Angélica Román‐Guerrero

High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes

Alejandro Martínez-Velasco, C. Lobato‐Calleros, Blanca Elizabeth Hernández-Rodríguez et al. · Ultrasonics Sonochemistry · 2018 · 309 citations

Agriculture, Biotechnology, Food Science +11

Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices

Dulce Anahi Rodea-González, Julián Cruz-Olivares, Angélica Román‐Guerrero et al. · Journal of Food Engineering · 2012 · 203 citations

Agriculture, Food Science, Nutritional Sciences +17

Sorption isotherms, thermodynamic properties and glass transition temperature of mucilage extracted from chia seeds ( Salvia hispanica L.)

Sandra Karina Velázquez-Gutiérrez, Ana Cristina Figueira, M.E. Rodríguez-Huezo et al. · Carbohydrate Polymers · 2015 · 110 citations

Agriculture, Food Science, Plant Sciences +13

Extraction of phenolic compounds from Satureja macrostema using microwave-ultrasound assisted and reflux methods and evaluation of their antioxidant activity and cytotoxicity

Nancy Alonso Carrillo, Ma. de los Ángeles Aguilar-Santamaría, E.J. Vernon‐Carter et al. · Industrial Crops and Products · 2017 · 96 citations

Agriculture, Food Science, Food Analysis +12

Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability

Juan Carlos Cuevas-Bernardino, Francisco M. A. Leyva‐Gutierrez, E.J. Vernon‐Carter et al. · Food Hydrocolloids · 2017 · 94 citations

Life Sciences, Biochemistry, Chemistry +17