selected publications

• article

  • An Equilibrium State Diagram for Storage Stability and Conservation of Active Ingredients in a Functional Food Based on Polysaccharides Blends.  Polymers.  15:1-16. 2023-01-01
  • Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food.  Polymers.  14:-. 2022-01-01
  • Cutting-edge advances on the stability and state diagram of pure β-lactose.  Materials Chemistry and Physics.  289:-. 2022-01-01
  • Serum zinc levels are associated with obesity and low-density lipoprotein cholesterol in Mexican adults.  Journal of Trace Elements in Medicine and Biology.  73:-. 2022-01-01
  • Injection molding of low-density polyethylene (Ldpe) as a model polymer: Effect of molding parameters on the microstructure and crystallinity.  Polymers.  13:-. 2021-01-01
  Physicochemical properties and antioxidant activity of spray-dry broccoli (Brassica oleracea var Italica) stalk and floret juice powders.  Molecules.  26:-. 2021-01-01
  
  Strawberry juice powders: Effect of spray-drying conditions on the microencapsulation of bioactive components and physicochemical properties.  Molecules.  26:-. 2021-01-01
  
  Preparation of spray-dried functional food: Effect of adding Bacillus clausii bacteria as a co-microencapsulating agent on the conservation of resveratrol.  Processes.  8:-. 2020-01-01
  Evaluation of the spray drying conditions of blueberry juice-maltodextrin on the yield, content, and retention of quercetin 3-D-galactoside.  Polymers.  11:-. 2019-01-01
  
  Spray drying of blueberry juice-maltodextrin mixtures: Evaluation of processing conditions on content of resveratrol.  Antioxidants.  8:-. 2019-01-01
  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
  Thermal study of polyols for the technological application as plasticizers in food industry.  Polymers.  10:-. 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
  Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice.  Carbohydrate Polymers.  167:317-325. 2017-01-01
  
  Technological application of maltodextrins according to the degree of polymerization.  Molecules.  20:21067-21081. 2015-01-01
  Physical properties of inulin and inulin-orange juice: Physical characterization and technological application.  Carbohydrate Polymers.  105:10-19. 2014-01-01
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• chapter

  • Physical properties of inulin and technological applications.  Polysaccharides: Bioactivity and Biotechnology. 959-984. 2015-01-01
• Nanomaterial Complexes Enriched With Natural Compounds Used in Cancer Therapies: A Perspective for Clinical Application.  Frontiers in Oncology. -. 2021-01-01
  
• Recent trends on the valorization of winemaking industry wastes.  Current Opinion in Green and Sustainable Chemistry. -. 2021-01-01
• Application of differential scanning calorimetry (DSC) and modulated differential scanning calorimetry (MDSC) in food and drug industries.  Polymers. -. 2020-01-01
Encapsulation of active ingredients in food industry by spray-drying and nano spray-drying technologies.  Processes. -. 2020-01-01

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