- Viscosity and its relationship to crystallization in a binary system of saturated triacylglycerides and sesame seed oil. JAOCS, Journal of the American Oil Chemists' Society. 73:1237-1246. 1996-01-01
- Competitive adsorption among sesame oil components in a concentrated miscella system. Journal of the American Oil Chemists’ Society. 72:675-679. 1995-01-01
- A multiple-variable approach to study corn oil oxidation. Journal of the American Oil Chemists' Society. 70:261-267. 1993-01-01
- Adsorption isotherms of sesame oil in a concentrated miscella system. Journal of the American Oil Chemists' Society. 70:589-594. 1993-01-01
- Regressional models that describe oil absolute viscosity. Journal of the American Oil Chemists Society. 70:1115-1119. 1993-01-01
- Adsorption isotherms of squash (Cucurbita moschata) seed oil on activated carbon. Journal of the American Oil Chemists Society. 68:596-599. 1991-01-01
- Interactions Among Oil Components During Adsorption: Effects on Carotenoids and Peroxides. Journal of Food Science. 56:1648-1650. 1991-01-01
- Physicochemical Parameters of Protein Additives and Their Emulsifying Properties. Journal of Food Science. 54:1177-1185. 1989-01-01
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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
- Chapter 3: Thermodynamic Aspects of Molecular Gels. Monographs in Supramolecular Chemistry. 57-87. 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
- The Freundlich Isotherm in Studying Adsorption in Oil Processing. Bleaching and Purifying Fats and Oils: Theory and Practice. 209-219. 2009-01-01
- Triacylglyceride crystallization in vegetable oils. Engineering and Food for the 21st Century. 105-123. 2002-01-01
- 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
- Preface. Food Chemistry, Function and Analysis. VII-X. 2022-01-01