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International Journal of Biological Macromolecules|November 14, 2020
Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of breadM González, E J Vernon-Carter, J Alvarez-Ramirez, et al.
Journal of Hazardous Materials|April 10, 2010
Identification of failure type in corroded pipelines: a bayesian probabilistic approachT Breton, J C Sanchez-Gheno, J L Alamilla, et al.
Carbohydrate Polymers|June 14, 2022
Analysis of starch digestograms using Monte Carlo simulationsE J Vernon-Carter, M Meraz, L A Bello-Perez, et al.
International Journal of Biological Macromolecules|August 24, 2018
Potential of taro starch spherical aggregates as wall material for spray drying microencapsulation: Functional, physical and thermal propertiesJ Hoyos-Leyva, L A Bello-Pérez, E Agama-Acevedo, et al.
Carbohydrate Polymers|May 13, 2015
Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorilloniteC A Romero-Bastida, L A Bello-Pérez, G Velazquez, et al.
Carbohydrate Polymers|July 16, 2018
Thermodynamic analysis for assessing the physical stability of core materials microencapsulated in taro starch spherical aggregatesJavier D Hoyos-Leyva, Luis A Bello-Pérez, Edith Agama-Acevedo, et al.
International Journal of Biological Macromolecules|November 9, 2018
A multiscale kinetics model for the analysis of starch amylolysisL A Bello-Perez, E Agama-Acevedo, D E Garcia-Valle, et al.
Carbohydrate Polymers|April 27, 2013
Plantain starch granules morphology, crystallinity, structure transition, and size evolution upon acid hydrolysisC Hernández-Jaimes, L A Bello-Pérez, E J Vernon-Carter, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|January 21, 2025
Wheat Bread Supplemented with Egg Albumin: Structural Features, and In Vitro Starch and Protein DigestibilityJ Rosas-Rivas, M E Rodríguez-Huezo, E J Vernon-Carter, et al.
Carbohydrate Polymers|April 7, 2015
In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maizeY Carrera, R Utrilla-Coello, A Bello-Pérez, et al.
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