| Monoglyceride organogels developed in vegetable oil with and without ethylcellulose A Lopez-Martínez, MA Charó-Alonso, AG Marangoni, JF Toro-Vazquez Food Research International 72, 37-46, 2015 | 108 | 2015 |
| Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil A López-Martínez, JA Morales-Rueda, E Dibildox-Alvarado, ... Food Research International 64, 946-957, 2014 | 98 | 2014 |
| Características físicas y químicas de la semilla de calabaza para mecanización y procesamiento D Rössel Kipping, H Ortiz Laurel, A Amante Orozco, HM Durán García, ... Nova scientia 10 (21), 61-77, 2018 | 27* | 2018 |
| Antioxidant hydrophobicity and emulsifier type influences the partitioning of antioxidants in the interface improving oxidative stability in o/w emulsions rich in n‐3 fatty acids A López‐Martínez, A Rocha‐Uribe European Journal of Lipid Science and Technology 120 (1), 1700277, 2018 | 19 | 2018 |
| Evaluation of the Spray Drying Conditions of Blueberry Juice-Maltodextrin on the Yield, Content, and Retention of Quercetin 3-d-Galactoside MZ Saavedra-Leos, C Leyva-Porras, LA López-Martínez, ... Polymers 11 (2), 312, 2019 | 17 | 2019 |
| High protein and low-fat chips (snack) made out of a legume mixture A López-Martínez, V Azuara-Pugliese, A Sánchez-Macias, ... CyTA-Journal of Food 17 (1), 661-668, 2019 | 16 | 2019 |
| Structuring vegetable oils with monoglycerides and monoglyceride–lecithin or monoglyceride–ethylcellulose mixtures JF Toro-Vazquez, M Aguilar-Zárate, A López-Martinez, M Charó-Alonso | 4 | 2022 |
