Eduardo Jaime Vernon-Carter
0000-0001-8367-1499
Universidad Autónoma Metropolitana Iztapalapa
7 papers found
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Cooling rate, sorbitan and glyceryl monostearate gelators elicit different microstructural, viscoelastic and textural properties in chia seed oleogels
Mesquite gum/chitosan insoluble complexes: relationship between the water state and viscoelastic properties
Stabilization of oil-in-water-in-oil (O 1 /W/O 2 ) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces
Effect of Fat Type on Starch and Protein Digestibility of Traditional Tamales
Complexation with whey protein hydrolysate improves cacao pods husk pectin surface active and emulsifying properties
Films from corn, wheat, and rice starch ghost phase fractions display overall superior performance than whole starch films: Starch ghosts films performance
Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions
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