C. Lobato‐Calleros

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

High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes

Alejandro Martínez-Velasco, C. Lobato‐Calleros, Blanca Elizabeth Hernández-Rodríguez et al. · Ultrasonics Sonochemistry · 2018 · 290 citations

High Intensity, Medical Ultrasound, Biomanufacturing +8

Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates

Hugo Espinosa‐Andrews, O. Sandoval-Castilla, Humberto Vázquez‐Torres et al. · Carbohydrate Polymers · 2009 · 270 citations

Biopolymer Gel, Engineering, Gum Arabic–chitosan Interactions +5

Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers

C. Pérez‐Alonso, C.I. Beristain, C. Lobato‐Calleros et al. · Journal of Food Engineering · 2005 · 244 citations

Materials Science, Thermodynamic Analysis, Carbohydrate Polymers +9

Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt

O. Sandoval-Castilla, C. Lobato‐Calleros, José Álvarez‐Ramírez et al. · Food Research International · 2009 · 226 citations

Simulated Gastrointestinal Conditions, Biotechnology, Entrapped Lb +7