J. G. Montejano

COMPARISON OF TWO INSTRUMENTAL METHODS WITH SENSORY TEXTURE OF PROTEIN GELS2

J. G. Montejano, D. D. Hamann, Tyre C. Lanier · Journal of Texture Studies · 1985 · 151 citations

Engineering, Food Analysis, Mechanical Engineering +22

Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure

J. G. Montejano, D. D. Hamann, Tyre C. Lanier · Journal of Food Science · 1984 · 151 citations

Muscle Function, Engineering, Mechanical Engineering +19

Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle Gels

J. G. Montejano, D. D. Hamann, Tyre C. Lanier · Journal of Rheology · 1983 · 105 citations

Musculoskeletal Science, Engineering, December 1983 +16

Thermally Induced Gelation of Native and Modified Egg White‐Rheological Changes During Processing; Final Strengths and Microstructures

J. G. Montejano, D. D. Hamann, H.R. BALL et al. · Journal of Food Science · 1984 · 34 citations

Engineering, Mechanical Engineering, Food Biophysics +20

Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

J.A. Guerra-Martínez, J. G. Montejano, Sandra T. Martín del Campo · CyTA - Journal of Food · 2012 · 27 citations

Nutrition, Pasteurized Cow, Engineering +14