Santiago García-Pinilla

Microencapsulation of Vanilla Oleoresin (V. planifolia Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization

Miguel Ángel Hernández-Fernández, Santiago García-Pinilla, Oswaldo Israel Ocampo-Salinas et al. · Foods · 2020 · 36 citations · Full text

Food Chemistry, Chemical Engineering, Spray Drying +9

Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour

Guido Rolandelli, Yoja Teresa García-Navarro, Santiago García-Pinilla et al. · Food Structure · 2020 · 33 citations

Engineering, Canary Seed Flour, Agricultural Economics +7

Preparation of surfactant-free emulsions using amaranth starch modified by reactive extrusion

Evangelina García‐Armenta, Lorenzo A. Picos‐Corrales, Gustavo F. Gutiérrez‐López et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2020 · 22 citations

Food Colloid, Chemical Engineering, Surfactant-free Emulsions +4

Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach

Guido Rolandelli, Yoja Teresa Gallardo-Navarro, Santiago García-Pinilla et al. · Journal of Cereal Science · 2021 · 21 citations

Food Chemistry, Biomanufacturing, Extrusion Process +7

Quality parameters and morphometric characterization of hot-air popcorn as related to moisture content

Santiago García-Pinilla, Gustavo F. Gutiérrez‐López, Humberto Hernández‐Sánchez et al. · Drying Technology · 2019 · 18 citations

Engineering, Quality Parameters, Mechanical Engineering +17