‪Jaime E. Domínguez-Ayala‬ - ‪Google Scholar‬

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Co-authors

Gonzalo VelazquezInstituto Politécnico Nacional CICATA-QueretaroVerified email at ipn.mx
Adrian SolerPosdoctorante en Centro de Investigacion en Quimica AplicadaVerified email at ciqa.edu.mx
Diego Germán Espinosa-ArbelaezCentro de Ingeniería y Desarrollo Industrial - CIDESIVerified email at comunidad.unam.mx

Jaime E. Domínguez-Ayala

Jaime E. Domínguez-Ayala

Instituto Politécnico Nacional CICATA-Queretaro

Verified email at alumno.ipn.mx

Starch Food Chemistry Food Processing Food Rheology Physicochemical properties


Title Sort by citations Sort by year Sort by title	Cited by Cited by	Year
Supramolecular structure and technofunctional properties of starch modified by high hydrostatic pressure (HHP): A review JE Dominguez-Ayala, A Soler, G Mendez-Montealvo, G Velazquez Carbohydrate Polymers, 119609, 2022	30	2022
Crystal structure changes of native and retrograded starches modified by high hydrostatic pressure: Physical dual modification JE Dominguez-Ayala, MT Ayala-Ayala, G Velazquez, ... Food Hydrocolloids 140, 108630, 2023	11	2023
Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches JE Dominguez-Ayala, G Méndez-Montealvo, AH Cabrera-Ramírez, ... CyTA-Journal of Food 22 (1), 2333900, 2024		2024

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