Heidi Andrea Fonseca‐Florido

Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions

Heidi Andrea Fonseca‐Florido, H.G. Vázquez-García, Guadalupe Méndez‐Montealvo et al. · LWT · 2018 · 81 citations

Food Chemistry, Osa Esterification, Food Colloid +6

Effect of granular disorganization and the water content on the rheological properties of amaranth and achira starch blends

Heidi Andrea Fonseca‐Florido, Carlos Alberto Gómez‐Aldapa, G. López-Echevarría et al. · LWT · 2017 · 38 citations

Achira Starch Blends, Food Biophysics, Rheology +3

Thermal study in the interactions of starches blends: Amaranth and achira

Heidi Andrea Fonseca‐Florido, Guadalupe Méndez‐Montealvo, Gonzalo Velázquez et al. · Food Hydrocolloids · 2016 · 31 citations

Food Chemistry, Materials Science, Engineering +8

Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus

María Montserrat Cruz‐Benítez, Carlos Alberto Gómez‐Aldapa, Javier Castro‐Rosas et al. · LWT · 2019 · 31 citations

Food Chemistry, Biomanufacturing, Engineering +11

Effects of multiphase transitions and reactive extrusion on in situ thermoplasticization/succination of cassava starch

Heidi Andrea Fonseca‐Florido, Florentino Soriano‐Corral, Roberto Yáñez Macías et al. · Carbohydrate Polymers · 2019 · 31 citations

Materials Science, Biomanufacturing, Reactive Extrusion +7