Zorba Josué Hernández‐Estrada

Creep recovery tests to measure the effects of wheat glutenins on doughs and the relationships to rheological and breadmaking properties

Zorba Josué Hernández‐Estrada, Patricia Rayas‐Duarte, J. D. C. Figueroa et al. · Journal of Food Engineering · 2014 · 34 citations

Agriculture, Food Science, Food Engineering +13

Creep Recovery of Wet Gluten and High‐Molecular‐Weight Glutenin Subunit Composition: Relationship with Viscoelasticity of Dough and Breadmaking Quality of Hard Red Winter Wheat

Zorba Josué Hernández‐Estrada, Patricia Rayas‐Duarte, Juan de Dios Figueroa Cárdenas · Cereal Chemistry · 2016 · 25 citations

Agriculture, Biochemistry, Food Science +17

Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

Gustavo Armando Rosas-Sánchez, Zorba Josué Hernández‐Estrada, Mirna Leonor Suárez-Quiroz et al. · Foods · 2021 · 20 citations · Full text

Agriculture, Food Science, Food Processing +14

Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

Pavalee Chompoorat, Patricia Rayas‐Duarte, Zorba Josué Hernández‐Estrada et al. · Journal of Food Science and Technology · 2018 · 19 citations

Agriculture, Food Science, Food Engineering +11

Viscoelastic characterization of glutenins in wheat kernels measured by creep tests

Zorba Josué Hernández‐Estrada, Juan David Figueroa, Patricia Rayas‐Duarte et al. · Journal of Food Engineering · 2012 · 18 citations

Agriculture, Food Science, Cereal Science +15