J.P. Pérez-Orozco

Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil

Angélica Román‐Guerrero, J. Orozco-Villafuerte, J.P. Pérez-Orozco et al. · Food Hydrocolloids · 2008 · 63 citations

Food Chemistry, Interfacial Film Formers, Edible Film +4

Flow and creep compliance properties of reduced-fat yoghurts containing protein-based fat replacers

C. Lobato‐Calleros, O Martı́nez-Torrijos, O. Sandoval-Castilla et al. · International Dairy Journal · 2004 · 52 citations

Engineering, Creep Compliance Properties, Mechanical Engineering +11

Effect of concentration, temperature, pH, co-solutes on the rheological properties of Hyptis suaveolens L. mucilage dispersions

J.P. Pérez-Orozco, Leticia Mónica Sánchez-Herrera, Rosa Isela Ortiz‐Basurto · Food Hydrocolloids · 2018 · 42 citations

Food Colloid, Rheological Property, Rheological Properties +2

Physicochemical and mechanical properties of extruded laminates from native and oxidized banana starch during storage

Yunia Verónica García‐Tejeda, Carlos A. López González, J.P. Pérez-Orozco et al. · LWT · 2013 · 41 citations

Materials Science, Engineering, Edible Packaging +7

Rheological and antioxidant power studies of enzymatically grafted chitosan with a hydrophobic alkyl side chain

Leonor Zavaleta‐Avejar, Elsa Bosquez‐Molina, Miquel Gimeno et al. · Food Hydrocolloids · 2014 · 39 citations

Biomanufacturing, Natural Polymer, Antioxidant Power Studies +3