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Lauroylated, Acetylated, and Succinylated Agave tequilana Fructans Fractions: Structural Characterization, Prebiotic, Antibacterial Activity and Their Effect on Lactobacillus paracasei under Gastrointestinal Conditions

Polymers, 2023-07, Vol.15 (14), p.3115

2023

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Kinetic and thermodynamic stability of paprika nanoemulsions

International journal of food science & technology, 2015-05, Vol.50 (5), p.1174-1181

2015

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Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin

Journal of food engineering, 2021-02, Vol.290, p.110208, Article 110208

2021

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Effective microencapsulation of Enterococcus faecium in biopolymeric matrices using spray drying

Applied microbiology and biotechnology, 2020-11, Vol.104 (22), p.9595-9605

2020

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Effect of water activity on the stability of Lactobacillus paracasei capsules

Food science & technology, 2015-01, Vol.60 (1), p.346-351

2015

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Effect of ginger extract on stability, physicochemical, and antioxidant properties of avocado powder using maltodextrin as carrier

Journal of food processing and preservation, 2022-06, Vol.46 (6), p.n/a

2022

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The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes

Food & function, 2019-07, Vol.1 (7), p.4432-4439

2019

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Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods

Food and bioprocess technology, 2014-04, Vol.7 (4), p.1160-1170

2014

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Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage

Revista Chapingo. Serie horticultura, 2015-01, Vol.21 (3), p.229-241

2015

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Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions

Food hydrocolloids, 2018-04, Vol.77 (C), p.902-910

2018

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Protection of antioxidant components and production of a natural food colourant powder from Ardisia compressa juice

Powder technology, 2024-01, Vol.431, p.119123, Article 119123

2024

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Lauroylated, Acetylated, and Succinylated IAgave tequilana/I Fructans Fractions: Structural Characterization, Prebiotic, Antibacterial Activity and Their Effect on ILactobacillus paracasei/I under Gastrointestinal Conditions

Polymers, 2023-07, Vol.15 (14)

2023

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Nanostructures and Minimum Integral Entropy as Related to Food Stability

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 2010, p.681-687

2010

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Nutritional, physicochemical and antioxidant properties of sprouted and fermented beverages made from Phalaris canariensis seed

International journal of food science & technology, 2023-10, Vol.58 (10), p.5299-5310

2023

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Osmoimpregnation of chayote (Sechium edule (Jacq.) Sw.) with piperine using macro and nanometer-sized emulsions

Food bioscience, 2024-08, Vol.60, p.104397, Article 104397

2024

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Antibacterial activity and acute toxicity study of standardized aqueous extract of Randia monantha Benth fruit

Biotecnia, 2022-04, Vol.24 (1), p.38-45

2022

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Enrichment of Banana with Lactobacillus rhamnosus Using Double Emulsion and Osmotic Dehydration

Food and bioprocess technology, 2017-06, Vol.10 (6), p.1053-1062

2017

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Clustering function and minimum change in spreading pressure as key factor to predict storage conditions for black pepper oleoresin encapsulated by spray drying

Food bioscience, 2021-08, Vol.42, p.101215, Article 101215

2021

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Design and characterization of liquid nanocapsules of rosemary oil (Rosmarinus officinalis L.)

2019 IEEE International Conference on Engineering Veracruz (ICEV), 2019, Vol.I, p.1-4

2019

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Lauroylated, Acetylated, and Succinylated Agave tequilana Fructans Fractions: Structural Characterization, Prebiotic, Antibacterial Activity and Their Effect on Lactobacillus paracasei under Gastrointestinal Conditions

Kinetic and thermodynamic stability of paprika nanoemulsions

Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin

Effective microencapsulation of Enterococcus faecium in biopolymeric matrices using spray drying

Effect of water activity on the stability of Lactobacillus paracasei capsules

Effect of ginger extract on stability, physicochemical, and antioxidant properties of avocado powder using maltodextrin as carrier

The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes

Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods

Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage

Elaboration and characterization of O/W cinnamon (Cinnamomum zeylanicum) and black pepper (Piper nigrum) emulsions

Protection of antioxidant components and production of a natural food colourant powder from Ardisia compressa juice

Lauroylated, Acetylated, and Succinylated IAgave tequilana/I Fructans Fractions: Structural Characterization, Prebiotic, Antibacterial Activity and Their Effect on ILactobacillus paracasei/I under Gastrointestinal Conditions

Nanostructures and Minimum Integral Entropy as Related to Food Stability

Nutritional, physicochemical and antioxidant properties of sprouted and fermented beverages made from Phalaris canariensis seed

Osmoimpregnation of chayote (Sechium edule (Jacq.) Sw.) with piperine using macro and nanometer-sized emulsions

Antibacterial activity and acute toxicity study of standardized aqueous extract of Randia monantha Benth fruit

Enrichment of Banana with Lactobacillus rhamnosus Using Double Emulsion and Osmotic Dehydration

Clustering function and minimum change in spreading pressure as key factor to predict storage conditions for black pepper oleoresin encapsulated by spray drying

Design and characterization of liquid nanocapsules of rosemary oil (Rosmarinus officinalis L.)

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