Vicente Espinosa-Solís

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Claudia Ivone Piñón-Balderrama, César Leyva‐Porras, Yolanda Terán‐Figueroa et al. · Processes · 2020 · 236 citations · Full text

Food Colloid, Edible Film, Engineering +18

Physicochemical Characteristics of Starches from Unripe Fruits of Mango and Banana

Vicente Espinosa-Solís, Jay‐lin Jane, Luís A. Bello‐Pérez · Starch - Stärke · 2009 · 96 citations

Unripe Fruits, Engineering, Botany +20

Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

Vicente Espinosa-Solís, Paul Baruk Zamudio‐Flores, Juan Manuel Tirado‐Gallegos et al. · Foods · 2019 · 57 citations · Full text

Synthesis and characterization of rice starch laurate as food-grade emulsifier for canola oil-in-water emulsions

Yunia Verónica García‐Tejeda, Everth Jimena Leal-Castañeda, Vicente Espinosa-Solís et al. · Carbohydrate Polymers · 2018 · 45 citations

Food Chemistry, Food Colloid, Canola Oil-in-water Emulsions +7

Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

Daniel Vázquez-Maldonado, Vicente Espinosa-Solís, César Leyva‐Porras et al. · Processes · 2020 · 33 citations · Full text

Food Packaging, Spray-dried Functional Food, Regular Spherical Morphology +19