Consuelo Lobato-Calleros
Consuelo Lobato-Calleros
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Microstructure and texture of yogurt as influenced by fat replacers
O Sandoval-Castilla, C Lobato-Calleros, E Aguirre-Mandujano, ...
International Dairy Journal 14 (2), 151-159, 2004
Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers
C Pérez-Alonso, CI Beristain, C Lobato-Calleros, ME Rodríguez-Huezo, ...
Journal of Food Engineering 77 (4), 753-760, 2006
Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt
O Sandoval-Castilla, C Lobato-Calleros, HS García-Galindo, ...
Food Research International 43 (1), 111-117, 2010
Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their …
H Espinosa-Andrews, O Sandoval-Castilla, H Vázquez-Torres, ...
Carbohydrate Polymers 79 (3), 541-546, 2010
Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions
DJ Pimentel-González, RG Campos-Montiel, C Lobato-Calleros, ...
Food Research International 42 (2), 292-297, 2009
Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses
C Lobato-Calleros, E Rodriguez, O Sandoval-Castilla, EJ Vernon-Carter, ...
Food research international 39 (6), 678-685, 2006
Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties
C Ramirez-Santiago, L Ramos-Solis, C Lobato-Calleros, C Peña-Valdivia, ...
Journal of Food Engineering 101 (3), 229-235, 2010
High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes
A Martínez-Velasco, C Lobato-Calleros, BE Hernández-Rodríguez, ...
Ultrasonics sonochemistry 44, 97-105, 2018
Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat
C Lobato-Calleros, J Reyes-Hernández, CI Beristain, Y Hornelas-Uribe, ...
Food research international 40 (4), 529-537, 2007
Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt
G Crispín-Isidro, C Lobato-Calleros, H Espinosa-Andrews, ...
LWT-Food Science and Technology 62 (1), 438-444, 2015
Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk
C Lobato-Calleros, A Sosa-Pérez, J Rodríguez-Tafoya, ...
LWT-Food Science and Technology 41 (10), 1847-1856, 2008
Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt
C Lobato-Calleros, C Ramírez-Santiago, EJ Vernon-Carter, ...
Journal of Food Engineering 131, 110-115, 2014
Designing W1/O/W2 double emulsions stabilized by protein–polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties
MM Murillo-Martínez, R Pedroza-Islas, C Lobato-Calleros, ...
Food Hydrocolloids 25 (4), 577-585, 2011
Pre-selection of protective colloids for enhanced viability of Bifidobacterium bifidum following spray-drying and storage, and evaluation of aguamiel as thermoprotective prebiotic
ME Rodríguez-Huezo, R Durán-Lugo, LA Prado-Barragán, F Cruz-Sosa, ...
Food Research International 40 (10), 1299-1306, 2007
Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes
H Espinosa-Andrews, KE Enríquez-Ramírez, E García-Márquez, ...
Carbohydrate polymers 95 (1), 161-166, 2013
Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads
G Lozano-Vazquez, C Lobato-Calleros, H Escalona-Buendia, G Chavez, ...
Food Hydrocolloids 48, 301-311, 2015
Fat replacers in low‐fat Mexican Manchego cheese
C Lobato‐Calleros, JC Robles‐Martinez, JF Caballero‐Perez, ...
Journal of Texture Studies 32 (1), 1-14, 2001
Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates
L Hernández-Rodríguez, C Lobato-Calleros, DJ Pimentel-González, ...
Food Hydrocolloids 36, 181-188, 2014
Use of fat blends in cheese analogs: Influence on sensory and instrumental textural characteristics
C Lobato‐Calleros, EJ Vernon‐Carter, I Guerrero‐Legarreta, ...
Journal of texture studies 28 (6), 619-632, 1997
Microstructure and texture of cheese analogs containing different types of fat
C Lobato‐Calleros, EJ Vernon‐Carter, Y Hornelas‐Uribe
Journal of texture studies 29 (5), 569-586, 1998
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