O. Sandoval-Castilla

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

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

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

Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses

C. Lobato‐Calleros, Eduardo Rodríguez, O. Sandoval-Castilla et al. · Food Research International · 2006 · 135 citations

High-resolution Image Analyses, Food Engineering, W1/o/w2 Multiple Emulsions +3

Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk

C. Lobato‐Calleros, A. Sosa-Pérez, J. Rodríguez-Tafoya et al. · LWT · 2008 · 113 citations

Food Colloid, W1/o/w2 Emulsions, Food Technology +5