O. Sandoval-Castilla

Author

Universidad Autónoma Metropolitana ORCID

Also Known As

C. Ramírez-Santiago, O Sandoval-Castilla, O. Sandoval-Castilla, Ofelia Sandoval-Castilla, Ofelia Sandoval‐Castilla

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

Universidad Autónoma Metropolitana Chapingo Autonomous University Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco

About

O. Sandoval-Castilla is an author at Universidad Autónoma Metropolitana specializing in health sciences, food engineering, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	928
2	Engineering	2	2	322
3	Biomolecular Engineering	1	1	52
4	Mechanical Engineering	1	1	52
5	Microbiology	1	1	226

O. Sandoval-Castilla

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Microstructure and texture of yogurt as influenced by fat replacers O. Sandoval-Castilla, C. Lobato‐Calleros, Eleazar Aguirre–Mandujano, International Dairy Journal Food MicrostructureFood EngineeringFood TextureFood StructureFat Replacers	2003	342
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, Carbohydrate Polymers Biopolymer GelEngineeringGum Arabic–chitosan InteractionsPolymer ScienceRheological Features	2009	270
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, Food Research International Simulated Gastrointestinal ConditionsBiotechnologyEntrapped LbPolysaccharideFood Engineering	2009	226
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, Food Research International High-resolution Image AnalysesFood EngineeringW1/o/w2 Multiple EmulsionsFood TechnologyEmulsion	2006	135
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, LWT Food ColloidW1/o/w2 EmulsionsFood TechnologyTextural CharacteristicsFood Engineering	2008	113
Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum G. Crispín-Isidro, Landy Hernández‐Rodríguez, C. Ramírez-Santiago, Food Hydrocolloids Food ChemistryFood ColloidFood AnalysisTamarindus Indica L.Seed Gum	2019	60
Flow and creep compliance properties of reduced-fat yoghurts containing protein-based fat replacers C. Lobato‐Calleros, O Martı́nez-Torrijos, O. Sandoval-Castilla, International Dairy Journal EngineeringCreep Compliance PropertiesMechanical EngineeringBiotechnologyReduced-fat Yoghurts	2004	52
Effect of the addition of an emulgel based on whey protein isolate‐alginate‐inulin complex on the physicochemical and textural properties of reduced‐fat set yoghurt Anthony M. Ortiz‐Deleón, Angélica Román‐Guerrero, O. Sandoval-Castilla, International Journal of Food Science & Technology	2023	10

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