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 · 228 citations

Agriculture, Biochemistry, Food Science +16

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 · 146 citations · Full text

Agriculture, Food Science, Materials Science +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 · 144 citations

Natural Sciences, Food Science, Materials Science +13

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 · 138 citations

Engineering, Chemical Engineering, Fluid Mechanics +12

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 · 134 citations

Agriculture, Food Science, Plant Sciences +16