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Ana L. López-Pablos

Universidad Autónoma de San Luis Potosí

4

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37

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Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

2018 Cyta-journal of Food
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Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

2018 International Journal of Polymer Science
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Chemical, Thermal and Physical Characterization of Inulin for its Technological Application Based on the Degree of Polymerization

2017 Journal of Food Process Engineering
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Physical Properties of Inulin and Technological Applications

2014
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