César Leyva‐Porras

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Claudia Ivone Piñón-Balderrama, César Leyva‐Porras, Yolanda Terán‐Figueroa et al. · Processes · 2020 · 236 citations · Full text

Food Colloid, Edible Film, Engineering +18

Synthesis, Purification, and Characterization of Carbon Dots from Non-Activated and Activated Pyrolytic Carbon Black

Reyna Berenice González-González, Lucy Teresa González, Marc Madou et al. · Nanomaterials · 2022 · 133 citations · Full text

Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice

S.B. Araujo-Díaz, César Leyva‐Porras, Patricia Aguirre-Bañuelos et al. · Carbohydrate Polymers · 2017 · 116 citations

Food Chemistry, Spray Drying, Food Bioactive Compound +4

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 · 108 citations · Full text

Engineering, Chemistry, Food Chemistry +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 · 101 citations

Materials Science, Engineering, Low-temperature Synthesis +6