Hector Ruiz-Espinosa
Benemerita Universidad Autonoma de Puebla
H-index: 19
Latin America-Mexico
Top articles of Hector Ruiz-Espinosa
Improving the bioactive content in honeydew melon by impregnation with Hibiscus extract/sucrose solutions: A coupled mass transfer analysis
Food and Bioproducts Processing
2024/3/1
Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production
International Journal of Dairy Technology
2024/2/7
Shrinkage-deformation behavior during the immersion of honeydew melon cuts in sucrose solutions and its effect on mass diffusivities
Journal of Food Measurement and Characterization
2024/2
Ascorbic acid encapsulation by complex coacervation of kappa carrageenan and calcium caseinate pretreated by high‐power ultrasound
Journal of Food Process Engineering
2024/1
Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan
Food Science and Technology International
2023/12
Hector Ruiz-Espinosa
H-Index: 11
FT-IR analysis of tilapia fillets: Developing PLS models for the prediction of storage days, aerobic plate count, and lactobacilli
Vibrational Spectroscopy
2023/11/1
High-power ultrasound bleaching technique for canola oil (Brassica napus L.): Pigments removal and quality parameters
Food Research International
2023/11/1
Modeling the impregnation of roselle antioxidants into papaya cubes
Journal of Food Engineering
2023/11/1
Uncovering the Role of Hormones in Enhancing Antioxidant Defense Systems in Stressed Tomato (Solanum lycopersicum) Plants
2023/10/23
Modelling post-frying oil absorption, water loss, and cooling of potato cylinders
International Food Research Journal
2023/9/1
The role of coupled water and solute diffusion and product shrinkage during osmotic dehydration
Journal of Food Engineering
2022/10/1
Hector Ruiz-Espinosa
H-Index: 11
Use of Autochthonous lactic acid bacteria as starter culture of pasteurized milk adobera cheese
Fermentation
2022/5/18
Effect of shrinkage and concentration basis on water diffusivity estimation and oil transfer during deep-fat frying of foods
Revista Mexicana de Ingeniería Química
2022/2/13
Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese
2021/8/1
Hector Ruiz-Espinosa
H-Index: 11
Water diffusivity estimation in air-dried complex-shaped foods by the method of slopes: application to oblate spheroid geometry
Computers and Electronics in Agriculture
2021/2/1
Kahweol and cafestol
2021/1/1
High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties
Ultrasonics Sonochemistry
2021/1/1
Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach
Journal of food engineering
2020/10/1
Mathematical modeling used to evaluate the effect of UV-C light treatment on microorganisms in liquid foods
2020/9
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