Julián de la Rosa Millán

Author

Also Known As

J. DE LA ROSA-MILLÁN, J. de la Rosa-Millan, Julian De La Rosa-Millan, Julian De la Rosa‐Millan, Julian De la Rosa‐Millán, Julian de La Rosa-Millan, Julian de la Rosa Millan, Julian de la Rosa-Millan, Julian de la Rosa‐Millan, Julián De la Rosa Millán

Publications

942

Citations

H-Index

Concepts

All Affiliations

Tecnológico de Monterrey Instituto Politécnico Nacional Instituto Tecnológico de Querétaro Centro de Investigación y Desarrollo Universidad Autónoma de Nuevo León

About

Julián de la Rosa Millán is an author at Tecnológico de Monterrey specializing in engineering, health sciences, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	16	703
2	Health Sciences	14	16	661
3	Biochemistry	10	10	466
4	Biomolecular Engineering	7	7	255
5	Public Health	1	1	17

Julián de la Rosa Millán

Publications

877

Citations

H-Index

Page 1

	Year	Citations
Effect of decortication and protease treatment on physicochemical and functional characteristics of red sorghum (<i>Sorghum</i> bicolor) and yellow maize (<i>Zea maiz</i>) starches Ana A. Chew‐Guevara, Esther Pérez‐Carrillo, Sergio O. Serna‐Saldívar, Starch - Stärke EngineeringBotanyFood BiophysicsAgricultural EconomicsProtease Treatment	2015	140
Physicochemical characteristics, ATR-FTIR molecular interactions and in vitro starch and protein digestion of thermally-treated whole pulse flours Carolina Estefanía Chávez‐Murillo, Jorge Ivan Veyna-Torres, Luisa María Cavazos-Tamez, Food Research International Food ChemistryBiomanufacturingEngineeringBiochemistryFood Analysis	2017	135
Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion Johanan Espinosa‐Ramírez, América Rodríguez, Julián de la Rosa Millán, Food Hydrocolloids Materials ScienceEngineeringMechanical PropertiesMechanical EngineeringWhole Grain Flours	2020	91
Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.) Julián de la Rosa Millán, Erick Heredia‐Olea, Esther Pérez‐Carrillo, LWT EngineeringBotanyBiotechnologyVitro ProteinPlant Pathology	2018	72
Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase Alicia Salinas‐Valdés, Julián de la Rosa Millán, Sergio O. Serna‐Saldívar, Journal of Food Science NutritionBiomanufacturingFood CompositionFood AnalysisSoybean Isolates	2015	46
Physicochemical, functional and<scp>ATR</scp>‐<scp>FTIR</scp> molecular analysis of protein extracts derived from starchy pulses Julián de la Rosa Millán, José Luis Orona‐Padilla, Víctor Manuel Flores‐Moreno, International Journal of Food Science & Technology EngineeringFood AnalysisFood BiophysicsMolecular BiologyProtein Extracts	2018	42
Physicochemical characterisation and<i>in vitro</i>Starch digestion of Avocado Seed Flour (Persea americana V. Hass) and its starch and fibrous fractions Gerardo Rivera–González, Carlos A. Amaya‐Guerra, Julián de la Rosa Millán International Journal of Food Science & Technology NutritionAvocado Seed FlourEngineeringVitro Starch DigestionFood Analysis	2019	34
Physicochemical, Molecular, and Digestion Characteristics of Annealed and Heat–Moisture Treated Starches Under Acidic, Neutral, or Alkaline pH Julián de la Rosa Millán Cereal Chemistry EngineeringHeat–moisture Treated StarchesFood AnalysisFood BiophysicsChemistry	2017	29
Physicochemical Properties of Banana Starch Oxidized under Different Conditions Mirna M. Sánchez‐Rivera, Guadalupe Méndez‐Montealvo, Carmen Núñez‐Santiago, Starch - Stärke Food ChemistryChemical EngineeringBiomanufacturingEngineeringHealth Sciences	2009	26
EFFECT OF DIFFERENT THERMAL TREATMENTS AND STORAGE ON STARCH DIGESTIBILITY AND PHYSICOCHEMICAL CHARACTERISTICS OF UNRIPE BANANA FLOUR A.R. Rodríguez-Damián Rodríguez-Damián, Julián de la Rosa Millán, Edith Agama‐Acevedo, Journal of Food Processing and Preservation Food ChemistryNutritionUnripe BananaBiochemistryFood Analysis	2012	24

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