| 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 | 456 | 2004 |
| 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 | 274 | 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 | 254 | 2010 |
| 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 | 165 | 2006 |
| 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 | 136 | 2008 |
| Flow and creep compliance properties of reduced-fat yoghurts containing protein-based fat replacers C Lobato-Calleros, O Martı́nez-Torrijos, O Sandoval-Castilla, ... International Dairy Journal 14 (9), 777-782, 2004 | 69 | 2004 |
| Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum G Crispín-Isidro, L Hernández-Rodríguez, C Ramírez-Santiago, ... Food Hydrocolloids 93, 402-412, 2019 | 52 | 2019 |
| Survivability of entrapped Lactobacillus rhamnosus in liquid-and gel-core alginate beads during storage and simulated gastrointestinal conditions ME Rodríguez-Huezo, C Lobato-Calleros, JG Reyes-Ocampo, ... Revista mexicana de ingeniería química 10 (3), 353-361, 2011 | 18 | 2011 |
| Microencapsulation of Lactobacillus casei 81 lyo using sodium alginate blended with amidated low-methoxyl pectin or modified starch as wall materials: Viability in yogurt CL Calleros, M Cruz-Hernández, C Castillo-Zambrano, ... Acta Microscopica 16 (2), 250-251, 2007 | 5 | 2007 |
| Effect of the addition of an emulgel based on whey protein isolate-alginate-inulin complex on the physicochemical and textural properties of reduced-fat set yoghurt JCCBEJVC Anthony M. Ortiz-Deleón, Angélica Román-Guerrero, Ofelia Sandoval ... International Journal of Food Science and Technology, doi:10.1111/ijfs.16678, 2023 | 3* | 2023 |
| Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their … HE Andrews; Ofelia Sandoval-Castilla; Humberto Vázquez-Torres; Eduardo Jaime ... Carbohydrate Polymers, 2009 | 2 | 2009 |
| Evaluation of physicochemical, rheological, textural and thermal properties of Mexican manchego-type cheese manufactured from goat´ s milk AM Ortíz-Deleón, C Ramírez-Santiago, O Sandoval-Castilla, ... Revista Mexicana de Ingeniería Química 22 (1), Alim3012-Alim3012, 2023 | 1 | 2023 |
| Release kinetics modeling and fungal control potential of encapsulated thyme (Thymus vulgaris) essential oil Muñoz-González, B. I., Sandoval-Castilla, O., MeléndezGómez, N. J., Hahn ... Revista BioCiencias 9 (e1168), e1168, 2022 | 1* | 2022 |
| Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process AM Ortiz-Deleón, A Román-Guerrero, O Sandoval-Castilla, ... International Journal of Biological Macromolecules, 131260, 2024 | | 2024 |
| Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits B Hidalgo-Fuentes, E de Jesús-José, AJ Cabrera-Hidalgo, ... Foods 13 (6), 844, 2024 | | 2024 |
| La microbiota del quesillo de Reyes Etla, Oaxaca, asociada a su estructura y textura L Peralta Flores Universidad Autónoma Chapingo, 2023 | | 2023 |
| Caracterización de la microbiota del queso seco de la tierra caliente de Guerrero D Vázquez Quiroz Universidad Autónoma Chapingo, 2023 | | 2023 |
| CARACTERIZACIÓN DE PELÍCULAS BIOACTIVAS ELABORADAS A PARTIR DE MIEL Y QUITOSANO NAPL Edgar Fernández Hernández , Ofelia Sandoval-Castilla , Juan Carlos ... FACTORES DE LA PRODUCCIÓN AGRÍCOLA 1, 9 -21, 2022 | | 2022 |
| Compuestos bioactivos y potencial pigmentante de extractos de Vaccinium corymbosum L. fraccionados con sistemas acuoso-bifásicos M Carranza Gomez Universidad Autónoma Chapingo, 2021 | | 2021 |
| Caracterización del queso seco de la tierra caliente de Guerrero GG López Hernández Universidad Autónoma Chapingo, 2021 | | 2021 |
Consuelo Lobato-CallerosUniversidad Autónoma ChapingoVerified email at chapingo.mx
