W. Rosas-Flores

Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals.

J. Gallegos‐Infante, N. Rocha‐Guzmán, R. González-Laredo, 2019, Food research international.

Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization

Cristóbal N. Aguilar, Héctor A. Ruiz, H. A. Ruiz, 2020, Processes.

Influence of ethyl cellulose in a multicomponent mixture (sorbitan monopalmitate-vegetable oils) on physicochemical properties of organogels

J. Gallegos‐Infante, N. Rocha‐Guzmán, R. González-Laredo, 2019, Revista Mexicana de Ingeniería Química.

Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear ( Opuntia ficus‐indica L. Mill) peels

J. Gallegos‐Infante, N. Rocha‐Guzmán, W. Rosas-Flores, 2021, Journal of Food Processing and Preservation.

Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties

J. Gallegos‐Infante, J. Morales-Castro, W. Rosas-Flores, 2020 .

Rheological and thermal characterization of pinto saltillo bean (Phaseolus vulgaris L.) protein isolates/sodium alginate gels

J. Gallegos‐Infante, H. Medrano-Roldán, J. Morales-Castro, 2021, LWT.

Microencapsulation of Lactobacillus helveticus and Lactobacillus delbrueckii using alginate and gellan gum.

W. Rosas-Flores, E. G. Ramos-Ramírez, J. A. Salazar-Montoya, 2013, Carbohydrate polymers.