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Food & Function|July 10, 2019
The potential use of modified quinoa protein isolates in cupcakes: physicochemical properties, structure and stability of cupcakesCyndy A López-Alarcón, Martín A Cerdán-Leal, César I Beristain, et al.Applied Microbiology and Biotechnology|October 10, 2020
Effective microencapsulation of Enterococcus faecium in biopolymeric matrices using spray dryingLuis A Cancino-Castillo, César I Beristain, Luz A Pascual-Pineda, et al.Food Chemistry|October 18, 2024
Effect of the drying methods on the stabilization of symbiotic microbeads produced by ionic gelationNaida Juárez-Trujillo, Rosa I Ortiz-Basurto, Martina A Chacón-López, et al.Polymers|July 29, 2023
Lauroylated, Acetylated, and Succinylated Agave tequilana Fructans Fractions: Structural Characterization, Prebiotic, Antibacterial Activity and Their Effect on Lactobacillus paracasei under Gastrointestinal ConditionsDafne I Díaz-Ramos, Rosa I Ortiz-Basurto, Oscar García-Barradas, et al.Pageof 1