E. Aguirre‐Mandujano

Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments

J. Álvarez-Ramírez, E. J. Vernon‐Carter, C. Lobato‐Calleros, 2022, LWT.

Microstructure and texture of yogurt as influenced by fat replacers

E. J. Vernon‐Carter, C. Lobato‐Calleros, E. Aguirre-Mandujano, 2004 .

Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels

C. I. Beristain, E. J. Vernon‐Carter, H. García, 2009 .

FAT REPLACERS IN LOW‐FAT MEXICAN MANCHEGO CHEESE

E. J. Vernon‐Carter, C. Lobato‐Calleros, J. Caballero-Pérez, 2001 .

Microencapsulation of grape seed oil by spray drying using whey protein and hawthorn pectin

E. Aguirre-Mandujano, R. Nieto-Ángel, C. Pérez-Alonso, 2019, Ingeniería Agrícola y Biosistemas.

Physicochemical, Structural, and Functional Properties of Cacahuacintle Maize Starch

J. Álvarez-Ramírez, E. J. Vernon‐Carter, C. Lobato‐Calleros, 2024, Starch - Stärke.

Modified huauzontle (Chenopodium nuttalliae Saff.) protein-octenyl succinic anhydride corn starch soluble complexes: structural features and in vitro protein and starch digestibility

E. J. Vernon‐Carter, C. Lobato‐Calleros, D. I. López‐Monterrubio, 2024, Journal of Food Measurement and Characterization.

Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese

A. V. Gante, C. Hernández-Morales, A. Hernández-Montes, 2010 .

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

Muhammad Umer, Muhammad Kashif Iqbal Khan, M. Afzal, 2019, Foods.