Blanca E. Morales‐Contreras

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

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

Vegetable oils as green solvents for carotenoid extraction from pumpkin ( <i>Cucurbita argyrosperma</i> Huber) byproducts: Optimization of extraction parameters

Rubén Portillo‐López, Blanca E. Morales‐Contreras, Eduardo Lozano Guzmán et al. · Journal of Food Science · 2021 · 40 citations

Husk Tomato ( <i>Physalis ixocarpa</i> Brot.) Waste as a Promising Source of Pectin: Extraction and Physicochemical Characterization

Blanca E. Morales‐Contreras, Juan Carlos Contreras‐Esquivel, Louise Wicker et al. · Journal of Food Science · 2017 · 35 citations

Effect of enzyme de-esterified pectin on the electrostatic complexation with pea protein isolate under different mixing conditions

Prasanth K.S. Pillai, Blanca E. Morales‐Contreras, Louise Wicker et al. · Food Chemistry · 2019 · 35 citations

Engineering, Pea Protein Isolate, Biochemistry +8