{"id":7,"date":"2023-01-12T11:55:39","date_gmt":"2023-01-12T17:55:39","guid":{"rendered":"https:\/\/www.uv.mx\/personal\/croldan\/?p=7"},"modified":"2025-09-10T14:00:13","modified_gmt":"2025-09-10T19:00:13","slug":"publicaciones","status":"publish","type":"post","link":"https:\/\/www.uv.mx\/personal\/croldan\/2023\/01\/12\/publicaciones\/","title":{"rendered":"Publicaciones"},"content":{"rendered":"

1<\/p>\n\n\n\n
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Physicochemical, thermal, and digestive properties of achira starch modified through single and dual chemical modifications<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

2<\/p>\n\n\n\n
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Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

3<\/p>\n\n\n\n
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Fractional-Order Kinetics Modeling of Starch Thermal Degradation<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

4<\/p>\n\n\n\n
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Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

5<\/p>\n\n\n\n
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Effects of leavening agent and time on bread texture and in vitro starch digestibility<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

6<\/p>\n\n\n\n
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Effect of the stirring speed in the in vitro activity of \u03b1-amylase<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

7<\/p>\n\n\n\n
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Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in Nixtamalization Processes<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

8<\/p>\n\n\n\n
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Effects of candelilla wax\/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

9<\/p>\n\n\n\n
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In vitro digestibility of normal and waxy corn starch is modified by the addition of Tween 80<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

10<\/p>\n\n\n\n
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The in vitro digestibility of starch fractions in maize tortilla can be rendered healthier by treating the nixtamalized masa with commercial baking yeast<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

11<\/p>\n\n\n\n
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Evolution of antioxidant activity in heated coffee brew | Evoluci\u00f3n de la actividad antioxidante en caf\u00e9 percolado y calentado<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

12<\/p>\n\n\n\n
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The order of addition of corn starch\/lithium perchlorate\/glycerol affects the optical, mechanical, and electrical properties of a solid polymer electrolyte<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

13<\/p>\n\n\n\n
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In vitro digestibility of ultrasound-treated corn starch<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

14<\/p>\n\n\n\n
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Impact of insoluble starch remnants on the behavior of corn starch\/glycerol\/LiCl solid electrolyte<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

15<\/p>\n\n\n\n
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Ultrasonic-Assisted Extraction of Phenols, Flavonoids, and Biocompounds with Inhibitory Effect Against Salmonella Typhimurium and Staphylococcus Aureus from Cactus Pear<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

16<\/p>\n\n\n\n
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Assessing the stability of Tween 80-based O\/W emulsions with cyclic voltammetry and electrical impedance spectroscopy<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

17<\/p>\n\n\n\n
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Electrical impedance spectroscopy for monitoring the gum Arabic-chitosan complexation process in bulk solution<\/span><\/a><\/h3>\n<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

1 Physicochemical, thermal, and digestive properties of achira starch modified through single and dual chemical modifications 2 Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions 3 Fractional-Order Kinetics Modeling of Starch Thermal Degradation 4 Stale bread waste recycling as ingredient for fresh oven-baked white bread:…<\/p>\n","protected":false},"author":2701,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7","post","type-post","status-publish","format-standard","hentry","category-sin-categoria"],"_links":{"self":[{"href":"https:\/\/www.uv.mx\/personal\/croldan\/wp-json\/wp\/v2\/posts\/7","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.uv.mx\/personal\/croldan\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uv.mx\/personal\/croldan\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/croldan\/wp-json\/wp\/v2\/users\/2701"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/croldan\/wp-json\/wp\/v2\/comments?post=7"}],"version-history":[{"count":2,"href":"https:\/\/www.uv.mx\/personal\/croldan\/wp-json\/wp\/v2\/posts\/7\/revisions"}],"predecessor-version":[{"id":32,"href":"https:\/\/www.uv.mx\/personal\/croldan\/wp-json\/wp\/v2\/posts\/7\/revisions\/32"}],"wp:attachment":[{"href":"https:\/\/www.uv.mx\/personal\/croldan\/wp-json\/wp\/v2\/media?parent=7"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/croldan\/wp-json\/wp\/v2\/categories?post=7"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/croldan\/wp-json\/wp\/v2\/tags?post=7"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}