| Microstructure and texture of yogurt as influenced by fat replacers O Sandoval-Castilla, C Lobato-Calleros, E Aguirre-Mandujano, ... International dairy journal 14 (2), 151-159, 2004 | 468 | 2004 |
| Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers C Pérez-Alonso, CI Beristain, C Lobato-Calleros, ME Rodríguez-Huezo, ... Journal of Food Engineering 77 (4), 753-760, 2006 | 308 | 2006 |
| Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yoghurt O Sandoval-Castilla, C Lobato-Calleros, HS García-Galindo, ... Food Research International 43 (1), 111-117, 2010 | 278 | 2010 |
| Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their … H Espinosa-Andrews, O Sandoval-Castilla, H Vázquez-Torres, ... Carbohydrate Polymers 79 (3), 541-546, 2010 | 262 | 2010 |
| High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes A Martínez-Velasco, C Lobato-Calleros, BE Hernández-Rodríguez, ... Ultrasonics sonochemistry 44, 97-105, 2018 | 220 | 2018 |
| Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions DJ Pimentel-González, RG Campos-Montiel, C Lobato-Calleros, ... Food Research International 42 (2), 292-297, 2009 | 214 | 2009 |
| Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties C Ramirez-Santiago, L Ramos-Solis, C Lobato-Calleros, C Peña-Valdivia, ... Journal of Food Engineering 101 (3), 229-235, 2010 | 185 | 2010 |
| Reduced-fat white fresh cheese-like products obtained from W1/O/W2 multiple emulsions: Viscoelastic and high-resolution image analyses C Lobato-Calleros, E Rodriguez, O Sandoval-Castilla, EJ Vernon-Carter, ... Food research international 39 (6), 678-685, 2006 | 164 | 2006 |
| Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt G Crispín-Isidro, C Lobato-Calleros, H Espinosa-Andrews, ... LWT-Food Science and Technology 62 (1), 438-444, 2015 | 162 | 2015 |
| Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt C Lobato-Calleros, C Ramírez-Santiago, EJ Vernon-Carter, ... Journal of Food Engineering 131, 110-115, 2014 | 139 | 2014 |
| Microstructure and texture of white fresh cheese made with canola oil and whey protein concentrate in partial or total replacement of milk fat C Lobato-Calleros, J Reyes-Hernández, CI Beristain, Y Hornelas-Uribe, ... Food research international 40 (4), 529-537, 2007 | 138 | 2007 |
| Structural and textural characteristics of reduced-fat cheese-like products made from W1/O/W2 emulsions and skim milk C Lobato-Calleros, A Sosa-Pérez, J Rodríguez-Tafoya, ... LWT-Food Science and Technology 41 (10), 1847-1856, 2008 | 137 | 2008 |
| Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads G Lozano-Vazquez, C Lobato-Calleros, H Escalona-Buendia, G Chavez, ... Food Hydrocolloids 48, 301-311, 2015 | 120 | 2015 |
| Designing W1/O/W2 double emulsions stabilized by protein–polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties MM Murillo-Martínez, R Pedroza-Islas, C Lobato-Calleros, ... Food Hydrocolloids 25 (4), 577-585, 2011 | 120 | 2011 |
| Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes H Espinosa-Andrews, KE Enríquez-Ramírez, E García-Márquez, ... Carbohydrate Polymers 95 (1), 161-166, 2013 | 116 | 2013 |
| Pre-selection of protective colloids for enhanced viability of Bifidobacterium bifidum following spray-drying and storage, and evaluation of aguamiel as thermoprotective prebiotic ME Rodríguez-Huezo, R Durán-Lugo, LA Prado-Barragán, F Cruz-Sosa, ... Food Research International 40 (10), 1299-1306, 2007 | 115 | 2007 |
| Fat replacers in low‐fat Mexican Manchego cheese C Lobato‐Calleros, JC Robles‐Martinez, JF Caballero‐Perez, ... Journal of Texture Studies 32 (1), 1-14, 2001 | 89 | 2001 |
| Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates L Hernández-Rodríguez, C Lobato-Calleros, DJ Pimentel-González, ... Food Hydrocolloids 36, 181-188, 2014 | 88 | 2014 |
| Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces AG Estrada-Fernández, A Román-Guerrero, R Jiménez-Alvarado, ... Journal of Food Engineering 221, 35-44, 2018 | 75 | 2018 |
| Formation of biopolymer complexes composed of pea protein and mesquite gum–Impact of quercetin addition on their physical and chemical stability JC Cuevas-Bernardino, FMA Leyva-Gutierrez, EJ Vernon-Carter, ... Food Hydrocolloids 77, 736-745, 2018 | 74 | 2018 |
