G. Chaquilla-Quilca

Assembly of biopolymer particles after thermal conditioning of wheat bran proteins contained in a 21–43 kDa size exclusion chromatography fraction

T. Madera-Santana, A. Mendoza‐Wilson, R. Balandrán-Quintana, 2019, Food Hydrocolloids.

Identification of proteins contained in aqueous extracts of wheat bran through a proteomic approach

R. Balandrán-Quintana, G. R. Montfort, J. Huerta‐Ocampo, 2018 .

Structural and physicochemical characterization of nanoparticles synthesized from an aqueous extract of wheat bran by a cold-set gelation/desolvation approach

T. Madera-Santana, A. Mendoza‐Wilson, R. Balandrán-Quintana, 2017 .

Synthesis of tubular nanostructures from wheat bran albumins during proteolysis with V8 protease in the presence of calcium ions.

T. Madera-Santana, A. Mendoza‐Wilson, R. Balandrán-Quintana, 2016, Food chemistry.

Assessment of Prickly Pear Peel Mucilage and Potato Husk Starch for Edible Films Production for Food Packaging Industries

J. A. Azamar-Barrios, G. Chaquilla-Quilca, Erica Ayquipa-Cuellar, 2020, Waste and Biomass Valorization.

Assessment of Prickly Pear Peel Mucilage and Potato Husk Starch for Edible Films Production for Food Packaging Industries

J. A. Azamar-Barrios, G. Chaquilla-Quilca, Erica Ayquipa-Cuellar, 2020 .

Nutritional, physical and sensory characteristics of bread with the inclusion of germinated basul (Erythrina edulis) flour

F. Vilcanqui-Pérez, G. Chaquilla-Quilca, V. Sarmiento-Casavilca, 2021, Journal of Food Science and Technology.