Alejandro Martínez-Velasco

High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes

Alejandro Martínez-Velasco, C. Lobato‐Calleros, Blanca Elizabeth Hernández-Rodríguez et al. · Ultrasonics Sonochemistry · 2018 · 290 citations

High Intensity, Medical Ultrasound, Biomanufacturing +8

Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments

Juan José Figueroa-González, C. Lobato‐Calleros, E.J. Vernon‐Carter et al. · LWT · 2021 · 127 citations · Full text

Native Amaranth Protein, Engineering, Food Biophysics +17

Effect of the preparation method and storage time on the in vitro protein digestibility of maize tortillas

Alejandro Martínez-Velasco, José Álvarez‐Ramírez, Eva Rodriguez‐Huezo et al. · Journal of Cereal Science · 2018 · 26 citations

Nutrition, Biochemistry, In Vitro Fermentation +11

The use of candelilla wax/canola oil oleogel in the formulation of sponge cake bread improves morphostructural and sensory properties

Alejandro Martínez-Velasco, Daniel Trujillo‐Ramírez, Guadalupe Bustos-Vázquez et al. · Discover Food · 2024 · 12 citations · Full text