M.P. Rascón-Díaz

Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product

M.P. Rascón-Díaz, Karina Huerta-Vera, L.A. Pascual-Pineda et al. · LWT · 2018 · 63 citations

Water Activity, Storage Stability, Lactic Acid Bacteria +10

Krill oil microencapsulation: Antioxidant activity, astaxanthin retention, encapsulation efficiency, fatty acids profile, in vitro bioaccessibility and storage stability

César Antonio Ortiz-Sánchez, E. Bonilla Zavaleta, G.R. Urrea García et al. · LWT · 2021 · 51 citations

Edible Packaging, Krill Oil Microencapsulation, Medicine +6

Spray Drying Yogurt Incorporating Hydrocolloids: Structural Analysis, Acetaldehyde Content, Viable Bacteria, and Rheological Properties

M.P. Rascón-Díaz, José M. Tejero, Patricia G. Mendoza‐Garcia et al. · Food and Bioprocess Technology · 2010 · 36 citations

Biomanufacturing, Engineering, Biotechnology +8

Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion

Enrique Flores‐Andrade, L.A. Pascual-Pineda, F.G. Alarcón-Elvira et al. · Journal of Food Engineering · 2017 · 34 citations

Food Colloid, Lactobacillus Rhamnosus Microcapsules, Biomanufacturing +14

Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying

L.A. Pascual-Pineda, M.P. Rascón-Díaz, María Ximena Quintanilla‐Carvajal et al. · Journal of Food Engineering · 2018 · 20 citations · Full text

Materials Science, Spreading Pressure, Spray Drying +8