Effects of clay concentration on the morphology and rheological properties of xanthan gum‐based hydrogels reinforced with montmorillonite particles
Garcia‐Hernandez, A., Lobato‐Calleros, C., Vernon‐Carter, E. J., Sosa‐Hernandez, E., Alvarez‐Ramirez, J.
Published in Journal of applied polymer science (20.02.2017)
Published in Journal of applied polymer science (20.02.2017)
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Journal Article
Microstructure and texture of yogurt as influenced by fat replacers
Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E., Vernon-Carter, E.J.
Published in International dairy journal (01.02.2004)
Published in International dairy journal (01.02.2004)
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Journal Article
MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS
LOBATO-CALLEROS, C., RECILLAS-MOTA, M.T., ESPINOSA-SOLARES, T., ALVAREZ-RAMIREZ, J., VERNON-CARTER, E.J.
Published in Journal of texture studies (01.12.2009)
Published in Journal of texture studies (01.12.2009)
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Journal Article
Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt
Crispín-Isidro, G., Lobato-Calleros, C., Espinosa-Andrews, H., Alvarez-Ramirez, J., Vernon-Carter, E.J.
Published in Food science & technology (01.06.2015)
Published in Food science & technology (01.06.2015)
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Journal Article
Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads
Lozano-Vazquez, G., Lobato-Calleros, C., Escalona-Buendia, H., Chavez, G., Alvarez-Ramirez, J., Vernon-Carter, E.J.
Published in Food hydrocolloids (01.06.2015)
Published in Food hydrocolloids (01.06.2015)
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Journal Article
Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces
Estrada-Fernández, A.G., Román-Guerrero, A., Jiménez-Alvarado, R., Lobato-Calleros, C., Alvarez-Ramirez, J., Vernon-Carter, E.J.
Published in Journal of food engineering (01.03.2018)
Published in Journal of food engineering (01.03.2018)
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Journal Article
Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum
Crispín-Isidro, G., Hernández-Rodríguez, L., Ramírez-Santiago, C., Sandoval-Castilla, O., Lobato-Calleros, C., Vernon-Carter, E.J.
Published in Food hydrocolloids (01.08.2019)
Published in Food hydrocolloids (01.08.2019)
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Journal Article
Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsions
Cuevas-Bernardino, J.C., Lobato-Calleros, C., Román-Guerrero, A., Alvarez-Ramirez, J., Vernon-Carter, E.J.
Published in Reactive & functional polymers (01.06.2016)
Published in Reactive & functional polymers (01.06.2016)
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Journal Article
Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt
Sandoval-Castilla, O., Lobato-Calleros, C., García-Galindo, H.S., Alvarez-Ramírez, J., Vernon-Carter, E.J.
Published in Food research international (2010)
Published in Food research international (2010)
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Journal Article
Designing W₁/O/W₂ double emulsions stabilized by protein-polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties
Murillo-Martínez, M.M, Pedroza-Islas, R, Lobato-Calleros, C, Martínez-Ferez, A, Vernon-Carter, E.J
Published in Food hydrocolloids (2011)
Published in Food hydrocolloids (2011)
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Journal Article
Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties
Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E.J., Alvarez-Ramírez, J.
Published in Journal of food engineering (01.12.2010)
Published in Journal of food engineering (01.12.2010)
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Journal Article
Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions
Pimentel-González, D.J., Campos-Montiel, R.G., Lobato-Calleros, C., Pedroza-Islas, R., Vernon-Carter, E.J.
Published in Food research international (01.03.2009)
Published in Food research international (01.03.2009)
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Journal Article
Respiration rate and mechanical properties of peach fruit during storage at three maturity stages
Perez-Lopez, A, Chavez-Franco, SH, Villasenor-Perea, CA, Espinosa-Solares, T, Hernandez-Gomez, L H, Lobato-Calleros, C
Published in Journal of food engineering (01.12.2014)
Published in Journal of food engineering (01.12.2014)
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Journal Article
Effect of lime concentration on gelatinized maize starch dispersions properties
Lobato-Calleros, C., Hernandez-Jaimes, C., Chavez-Esquivel, G., Meraz, M., Sosa, E., Lara, V.H., Alvarez-Ramirez, J., Vernon-Carter, E.J.
Published in Food chemistry (01.04.2015)
Published in Food chemistry (01.04.2015)
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Journal Article
Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses
Lobato-Calleros, C, Rodriguez, E, Sandoval-Castilla, O, Vernon-Carter, E.J, Alvarez-Ramirez, J
Published in Food research international (01.07.2006)
Published in Food research international (01.07.2006)
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Journal Article
Electrochemical characterization of gelatinized starch dispersions: Voltammetry and electrochemical impedance spectroscopy on platinum surface
Hernandez-Jaimes, C., Lobato-Calleros, C., Sosa, E., Bello-Pérez, L.A., Vernon-Carter, E.J., Alvarez-Ramirez, J.
Published in Carbohydrate polymers (25.06.2015)
Published in Carbohydrate polymers (25.06.2015)
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Journal Article
Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk
Lobato-Calleros, C, Sosa-Pérez, A, Rodríguez-Tafoya, J, Sandoval-Castilla, O, Pérez-Alonso, C, Vernon-Carter, E.J
Published in Food science & technology (01.12.2008)
Published in Food science & technology (01.12.2008)
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Journal Article