M.C. Cortez-Trejo

Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity

M.C. Cortez-Trejo, Marcela Gaytán‐Martínez, M.L. Reyes-Vega et al. · Trends in Food Science & Technology · 2021 · 118 citations

Engineering, Chemical Engineering, Rheology +11

Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels

M.C. Cortez-Trejo, Juan de Dios Figueroa‐Cárdenas, David Quintanar‐Guerrero et al. · Food Hydrocolloids · 2022 · 107 citations

Natural Sciences, Biochemistry, Chemical Engineering +17

Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum

M.C. Cortez-Trejo, Guadalupe Lóarca-Piña, Juan de Dios Figueroa‐Cárdenas et al. · Food Hydrocolloids · 2022 · 39 citations

Agriculture, Biochemistry, Food Science +13

Microencapsulation of pomegranate seed oil using a succinylated taro starch: Characterization and bioaccessibility study

M.C. Cortez-Trejo, Abraham Wall‐Medrano, Marcela Gaytán‐Martínez et al. · Food Bioscience · 2021 · 38 citations

Agriculture, Biotechnology, Food Science +15

Potential Anticancer Activity of Pomegranate (Punica granatum L.) Fruits of Different Color: In Vitro and In Silico Evidence

M.C. Cortez-Trejo, Francisco J. Olivas‐Aguirre, Elisa Dufoo‐Hurtado et al. · Biomolecules · 2022 · 38 citations · Full text

Agriculture, Nutritional Sciences, Oncology +17