César I. Beristain - Concepedia

Concepedia

Author

César I. Beristain

Universidad Veracruzana

Also Known As

CESAR I. BERISTAIN, Cesar I. Beristain, Cesar Ignacio Beristain, CÉSAR I. BERISTAIN, CÉsar I. Beristain, César I. Beristain, César Ignacio Beristain, César I Beristain, César I. Beristain

36

Publications

1.7K

Citations

24

H-Index

58

Concepts

All Affiliations

Universidad Veracruzana Instituto Tecnologico de Veracruz Universidad Autónoma Metropolitana Instituto Politécnico Nacional

CI

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	18	1.1K
2	Engineering	16	17	917
3	Medicine	5	5	214
4	Biomolecular Engineering	3	3	314
5	Biochemistry	2	2	51

César I. Beristain

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31

Publications

1.7K

Citations

24

H-Index

	Year	Citations
Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and Soy protein isolate as wall materials César I. Beristain, Hugo S. Garcı́a, Marco A. Salgado LWT Food ChemistryFood AnalysisCarotenoid RetentionGum ArabicAlternative Protein Source	2010	206
Kinetic model for osmotic dehydration and its relationship with Fick's second law Ebner Azuara, Raul Cortés, Hugo S. Garcı́a, International Journal of Food Science & Technology Second LawEngineeringFluid MechanicsMass Balance ConsiderationsDesiccation	1992	190
Enthalpy-Entropy compensation in food vapor adsorption César I. Beristain, Hugo S. Garcı́a, Ebner Azuara Journal of Food Engineering Chemical EngineeringEngineeringEntropyEnthalpy-entropy CompensationThermodynamics	1996	115
Role of enthalpy and entropy in moisture sorption behavior of pineapple pulp powder produced by different drying methods Juliane Viganó, Ebner Azuara, César I. Beristain, Thermochimica Acta Food ChemistryEngineeringMoisture Sorption BehaviorMechanical EngineeringPineapple Pulp Powder	2011	98
Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin Enrique Flores‐Andrade, Zaira Allende-Baltazar, Paola E. Sandoval-González, Journal of Food Engineering Food ColloidSoy LecithinNatural EmulsifiersEmulsionMicroemulsion	2020	89
Effect of natural extracts on the formation of acrylamide in fried potatoes Gema Morales-Olán, Maribel Jiménez‐Fernández, Oscar García, LWT Food ChemistryNutritionFried PotatoesFood PreservativesAcrylamide Concentration	2014	83
Effect of the centrifugal force on osmotic dehydration of potatoes and apples Ebner Azuara, Hugo S. Garcı́a, César I. Beristain Food Research International Food ChemistryVegetable ProductionEngineeringCentrifugal ForceSustainable Agriculture	1996	74
A Method for Continuous Kinetic Evaluation of Osmotic Dehydration Ebner Azuara, César I. Beristain, Gustavo F. Gutiérrez‐López LWT EngineeringDesiccationBioenergeticsBiomechanicsWater Treatment	1998	67
Thermodynamic analysis of the effect of water activity on the stability of macadamia nut Irma L. Domı ́nguez, Ebner Azuara, E.J. Vernon‐Carter, Journal of Food Engineering Food ChemistryThermodynamic AnalysisWater ActivityFood PhysicFood Biophysics	2007	62
Encapsulation of Orange Peel Oil by Co-crystallization César I. Beristain, A Fernández Vázquez, Hugo S. Garcı́a, LWT Materials ScienceMicro-encapsulationOrange Peel OilChemistryEmulsion	1996	58

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