Listar Científica por autor "d6286538-1b6b-40aa-a85b-07a3fca98069"

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Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage

González Martínez, David Alejandro; Carrillo Navas, Hector; Barrera Diaz, Carlos Eduardo; Martínez Vargas, Sandra Luz; Alvarez Ramírez, José; Pérez Alonso, César (ELSEVIER, 2017-05-31)

A complex coacervate was prepared with whey protein isolate (WPI) and tamarind seed mucilage (TSM) and was compared with a commonly used whey protein isolate (WPI)-gum Arabic (GA) complex coacervate. Protolityc titration, ...
Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices

Colín-Cruz, María de los Ángeles; Pimentel-González, Diana Jaqueline; Carrillo-Navas, Hector; Alvarez-Ramírez, José; Guadarrama-Lezama, Andrea Yazmin (El Sevier, 2019-04-24)

Blackberry juice (BJ) and Lactobacillus acidophilus (LA) were co-encapsulated by spray drying in three single materials: gum Arabic (GA), maltodextrin (MD) and whey protein concentrate (WPC), as well as in the 50:50 blends ...
Effect of nopal mucilage addition on physical, barrier and mechanical properties of citric pectin-based films

Guadarrama-Lezama, Andrea Yazmin; Castaño, Johanna; Velázquez, Gonzálo; Carrillo-Navas, Hector; Alvarez-Ramírez, José (Springer, 2018-06-18)

This study considered the effect of the nopal mucilage (NM) fraction on the physical, barrier and mechanical properties of citric pectin-based (CP) films. Pectin aqueous dispersion 75 mL (2.0 g/100 g water) were mixed ...
Functional properties and physicochemical characteristics of tamarind (Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid

Alpizar Reyes, Erik; Carrillo Navas, Hector; Gallardo Rivera, Raquel; Varela Guerrero, Victor; Alvarez Ramírez, José; Pérez Alonso, César (ELSEVIER, 2017-04-21)

Tamarind seed mucilage was isolated and dried with spray dryer. Functional properties and physicochemical characteristics of the extracted mucilage were evaluated. Functional properties showed that the solubility, water ...
Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/ wheat flour blends

Guadarrama-Lezama, Andrea Yazmin; Carrillo-Navas, Hector; Vernon-Carter, Eduardo; Álvarez-Ramírez, José (El Sevier, 2016-03-11)

Bread made with corn flour has a rich tradition in several countries. On the other hand, nixtamalization is a process conferring malleability and functionality to corn flour via calcium incorporation. The aim of this work ...
Survival of Saccharomyces cerevisiae microencapsulated with complex coacervate after freezing process

De la Cruz-Gavía, Anayely; Pérez Alonso, César; Barrera Díaz, Carlos Eduardo; Alvarez Ramírez, José; Carrillo Navas, Hector; Guadarrama Lezama, Andrea Yazmin (Food Hydrocolloids, 2018-09-16)

Complex coacervate from whey protein isolate (WPI)-Saccharomyces cerevisiae (Y) was prepared for microencapsulation by spray-drying. The optimum WPI-Y complex coacervate reached the best interaction for a ratio and pH ...
Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour

Guadarrama-Lezama, Andrea Yazmin; Carrillo-Navas, Hector; Pérez-Alonso, César; Vernon-Carter, Eduardo; Alvarez-Ramírez, José (El Sevier, 2016-02-13)

The effect of substituting wheat flour by native corn starch on the rheological and thermal properties of sponge cake batter formulations, and on the texture and microstructural characteristics of sponge cake were ...

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