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Hoyos-Leyva, J.D.
27  Ergebnisse:
Personensuche X
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1

Drying processes of OSA-modified plantain starch trigger ch..:

Chávez-Salazar, A. ; Álvarez-Barreto, C.I. ; Hoyos-Leyva, J.D...
LWT.  154 (2022)  - p. 112846 , 2022
Link: https://doi.org/10.1016/..
 
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2

Hass avocado oil extraction: In the way of malaxation proce..:

Lopez-Vega, L.A. ; Gil-Cortez, J.M. ; Sierra-Sarmiento, M.A..
LWT.  152 (2021)  - p. 112312 , 2021
Link: https://doi.org/10.1016/..
 
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3

Characterization of spray drying microencapsulation of almo..:

Hoyos-Leyva, J.D. ; Bello-Perez, L.A. ; Agama-Acevedo, J.E...
LWT.  101 (2019)  - p. 526-533 , 2019
Link: https://doi.org/10.1016/..
 
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4

Physical and chemical stability of l-ascorbic acid microenc..:

Hoyos-Leyva, J.D. ; Chavez-Salazar, A. ; Castellanos-Galeano, F...
Food Hydrocolloids.  83 (2018)  - p. 143-152 , 2018
Link: https://doi.org/10.1016/..
 
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5

Potential of taro starch spherical aggregates as wall mater..:

Hoyos-Leyva, J. ; Bello-Pérez, L.A. ; Agama-Acevedo, E..
International Journal of Biological Macromolecules.  120 (2018)  - p. 237-244 , 2018
Link: https://doi.org/10.1016/..
 
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6

Morphological, physicochemical and functional characteristi..:

Hoyos-Leyva, J.D. ; Alonso-Gomez, L. ; Rueda-Enciso, J....
LWT - Food Science and Technology.  83 (2017)  - p. 150-156 , 2017
Link: https://doi.org/10.1016/..
 
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7

Assessing the structural stability of gluten-free snacks wi..:

Hoyos-Leyva, J.D. ; Agama-Acevedo, E. ; Bello-Perez, L.A...
LWT.  73 (2016)  - p. 576-583 , 2016
Link: https://doi.org/10.1016/..
 
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8

Effect of drying process of esterified plantain starch on s..:

Hoyos-Leyva, Javier ; Bello-Pérez, Luis Arturo ; Chávez-Salazar, Andrés..
Journal of Dispersion Science and Technology.  42 (2019)  1 - p. 132-140 , 2019
Link: https://doi.org/10.1080/..
 
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9

Development of Foods High in Slowly Digestible and Resistan..:

, In: Starch in Food,
Bello-Perez, Luis A. ; Hoyos-Leyva, Javier D. - p. 827-854 , 2018
Link: https://doi.org/10.1016/..
 
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10

Thermodynamic analysis for assessing the physical stability..:

Hoyos-Leyva, Javier D. ; Bello-Pérez, Luis A. ; Agama-Acevedo, Edith.
Carbohydrate Polymers.  197 (2018)  - p. 431-441 , 2018
Link: https://doi.org/10.1016/..
 
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11

Thermodynamic criteria analysis for the use of taro starch ..:

Hoyos-Leyva, Javier D. ; Bello-Pérez, Luis A. ; Alvarez-Ramirez, J.
Food Chemistry.  259 (2018)  - p. 175-180 , 2018
Link: https://doi.org/10.1016/..
 
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12

List of Contributors:

, In: Starch in Food,
Ai, Yongfeng ; Anish, Rajamohanan J. ; Antezana-Gomez, Raquel... - p. xxi-xxii , 2018
Link: https://doi.org/10.1016/..
 
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13

Structural characterization of aroid starches by means of c..:

Hoyos-Leyva, Javier D. ; Bello-Pérez, Luis A. ; Alvarez-Ramirez, J..
Food Hydrocolloids.  69 (2017)  - p. 97-102 , 2017
Link: https://doi.org/10.1016/..
 
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14

Characterization of the flour and starch of aroid cultivars..:

Hoyos-Leyva, Javier D. ; Bello-Pérez, Luis A. ; Yee-Madeira, Hernani..
Starch - Stärke.  69 (2017)  9-10 - p. 1600370 , 2017
Link: https://doi.org/10.1002/..
 
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15

Microencapsulation using starch as wall material: A review:

Hoyos-Leyva, Javier D. ; Bello-Pérez, Luis A. ; Alvarez-Ramirez, J..
Food Reviews International.  34 (2017)  2 - p. 148-161 , 2017
Link: https://doi.org/10.1080/..
 
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