Dr. Jose Carlos Rodriguez Figueroa

5 0 1c a 41 1d 0 b 1d 6 8 1a a 15 2f 1a 1 6 1c 0 1 41 2 17 Maestro de Tiempo Completo SNII 1 PRODEP

Departamento de Ingeniería Química y Metalurgia Campus Hermosillo

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Scopus

Formulation and heat stability of self-assembled O/W food-grade microemulsions formulated with bile salts or tween 80 as surfactants Colloids and Surfaces B Biointerfaces (2025)

Microencapsulation of Spent Coffee Extract Within Saccharomyces cerevisiae Cells via Spray Drying and Evaluation of Its In Vitro Bioaccessibility Foods (2025)

Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review ACS Food Science and Technology (2024)

Effects of High-Intensity Ultrasound Pretreatment on the Exopolysaccharide Concentration and Biomass Increase in Cheese Whey Kefir Processes (2023)

Antioxidant Activity of Peptide Fractions from Chickpea Globulin Obtained by Pulsed Ultrasound Pretreatment Horticulturae (2023)

Functional properties and consumer acceptance of whey-oat beverages under different ultrasonication times and inulin concentration Journal of Food Processing and Preservation (2022)

Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties Processes (2022)

High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance Journal of Food Science and Technology (2022)

Inhibitory effect of saccharides and phenolic compounds from maize silks on intestinal α-glucosidases Journal of Food Biochemistry (2019)

Physiological health effects of whey protein-derived bioactive peptides: A review Revista Chilena De Nutricion (2019)

Legume proteins as a promising source of anti-inflammatory peptides Current Protein and Peptide Science (2019)

Evaluation of a combined emulsion process to encapsulate methylene blue into PLGA nanoparticles Rsc Advances (2018)

Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid (Dosidicus gigas) mantle proteins Ultrasonics Sonochemistry (2017)

Advances in the study of the multifunctional bioactivity of kefir Interciencia (2017)

Short communication: Potential of Fresco-style cheese whey as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme inhibitory activities Journal of Dairy Science (2015)

Power ultrasound in meat processing Meat Science (2015)

Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains Journal of Dairy Science (2013)

Hypotensive and heart rate-lowering effects in rats receiving milk fermented by specific Lactococcus lactis strains British Journal of Nutrition (2013)

Novel angiotensin I-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains Journal of Dairy Science (2012)

Angiotensin converting enzyme inhibitory activity in milks fermented by Lactobacillus strains Cyta Journal of Food (2011)

Angiotensin-converting enzyme inhibitory activity of milk fermented by wild and industrial Lactococcus lactis strains Journal of Dairy Science (2010)

Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems Canadian Journal of Microbiology (2010)

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