Fabiola E. Ayala-Soto

Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans extracted from different maize fiber sources

Fabiola E. Ayala-Soto, Sergio O. Serna‐Saldívar, Silverio García‐Lara et al. · Food Hydrocolloids · 2013 · 93 citations

Food Chemistry, Agricultural Chemistry, Sugar Composition +4

Phenolic compounds, antioxidant capacity and gelling properties of glucoarabinoxylans from three types of sorghum brans

Fabiola E. Ayala-Soto, Sergio O. Serna‐Saldívar, Jorge Welti‐Chanes et al. · Journal of Cereal Science · 2015 · 51 citations

Food Chemistry, Phenolic Compounds, Agricultural Chemistry +4

Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breads

Fabiola E. Ayala-Soto, Sergio O. Serna‐Saldívar, Jorge Welti‐Chanes · Journal of Cereal Science · 2016 · 40 citations

Food Chemistry, Batter Rheology, Food Structure +7

Effect of processing time, temperature and alkali concentration on yield extraction, structure and gelling properties of corn fiber arabinoxylans

Fabiola E. Ayala-Soto, Sergio O. Serna‐Saldívar, Jorge Welti‐Chanes · Food Hydrocolloids · 2016 · 38 citations

Alkali Concentration, Yield Extraction, Fiber Science +3

Relationship between hydroxycinnamic profile with gelation capacity and rheological properties of arabinoxylans extracted from different maize fiber sources

Fabiola E. Ayala-Soto, Sergio O. Serna‐Saldívar, Esther Pérez‐Carrillo et al. · Food Hydrocolloids · 2014 · 29 citations

Biopolymer Gel, Engineering, Rheological Properties +6