Adriana García‐Gurrola

Effect of amylose/amylopectin content and succinylation on properties of corn starch nanoparticles as encapsulants of anthocyanins

Alberto A. Escobar‐Puentes, Adriana García‐Gurrola, Susana Rincón et al. · Carbohydrate Polymers · 2020 · 83 citations

Food Chemistry, Health Sciences, Biochemistry +5

Synthesis and succinylation of starch nanoparticles by means of a single step using sonochemical energy

Adriana García‐Gurrola, Susana Rincón, Alberto A. Escobar‐Puentes et al. · Ultrasonics Sonochemistry · 2019 · 45 citations

Microencapsulation of Red Sorghum Phenolic Compounds with Esterified Sorghum Starch as Encapsulant Materials by Spray Drying

Adriana García‐Gurrola, Susana Rincón, Alberto A. Escobar‐Puentes et al. · Food Technology and Biotechnology · 2019 · 26 citations · Full text

Food Chemistry, Chemical Engineering, Spray Drying +14

Preparation and Characterization of Succinylated Nanoparticles from High-Amylose Starch via the Extrusion Process Followed by Ultrasonic Energy

Alberto A. Escobar‐Puentes, Susana Rincón, Adriana García‐Gurrola et al. · Food and Bioprocess Technology · 2019 · 18 citations

Materials Science, Nanoparticles, Engineering +9

Development of a third-generation snack with type 4 resistant sorghum starch: Physicochemical and sensorial properties

Alberto A. Escobar‐Puentes, Susana Rincón, Adriana García‐Gurrola et al. · Food Bioscience · 2019 · 18 citations

Food Chemistry, Nutrition, Third-generation Snack +9