Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties von Isaac, Martínez‐Trejo Gerardo, Miguel, Anaya‐Esparza Luis, Vargas‐Torres, Apolonio, Pablo, Hernández‐Uribe Juan, Omar, Viñas‐Bravo

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Using Modified Starch/Maltodextrin Microparticles for Enhancing the Shelf Life of Ascorbic Acid by the Spray‐Drying Method von Palma‐Rodríguez, Heidi M., Alvarez‐Ramírez, Jose, Vargas‐Torres, Apolonio

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Effect of Two Different Drying Methods on Molecular Structure, In Vitro Digestibility and Chemical Properties of Oca Tuber Flour von Gonzalez‐Cervantes, María Eugenia, Palma‐Rodríguez, Heidi María, Hernandez‐Uribe, Juan Pablo, Guzman‐Ortiz, Fabiola Araceli, Vargas‐Torres, Apolonio

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Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti von Chavarría‐Fernández, Sara M., Berrios, J. De J., Pan, James L., Alves, Priscila L.S., Palma‐Rodriguez, Heidi M., Hernández Uribe, Juan P., Aparicio‐Saguilan, Alejandro, Vargas‐Torres, Apolonio

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Physicochemical, Morphological, and Molecular Properties of Starch Isolated from Dioscorea and Oxalis Tubers from Hidalgo State, Mexico von Hernández‐Uribe, Juan Pablo, Meza‐Nieto, Martín, Palma‐Rodríguez, Heidi Maria, Navarro‐Cortez, Ricardo Omar, Guzmán‐Ortiz, Fabiola Araceli, Bello‐Pérez, Luis Arturo, Vargas‐Torres, Apolonio

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Hydrolyzed Collagen-Sources and Applications von León-López, Arely, Morales-Peñaloza, Alejandro, Martínez-Juárez, Víctor Manuel, Vargas-Torres, Apolonio, Zeugolis, Dimitrios I, Aguirre-Álvarez, Gabriel

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Effect of using microencapsulated ascorbic acid in coatings based on resistant starch chayotextle on the quality of guava fruit von Martínez-Ortiz, Miguel A., Palma-Rodríguez, Heidi M., Montalvo-González, Efigenia, Sáyago-Ayerdi, Sonia G., Utrilla-Coello, Rubi, Vargas-Torres, Apolonio

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The effects of fermentation time on sourdough bread: An analysis of texture profile, starch digestion rate, and protein hydrolysis rate von Terrazas‐Avila, Paulina, Palma‐Rodríguez, Heidi M., Navarro‐Cortez, Ricardo O., Hernández‐Uribe, Juan P., Piloni‐Martini, Javier, Vargas‐Torres, Apolonio

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Biodegradable baked foam made with chayotextle starch mixed with plantain flour and wood fiber von Vargas‐Torres, Apolonio, Palma‐Rodriguez, Heidi Maria, Berrios, Jose De J., Glenn, Gregory, Salgado‐Delgado, Rene, Olarte‐Paredes, Alfredo, Prieto‐Mendez, Judith, Hernandez‐Uribe, Juan Pablo

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Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour von Castro‐Mendoza, Marisol Patricia, Navarro‐Cortez, Ricardo O., Hernández‐Uribe, Juan P., Bello‐Pérez, Luis Arturo, Vargas‐Torres, Apolonio

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Phytochemical content and antioxidant activity of extruded products made from yellow corn supplemented with apple pomace powder von LEÓN, Enaim A. Vargas, ALDAPA, Carlos A. Gómez, ROJAS, Jesús Aguayo, TORRES, Apolonio Vargas, URIBE, Juan P. Hernández, RODRÍGUEZ, Heidi M. Palma, CORTEZ, Ricardo O. Navarro

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Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (Ustilago maydis) von González‐Cervantes, María E., Hernández‐Uribe, Juan P., Gómez‐Aldapa, Carlos A., Navarro‐Cortez, Ricardo O., Palma‐Rodríguez, Heidi M., Vargas‐Torres, Apolonio

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Physicochemical and antioxidant properties of gelatin-based films containing oily tomato extract (Solanum lycopersicum L.) von López-Palestina, César Uriel, Aguirre-Mancilla, César Leobardo, Raya-Pérez, Juan Carlos, Ramirez-Pimentel, Juan Gabriel, Vargas-Torres, Apolonio, Hernández-Fuentes, Alma Delia

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Cooking effect on the physicochemical and antioxidant activity of spaghetti added with colored corn flour von Manzur‐Chávez, Angelica, Gayosso‐San Juan, Rosa Mareyli, Palma‐Rodríguez, Heidi Maria, Montalvo‐González, Efigenia, Zamudio‐Flores, Paul B., Vargas‐Torres, Apolonio

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Influence of the oxidation and acetylation of banana starch on the mechanical and water barrier properties of modified starch and modified starch/chitosan blend films von Zamudio-Flores, Paul Baruk, Torres, Apolonio Vargas, Salgado-Delgado, René, Bello-Pérez, Luis Arturo

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Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes von Vargas-Torres, Apolonio, López-Villegas, Edgar Oliver, Hernández-Uribe, Juan P., Heredia-Olea, Erick, Palma-Rodriguez, Heidi M., Castro-Mendoza, Marisol P., Serna-Saldívar, Sergio O.

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Isolation and characterization of Mexican chayote tuber (Sechium edule Sw.) starch von Hernandez-Uribe, Juan P, Agama-Acevedo, Edith, Gonzalez-Soto, Rosalia A, Bello-Pérez, Luis A, Vargas-Torres, Apolonio

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Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour von Román-Moreno, José L., Radilla-Serrano, Guadalupe P., Flores-Castro, Alejandra, Berrios, José De J., Glenn, Gregory, Salgado-Delgado, Areli, Palma-Rodríguez, Heidi M., Vargas-Torres, Apolonio

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Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers von Acosta-Pérez, Victor Johan, Zamudio-Flores, Paul Baruk, Ornelas-Paz, José De Jesús, Palma-Rodríguez, Heidi Maria, Juárez-Muñoz, Juana, Vargas-Torres, Apolonio

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Oxidized banana starch–polyvinyl alcohol film: Partial characterization von Palma‐Rodríguez, Heidi M, Aguirre‐Álvarez, Gabriel, Chavarría‐Hernández, Norberto, Rodríguez‐Hernández, Adriana I, Bello‐Pérez, Luis A, Vargas‐Torres, Apolonio

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