Facultades Interdisciplinarias
Perfil Público
Facultad Interdisciplinaria de Ciencias Biológicas y de Salud
Departamento de Investigación y Posgrado en Alimentos
Dr. Enrique Marquez Rios
enrique.marquez@unison.mx
Maestro de Tiempo Completo
SNII 3
Departamento de Investigación y Posgrado en Alimentos
Campus Hermosillo
OrcId
Scopus
Pure
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Temperature-Induced Structural Changes in Muscle Proteins from Giant Squid (Dosidicus gigas) Mantle
Foods (2025)
Application of Ultrasound in Proteins
Processes (2025)
Spectrometric determination of the collagen crosslinking degree through pyridinoline identification and evaluation of the viscosity properties of Octopus vulgaris and Dosidicus gigas arm muscles
Applied Food Research (2025)
The Effect of Muicle–Chitosan Edible Coatings on the Physical, Chemical, and Microbiological Quality of Cazon Fish (Mustelus lunulatus) Fillets Stored in Ice
Foods (2025)
Properties of Gels Formed from Jumbo Squid (Dosidicus gigas) Mantle Muscle under Heat and Acid Treatment
ACS Food Science and Technology (2024)
Improving the Properties of Polysaccharide-Based Films by Incorporation of Polyphenols Through Free Radical Grafting
Polysaccharides (2024)
Ultrasound treatment improved the emulsifying property of a protein concentrate obtained from giant squid
Fisheries Science (2024)
Tomato plant extract (Lycopersicon esculentum) obtained from agroindustrial byproducts and its antifungal activity against Fusarium spp.
Frontiers in Sustainable Food Systems (2023)
Effect of Ionic Liquids in the Elaboration of Nanofibers of Cellulose Bagasse from Agave tequilana Weber var. azul by Electrospinning Technique.
Nanomaterials (2022)
Nanoencapsulation of Eggplant (Solanum melongena L.) Peel Extract in Electrospun Gelatin Nanofiber: Preparation, Characterization, and In Vitro Release
Nanomaterials (2022)