ARTÍCULOS PUBLICADOS

Espinosa-Solis, V., García-Tejeda, Y. V., Leal-Castañeda, E. J., & Barrera-Figueroa, V. (2020). Effect of the degree of substitution on the hydrophobicity, crystallinity, and thermal properties of lauroylated amaranth starch. Polymers, 12(11), 1-15.

García-Tejeda, Y. V. & Barrera-Figueroa, V. (2019). Least squares fitting-polynomials for determining inflection points in adsorption isotherms of spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders. Powder Technology, 342, 829-839.

García-Tejeda, Y. V., García-Armenta, E., Martínez-Audelo, J. M., & Barrera-Figueroa, V. (2019). Determination of the structural stability of a premix powder through the critical water activity. Journal of Food Measurement and Characterization, 13(2), 1323-1332.

García-Tejeda, Y. V., Leal-Castañeda, E. J., Espinosa-Solis, V., & Barrera-Figueroa, V. (2018). Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions. Carbohydrate Polymers, 194, 177-183.

García-Tejeda, Y. V., López-González, C., Pérez-Orozco, J. P., Rendón-Villalobos, R., Jiménez-Pérez, A., Flores-Huicochea, E., Solorza-Feria, J., & Bastida, C. A. (2013). Physicochemical and mechanical properties of extruded laminates from native and oxidized banana starch during storage. LWT - Food Science and Technology, 54(2), 447-455.

García-Tejeda, Y. V., Salinas-Moreno, Y., Barrera-Figueroa, V., & Martínez-Bustos, F. (2018). Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying. Journal of Food Science and Technology, 55(6), 2279-2287.

García-Tejeda, Y. V., Salinas-Moreno, Y., Hernández-Martínez, Á. R., & Martínez-Bustos, F. (2016). Encapsulation of purple maize anthocyanins in phosphorylated starch by spray drying. Cereal Chemistry, 93(2), 130-137.

García-Tejeda, Y. V., Salinas-Moreno, Y., & Martínez-Bustos, F. (2015). Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation. Food and Bioproducts Processing, 94, 717-726.

Leal-Castañeda, E. J., García-Tejeda, Y., Hernández-Sánchez, H., Alamilla-Beltrán, L., Téllez-Medina, D. I., Calderón-Domínguez, G., García, H. S., & Gutiérrez-López, G. F. (2018). Pickering emulsions stabilized with native and lauroylated amaranth starch. Food Hydrocolloids, 80, 177-185.