Influence of oil and emulsifier concentrations on the rheological properties of oil-in-water salad dressing food emulsions

by José María Franco, Antonio Guerrero, Críspulo Gallegos
Published 1995-04-01

Combination of supercritical CO2 and high-power ultrasound for the inactivation of fungal and bacterial spores in lipid emulsions

by Angela Gomez-Gomez, Edmundo Brito-de la Fuente, Críspulo Gallegos, Jose V. Garcia-Perez, Jose Benedito
Published 2021-08-01

Missing evidence for toxicity of high PFAT5 levels in mixtures of lipids

by Melanie K. Bothe, Lida A. Quinchia, Getachew Assegehegn, Crispulo Gallegos-Montes, Edmundo Brito de la Fuente, Johannes Harleman
Published 2016-08-01

Therapeutic Effect, Rheological Properties and α-Amylase Resistance of a New Mixed Starch and Xanthan Gum Thickener on Four Different Phenotypes of Patients with Oropharyngeal Dysp...

by Omar Ortega, Mireia Bolívar-Prados, Viridiana Arreola, Weslania Viviane Nascimento, Noemí Tomsen, Crispulo Gallegos, Edmundo Brito-de La Fuente, Pere Clavé
Published 2020-06-01