J. L. Hoyos-Concha

Rheological Study of an Extruded Fish Diet with the Addition of Hydrolyzed Protein Flour

R. Ortega-Toro, J. L. Hoyos-Concha, H. Villada-Castillo, 2021, Applied Sciences.

Rheological Study of an Extruded Fish Diet with the Addition of Hydrolyzed Protein Flour

R. Ortega-Toro, J. L. Hoyos-Concha, H. Villada-Castillo, 2021, Applied Sciences.

Fungal Proteases and Production of Bioactive Peptides for the Food Industry

Cristóbal N. Aguilar, Héctor A. Ruiz, H. A. Ruiz, 2019, Enzymes in Food Biotechnology.

Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties

J. L. Hoyos-Concha, Vicente Ortiz-Gómez, J. Bravo-Gómez, 2022, Foods.

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

J. L. Hoyos-Concha, José Fernando Solanilla-Duque, D. Roa-Acosta, 2022, Frontiers in Sustainable Food Systems.

Effect of the Addition of High-Protein Hydrolyzed Flour from Oncorhynchus mykiss Byproducts on the Properties of an Extruded Feed

R. Ortega-Toro, J. L. Hoyos-Concha, A. Fernández-Quintero, 2022, ACS omega.

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

J. L. Hoyos-Concha, J. Bravo-Gómez, D. Roa-Acosta, 2022, Frontiers in Sustainable Food Systems.

Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss

R. Ortega-Toro, J. L. Hoyos-Concha, A. Fernández-Quintero, 2023, Frontiers in Sustainable Food Systems.

Use of trout by-products (Oncorhynchus mykiss) for the production of an extruded fish feed

R. Ortega-Toro, J. L. Hoyos-Concha, A. Fernández-Quintero, 2022, Revista Mexicana de Ingeniería Química.