Gonzalo Velazquez
Gonzalo Velazquez
Adresse e-mail validée de ipn.mx
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Polysaccharide-based films and coatings for food packaging: A review
P Cazón, G Velazquez, JA Ramírez, M Vázquez
Food Hydrocolloids 68, 136-148, 2017
4762017
Commercial opportunities and research challenges in the high pressure processing of foods
JA Torres, G Velazquez
Journal of food Engineering 67 (1-2), 95-112, 2005
4322005
Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography
PA Vazquez-Landaverde, G Velazquez, JA Torres, MC Qian
Journal of Dairy Science 88 (11), 3764-3772, 2005
1642005
Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review
JA Ramírez, RM Uresti, G Velazquez, M Vázquez
Food Hydrocolloids 25 (8), 1842-1852, 2011
1412011
Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films
RY Aguirre-Loredo, AI Rodríguez-Hernández, E Morales-Sánchez, ...
Food chemistry 196, 560-566, 2016
962016
Effect of chitosan type on protein and water recovery efficiency from surimi wash water treated with chitosan–alginate complexes
S Wibowo, G Velazquez, V Savant, JA Torres
Bioresource Technology 98 (3), 539-545, 2007
872007
Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder …
RM Uresti, G Velazquez, M Vázquez, JA Ramírez, JA Torres
Food Chemistry 94 (2), 202-209, 2006
782006
Surimi wash water treatment for protein recovery: effect of chitosan–alginate complex concentration and treatment time on protein adsorption
S Wibowo, G Velazquez, V Savant, JA Torres
Bioresource technology 96 (6), 665-671, 2005
782005
Effect of high‐pressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder (Atheresthes stomias)
RM Uresti, G Velazquez, JA Ramírez, M Vázquez, JA Torres
Journal of the Science of Food and Agriculture 84 (13), 1741-1749, 2004
702004
Identification of bound water through infrared spectroscopy in methylcellulose
G Velazquez, A Herrera-Gómez, MO Martın-Polo
Journal of Food Engineering 59 (1), 79-84, 2003
622003
Cellulose-glycerol-polyvinyl alcohol composite films for food packaging: Evaluation of water adsorption, mechanical properties, light-barrier properties and transparency
P Cazón, M Vázquez, G Velazquez
Carbohydrate polymers 195, 432-443, 2018
602018
Effect of the addition order and amylose content on mechanical, barrier and structural properties of films made with starch and montmorillonite
CA Romero-Bastida, LA Bello-Perez, G Velazquez, J Alvarez-Ramirez
Carbohydrate Polymers 127, 195-201, 2015
582015
Low-salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives
JA Ramírez, A Del Angel, RM Uresti, G Velazquez, M Vázquez
Food Chemistry 102 (1), 243-249, 2007
572007
Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins
RM Uresti, G Velazquez, M Vázquez, JA Ramírez, JA Torres
Food Hydrocolloids 19 (6), 964-973, 2005
502005
Composite films of regenerate cellulose with chitosan and polyvinyl alcohol: Evaluation of water adsorption, mechanical and optical properties
P Cazón, M Vázquez, G Velazquez
International journal of biological macromolecules 117, 235-246, 2018
422018
Effects of adding fish gelatin on Alaska pollock surimi gels
A Hernández-Briones, G Velázquez, M Vázquez, JA Ramírez
Food Hydrocolloids 23 (8), 2446-2449, 2009
402009
Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds
J Serrano, G Velazquez, K Lopetcharat, JA Ramirez, JA Torres
Journal of dairy science 87 (10), 3172-3182, 2004
392004
Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat
MA Martínez, G Velazquez, D Cando, R Núñez-Flores, AJ Borderías, ...
Innovative Food Science & Emerging Technologies 41, 323-329, 2017
362017
Effect of amylose content and nanoclay incorporation order in physicochemical properties of starch/montmorillonite composites
CA Romero-Bastida, DR Tapia-Blácido, G Méndez-Montealvo, ...
Carbohydrate Polymers 152, 351-360, 2016
362016
Inclusion of the variability of model parameters on shelf-life estimations for low and intermediate moisture vegetables
Z Escobedo-Avellaneda, G Velazquez, JA Torres, J Welti-Chanes
LWT 47 (2), 364-370, 2012
362012
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