E-LIB Suche - Ergebnisse für: Carrillo-Navas, H.

1

Co-encapsulation of bioactive compounds from blackberry jui..:

Colín-Cruz, M.A. ; Pimentel-González, D.J. ; Carrillo-Navas, H...
LWT. 110 (2019) - p. 94-101 , 2019

Link: https://doi.org/10.1016/..

2

Effect of leavening time on LAOS properties of yeasted whea..:

Alvarez-Ramirez, J. ; Carrera-Tarela, Y. ; Carrillo-Navas, H...
Food Hydrocolloids. 90 (2019) - p. 421-432 , 2019

Link: https://doi.org/10.1016/..

3

Large amplitude oscillatory shear (LAOS) rheology of nixtam..:

Alvarez-Ramirez, J. ; Escarela-Perez, R. ; Vernon-Carter, E.J..
Journal of Cereal Science. 88 (2019) - p. 31-37 , 2019

Link: https://doi.org/10.1016/..

4

Effect of nopal mucilage addition on physical, barrier and ..:

Guadarrama-Lezama, A. Y. ; Castaño, J. ; Velázquez, G...
Journal of Food Science and Technology. 55 (2018) 9 - p. 3739-3748 , 2018

Link: https://doi.org/10.1007/..

5

Effect of new generation enzymes addition on the physical, ..:

Barbosa-Ríos, J.A. ; Castillón-Jardón, J. ; Guadarrama-Lezama, A.Y....
Journal of Cereal Science. 79 (2018) - p. 160-167 , 2018

Link: https://doi.org/10.1016/..

6

Survival of Saccharomyces cerevisiae microencapsulated with..:

de la Cruz-Gavia, A. ; Pérez-Alonso, C. ; Barrera-Díaz, C.E....
Food Hydrocolloids. 82 (2018) - p. 45-52 , 2018

Link: https://doi.org/10.1016/..

7

Thermodynamic sorption analysis and glass transition temper..:

Alpizar-Reyes, E. ; Castaño, J. ; Carrillo-Navas, H....
Journal of Food Science and Technology. 55 (2018) 3 - p. 935-943 , 2018

Link: https://doi.org/10.1007/..

8

Effects of cooking temperature and time on the color, morph..:

Alvarez-Ramirez, J. ; Vernon-Carter, E.J. ; Carrillo-Navas, H..
LWT. 91 (2018) - p. 203-212 , 2018

Link: https://doi.org/10.1016/..

9

Rheological and thermal properties of dough and textural an..:

Vernon-Carter, E.J. ; Garcia-Diaz, S. ; Reyes, I...
International Journal of Gastronomy and Food Science. 9 (2017) - p. 39-48 , 2017

Link: https://doi.org/10.1016/..

10

Characterization of a novel complex coacervate based on whe..:

González-Martínez, D.A. ; Carrillo-Navas, H. ; Barrera-Díaz, C.E....
Food Hydrocolloids. 72 (2017) - p. 115-126 , 2017

Link: https://doi.org/10.1016/..

11

Thermodynamic sorption properties and glass transition temp..:

Alpizar-Reyes, E. ; Carrillo-Navas, H. ; Romero-Romero, R....
Food and Bioproducts Processing. 101 (2017) - p. 166-176 , 2017

Link: https://doi.org/10.1016/..

12

Thermal and rheological properties of sponge cake batters a..:

Guadarrama-Lezama, A.Y. ; Carrillo-Navas, H. ; Pérez-Alonso, C...
LWT. 70 (2016) - p. 46-54 , 2016

Link: https://doi.org/10.1016/..

13

Effect of gelatinized flour fraction on thermal and rheolog..:

Carrillo-Navas, H. ; Guadarrama-Lezama, A. Y. ; Vernon-Carter, E. J....
Journal of Food Science and Technology. 53 (2016) 11 - p. 3996-4006 , 2016

Link: https://doi.org/10.1007/..

14

Oxidation kinetics and thermodynamic analysis of chia oil m..:

Escalona-García, L.A. ; Pedroza-Islas, R. ; Natividad, R....
Journal of Food Engineering. 175 (2016) - p. 93-103 , 2016

Link: https://doi.org/10.1016/..

15

Cox–Merz rules from phenomenological Kelvin–Voigt and Maxwe..:

Vernon-Carter, E.J. ; Avila-de la Rosa, G. ; Carrillo-Navas, H...
Journal of Food Engineering. 169 (2016) - p. 18-26 , 2016

Link: https://doi.org/10.1016/..