María Zenaida Saavedra-Leos

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Claudia Ivone Piñón-Balderrama, César Leyva‐Porras, Yolanda Terán‐Figueroa et al. · Processes · 2020 · 236 citations · Full text

Food Colloid, Edible Film, Engineering +18

Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice

S.B. Araujo-Díaz, César Leyva‐Porras, Patricia Aguirre-Bañuelos et al. · Carbohydrate Polymers · 2017 · 116 citations

Food Chemistry, Spray Drying, Food Bioactive Compound +4

Technological Application of Maltodextrins According to the Degree of Polymerization

María Zenaida Saavedra-Leos, César Leyva‐Porras, S.B. Araujo-Díaz et al. · Molecules · 2015 · 108 citations · Full text

Engineering, Chemistry, Food Chemistry +16

Physical properties of inulin and inulin–orange juice: Physical characterization and technological application

María Zenaida Saavedra-Leos, César Leyva‐Porras, E. Martı́nez et al. · Carbohydrate Polymers · 2014 · 73 citations

Food Chemistry, Technological Application, Inulin–orange Juice +11

Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars

María Zenaida Saavedra-Leos, Claudia Álvarez-Salas, Miguel Esneider-Alcalá et al. · CyTA - Journal of Food · 2012 · 46 citations

Engineering, Glass-forming Liquid, Differential Scanning Calorimetry +16