Alberto Toxqui-Terán

Technological Application of Maltodextrins According to the Degree of Polymerization

María Zenaida Saavedra-Leos, César Leyva‐Porras, S.B. Araujo-Díaz et al. · Molecules · 2015 · 117 citations · Full text

Natural Sciences, Food Science, Materials Science +16

Low-temperature synthesis and characterization of anatase TiO2 nanoparticles by an acid assisted sol–gel method

César Leyva‐Porras, Alberto Toxqui-Terán, O. Vega-Becerra et al. · Journal of Alloys and Compounds · 2015 · 102 citations

Natural Sciences, Materials Engineering, Materials Science +16

Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars

María Zenaida Saavedra-Leos, Claudia Álvarez-Salas, Miguel Esneider-Alcalá et al. · CyTA - Journal of Food · 2012 · 46 citations

Agriculture, Food Science, Food Analysis +16

Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization

César Leyva‐Porras, María Zenaida Saavedra-Leos, Ana L. López-Pablos et al. · Journal of Food Process Engineering · 2015 · 45 citations

Natural Sciences, Chemistry, Food Science +17

Glass Transition Study in Model Food Systems Prepared with Mixtures of Fructose, Glucose, and Sucrose

María Zenaida Saavedra-Leos, Alicia Grajales‐Lagunes, Raúl González‐García et al. · Journal of Food Science · 2012 · 36 citations

Agriculture, Biochemistry, Food Science +16