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Optimization of the production and stress resistance of the probiotic Lactobacillus fermentum K73 in a submerged bioreactor using a whey-based culture mediumOptimización de la producción y resistencia al estrés del probiótico Lactobacillus fermentum K73 en un reactor sumergido usando un medio de cultivo a base de suero lácteo
(CyTA - Journal of Food, 2018-12-04)
In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibilityDigestión in vitro de nanoliposomas de aceite de palma alto oleico preparados con lecitina de soja sin purificar: estabilidad física y digestibilidad de nanoliposomas
(Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019)
Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
(Journal of Food Engineering, 2015-05-12)
Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying
(Scientific Reports, 2018-07-03)
Development and characterization of Sechium edule starch and polyvinyl alcohol nanofibers obtained by electrospinningDesarrollo y caracterización del almidón y polivinilo de Sechium edule. nanofibras de alcohol obtenidas por electrohilado
(Colloids and Surfaces A: Physicochemical and Engineering Aspects,, 2022)
Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of Beta vulgaris by-product encapsulated in Ca(II)-alginate beads for different foodsEnsayo de bioaccesibilidad, actividad antioxidante y análisis sensorial orientado al consumidor del subproducto Beta vulgaris encapsulado en perlas de alginato de Ca(II) para diferentes alimentos
(Food Chemistry: Molecular Sciences, 2022)