C.I. Beristain - Concepedia

Author

C.I. Beristain

Also Known As

C I Beristain, C. I. BERISTAIN, C. I. Beristain, C. I. Beristaín, C.I Beristain, C.I. BERISTAIN, C.I. BERISTAÍN, C.I. Beristain, CI Beristain, M.A. Salgado-Cervantes

Publications

2.6K

Citations

H-Index

Concepts

All Affiliations

Universidad Veracruzana Universidad Autónoma Metropolitana Instituto Tecnologico de Veracruz Chapingo Autonomous University Ibero American University

About

C.I. Beristain is an author at Universidad Veracruzana specializing in engineering, food engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	14	1.1K
2	Health Sciences	11	12	933
3	Medicine	4	4	202
4	Biochemistry	3	3	143
5	Biomedical Engineering	1	1	40

C.I. Beristain

Publications

2.4K

Citations

H-Index

Page 1

	Year	Citations
Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers C. Pérez‐Alonso, C.I. Beristain, C. Lobato‐Calleros, Journal of Food Engineering Materials ScienceThermodynamic AnalysisCarbohydrate PolymersEngineeringPolymer Science	2005	244
Spray-dried Encapsulation of Cardamom (Elettaria cardamomum) Essential Oil with Mesquite (Prosopis juliflora) Gum C.I. Beristain, Hugo S. Garcı́a, E.J. Vernon‐Carter LWT Elettaria CardamomumEssential OilSpray-dried Encapsulation	2001	183
Microencapsulation by Spray Drying of Multiple Emulsions Containing Carotenoids M.E. Rodríduez‐Huezo, R. Pedroza‐Islas, Lilia Arely Prado‐Barragán, Journal of Food Science Food ChemistryPrimary Emulsion RatiosChemical EngineeringSpray DryingEngineering	2004	179
Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material E. Pitalua, E.J. Vernon‐Carter, C.I. Beristain Food and Bioproducts Processing Food ChemistryChemical EngineeringEdible FilmEdible PackagingBeetroot Juice	2010	173
Mass transfer during osmotic dehydration of pineapple rings C.I. Beristain, Ebner Azuara, R. Cortés International Journal of Food Science & Technology BiomanufacturingEngineeringSucrose SolutionEnvironmental EngineeringSucrose Concentration	1990	153
Effect of Water Activity on the Stability to Oxidation of Spray‐Dried Encapsulated Orange Peel Oil Using Mesquite Gum ( <i>Prosopis Juliflora</i> ) as Wall Material C.I. Beristain, Ebner Azuara, E.J. Vernon‐Carter Journal of Food Science	2002	125
Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid C.I. Beristain European Food Research and Technology Polymer ScienceConjugated Linoleic AcidMicro-encapsulationEmulsion	2004	120
Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat C. Lobato‐Calleros, Jaime Reyes‐Hernández, C.I. Beristain, Food Research International Canola OilNutritionFood MicrostructureTotal ReplacementFood Engineering	2006	104
Spray‐dried encapsulation of Conjugated Linoleic Acid (CLA) with polymeric matrices HS García, C.I. Beristain Journal of the Science of Food and Agriculture Food ChemistryChemical EngineeringEngineeringPolymer TechnologyPolymer Science	2006	97
The effect of prebiotics on the viability of encapsulated probiotic bacteria A.G. Peredo, C.I. Beristain, L.A. Pascual-Pineda, LWT PrebioticsProbioticAntimicrobial PackagingMicrobiologyEncapsulated Probiotic Bacteria	2016	94

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