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Effects of starch gelatinisation on the thermal, dielectric and rheological properties of extruded corn masa
ArticleAbstract: The effects of processing on starch gelatinisation of corn masa prepared by extrusion were monitoredPalabras claves:Corn masa, Crystallinity, Starch gelatinisation, Thermal diffusivityAutores:Alvarado-Gil J.J., Arámbula G.V., Figueroa-Cárdenas J.d.D., González-Hernandez J., Martin Yañez-Limon, Martínez J.L., Sánchez-Sinencio F., Vargas H.Fuentes:scopusPhotoacoustic measurements of thermal diffusivity and correlation with viscosity of instant corn dry masa flour
ArticleAbstract: The usefulness of the photoacoustic technique for the characterization of thermal properties and forPalabras claves:Instant corn masa, Lime content, Photoacoustic spectroscopy, Thermal diffusivity, ViscosityAutores:Alvarado-Gil J.J., Argüello C., Cruz-Orea A., Figueroa-Cárdenas J.d.D., González-Hernandez J., Martin Yañez-Limon, Martínez J.L., Martínez-Bustos F., Miranda L.C.M., Rodríguez M.E., Sánchez-Sinencio F., Vargas H., Zelaya-Angel O.Fuentes:scopusStudy of the dextrose equivalent of maltodextrins in electrospinning using an ethanol/water mixture as the electrospinning solvent
ArticleAbstract: Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water soluPalabras claves:Dextrose equivalent, Electrospinning, Entanglement concentration, Fourier transform infrared spectroscopy, maltodextrin, ViscosityAutores:Figueroa-Cárdenas J.d.D., Martin Yañez-Limon, Pérez-Robles J.F., Ramírez-Bon R., Tochihuitl-Vázquez D., Vargas-Campos L.Fuentes:scopus