Effect of Bovine Plasma Protein on Autolysis and Gelation of Protein Extracted from Giant Squid (Dosidicus gigas) Mantle

by Laura Raquel Marquez-Alvarez, Wilfrido Torres-Arreola, Victor Manuel Ocano-Higuera, Benjamin Ramirez-Wong, Enrique Marquez-Rios
Published 2015-01-01

A Novel Pectin Material: Extraction, Characterization and Gelling Properties

by Agustin Rascón-Chu, Benjamín Ramírez-Wong, Alfonso A. Gardea, Elizabeth Carvajal-Millán, Jaime Lizardi-Mendoza, Vania Urias-Orona
Published 2010-09-01

Antioxidant, Antimicrobial, and Antimutagenic Properties of Technical Lignins and Their Applications

by José Luis Espinoza-Acosta, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Carmen María López-Saiz, Beatriz Montaño-Leyva
Published 2016-03-01

Ionic Liquids and Organic Solvents for Recovering Lignin from Lignocellulosic Biomass

by José Luis Espinoza-Acosta, Patricia Isabel Torres-Chávez, Elizabeth Carvajal-Millán, Benjamín Ramírez-Wong, Luis Arturo Bello-Pérez, Beatriz Montaño-Leyva
Published 2014-04-01

Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

by Anayansi Escalante-Aburto, Néstor Ponce-García, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Juan de Dios Figueroa-Cárdenas, Roberto Gutiérrez-Dorado
Published 2016-01-01

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

by Jesús E. GERARDO-RODRÍGUEZ, Benjamín RAMÍREZ-WONG, Ana I. LEDESMA-OSUNA, Concepción L. MEDINA-RODRÍGUEZ, Refugio ORTEGA-RAMÍREZ, María I. SILVAS-GARCÍA

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

by Jesús E. GERARDO-RODRÍGUEZ, Benjamín RAMÍREZ-WONG, Ana I. LEDESMA-OSUNA, Concepción L. MEDINA-RODRÍGUEZ, Refugio ORTEGA-RAMÍREZ, María I. SILVAS-GARCÍA
Published 2016-01-01

Effect of setting on the gelling properties of a protein concentrate from giant squid ( Dosidicus gigas) mantle

by Miriam Fernanda ESCALANTE-RODRÍGUEZ, Claudia Lizeth MURRIETA-MARTÍNEZ, Victor Manuel OCAÑO-HIGUERA, Benjamín RAMÍREZ-WONG, Saúl RUIZ-CRUZ, Guillermo RODRÍGUEZ-OLIBARRIA, Enrique MARQUEZ-RIOS
Published 2018-04-01

Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

by Carlos Martín Enríquez-Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Armando Quintero-Ramos, Ana Irene Ledesma-Osuna, Jaime López-Cervantes, Jesús Enrique Gerardo-Rodríguez
Published 2020-01-01

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

by Miguel Ángel Sánchez-Madrigal, David Neder-Suárez, Armando Quintero-Ramos, Martha Graciela Ruiz-Gutiérrez, Carmen O. Meléndez-Pizarro, Hilda Amelia Piñón-Castillo, Tomás Galicia-García, Benjamín Ramírez-Wong
Published 2015-09-01

Preparation, Characterization and Release of Urea from Wheat Gluten Electrospun Membranes

by Ana Irene Ledesma-Osuna, Dora Evelia Rodríguez-Félix, Lorena Armenta-Villegas, María Mónica Castillo-Ortega, Patricia Isabel Torres-Chávez, Francisco Rodríguez-Félix, Benjamín Ramírez-Wong, Daniela Denisse Castro-Enríquez
Published 2012-12-01

Effect of Different Polyalcohols as Plasticizers on the Functional Properties of Squid Protein Film (<i>Dosidicus Gigas</i>)

by Claudia Murrieta-Martínez, Herlinda Soto-Valdez, Ramón Pacheco-Aguilar, Wilfrido Torres-Arreola, Francisco Rodríguez-Felix, Benjamín Ramírez-Wong, Hisila Santacruz-Ortega, Irela Santos-Sauceda, Guillermo Olibarría-Rodríguez, Enrique Márquez-Ríos
Published 2019-01-01

Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

by Anayansi Escalante-Aburto, Benjamín Ramírez-Wong, Patricia Isabel Torres-Chávez, Jaime López-Cervantes, Juan de Dios Figueroa-Cárdenas, Jesús Manuel Barrón-Hoyos, Ignacio Morales-Rosas, Néstor Ponce-García, Roberto Gutiérrez-Dorado
Published 2014-12-01

Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization

by David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, Armando Quintero-Ramos
Published 2021-08-01