Zobrazeno 1 - 10
of 18
pro vyhledávání: '"M. R. Jaime-Fonseca"'
Publikováno v:
Revista Mexicana de Ingeniería Química. 19:395-412
The purpose of this study was to develop a biodegradable thermoplastic polymer based on starch and polylactic acid (PLA) blends with mechanical properties adequate for a wide range of applications. A thermoplastic starch (TPS) was formulated using na
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5bc9c2b639aea9c0f06ce785b2d8248
https://doi.org/10.24275/rmiq/poly1529
https://doi.org/10.24275/rmiq/poly1529
Publikováno v:
International Journal of Biological Macromolecules. 122:1173-1183
Rheological properties of tapioca starch-galactomannan mixtures at different concentrations (0, 0.3, 0.6 and 1.0%, w/w) of guar gum, tara gum and locust bean gum were investigated in visco-analysis, steady and dynamic shear and textural analysis. Gal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be33273ce159e72dfeff9f9079145b26
https://doi.org/10.1016/j.ijbiomac.2018.09.067
https://doi.org/10.1016/j.ijbiomac.2018.09.067
Publikováno v:
Biomedical Journal of Scientific & Technical Research. 27
The knowledge of thermal properties, especially for substances in liquid phase, is very important since this state of matter is widely...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04aa147335e91cfc804a16943f8050a5
https://doi.org/10.26717/bjstr.2020.27.004571
https://doi.org/10.26717/bjstr.2020.27.004571
Autor:
Héctor I. García-Cruz, Erich von Borries-Medrano, M. R. Jaime-Fonseca, Miguel A. Aguilar-Méndez
Publikováno v:
Food Hydrocolloids. 83:485-496
Starch-galactomannan mixtures were elaborated by extrusion using a general factorial statistic design with three variables: galactomannan type (guar gum, tara gum and locust bean gum) at 10% (w/w), citric acid concentration (0‒2.5% w/w) and storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30a456206cf64d7259ede7337aca696e
https://doi.org/10.1016/j.foodhyd.2018.03.009
https://doi.org/10.1016/j.foodhyd.2018.03.009
Publikováno v:
Food Chemistry. 194:891-899
Starch–guar gum mixtures were obtained by extrusion using a three-variable Box–Behnken statistic design. Morphology, expansion index, viscosity, crystallinity and digestion in vitro of the extruded samples were analyzed through response surface m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03f7f7a75b6b64f133c7199975b29209
https://doi.org/10.1016/j.foodchem.2015.08.085
https://doi.org/10.1016/j.foodchem.2015.08.085
Autor:
M.A. Chacón-López, Centro de Investigación de Ciencia Aplicada y Tecnología Avanzada Ipn, E. San Martín-Martínez, A. Ledezma-Delgadillo, R. Carrillo-González, M. R. Jaime-Fonseca
Publikováno v:
Revista Mexicana de Ingeniería Química. 15:423-431
Urea was nanoencapsulated in nanospheres of chitosan (QS) and polymethacrylic acid (MPA), seeking for a reduction of urea during the hydroponic culture of le...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e70703449a0cc1a4b7dc43a42009664
https://doi.org/10.24275/rmiq/alim1137
https://doi.org/10.24275/rmiq/alim1137
Autor:
M. R. Jaime-Fonseca, J. A. Balderas-López, J. A. Pescador, G. Gálvez Coyt, Joel Díaz-Reyes, B. E. Chavez-Sandoval, A. Muñoz-Diosdado
Publikováno v:
International Journal of Thermophysics. 39
Photothermal techniques were used for the thermal characterization of linear alcohols. This was carried out by measuring the thermal diffusivity (by means of a photopyroelectric technique) and thermal effusivity (by means of a photoacoustic technique
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09bd0f033573d66a974fc102e31db9af
https://doi.org/10.1007/s10765-018-2432-x
https://doi.org/10.1007/s10765-018-2432-x
Autor:
Y. M. Gómez-Gómez, A. Muñoz-Diosdado, Joel Díaz-Reyes, M. E. Bautista-Ramírez, M. R. Jaime-Fonseca, Gonzalo Gálvez-Coyt, J. A. Balderas-López
Publikováno v:
Instituto Politécnico Nacional
IPN
Redalyc-IPN
Brazilian Journal of Physics (Brasil) Num.1 Vol.46
IPN
Redalyc-IPN
Brazilian Journal of Physics (Brasil) Num.1 Vol.46
"A photopyroelectric methodology using pyroelectric devices in the thermally thin regime, for the measurement of the thermal effusivity of liquids, is described. A commercial buzzer, taking advantage of the pyroelectric activity of the ceramic materi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19086d5cd0505f66891111be298fe07f
https://doi.org/10.1007/s13538-015-0391-2
https://doi.org/10.1007/s13538-015-0391-2
Publikováno v:
Solubility of Polysaccharides
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbf1d3952bec97e9d70f8c08763bf435
http://www.intechopen.com/articles/show/title/starch-galactomannans-mixtures-rheological-and-viscosity-behavior-in-aqueous-systems-for-food-modeli
http://www.intechopen.com/articles/show/title/starch-galactomannans-mixtures-rheological-and-viscosity-behavior-in-aqueous-systems-for-food-modeli
Autor:
O. Gouseti, Martin S. J. Wickham, Serafim Bakalis, Peter J. Fryer, M. R. Jaime-Fonseca, Clare Mills
Publikováno v:
Food Hydrocolloids. 42:378-385
Over the last decade the effect of food formulation on digestion in healthy adults has increasingly gained interest within the scientific community. The area requires multidisciplinary skills from a wide range of fields including medical, chemical, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f7c0d56c36419a00dfc4a1c6262fd6d
https://doi.org/10.1016/j.foodhyd.2014.06.004
https://doi.org/10.1016/j.foodhyd.2014.06.004