Search Results - Utrilla-Coello, Rubi G.

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  1. 1
    Corn starch acid hydrolysis at the onset gelatinization temperature: Morphology, crystallinity, viscoelasticity, and thermal properties

    Corn starch acid hydrolysis at the onset gelatinization temperature: Morphology, crystallinity, viscoelasticity, and thermal properties by Hernández‐Jaimes, Carmen, Utrilla‐Coello, Rubi G, Carrillo‐Navas, Hector, García‐Márquez, Eristeo, Meraz, Monica, Bello‐Pérez, Luis A, Vernon‐Carter, Eduardo J, Alvarez‐Ramirez, Jose

    Published in Die Stärke
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  2. 2
    A fractal analysis approach for predicting starch retrogradation from X-ray diffractograms

    A fractal analysis approach for predicting starch retrogradation from X-ray diffractograms by Utrilla-Coello, Rubi G., Bello-Perez, Luis A., Lara, Victor H., Vernon-Carter, Eduardo J., Alvarez-Ramirez, Jose

    Published in Starch - Stärke
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  3. 3
    Effect of high-energy mechanical milling on the physicochemical and rheological properties of chayotextle (Sechium edule Sw.) starch

    Effect of high-energy mechanical milling on the physicochemical and rheological properties of chayotextle (Sechium edule Sw.) starch by Páramo-Calderón, Delia E., Vázquez-León, Lucio A., Palma-Rodríguez, Heidi M., Utrilla-Coello, Rubí G., Vargas-Torres, Apolonio, Meza-Nieto, Martín A., Romero-Cortes, Teresa, Aparicio-Saguilán, Alejandro

    Published in Food chemistry
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  4. 4
    Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study

    Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study by Agama-Acevedo, Edith, Islas-Hernandez, José J., Osorio-Díaz, Perla, Rendón-Villalobos, Rodolfo, Utrilla-Coello, Rubí G., Angulo, Ofelia, Bello-Pérez, Luis A.

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  5. 5
    Glycemic response in healthy rats fed with composite cereal bars

    Glycemic response in healthy rats fed with composite cereal bars by Utrilla‐Coello, Rubí G, Agama‐Acevedo, Edith, Osorio‐Díaz, Perla, Reynoso‐Camacho, Rosalia, Bello‐Pérez, Luis A

    Published in Die Stärke
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  6. 6
    Composition and starch digestibility of whole grain bars containing maize or unripe banana flours

    Composition and starch digestibility of whole grain bars containing maize or unripe banana flours by Utrilla-Coello, Rubí G, Agama-Acevedo, Edith, Osorio-Díaz, Perla, Tovar, Juscelino, Bello-Pérez, Luis A

    Published in Die Stärke
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  7. 7
    Physicochemical and Enzyme Characterization of Small and Large Starch Granules Isolated from Two Maize Cultivars

    Physicochemical and Enzyme Characterization of Small and Large Starch Granules Isolated from Two Maize Cultivars by Utrilla-Coello, Rubi G, Agama-Acevedo, Edith, Barba de la Rosa, Ana Paulina, Rodriguez-Ambriz, Snadra L, Bello-Perez, Luis Arturo

    Published in Cereal chemistry
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  8. 8
    Physicochemical and morphological characterization of black bean (Phaseolus vulgaris L.) starch and potential application in nano-encapsulation by spray drying

    Physicochemical and morphological characterization of black bean (Phaseolus vulgaris L.) starch and potential application in nano-encapsulation by spray drying by Vázquez-León, Lucio A., Aparicio-Saguilán, Alejandro, Martínez-Medinilla, Rosa M., Utrilla-Coello, Rubí G., Torruco-Uco, Juan G., Carpintero-Tepole, Violeta, Páramo-Calderón, Delia E.

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  9. 9
    In Vitro Starch Digestibility of Gluten‐Free Spaghetti Based on Maize, Chickpea, and Unripe Plantain Flours

    In Vitro Starch Digestibility of Gluten‐Free Spaghetti Based on Maize, Chickpea, and Unripe Plantain Flours by Bello‐Perez, Luis A., Flores‐Silva, Pamela C., Utrilla‐Coello, Rubi G., Agama‐Acevedo, Edith, Hamaker, Bruce R.

    Published in Cereal chemistry
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  10. 10
    Blue Maize: Morphology and Starch Synthase Characterization of Starch Granule

    Blue Maize: Morphology and Starch Synthase Characterization of Starch Granule by Utrilla-Coello, Rubi G, Agama-Acevedo, Edith, de la Rosa, Ana Paulina Barba, Martinez-Salgado, Jose L, Rodriguez-Ambriz, Sandra L, Bello-Perez, Luis A

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  11. 11
    Effect of using microencapsulated ascorbic acid in coatings based on resistant starch chayotextle on the quality of guava fruit

    Effect of using microencapsulated ascorbic acid in coatings based on resistant starch chayotextle on the quality of guava fruit by Martínez-Ortiz, Miguel A., Palma-Rodríguez, Heidi M., Montalvo-González, Efigenia, Sáyago-Ayerdi, Sonia G., Utrilla-Coello, Rubi, Vargas-Torres, Apolonio

    Published in Scientia horticulturae
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