Daniel Trujillo‐Ramírez

Cooling rate, sorbitan and glyceryl monostearate gelators elicit different microstructural, viscoelastic and textural properties in chia seed oleogels

Daniel Trujillo‐Ramírez, C. Lobato‐Calleros, E.J. Vernon‐Carter et al. · Food Research International · 2018 · 66 citations

Materials Science, Biopolymer Gel, Engineering +6

Chia seed oil-candelilla wax oleogels structural features and viscoelasticity are enhanced by annealing

Daniel Trujillo‐Ramírez, Isabel Reyes, C. Lobato‐Calleros et al. · LWT · 2021 · 40 citations · Full text

Food Packaging, Engineering, Mechanical Engineering +18

Complexation with whey protein hydrolysate improves cacao pods husk pectin surface active and emulsifying properties

Daniel Trujillo‐Ramírez, C. Lobato‐Calleros, Angélica Román‐Guerrero et al. · Reactive and Functional Polymers · 2017 · 36 citations

Food Chemistry, Food Colloid, Engineering +11

Ultrasound‐Assisted Extraction of Lychee (<i>Litchi chinensis</i> Sonn.) Seed Starch: Physicochemical and Functional Properties

Fredy Morales‐Trejo, Daniel Trujillo‐Ramírez, Eleazar Aguirre–Mandujano et al. · Starch - Stärke · 2021 · 28 citations

Food Chemistry, Materials Science, Crystal Structure +11

Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt

Daniel Trujillo‐Ramírez, Ivan Olivares-Martinez, C. Lobato‐Calleros et al. · Journal of Food Science and Technology · 2022 · 12 citations · Full text

Droplet Size, Food Colloid, Canola Oil-in-water Emulsions +7