M.L. Reyes-Vega

Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity

M.C. Cortez-Trejo, Marcela Gaytán‐Martínez, M.L. Reyes-Vega et al. · Trends in Food Science & Technology · 2021 · 110 citations

Biopolymer Gel, Protein-gum-based Gels, Engineering +6

Alternative technologies to the traditional nixtamalization process: Review

Hugo Ramírez-Araujo, Marcela Gaytán‐Martínez, M.L. Reyes-Vega · Trends in Food Science & Technology · 2018 · 40 citations

Process Intensification, Chemical Engineering, Traditional Nixtamalization Process +4

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Rodrigo Subiría-Cueto, Alfonso Larqué-Saavedra, M.L. Reyes-Vega et al. · Foods · 2019 · 33 citations · Full text

Food Chemistry, Nutrition, Flight Mass Spectrometry +14

MICROSTRUCTURE OF STARCH GRANULE RELATED TO KERNEL HARDNESS IN CORN

Marcela Gaytán‐Martínez, Juan de Dios Figueroa‐Cárdenas, M.L. Reyes-Vega et al. · Revista Fitotecnia Mexicana · 2006 · 31 citations · Full text

Engineering, Electron Microscopy, Botany +12

Untargeted metabolomic evaluation of mango bagasse and mango bagasse based confection under in vitro simulated colonic fermentation

Luz Abril Herrera-Cazares, Aurea K. Ramírez‐Jiménez, Abraham Wall‐Medrano et al. · Journal of Functional Foods · 2019 · 26 citations · Full text

Food Fermentation, In Vitro Fermentation, Food Quality +11