| Functional properties and physicochemical characteristics of tamarind (Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid E Alpizar-Reyes, H Carrillo-Navas, R Gallardo-Rivera, V Varela-Guerrero, ... Journal of Food Engineering 209, 68-75, 2017 | 146 | 2017 |
| Acid hydrolysis of native corn starch: Morphology, crystallinity, rheological and thermal properties RG Utrilla-Coello, C Hernández-Jaimes, H Carrillo-Navas, F González, ... Carbohydrate polymers 103, 596-602, 2014 | 141 | 2014 |
| Sorption isotherms, thermodynamic properties and glass transition temperature of mucilage extracted from chia seeds (Salvia hispanica L.) SK Velázquez-Gutiérrez, AC Figueira, ME Rodríguez-Huezo, ... Carbohydrate polymers 121, 411-419, 2015 | 126 | 2015 |
| In vitro digestibility, physicochemical, thermal and rheological properties of banana starches RG Utrilla-Coello, ME Rodríguez-Huezo, H Carrillo-Navas, ... Carbohydrate polymers 101, 154-162, 2014 | 101 | 2014 |
| Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage DA González-Martínez, H Carrillo-Navas, CE Barrera-Díaz, ... Food hydrocolloids 72, 115-126, 2017 | 81 | 2017 |
| Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices MA Colín-Cruz, DJ Pimentel-González, H Carrillo-Navas, ... Lwt 110, 94-101, 2019 | 78 | 2019 |
| Thermodynamic sorption properties and glass transition temperature of tamarind seed mucilage (Tamarindus indica L.) E Alpizar-Reyes, H Carrillo-Navas, R Romero-Romero, ... Food and Bioproducts Processing 101, 166-176, 2017 | 74 | 2017 |
| Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total … AY Guadarrama-Lezama, H Carrillo-Navas, C Pérez-Alonso, ... LWT 70, 46-54, 2016 | 70 | 2016 |
| Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer–protein blends H Carrillo-Navas, J Cruz-Olivares, V Varela-Guerrero, L Alamilla-Beltrán, ... Carbohydrate Polymers 87 (2), 1231-1235, 2012 | 70 | 2012 |
| Oxidation kinetics and thermodynamic analysis of chia oil microencapsulated in a whey protein concentrate-polysaccharide matrix LA Escalona-García, R Pedroza-Islas, R Natividad, ME Rodríguez-Huezo, ... Journal of Food Engineering 175, 93-103, 2016 | 65 | 2016 |
| Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion in the vicinity of an oil-water interface G Avila-De La Rosa, J Alvarez-Ramirez, EJ Vernon-Carter, ... Food Hydrocolloids 49, 200-207, 2015 | 59 | 2015 |
| Effect of nopal mucilage addition on physical, barrier and mechanical properties of citric pectin-based films AY Guadarrama-Lezama, J Castaño, G Velázquez, H Carrillo-Navas, ... Journal of Food Science and Technology 55, 3739-3748, 2018 | 57 | 2018 |
| Storage stability and physicochemical properties of passion fruit juice microcapsules by spray-drying H Carrillo-Navas, DA González-Rodea, J Cruz-Olivares, ... Universidad Autónoma Metropolitana Unidad Iztapalapa, 2011 | 54 | 2011 |
| Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends AY Guadarrama-Lezama, H Carrillo-Navas, EJ Vernon-Carter, ... Journal of Cereal Science 69, 158-165, 2016 | 52 | 2016 |
| Microencapsulation of sesame seed oil by tamarind seed mucilage E Alpizar-Reyes, V Varela-Guerrero, J Cruz-Olivares, H Carrillo-Navas, ... International journal of biological macromolecules 145, 207-215, 2020 | 39 | 2020 |
| Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux J Alvarez-Ramirez, EJ Vernon-Carter, H Carrillo-Navas, M Meraz LWT 91, 203-212, 2018 | 37 | 2018 |
| Effect of leavening time on LAOS properties of yeasted wheat dough J Alvarez-Ramirez, Y Carrera-Tarela, H Carrillo-Navas, EJ Vernon-Carter, ... Food hydrocolloids 90, 421-432, 2019 | 35 | 2019 |
| Impact of ghosts on the viscoelastic response of gelatinized corn starch dispersions subjected to small strain deformations H Carrillo-Navas, G Avila-De La Rosa, D Gómez-Luría, M Meraz, ... Carbohydrate polymers 110, 156-162, 2014 | 35 | 2014 |
| Viscoelastic relaxation spectra of some native starch gels H Carrillo-Navas, C Hernández-Jaimes, RG Utrilla-Coello, M Meraz, ... Food Hydrocolloids 37, 25-33, 2014 | 35 | 2014 |
| Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread H Carrillo-Navas, AY Guadarrama-Lezama, EJ Vernon-Carter, ... Journal of food science and technology 53, 3996-4006, 2016 | 25 | 2016 |
eduardo jaime vernon-carter (ORCID:...Universidad Autónoma Metropolitana-IztapalapaDirección de correo verificada de xanum.uam.mx
