| No. | Publicación |
|---|
| 1 |
L. Acosta-Domínguez, H Hernández-Sánchez, G F. Gutiérrez-López, L Alamilla-Beltrán, E Azuara. Modification of the soy protein isolate surface at nanometric scale and its effect on physicochemical properties. Journal of Food Engineering, Vol 168:105-112. Enero 2016. doi:10.1016/j.jfoodeng.2015.07.031 |
| 2 |
E. García-Armenta, D.I. Téllez-Medina, L. Sánchez-Segura, L. Alamilla-Beltrán, H. Hernández-Sánchez, G.F. Gutiérrez-López. Multifractal breakage pattern of tortilla chips as related to moisture content. Journal of Food Engineering, Vol 168:96-105. Enero 2016. doi:10.1016/j.jfoodeng.2015.07.015 |
| 3 |
M. Cueto, J. Porras-Saavedra, A .Farroni, L Alamilla-Beltrán, R. Schöenlechner, Gerhard Schleining, P. Buera. 2015. Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants. Journal of Food Engineering, disponible en linea 26/ 07/2015. doi:10.1016/j.jfoodeng.2015.07.027 |
| 4 |
J Porras, H Hernandez, V Garibay-Febles, L Lartundo Rojas, E Palacios, G F Gutiérrez-López, J Yañez, J Porras Saavedra, L Alamilla Beltrán. (2015). Microstructural properties and distribution of components in microparticles obtained by spray-drying. Journal of Food Engineering, Vol.152, May 2015, Pages 105–112. doi:10.1016/j.jfoodeng.2014.11.014. |
| 5 |
L Sánchez-Segura, D I Téllez-Medina, S Evangelista-Lozano, E García-Armenta, L Alamilla-Beltrán, H Hernández-Sánchez, A R Jiménez-Aparicio, GF Gutiérrez-López (2015). Morpho-structural description of epidermal tissues related to pungency of capsicum species. Journal of Food Engineering, Volume 152, May 2015, Pages 95–104 |
| 6 |
Guadarrama-Lezama A.Y., Jaramillo-Flores M.E., Gutiérrez-López G.F., Pérez-Alonso C., Dorantes-Alvarez L., Alamilla-Beltrán L. (2014). Effects of storage temperature and water activity on the degradation of carotenoids contained in microencapsulated chili extract. Drying Technology, 32 (12): 1435-1447. ISSN: 0737-3937. DOI: 10.1080/07373937.2014.900502. |
| 7 |
Quintanilla-Carvajal M. X., Hernández-Sánchez H., Alamilla-Beltrán L., Zepeda-Vallejo G., Jaramillo-Flores M. E., Perea-Flores M. J., Jimenez-Aparicio A., Gutiérrez-López G.F. (2014). Effects of microfluidisation process on the amounts and distribution of encapsulated and non-encapsulated α-tocopherol microcapsules obtained by spray drying. Food Research International, 63(A): 2-8. ISSN: 0963-9969. DOI: 10.1016/j.foodres.2014.05.025. |
| 8 |
García-Armenta E., Téllez-Medina D. I., Alamilla-Beltrán L., Arana-Errasquín R., Hernández-Sánchez H., Gutiérrez-López G. F. (2014). Multifractal breakage patterns of thick maltodextrin agglomerates. Powder Technology. Vol. 266:440–446. ISSN: 0032-5910. http://dx.doi.org/10.1016/j.powtec.2014.06.047. Elsevier. |
| 9 |
Pascual-Pineda, L. A., Flores-Andrade, E., Alamilla-Beltrán, L., Chanona-Pérez, J. J., Beristain, C. I., Gutiérrez-López, G. F., & Azuara, E. (2014). Micropores and their relationship with carotenoids stability: a new tool to study preservation of solid foods. Food and Bioprocess Technology, Vol 7(4):1160–1170). Abril 2014.Publicado on line en Julio de 2013. |
| 10 |
Guadarrama-Lezama, A. Y., Dorantes-Alvarez, L., Jaramillo-Flores, M. E., Pérez-Alonso, C., Niranjan, K., Gutiérrez-López, G.F., Alamilla-Beltrán, L. Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray drying. Journal of Food Engineering. Vo. 112 (1–2), September 2012, Pg. 29-37 |
