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 · 110 citations

Biopolymer Gel, Protein-gum-based Gels, Engineering +6

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 · 95 citations

Biopolymer Gel, Hydrogels, Engineering +7

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 · 34 citations

Food Chemistry, Chemical Engineering, Engineering +9

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 · 34 citations

Food Chemistry, Biopolymer Gel, Gel Properties +5

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 · 31 citations · Full text