María Irene Silvas‐García

Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch

María Irene Silvas‐García, Benjamin Ramírez‐Wong, Patricia Isabel Torres‐Chávez et al. · Starch - Stärke · 2016 · 35 citations

Materials Science, Structural Properties, Engineering +12

Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties

María Irene Silvas‐García, Benjamin Ramírez‐Wong, Patricia Isabel Torres‐Chávez et al. · Journal of Food Process Engineering · 2014 · 22 citations

Food Chemistry, Engineering, Gluten Protein Solubility +14

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Jesús Enrique Gerardo‐Rodríguez, Benjamin Ramírez‐Wong, Ana Irene Ledesma‐Osuna et al. · Food Science and Technology · 2016 · 20 citations · Full text

Food Chemistry, Frozen Dough Properties, Bread Quality +12

Thermosensitive Bioadhesive Hydrogels Based on Poly(N-isopropylacrilamide) and Poly(methyl vinyl ether-alt-maleic anhydride) for the Controlled Release of Metronidazole in the Vaginal Environment

Ana V. Torres‐Figueroa, Cinthia J. Pérez‐Martínez, José Carmelo Encinas et al. · Pharmaceutics · 2021 · 19 citations · Full text

Effect of part-baking time, freezing rate and storage time on part-baked bread quality

Jesús Enrique Gerardo‐Rodríguez, Benjamin Ramírez‐Wong, Patricia Isabel Torres‐Chávez et al. · Food Science and Technology · 2021 · 14 citations · Full text

Storage Time, Health Sciences, Baking Industry +13