Juan Carlos Cuevas-Bernardino

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

Effect of bio-chemical chitosan and gallic acid into rheology and physicochemical properties of ternary edible films

Neith Pacheco, María G. Naal-Ek, Teresa Ayora‐Talavera et al. · International Journal of Biological Macromolecules · 2018 · 94 citations

Agriculture, Materials Engineering, Materials Science +17

Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsions

Juan Carlos Cuevas-Bernardino, C. Lobato‐Calleros, Angélica Román‐Guerrero et al. · Reactive and Functional Polymers · 2016 · 71 citations

Agriculture, Chemical Engineering, Food Science +13

Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties

Erik Polanco‐Lugo, José Isabel Martínez-Castillo, Juan Carlos Cuevas-Bernardino et al. · CyTA - Journal of Food · 2019 · 65 citations · Full text

Agriculture, Food Science, Food Processing +16

Encapsulation of microorganisms for bioremediation: Techniques and carriers

Sergio Valdivia-Rivera, Teresa Ayora‐Talavera, Manuel Alejandro Lizardi‐Jiménez et al. · Reviews in Environmental Science and Bio/Technology · 2021 · 55 citations

Engineering, Bioengineering, Microbiology +10