selected publications
-
article
- Structural characteristics of gels formed by mixtures of carrageenan and mucilage gum from Opuntia ficus indica. Carbohydrate Polymers. 63:299-309. 2006-01-01
- 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
- Chemical and physicochemical properties of maize starch after industrial nixtamalization. Cereal Chemistry. 78:543-550. 2001-01-01