J.J. Ornelas-Paz

Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings

Alejandro Rodríguez-Hernández, Jaime David Pérez‐Martínez, José Alberto Gallegos‐Infante et al. · Carbohydrate Polymers · 2020 · 87 citations

Rheological Measurement, Engineering, Polymer Science +5

Phase behavior, structure and rheology of candelilla wax/fully hydrogenated soybean oil mixtures with and without vegetable oil

N.O. Ramírez-Gómez, Nuria C. Acevedo, Jorge F. Toro‐Vázquez et al. · Food Research International · 2016 · 50 citations

Food Chemistry, Soybean Oil Mixtures, Phase Behavior +4

Capsaicinoids content and proximate composition of Mexican chili peppers (<i>Capsicum</i>spp.) cultivated in the State of Chihuahua

L. Orellana-Escobedo, Luis Eduardo García-Amezquita, Guadalupe I. Olivas et al. · CyTA - Journal of Food · 2012 · 48 citations · Full text

Food Chemistry, Proximate Composition, Capsaicin Content +10

Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers

Jaime David Pérez‐Martínez, Mayra Sánchez-Becerril, Alejandro G. Marangoni et al. · Food Research International · 2019 · 39 citations

Materials Science, Engineering, Mechanical Properties +10

Determination of Absolute Threshold and Just Noticeable Difference in the Sensory Perception of Pungency

L. Orellana-Escobedo, J.J. Ornelas-Paz, Guadalupe I. Olivas et al. · Journal of Food Science · 2012 · 31 citations