E.J. Vernon‐Carter

Author

E.J. Vernon‐Carter

Universidad Autónoma Metropolitana ORCID

Also Known As

Campo Experimental Zacatecas, INIFAP, Zacatecas, México, E J Vernon-Carter, E Jaime Vernon‐Carter, E. Jaime Vernon-Carter, E. J. VERNON CARTER, E. J. VERNON‐CARTER, E. J. Vernon-Carter, E. J. Vernon‐Carter, E. JAIME VERNON-CARTER, E. JAIME. VERNON-CARTER

261

Publications

10.4K

Citations

H-Index

140

Concepts

All Affiliations

Universidad Autónoma Metropolitana Chapingo Autonomous University Universidad Veracruzana Instituto Politécnico Nacional Universidad Autónoma del Estado de México

About

E.J. Vernon‐Carter is an author at Universidad Autónoma Metropolitana specializing in engineering, food engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	39	78	4.3K
2	Health Sciences	37	64	4.2K
3	Medicine	13	14	738
4	Natural Sciences	8	8	329
5	Public Health	2	2	95

E.J. Vernon‐Carter

178

Publications

10K

Citations

H-Index

Page 1

	Year	Citations
Microstructure and texture of yogurt as influenced by fat replacers O. Sandoval-Castilla, C. Lobato‐Calleros, Eleazar Aguirre–Mandujano, International Dairy Journal Food MicrostructureFood EngineeringFood TextureFood StructureFat Replacers	2003	342
High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes Alejandro Martínez-Velasco, C. Lobato‐Calleros, Blanca Elizabeth Hernández-Rodríguez, Ultrasonics Sonochemistry High IntensityMedical UltrasoundBiomanufacturingEngineeringPower Ultrasound	2018	290
Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates Hugo Espinosa‐Andrews, O. Sandoval-Castilla, Humberto Vázquez‐Torres, Carbohydrate Polymers Biopolymer GelEngineeringGum Arabic–chitosan InteractionsPolymer ScienceRheological Features	2009	270
Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers C. Pérez‐Alonso, C.I. Beristain, C. Lobato‐Calleros, Journal of Food Engineering Materials ScienceThermodynamic AnalysisCarbohydrate PolymersEngineeringPolymer Science	2005	244
Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt O. Sandoval-Castilla, C. Lobato‐Calleros, José Álvarez‐Ramírez, Food Research International Simulated Gastrointestinal ConditionsBiotechnologyEntrapped LbPolysaccharideFood Engineering	2009	226
Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices Dulce Anahi Rodea-González, Julián Cruz-Olivares, Angélica Román‐Guerrero, Journal of Food Engineering Food ChemistryFood ColloidBiomanufacturingBiotechnologyConcentrate-polysaccharide Matrices	2012	203
Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material Dulce M. Jiménez-Aguilar, Ana Ortega‐Regules, José Daniel Lozada‐Ramírez, Journal of Food Composition and Analysis Food ChemistryAgricultural ChemistryEnvironmental EngineeringWall MaterialSpray-dried Blueberry Extract	2011	202
Spray-dried Encapsulation of Cardamom (Elettaria cardamomum) Essential Oil with Mesquite (Prosopis juliflora) Gum C.I. Beristain, Hugo S. Garcı́a, E.J. Vernon‐Carter LWT Elettaria CardamomumEssential OilSpray-dried Encapsulation	2001	183
Microencapsulation by Spray Drying of Multiple Emulsions Containing Carotenoids M.E. Rodríduez‐Huezo, R. Pedroza‐Islas, Lilia Arely Prado‐Barragán, Journal of Food Science Food ChemistryPrimary Emulsion RatiosChemical EngineeringSpray DryingEngineering	2004	179
Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material E. Pitalua, E.J. Vernon‐Carter, C.I. Beristain Food and Bioproducts Processing Food ChemistryChemical EngineeringEdible FilmEdible PackagingBeetroot Juice	2010	173

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