Concepedia

G. Crispín-Isidro

GC

Statistics

Publications

2

Citations

208

H-Index

2

Active since

2014

Affiliations

Universidad Autónoma Metropolitana(Current)

Chapingo Autonomous University

G. Crispín-Isidro is an author at Universidad Autónoma Metropolitana specializing in food texture chemistry, food science, and agriculture.

Publications per year

2014–2019

2

Publications

2

Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt

G. Crispín-Isidro, C. Lobato‐Calleros, Hugo Espinosa‐Andrews et al. · LWT · 2014 · 145 citations

, , +12

Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum

G. Crispín-Isidro, Landy Hernández‐Rodríguez, C. Ramírez-Santiago et al. · Food Hydrocolloids · 2019 · 63 citations

, , +11

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