Effect of Biotic Stress Due to Phyllophaga spp. on Antioxidant Compounds during Jicama Root (Pachyrhizus erosus) Development von Cuellar-Sanchez, Veronica, Arreguin-Centeno, Jose Honorato, Gonzalez-Vazquez, Marcela, Salgado-Cruz, Ma. de la Paz, Farrera-Rebollo, Reynold R, Gutierrez-Lopez, Gustavo F, Calderon-Dominguez, Georgina

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Zeta Potential of Food Matrices von Cano-Sarmiento, C., Téllez-Medina, D. I., Viveros-Contreras, R., Cornejo-Mazón, M., Figueroa-Hernández, C. Y., García-Armenta, E., Alamilla-Beltrán, L., García, H. S., Gutiérrez-López, G. F.

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Effect of borojo (Borojoa patinoi Cuatrecasas) three‐phase composition and gum arabic on the glass transition temperature von Rodríguez‐Bernal, Jenny M, Tello, Edisson, Flores‐Andrade, Enrique, de Jesús Perea‐Flores, Maria, Vallejo‐Cardona, Alba A, Gutiérrez‐López, Gustavo F, Quintanilla‐Carvajal, Maria X

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A comprehensive study from the micro- to the nanometric scale: Evaluation of chilling injury in tomato fruit (Solanum lycopersicum) von Acosta-Ramírez, C.I., Lares-Carrillo, I.D., Ayón-Reyna, L.E., López-López, M.E., Vega-García, M.O., López-Velázquez, J.G., Gutiérrez-López, G.F., Osuna-Martínez, U., García-Armenta, E.

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Morphometric analysis and tissue structural continuity evaluation of senescence progression in fresh cut papaya (Carica papaya L.) von Cáez-Ramírez, Gabriela, Alamilla-Beltrán, Liliana, Gutiérrez-López, Gustavo F.

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Effects of high hydrostatic pressure on the structure of bovine α-lactalbumin von Rodiles-López, J.O., Arroyo-Maya, I.J., Jaramillo-Flores, M.E., Gutiérrez-López, G.F., Hernández-Arana, A., Barbosa-Cánovas, G.V., Niranjan, K., Hernández-Sánchez, H.

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Morphometric Analysis of Transverse Surface of Fractured Maltodextrin Agglomerates von García-Armenta, Evangelina, Téllez-Medina, Darío I., Alamilla-Beltrán, Liliana, Hernández-Sánchez, Humberto, Gutiérrez-López, Gustavo F.

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Effect of emulsification techniques on the distribution of components on the surface of microparticles obtained by spray drying von Villalobos-Castillejos, F., Lartundo-Rojas, L., Leyva-Daniel, D.E., Porras-Saavedra, J., Pereyra-Castro, S., Gutiérrez-López, G.F., Alamilla-Beltrán, L.

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Viability of microencapsulated Bifidobacterium animalis ssp. lactis BB12 in kefir during refrigerated storage von GONZÁLEZ-SÁNCHEZ, FERNANDO, AZAOLA, ALEJANDRO, GUTIÉRREZ-LÓPEZ, GUSTAVO F, HERNÁNDEZ-SÁNCHEZ, HUMBERTO

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Design and Characterization of Corn Starch Edible Films Including Beeswax and Natural Antimicrobials von Ochoa, Teresita Arredondo, Almendárez, Blanca E. García, Reyes, Aldo Amaro, Pastrana, Dulce M. Rivera, López, Gustavo F. Gutiérrez, Belloso, Olga Martín, González, Carlos Regalado

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Non-isotropic shrinkage and interfaces during convective drying of potato slabs within the frame of the systematic approach to food engineering systems (SAFES) methodology von Campos-Mendiola, R., Hernández-Sánchez, H., Chanona-Pérez, J.J., Alamilla-Beltrán, L., Jiménez-Aparicio, A., Fito, P., Gutiérrez-López, G.F.

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Description of morphological changes of particles along spray drying von Alamilla-Beltrán, L., Chanona-Pérez, J.J., Jiménez-Aparicio, A.R., Gutiérrez-López, G.F.

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EP01.14: Prediction of preterm pre‐eclampsia via machine learning von Torres‐Torres, J., Espino‐y‐Sosa, S., Acevedo‐Gallegos, S., Juarez, A., Huitron, P., Gutierrez‐Lopez, F., Mateu‐Rogell, P., Medina‐Jimenez, V., Martinez‐Cisneros, R., Martinez‐Portilla, R.J.

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Morpho-structural description of epidermal tissues related to pungency of Capsicum species von Sánchez-Segura, L., Téllez-Medina, D.I., Evangelista-Lozano, S., García-Armenta, E., Alamilla-Beltrán, L., Hernández-Sánchez, H., Jiménez-Aparicio, A.R., Gutiérrez-López, G.F.

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Multifractal breakage patterns of thick maltodextrin agglomerates von García-Armenta, Evangelina, Téllez-Medina, Darío I., Alamilla-Beltrán, Liliana, Arana-Errasquín, Ramón, Hernández-Sánchez, Humberto, Gutiérrez-López, Gustavo F.

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Microfluidization and atomization pressure during microencapsulation process: Microstructure, hygroscopicity, dissolution and flow properties von Pereyra-Castro, S.C., Alamilla-Beltrán, L., Villalobos-Castillejos, F., Porras-Saavedra, J., Pérez-Pérez, V., Gutiérrez-López, G.F., Jiménez-Aparicio, A.R.

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Effect of different treatments on the ability of α-lactalbumin to form nanoparticles von Arroyo-Maya, I.J., Rodiles-López, J.O., Cornejo-Mazón, M., Gutiérrez-López, G.F., Hernández-Arana, A., Toledo-Núñez, C., Barbosa-Cánovas, G.V., Flores-Flores, J.O., Hernández-Sánchez, H.

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Stability and characterization of O/W free phytosterols nanoemulsions formulated with an enzymatically modified emulsifier von Acevedo-Estupiñan, María Victoria, Gutierrez-Lopez, Gustavo F., Cano-Sarmiento, Cynthia, Parra-Escudero, Carlos Omar, Rodriguez-Estrada, María T., Garcia-Varela, Rebeca, García, Hugo Sergio

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Acid-salt conversion by means of electrodialysis: Application of the systematic approach to food engineering systems (SAFES) methodology von Elías-Serrano, R., Tellez Medina, D.I., Dorantes Álvarez, L., Alamilla Beltrán, L., Chanona-Pérez, J., Calderón-Domínguez, G., Fito, P., Gutiérrez-López, G.F.

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Food nanostructuring of paprika capsules obtained by coacervation for improving carotenoid storage stability von Flores-Andrade, E., Jiménez-Fernández, M., Beristain, C.I., Azuara, E., Gutiérrez-López, G.F., Alamilla-Beltrán, L., Pascual-Pineda, L.A.

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