1. Acid hydrolysis of waxy starches with different granule size for nanocrystal production. (January 2018) Authors: Sanchez de la Concha, Brenda B.; Agama-Acevedo, Edith; Nuñez-Santiago, Maria C.; Bello-Perez, Luis A.; Garcia, Hugo S.; Alvarez-Ramirez, Jose Journal: Journal of cereal science Issue: Volume 79(2018) Page Start: 193 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Avocado oil encapsulation with OSA-esterified taro starch as wall material: Physicochemical and morphology characteristics. (March 2021) Authors: Romero-Hernandez, Hector A.; Sánchez-Rivera, Mirna M.; Alvarez-Ramirez, Jose; Yee-Madeira, Hernani; Yañez-Fernandez, Jorge; Bello-Pérez, Luis A. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 138(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of amylose content in morphological, functional and emulsification properties of OSA modified corn starch. (December 2019) Authors: Lopez-Silva, Madai; Bello-Perez, Luis A.; Agama-Acevedo, Edith; Alvarez-Ramirez, Jose Journal: Food hydrocolloids Issue: Volume 97(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid. (1st May 2022) Authors: Lopez-Silva, Madai; Agama-Acevedo, Edith; Yee-Madeira, Hernani; Bello-Perez, Luis A.; Alvarez-Ramirez, Jose Journal: Food chemistry Issue: Volume 375(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of the preparation method on structural and in vitro digestibility properties of type II resistant starch-enriched wheat semolina pasta. (July 2022) Authors: Garcia-Valle, Daniel E.; Bello-Pérez, Luis A.; Agama-Acevedo, Edith; Tovar, Juscelino; Aguirre-Cruz, Andres; Alvarez-Ramirez, Jose Journal: Journal of cereal science Issue: Volume 106(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta. (30th October 2021) Authors: Garcia-Valle, Daniel E.; Bello-Pérez, Luis A.; Agama-Acevedo, Edith; Alvarez-Ramirez, Jose Journal: Food chemistry Issue: Volume 360(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Evaluation of the protection and release rate of bougainvillea (Bougainvillea spectabilis) extracts encapsulated in alginate beads. Issue 7 (3rd July 2019) Authors: Orozco-Villafuerte, Juan; Escobar-Rojas, Alondra; Buendía-González, Leticia; García-Morales, Carla; Hernandez-Jaimes, Carmen; Alvarez-Ramirez, Jose Journal: Journal of dispersion science and technology Issue: Volume 40:Issue 7(2019) Page Start: 1065 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Fractal correlations in the Covid-19 genome sequence via multivariate rescaled range analysis. (March 2023) Authors: Meraz, Monica; Carbó, Roxana; Rodriguez, Eduardo; Alvarez-Ramirez, Jose Journal: Chaos, solitons and fractals Issue: Volume 168(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Functional properties and physicochemical characteristics of tamarind (Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid. (September 2017) Authors: Alpizar-Reyes, Erik; Carrillo-Navas, Hector; Gallardo-Rivera, Raquel; Varela-Guerrero, Victor; Alvarez-Ramirez, Jose; Pérez-Alonso, César Journal: Journal of food engineering Issue: Volume 209(2017) Page Start: 68 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. In vitro digestibility characteristics of octenyl succinic acid (OSA) modified starch with different amylose content. (30th January 2020) Authors: Lopez-Silva, Madai; Bello-Perez, Luis A.; Castillo-Rodriguez, Victor M.; Agama-Acevedo, Edith; Alvarez-Ramirez, Jose Journal: Food chemistry Issue: Volume 304(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗