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 · 344 citations

Agriculture, Dairy Science, Food Science +10

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 · 309 citations

Agriculture, Biotechnology, Food Science +11

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 · 273 citations

Engineering, Chemical Engineering, Food Science +9

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 · 246 citations

Natural Sciences, Materials Engineering, Materials Science +16

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, E.J. Vernon‐Carter · Food Research International · 2009 · 230 citations

Agriculture, Biotechnology, Food Science +12