Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices by Colín-Cruz, M.A., Pimentel-González, D.J., Carrillo-Navas, H., Alvarez-Ramírez, J., Guadarrama-Lezama, A.Y.

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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 replacemen... by Guadarrama-Lezama, A.Y., Carrillo-Navas, H., Pérez-Alonso, C., Vernon-Carter, E.J., Alvarez-Ramirez, J.

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Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends by Guadarrama-Lezama, A.Y., Carrillo-Navas, H., Vernon-Carter, E.J., Alvarez-Ramirez, J.

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Preparation, characterization and antifungal properties of polysaccharide–polysaccharide and polysaccharide–protein films by Castaño, J., Guadarrama-Lezama, A. Y., Hernández, J., Colín-Cruz, M., Muñoz, M., Castillo, S.

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Influence of the wall material on the moisture sorption properties and conditions of stability of sesame oil hydrogel beads by ionic gelation by Velázquez-Gutiérrez, S.K., Alpizar-Reyes, E., Guadarrama-Lezama, A.Y., Báez-González, J.G., Alvarez-Ramírez, J., Pérez-Alonso, C.

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Survival of Saccharomyces cerevisiae microencapsulated with complex coacervate after freezing process by de la Cruz-Gavia, A., Pérez-Alonso, C., Barrera-Díaz, C.E., Alvarez-Ramírez, J., Carrillo-Navas, H., Guadarrama-Lezama, A.Y.

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Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread by Barbosa-Ríos, J.A., Castillón-Jardón, J., Guadarrama-Lezama, A.Y., Alvarez-Ramirez, J., Meraz, M., Carrillo-Navas, H.

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