J. Vélez-Ruiz

发表

Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties

E. Santillán-Urquiza, M. Méndez-Rojas, J. Vélez-Ruiz, 2017 .

MODELING OF HEAT AND MASS TRANSFER DURING BAKING OF BISCUITS

J. Vélez-Ruiz, M. Sosa‐Morales, Gabriela Guerrero-Cruz, 2004 .

PHYSICAL PROPERTIES OF CONCENTRATED MILK AND ITS INFLUENCE ON POWDER MILK CHARACTERISTICS AND SPRAY DRYER DESIGN PARAMETERS

J. Vélez-Ruiz, B. E. Enriquez-Fernandez, Carlos R. Camarillo-Rojas, 2013 .

Does food complexity have a role in eliciting expectations of satiating capacity?

S. Fiszman, J. Vélez-Ruiz, J. Marcano, 2015, Food research international.

Effect of formulation and storage on physicochemical and flow properties of custard flavored with caramel jam

J. Vélez-Ruiz, M. Ramírez‐Sucre, Jorge F. Vélez-Ruiz, 2014 .

Food Preservation by Freezing

M. Rahman, J. Vélez-Ruiz, 2007, Handbook of Food Preservation.

Rheological behaviour of concentrated mandarin juice at low temperatures

A. Ibarz, Víctor Falguera, J. Vélez-Ruiz, 2010 .

Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

J. Vélez-Ruiz, Victoria Guadalupe Aguilar‐Raymundo, 2019, International Journal of Dairy Technology.

Relating HPMC concentration to elicited expected satiation in milk-based desserts

S. Fiszman, P. Morell, J. Vélez-Ruiz, 2015 .

Effect of the Salting Process on the Mass Transfer Kinetics of Manchego-type Cheese

J. Vélez-Ruiz, E. Illescas-Chavez, 2009 .

FLOW AND STRUCTURAL CHARACTERISTICS OF CONCENTRATED MILK

G. Barbosa‐Cánovas, J. Vélez-Ruiz, 2000 .

Rheological properties of concentrated milk as a function of concentration, temperature and storage time

Gustavo V. Barbosa-Cánovas, J. F. Vélez-Ruiz, G. Barbosa‐Cánovas, 1998 .

Evaluation of Physical Properties of Dough of Donuts During Deep‐Fat Frying at Different Temperatures

J. Vélez-Ruiz, J. F. Vélez‐Ruiz, M. E. Sosa‐Morales, 2003 .

Mass Transfer in Cheese

J. Vélez-Ruiz, 2011 .

RHEOLOGICAL AND PHYSICOCHEMICAL BEHAVIOR OF FORTIFIED YOGURT, WITH FIBER AND CALCIUM

J. Vélez-Ruiz, M. Sosa‐Morales, Jorge F. Vélez-Ruiz, 2005 .

Transport Phenomena in Food Processing

Jorge Welti-Chanes, J. Welti‐Chanes, J. Vélez-Ruiz, 2002 .

Freezing Point: Measurement, Data, and Prediction

Mohammad Shafiur Rahman, María Elena Sosa-Morales, M. Rahman, 2009 .

Effect of Solids Concentration on the Physicochemical and Flow Properties of Cactus Pear Juices of Two Varieties (Opuntia ficus-indica and Opuntia streptacantha)

J. Vélez-Ruiz, Cecilia Díaz-Lima, 2016, Food and Bioprocess Technology.

Evaluation of convective heat transfer coefficient between fluids and particles in suspension as food model systems for natural convection using two methodologies

J. Vélez-Ruiz, A. Cariño-Sarabia, 2013 .

Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa

A. Tárrega, E. Costell, J. Vélez-Ruiz, 2012 .

κ-carrageenan systems.

A. Tárrega, E. Costell, J. Vélez-Ruiz, 2014 .

Dessert models : Effect of calcium chloride on the rheological and sensory properties of pea protein / κ-carrageenan systems

A. Tárrega, E. Costell, J. Vélez-Ruiz, 2014 .

Physicochemical, rheological and stability characterization of a caramel flavored yogurt

J. F. Vélez-Ruiz, J. Vélez-Ruiz, Manuel Octavio Ramírez-Sucre, 2013 .

Rheological properties of selected dairy products.

M. Peleg, J. Vélez-Ruiz, J F Vélez-Ruiz, 1997, Critical reviews in food science and nutrition.

Characterization of Two Chickpea Varieties and the Effect of Cooking on their Physico-chemical and Functional Properties of Flours

J. Vélez-Ruiz, Victoria Guadalupe Aguilar‐Raymundo, 2016 .

Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour

J. Vélez-Ruiz, Victoria Guadalupe Aguilar‐Raymundo, 2018, Foods.

Development and Physicochemical Characterization of a Functional Mozzarella Cheese Added with Agavin

J. Vélez-Ruiz, M. Martinez-Martínez, 2019, Journal of Food Science and Nutrition Research.

Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions

A. Tárrega, E. Costell, J. Vélez-Ruiz, 2005 .

Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese.

J. Vélez-Ruiz, C. Ramírez-López, 2018, Journal of food science.

Inulin as a novel biocompatible coating: evaluation of surface affinities toward CaHPO4, α-Fe2O3, ZnO, CaHPO4@ZnO and α-Fe2O3@ZnO nanoparticles.

E. Santillán-Urquiza, M. Méndez-Rojas, J. Vélez-Ruiz, 2015, Journal of colloid and interface science.

Mass, thermal and quality aspects of deep-fat frying of pork meat

J. Vélez-Ruiz, Maria Elena Sosa-Morales, Ronald Orzuna-Espíritu, 2006 .

No . CSBE 08-199 SUPERHEATED STEAM AS PRETREATMENT TO REDUCE OIL UPTAKE DURING DEEP FRYING OF CHICKEN

S. Cenkowski, J. Vélez-Ruiz, M. Sosa‐Morales, 2008 .

The physicochemical and rheological properties of a milk drink flavoured with cajeta, a Mexican caramel jam

J. Vélez-Ruiz, M. Ramírez‐Sucre, 2011 .

Rheological Characterization and Pipeline Transport Needs of Two Fluid Dairy Products (Flavored Milk and Yogurt)

J. Vélez-Ruiz, 2019, Milk-Based Beverages.

Relevance of Rheological Properties in Food Process Engineering

J. Vélez-Ruiz, 2002 .

EFFECT OF TEMPERATURE ON THE PHYSICAL PROPERTIES OF CHICKEN STRIPS DURING DEEP-FAT FRYING

J. Vélez-Ruiz, M. Sosa‐Morales, F. Vergara-Balderas, 2002 .

PHYSICOCHEMICAL AND FLOW PROPERTIES OF LOW-FAT YOGURT FORTIFIED WITH CALCIUM AND FIBER

J. Vélez-Ruiz, M. Sosa‐Morales, P. Hernández-Carranza, 2013 .

Combination of hot air drying and deep‐fat frying to reduce the oil content in chicken nuggets

J. Vélez-Ruiz, M. Sosa‐Morales, M. Martínez-Ávila, 2010 .

Rheology of dairy custard model systems: Influence of milk -fat and hydrocolloid type

E. Costell, J. Vélez-Ruiz, L. González-Tomás, 2005 .