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Vernon-Carter, Eduardo J.
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1

Effects of leavening agent and time on bread texture and in..:

Garcia-Hernandez, Angeles ; Roldan-Cruz, Cesar ; Vernon-Carter, Eduardo J..
Journal of Food Science and Technology.  59 (2021)  5 - p. 1922-1930 , 2021
Link: https://doi.org/10.1007/..
 
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2

Complexation with whey protein hydrolysate improves cacao p..:

Trujillo-Ramírez, Daniel ; Lobato-Calleros, Consuelo ; Román-Guerrero, Angélica...
Reactive and Functional Polymers.  123 (2018)  - p. 61-69 , 2018
Link: https://doi.org/10.1016/..
 
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3

In vitro digestibility of ultrasound-treated corn starch:

Flores-Silva, Pamela C. ; Roldan-Cruz, César A. ; Chavez-Esquivel, Gerardo...
Starch - Stärke.  69 (2017)  9-10 - p. 1700040 , 2017
Link: https://doi.org/10.1002/..
 
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4

Physico-chemical characterization and in vitro digestibilit..:

Vernon-Carter, Eduardo J. ; Hernandez-Jaimes, C. ; Meraz, Monica...
Starch - Stärke.  67 (2015)  7-8 - p. 701-708 , 2015
Link: https://doi.org/10.1002/..
 
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5

Corn starch acid hydrolysis at the onset gelatinization tem..:

Hernández-Jaimes, Carmen ; Utrilla-Coello, Rubi G. ; Carrillo-Navas, Hector...
Starch - Stärke.  66 (2014)  7-8 - p. 636-644 , 2014
Link: https://doi.org/10.1002/..
 
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6

Enthalpy-Entropy Compensation and Water Transfer Mechanism ..:

Flores-Andrade, Enrique ; Beristain, Cesar I. ; Vernon-Carter, Eduardo J...
Drying Technology.  27 (2009)  9 - p. 999-1009 , 2009
Link: https://doi.org/10.1080/..
 
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7

Thermodynamic analysis of the effect of water activity on t..:

Domı´nguez, Irma L. ; Azuara, Ebner ; Vernon-Carter, Eduardo J..
Journal of Food Engineering.  81 (2007)  3 - p. 566-571 , 2007
Link: https://doi.org/10.1016/..
 
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8

Color of Raw, Frozen, and Smoked Fillets of Rainbow Trout (..:

Arredondo-Figueroa, José L. ; Mora, Genoveva Ingle de la ; Ponce-Palafox, Jesús T...
Journal of Aquatic Food Product Technology.  16 (2007)  1 - p. 35-50 , 2007
Link: https://doi.org/10.1300/..
 
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9

Increased mesquite gum formation in nodal explants cultures..:

Orozco-Villafuerte, Juan ; Buendía-González, Leticia ; Cruz-Sosa, Francisco.
Plant Physiology and Biochemistry.  43 (2005)  8 - p. 802-807 , 2005
Link: https://doi.org/10.1016/..
 
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10

Thermodynamic analysis of the sorption process of mesquite ..:

Beristain, Cesar I. ; Azuara, Ebner ; Vernon-Carter, Eduardo J.
Chemical Engineering Communications.  189 (2002)  1 - p. 115-123 , 2002
Link: https://doi.org/10.1080/..
 
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11

Development of Microcapsules Containing Water and Lipid Sol..:

Vernon-Carter, Eduardo J. ; Ponce-Palafox, Jesus T. ; Arredondo-Figueroa, José L..
Journal of Aquatic Food Product Technology.  10 (2001)  2 - p. 59-74 , 2001
Link: https://doi.org/10.1300/..
 
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12

Effect of foaming agents on the stability, rheological prop..:

Vernon-Carter, Eduardo J. ; Espinosa-Paredes, Gilberto ; Beristain, César I..
Food Research International.  34 (2001)  7 - p. 587-598 , 2001
Link: https://doi.org/10.1016/..
 
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13

DETERMINATION OF MOISTURE DESORPTION ENTHALPY OF MESQUITE G..:

BERISTAIN, C´ SAR I. ; AZUARA, EBNER ; GARCIA, HUGO S..
Drying Technology.  17 (1999)  4-5 - p. 937-945 , 1999
Link: https://doi.org/10.1080/..
 
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14

Encapsulation of Orange Peel Oil by Co-crystallization:

Beristain, César I. ; Vazquez, Alma ; Garcia, Hugo S..
LWT - Food Science and Technology.  29 (1996)  7 - p. 645-647 , 1996
Link: https://doi.org/10.1006/..
 
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15

UTILIZATION OF MESQUITE ( Prosopis julijlora) GUM AS EMULSI..:

Beristain, César I. ; Vernon-Carter, Eduardo J.
Drying Technology.  12 (1994)  7 - p. 1727-1733 , 1994
Link: https://doi.org/10.1080/..
 
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