C. Ramírez-Santiago

Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties

C. Ramírez-Santiago, L. Ramos-Solís, C. Lobato‐Calleros et al. · Journal of Food Engineering · 2010 · 145 citations

Food Chemistry, Biomanufacturing, Soluble Dietary Fiber +5

Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes

Hugo Espinosa‐Andrews, Karina Esmeralda Enríquez-Ramírez, Eristeo García-Márquez et al. · Carbohydrate Polymers · 2013 · 114 citations

Engineering, Coacervates Complexes, Viscoelastic Properties +7

Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt

C. Lobato‐Calleros, C. Ramírez-Santiago, E.J. Vernon‐Carter et al. · Journal of Food Engineering · 2014 · 107 citations

Food Chemistry, Biomanufacturing, Starches Addition +7

Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum

G. Crispín-Isidro, Landy Hernández‐Rodríguez, C. Ramírez-Santiago et al. · Food Hydrocolloids · 2019 · 60 citations

Food Chemistry, Food Colloid, Food Analysis +5

Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate

C. Ramírez-Santiago, C. Lobato‐Calleros, Hugo Espinosa‐Andrews et al. · Dairy Science and Technology · 2012 · 45 citations · Full text

Engineering, Overall Sensory Acceptability, Food Structure +7