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Agama Acevedo, Edith
117  Ergebnisse:
Personensuche X
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1

Starch Nanomaterials as Food Emulsifiers:

, In: Starch Nanomaterials and Food Applications,
Agama-Acevedo, Edith ; Hernandez-Aguirre, Maria A. ; Bello-Perez, Luis A. - p. 139-164 , 2024
Link: https://doi.org/10.1007/..
 
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2

Effect of gelatinization degree on emulsification capacity ..:

Lopez-Silva, Madai ; Agama-Acevedo, Edith ; Yee-Madeira, Hernani..
Food Chemistry.  375 (2022)  - p. 131657 , 2022
Link: https://doi.org/10.1016/..
 
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3

Effect of the preparation method on structural and in vitro..:

Garcia-Valle, Daniel E. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith...
Journal of Cereal Science.  106 (2022)  - p. 103483 , 2022
Link: https://doi.org/10.1016/..
 
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4

Recovery of mango starch from unripe mango juice:

Lagunes-Delgado, Carolina ; Agama-Acevedo, Edith ; Patiño-Rodríguez, Omar..
LWT.  153 (2022)  - p. 112514 , 2022
Link: https://doi.org/10.1016/..
 
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5

Effect of deep frying unripe mango kernel flour extrudate: ..:

Patiño-Rodríguez, Omar ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith.
LWT.  145 (2021)  - p. 111267 , 2021
Link: https://doi.org/10.1016/..
 
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6

Controlling starch digestibility and glycaemic response in ..:

Bello-Pérez, Luis A. ; Flores-Silva, Pamela C. ; Sifuentes-Nieves, Israel.
Journal of Cereal Science.  99 (2021)  - p. 103222 , 2021
Link: https://doi.org/10.1016/..
 
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7

Structural characteristics and in vitro starch digestibilit..:

Garcia-Valle, Daniel E. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith.
LWT.  145 (2021)  - p. 111347 , 2021
Link: https://doi.org/10.1016/..
 
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8

Extrusion pregelatinization improves texture, viscoelastici..:

Garcia-Valle, Daniel E. ; Agama-Acevedo, Edith ; Nuñez-Santiago, Maria del Carmen..
Journal of Functional Foods.  80 (2021)  - p. 104441 , 2021
Link: https://doi.org/10.1016/..
 
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9

Influence of gelatinization degree and octenyl succinic anh..:

Lopez-Silva, Madai ; Agama-Acevedo, Edith ; Bello-Perez, Luis A..
Carbohydrate Polymers.  270 (2021)  - p. 118378 , 2021
Link: https://doi.org/10.1016/..
 
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10

Effects of mixing, sheeting, and cooking on the starch, pro..:

Garcia-Valle, Daniel E. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith.
Food Chemistry.  360 (2021)  - p. 129993 , 2021
Link: https://doi.org/10.1016/..
 
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11

Effect of the addition of thermostable and non-thermostable..:

Magallanes-Cruz, Perla A. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith..
LWT.  118 (2020)  - p. 108834 , 2020
Link: https://doi.org/10.1016/..
 
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12

Pulp and peel of unripe stenospermocarpic mango (Mangifera ..:

Patiño-Rodríguez, Omar ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith.
Food Research International.  138 (2020)  - p. 109719 , 2020
Link: https://doi.org/10.1016/..
 
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13

In vitro digestibility characteristics of octenyl succinic ..:

Lopez-Silva, Madai ; Bello-Perez, Luis A. ; Castillo-Rodriguez, Victor M...
Food Chemistry.  304 (2020)  - p. 125434 , 2020
Link: https://doi.org/10.1016/..
 
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14

Unripe mango kernel starch: Partial characterization:

Patiño-Rodríguez, Omar ; Agama-Acevedo, Edith ; Ramos-Lopez, Gonzalo.
Food Hydrocolloids.  101 (2020)  - p. 105512 , 2020
Link: https://doi.org/10.1016/..
 
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15

Banana and Mango Flours:

, In: Flour and Breads and their Fortification in Health and Disease Prevention,
Bello-Pérez, Luis A. ; Agama-Acevedo, Edith - p. 153-164 , 2019
Link: https://doi.org/10.1016/..
 
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