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Microstructure of retrograded starch: Quantification from lacunarity analysis of SEM micrographs

Journal of food engineering, 2013-06, Vol.116 (4), p.775-781

2013

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Microencapsulation by spray drying of multiple emulsions containing carotenoids

Journal of food science, 2004-09, Vol.69 (7), p.351-359

2004

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Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt

Food science & technology, 2015-06, Vol.62 (1), p.438-444

2015

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Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads

Food hydrocolloids, 2015-06, Vol.48, p.301-311

2015

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Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

Journal of food engineering, 2018-03, Vol.221, p.35-44

2018

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Assessing the stability of Tween 80-based O/W emulsions with cyclic voltammetry and electrical impedance spectroscopy

Colloids and surfaces. A, Physicochemical and engineering aspects, 2016-12, Vol.511, p.145-152

2016

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Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux

Food science & technology, 2018-05, Vol.91, p.203-212

2018

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Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum

Food hydrocolloids, 2019-08, Vol.93, p.402-412

2019

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Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt

Food research international, 2010, Vol.43 (1), p.111-117

2010

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Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt

Journal of food engineering, 2014-06, Vol.131, p.110-115

2014

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Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material

Journal of food science, 2002-01, Vol.67 (1), p.206-211

2002

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Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties

Journal of food engineering, 2010-12, Vol.101 (3), p.229-235

2010

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Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsions

Reactive & functional polymers, 2016-06, Vol.103, p.63-71

2016

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Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions

Food chemistry, 2016-09, Vol.207, p.139-147

2016

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Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour

Food science & technology, 2016-07, Vol.70, p.46-54

2016

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Prosopis laevigata a potential chromium (VI) and cadmium (II) hyperaccumulator desert plant

Bioresource technology, 2010-08, Vol.101 (15), p.5862-5867

2010

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Designing W₁/O/W₂ double emulsions stabilized by protein-polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties

Food hydrocolloids, 2011, Vol.25 (4), p.577-585

2011

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Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

Food research international, 2009-03, Vol.42 (2), p.292-297

2009

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Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers

Journal of food engineering, 2006-12, Vol.77 (4), p.753-760

2006

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Microstructure and texture of yogurt as influenced by fat replacers

International dairy journal, 2004-02, Vol.14 (2), p.151-159

2004

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In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize

Carbohydrate polymers, 2015-06, Vol.123, p.246-255

2015

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Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices

Food hydrocolloids, 2010, Vol.24 (6), p.633-640

2010

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Ferrous bisglycinate content and release in W1/O/W2 multiple emulsions stabilized by protein-polysaccharide complexes

Food hydrocolloids, 2009-12, Vol.23 (8), p.2425-2433

2009

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The effect of the addition of soluble fibers (polydextrose, corn, pea) on the color, texture, structural features and protein digestibility of semolina pasta

Applied Food Research, 2022-12, Vol.2 (2), p.100187, Article 100187

2022

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Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses

Food research international, 2006-07, Vol.39 (6), p.678-685

2006

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Microstructure of retrograded starch: Quantification from lacunarity analysis of SEM micrographs

Microencapsulation by spray drying of multiple emulsions containing carotenoids

Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt

Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads

Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

Assessing the stability of Tween 80-based O/W emulsions with cyclic voltammetry and electrical impedance spectroscopy

Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux

Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum

Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt

Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt

Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material

Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties

Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsions

Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions

Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour

Prosopis laevigata a potential chromium (VI) and cadmium (II) hyperaccumulator desert plant

Designing W₁/O/W₂ double emulsions stabilized by protein-polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties

Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions

Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers

Microstructure and texture of yogurt as influenced by fat replacers

In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize

Predicting suitable storage conditions for spray-dried microcapsules formed with different biopolymer matrices

Ferrous bisglycinate content and release in W1/O/W2 multiple emulsions stabilized by protein-polysaccharide complexes

The effect of the addition of soluble fibers (polydextrose, corn, pea) on the color, texture, structural features and protein digestibility of semolina pasta

Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses

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