J. Villalobos-Espinosa

Comparative Evaluation of the Thermal, Structural, Chemical and Morphological Properties of Bagasse from the Leaf and Fruit of Bromelia hemisphaerica Lam. Delignified by Organosolv

S. Evangelista-Lozano, A. Jiménez-Aparicio, L. Alamilla‐Beltrán, 2022, Applied Sciences.

Effect of pumping and atomisation on the stability of oil/water emulsions

G. Gutiérrez-López, María de Jesus Perea-Flores, M. X. Quintanilla-Carvajal, 2022, Journal of Food Engineering.

Biofunctionality of native and nano-structured blue corn starch in prediabetic Wistar rats

J. L. Chávez-Servia, J. Chanona-Pérez, P. Osorio-Díaz, 2018 .

OPTIMIZATION OF THE FORMULATION OF EMULSIONS PREPARED WITH A MIXTURE OF VITAMINS D AND E BY MEANS OF AN EXPERIMENTAL DESIGN SIMPLEX CENTROID AND ANALYSIS OF COLOCALIZATION OF ITS COMPONENTS

G. Gutiérrez-López, D. Téllez-Medina, H. Hernández‐Sánchez, 2017 .

Comparative Analysis of Fermentation Conditions on the Increase of Biomass and Morphology of Milk Kefir Grains

A. Jiménez-Aparicio, E. García-Armenta, M. Arenas-Ocampo, 2022, Applied Sciences.

EFFECT OF TWO-FLUID NOZZLES ON THE STABILITY CHARACTERISTICS OF EMULSIONS PREPARED BY A HIGH-ENERGY METHOD (MICROFLUIDIZATION)

M. J. Perea-Flores, G. Gutiérrez-López, H. Hernández‐Sánchez, 2019, Revista Mexicana de Ingeniería Química.