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