Z. J. Hernández-Estrada

发表

Viscoelastic characterization of glutenins in wheat kernels measured by creep tests

Patricia Rayas-Duarte, R. Peña, J.D.C. Figueroa, 2012 .

Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

E. Morales‐Sánchez, Z. J. Hernández-Estrada, P. Rayas-Duarte, 2014 .

Stress Relaxation of Wheat Kernels and Their Relationship with Milling, Rheological, and Breadmaking Quality of Wheat

B. Ramírez-Wong, Z. J. Hernández-Estrada, J. Figueroa, 2012 .

Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review

C. Figueroa-Hernández, Z. J. Hernández-Estrada, P. Rayas-Duarte, 2022, Molecules.

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

C. Figueroa-Hernández, C. Cano-Sarmiento, Z. J. Hernández-Estrada, 2022, Fermentation.

Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

Z. J. Hernández-Estrada, P. Rayas-Duarte, O. González-Ríos, 2021, Foods.

Isolation of autochthonous microorganisms to formulate a defined inoculum for small-scale cocoa fermentation

S. Schorr-Galindo, C. Figueroa-Hernández, Z. J. Hernández-Estrada, 2020, Revista Mexicana de Ingeniería Química.

The challenges and perspectives of the selection of starter cultures for fermented cocoa beans.

I. Ferrocino, L. Cocolin, C. Figueroa-Hernández, 2019, International journal of food microbiology.

Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review

C. Figueroa-Hernández, Z. J. Hernández-Estrada, P. Rayas-Duarte, 2022, Current research in food science.

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

C. Figueroa-Hernández, M. Figueroa-Espinoza, Z. J. Hernández-Estrada, 2022, Microorganisms.

Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

Z. J. Hernández-Estrada, P. Rayas-Duarte, Y. Khamsee, 2018, Journal of Food Science and Technology.

Creep Recovery of Wet Gluten and High‐Molecular‐Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat

Z. J. Hernández-Estrada, P. Rayas-Duarte, J. Cárdenas, 2017 .

Effect of β-glucans on viscoelastic properties of barley kernels and their relationship to structure and soluble dietary fibre

P. Schwarz, Z. J. Hernández-Estrada, J. Figueroa, 2012 .

13th International Gluten Workshop

N. Ponce‐García, S. Simsek, Z. J. Hernández-Estrada, 2019 .

Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression

B. Lavine, S. Mulvaney, M. Payton, 2018, LWT.

Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

N. Ponce‐García, A. Escalante-Aburto, S. Simsek, 2017 .

Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests

N. Ponce‐García, A. Escalante-Aburto, S. Simsek, 2016 .

Effect of processing procedure on the formation of resistant starch in tamales

Z. J. Hernández-Estrada, J. J. Véles-Medina, J. D. Figueroa-Cárdenas, 2016 .