Walfred Rosas‐Flores

Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties

Blanca E. Morales‐Contreras, Louise Wicker, Walfred Rosas‐Flores et al. · LWT · 2019 · 75 citations

Food Chemistry, Sustainable Source, Ripening +6

Microencapsulation of Lactobacillus helveticus and Lactobacillus delbrueckii using alginate and gellan gum

Walfred Rosas‐Flores, Emma Gloria Ramos‐Ramírez, Juan Alfredo Salazar‐Montoya · Carbohydrate Polymers · 2013 · 68 citations

Biopolymer Gel, Gellan Gum, Edible Packaging +4

Pectin from Husk Tomato (Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions

Blanca E. Morales‐Contreras, Walfred Rosas‐Flores, Juan Carlos Contreras‐Esquivel et al. · Carbohydrate Polymers · 2017 · 57 citations

Food Chemistry, Engineering, Different Extraction Conditions +5

Efficient recovery of thermostable polyhydroxybutyrate (PHB) by a rapid and solvent-free extraction protocol assisted by ultrasound

Raúl E. Martínez-Herrera, María E. Alemán-Huerta, Verónica Almaguer-Cantú et al. · International Journal of Biological Macromolecules · 2020 · 52 citations

Engineering, Sonoelectrochemistry, Power Ultrasound +7

Hydrothermal–Microwave Processing for Starch Extraction from Mexican Avocado Seeds: Operational Conditions and Characterization

Rafael G. Araújo, Rosa M. Rodríguez‐Jasso, Héctor A. Ruíz et al. · Processes · 2020 · 50 citations · Full text

Mexican Avocado Seeds, Mae Starch, Edible Film +18