M. G. Sosa-Herrera

Rheological properties of emulsions containing milk proteins mixed with xanthan gum

L. P. Martínez-Padilla, Sandra C. Vázquez-Solorio, Darinka D. Vega-Méndez, 2011 .

Novel application of ultrasound and microwave-assisted methods for aqueous extraction of coconut oil and proteins

P. Juliano, L. P. Martínez-Padilla, M. G. Sosa-Herrera, 2022, Journal of Food Science and Technology.

Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsions

L. P. Martínez-Padilla, M. G. Sosa-Herrera, I. E. Lozano-Esquivel, 2012 .

Physicochemical and rheological properties of oil-in-water emulsions prepared with sodium caseinate/gellan gum mixtures

L. P. Martínez-Padilla, M. G. Sosa-Herrera, C. Berli, 2008 .

Effect of the konjac glucomannan concentration on the rheological behaviour and stability of sodium caseinate oil-in-water emulsions

L. P. Martínez-Padilla, M. G. Sosa-Herrera, Marcela Osnaya-Becerril, 2021 .

Effect of agave fructans on bulk and surface properties of sodium caseinate in aqueous media

L. P. Martínez-Padilla, M. G. Sosa-Herrera, V. A. Delgado-Reyes, 2016 .

Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion properties.

L. P. Martínez-Padilla, M. G. Sosa-Herrera, V. A. Delgado-Reyes, 2022, Journal of food science.

Foaming properties of skim milk powder fortified with milk proteins

L. P. Martínez-Padilla, N. B. Casas-Alencáster, M. G. Sosa-Herrera, 2014 .

Interfacial adsorption and shear flow properties of gum arabic-sodium caseinate mixtures

L. P. Martínez-Padilla, M. G. Sosa-Herrera, Bibiana Bonilla-Reyna, 2011 .