Paul Baruk Zamudio‐Flores

Effect of Maillard reaction conditions on the degree of glycation and functional properties of whey protein isolate – Maltodextrin conjugates

M.S. Martinez-Alvarenga, E.Y. Martinez-Rodriguez, Luis Eduardo García-Amezquita et al. · Food Hydrocolloids · 2013 · 224 citations

Functional Properties, Engineering, Maillard Reaction Conditions +9

Physicochemical, Antimicrobial and Antioxidant Properties of Chitosan Films Incorporated with Carvacrol

Marco Antonio López‐Mata, Saúl Ruíz‐Cruz, Norma Patricia Silva-Beltrán et al. · Molecules · 2013 · 145 citations · Full text

Edible Film, Food Packaging, Engineering +16

Development and Characterization of Edible Films Based on Mucilage of  <i>Opuntia ficus‐indica</i>  (L.)

Miguel Espino‐Díaz, José de Jesús Ornelas‐Paz, Miguel Ángel Martínez‐Téllez et al. · Journal of Food Science · 2010 · 142 citations

Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch

Luís A. Bello‐Pérez, Edith Agama‐Acevedo, Paul Baruk Zamudio‐Flores et al. · LWT · 2010 · 131 citations

Food Chemistry, Structural Characteristics, Engineering +9

Effect of water content on the flowability of hygroscopic powders

E. Juarez-Enriquez, Guadalupe I. Olivas, Paul Baruk Zamudio‐Flores et al. · Journal of Food Engineering · 2017 · 127 citations

Powder Compaction, Fluid Mechanics, Water Content +1