Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Everth Jimena Leal-Castañeda"'
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bce56c58376693147a3c4d7921ba534e
https://doi.org/10.2139/ssrn.4178011
https://doi.org/10.2139/ssrn.4178011
Autor:
Everth Jimena Leal-Castañeda, Yunia Verónica García-Tejeda, Vicente Espinosa-Solis, Víctor Barrera-Figueroa
Publikováno v:
Polymers
Volume 12
Issue 11
Polymers, Vol 12, Iss 2548, p 2548 (2020)
Volume 12
Issue 11
Polymers, Vol 12, Iss 2548, p 2548 (2020)
In this paper, we consider amaranth starch extracted from the seeds of Amaranthus hypochondriacus L. An amphiphilic character is conferred to the starch by a chemical modification, which involves an esterification by lauroyl chloride at three modific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25a94e64993a0ae0280970fa9886516e
Autor:
Vicente Espinosa-Solis, Everth Jimena Leal-Castañeda, Víctor Barrera-Figueroa, Yunia Verónica García-Tejeda
Publikováno v:
Carbohydrate Polymers. 194:177-183
The effect of esterification on hydrolyzed rice starch was analyzed, for this aim rice starch was hydrolyzed and subsequently esterified with lauroyl chloride at three modification levels. Starch derivatives were characterized regarding their degree
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a54e88b91f3351071f37e1412a7c9f76
https://doi.org/10.1016/j.carbpol.2018.04.029
https://doi.org/10.1016/j.carbpol.2018.04.029
Autor:
Liliana Alamilla-Beltrán, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, Everth Jimena Leal-Castañeda, Georgina Calderón-Domínguez, D.I. Téllez-Medina, Yunia Verónica García-Tejeda, Hugo S. Garcia
Publikováno v:
Food Hydrocolloids. 80:177-185
Pickering emulsions were prepared by using native and modified (esterification with lauroyl chloride) amaranth starches as stabilizing particles of an oil phase formed with a mixture of canola oil and α-tocopherol (1% v/v). The effect of different c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbab3152b67609ce7d7cfb4b529c8716
https://doi.org/10.1016/j.foodhyd.2018.01.043
https://doi.org/10.1016/j.foodhyd.2018.01.043
Autor:
Raffaella Inchingolo, Everth Jimena Leal-Castañeda, Josafat A. Hernández-Becerra, Santina Romani, Vladimiro Cardenia, Maria Teresa Rodriguez-Estrada, Hugo Sergio García Galindo
The oxidative stability of phytosterols during microwave heating was evaluated. Two different model systems (a solid film made with a phytosterol mixture (PSF) and a liquid mixture of phytosterols and triolein (1:100, PS + TAG (triacylglycerol))) wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6bd652b65156a20b33484b7aee195c3
http://hdl.handle.net/11585/481373
http://hdl.handle.net/11585/481373
