Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas by Marcela Gaytán Martínez, Fernando Martínez-Bustos, Eduardo Morales Sánchez

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Aplicación de un proceso de cocimiento dieléctrico en la elaboración de harinas instantáneas de maíz amarillo para preparación de frituras de masa y tortillas by Marcela Gaytán Martínez, Fernando Martínez-Bustos, Eduardo Morales Sánchez

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Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications by Elisa Domínguez-Hernández, Jorge Rangel-Hernández, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez

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Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell by Dalia Samanta Aguilar-Avila, Hector Eduardo Martinez-Flores, Eduardo Morales-Sanchez, Rosalía Reynoso-Camacho, Ma. Guadalupe Garnica-Romo

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Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches by Jaime E. Dominguez-Ayala, Guadalupe Méndez-Montealvo, Angel H. Cabrera-Ramírez, Perla Osorio-Diaz, Eduardo Morales-Sanchez, Gonzalo Velazquez

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Pectin Films with Recovered Sunflower Waxes Produced by Electrospraying by Mayra C. Chalapud, Erica R. Baümler, Amalia A. Carelli, Ma. de la Paz Salgado-Cruz, Eduardo Morales-Sánchez, Minerva Rentería-Ortega, Georgina Calderón-Domínguez

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Ohmic Heating as an Emerging Technology for the Improvement of the Techno-Functional Properties of Common Bean Flour by Italia Lima-Becerra, Balbuena-Alonso María, Fernanda Dorantes-Campuzano, Luis Mojica, Guadalupe Loarca-Piña, Eduardo Morales-Sánchez, Aurea Karina Ramírez-Jiménez, Marcela Gaytán-Martínez

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Study of the Physical, Chemical, and Structural Properties of Low- and High-Methoxyl Pectin-Based Film Matrices Including Sunflower Waxes by Mayra C. Chalapud, Ma. de la Paz Salgado-Cruz, Erica R. Baümler, Amalia A. Carelli, Eduardo Morales-Sánchez, Georgina Calderón-Domínguez, Alitzel B. García-Hernández

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Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance by Aurea K. Ramírez-Jiménez, Rubén Cota-López, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Héctor Eduardo Martinez-Flores, María de la Luz Reyes-Vega, Juan de Dios Figueroa-Cárdenas

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Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction by Fernanda G. Castro-Campos, Edgar A. Esquivel-Fajardo, Eduardo Morales-Sánchez, Mario E. Rodríguez-García, Oscar Yael Barron-Garcia, Cristian Felipe Ramirez-Gutierrez, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez

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Nutritional and technological properties of Tepary bean (Phaseolus acutifolius) cultivated in Mexican Northeast by Laura Heredia-Rodríguez, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Aurora de Jesús Garza-Juárez, Vania Urias-Orona, Blanca Edelia González-Martínez, Manuel López-Cabanillas Lomelí, Jesús Alberto Vázquez-Rodríguez

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