Eleazar Aguirre–Mandujano

Microstructure and texture of yogurt as influenced by fat replacers

O. Sandoval-Castilla, C. Lobato‐Calleros, Eleazar Aguirre–Mandujano et al. · International Dairy Journal · 2003 · 342 citations

Food Microstructure, Food Engineering, Food Texture +4

Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments

Juan José Figueroa-González, C. Lobato‐Calleros, E.J. Vernon‐Carter et al. · LWT · 2021 · 127 citations · Full text

Native Amaranth Protein, Engineering, Food Biophysics +17

FAT REPLACERS IN LOW‐FAT MEXICAN MANCHEGO CHEESE

C. Lobato‐Calleros, J. C. ROBLES‐MARTINEZ, J. F. Caballero-Pérez et al. · Journal of Texture Studies · 2001 · 79 citations

Nutrition, Low‐fat Manchego Cheeses, Food Analysis +12

Antifungal activity of mango kernel polyphenols on mango fruit infected by anthracnose

Deysi Gómez-Maldonado, C. Lobato‐Calleros, Eleazar Aguirre–Mandujano et al. · LWT · 2020 · 43 citations

Polyphenolics, Antifungal Agent, Mango Fruit +6

Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels

Eleazar Aguirre–Mandujano, C. Lobato‐Calleros, C.I. Beristain et al. · LWT · 2008 · 40 citations

Biopolymer Gel, Rheological Measurement, Low-fat Yoghurt +9