Marcela Gaytán‐Martínez

Amylose-lipid complex formation from extruded maize starch mixed with fatty acids

Juan E. Cervantes-Ramírez, A.H. Cabrera-Ramírez, Eduardo Morales‐Sánchez et al. · Carbohydrate Polymers · 2020 · 242 citations

Biosynthesis, Engineering, Biochemistry +10

Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity

M.C. Cortez-Trejo, Marcela Gaytán‐Martínez, M.L. Reyes-Vega et al. · Trends in Food Science & Technology · 2021 · 110 citations

Biopolymer Gel, Protein-gum-based Gels, Engineering +6

Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds

Aurea K. Ramírez‐Jiménez, Marcela Gaytán‐Martínez, Eduardo Morales‐Sánchez et al. · LWT · 2017 · 92 citations

Food Chemistry, Nutrition, Food Function +7

Comparison of nixtamalization and extrusion processes for a reduction in aflatoxin content

R. Elias-Orozco, A. Castellanos-Nava, Marcela Gaytán‐Martínez et al. · Food Additives & Contaminants · 2002 · 80 citations

Engineering, Extrusion Processes, Food Toxicology +17

In vitro health promoting properties of antioxidant dietary fiber extracted from spent coffee ( Coffee arabica L.) grounds

Kenia Vázquez-Sánchez, Nuria Martínez-Sáez, Miguel Rebollo‐Hernanz et al. · Food Chemistry · 2018 · 77 citations

Food Chemistry, Nutrition, Spent Coffee +6