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E. Brito-De La Fuente

National Autonomous University of Mexico

35

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Implementation of a novel continuous solid/liquid mixing accessory for 3D printing of dysphagia-oriented thickened fluids

2021 Food Hydrocolloids
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Combined pulsed electric field and high-power ultrasound treatments for microbial inactivation in oil-in-water emulsions

2021 Food Control
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Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review

2021 Food Structure
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3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response

2019 Food Hydrocolloids
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Numerical Analysis of Peristaltic Flow Through the Pharyngeal Duct

2015
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EARLY NUMERICAL STUDIES ON THE PERISTALTIC FLOW THROUGH THE PHARYNX

2014 Journal of Texture Studies
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Citations (27)
Linear and non-linear viscoelasticity of puddings for nutritional management of dysphagia

2011 Food Hydrocolloids
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Purification of egg yolk immunoglobulin (IgY) by ultrafiltration: effect of pH, ionic strength, and membrane properties.

2010 Journal of Agricultural and Food Chemistry
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Structural characteristics of gels formed by mixtures of carrageenan and mucilage gum from Opuntia ficus indica

2006 Carbohydrate Polymers
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Forward deformable roll coating at high speed with Newtonian fluids

2004 Chemical Engineering Research & Design
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Citations (15)