Search Results - López‐Alarcón, Cyndy A.

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  1. 1
    Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate

    Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate by Cerdán‐Leal, Martín A., López‐Alarcón, Cyndy A., Ortiz‐Basurto, Rosa I., Luna‐Solano, Guadalupe, Jiménez‐Fernández, Maribel

    Published in Cereal chemistry
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  2. 2
    The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes

    The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakes by López-Alarcón, Cyndy A, Cerdán-Leal, Martín A, Beristain, César I, Pascual-Pineda, Luz A, Azuara, Ebner, Jiménez-Fernández, Maribel

    Published in Food & function
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  3. 3
    Protection of antioxidant components and production of a natural food colourant powder from Ardisia compressa juice

    Protection of antioxidant components and production of a natural food colourant powder from Ardisia compressa juice by López-Alarcón, Cyndy Alejandra, Rascón-Díaz, Martha Paola, Pascual-Pineda, Luz A., Flores-Andrade, Enrique, Bonilla-Zavaleta, Enrique, Jiménez-Fernández, Maribel

    Published in Powder technology
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