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Juliana Morales-Castro

About Juliana Morales-Castro

Juliana Morales-Castro, With an exceptional h-index of 16 and a recent h-index of 14 (since 2020), a distinguished researcher at Instituto Tecnológico de Durango, specializes in the field of Food chemistry, rheology, food processing, Valorization of byproducts, Food Sustainability.

His recent articles reflect a diverse array of research interests and contributions to the field:

Enzymatic de-esterification and depolymerization of apple pomace (Malus domestica var. Blanca de Asturias) pectin impacts lipid digestion in vitro

Temperature effect on sensory attributes, thermal and rheological properties of concentrated aguamiel syrups of two agave species

Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice

Hypoglycemic and antioxidant effects of green tomato (Physalis ixocarpa Brot.) calyxes’ extracts

Exploration of Underutilized Food Sources and By-products to Reduce Food Losses and Waste

Degradation kinetics and thermodinaymic analysis of betalains on microencapsulated beetroot juice using maltodextrin and sweet potato starch

Vegetable oils as green solvents for carotenoid extraction from pumpkin (Cucurbita argyrosperma Huber) byproducts: Optimization of extraction parameters

Rheological and thermal characterization of pinto saltillo bean (Phaseolus vulgaris L.) protein isolates/sodium alginate gels

Juliana Morales-Castro Information

University

Position

___

Citations(all)

1248

Citations(since 2020)

834

Cited By

720

hIndex(all)

16

hIndex(since 2020)

14

i10Index(all)

26

i10Index(since 2020)

16

Email

University Profile Page

Google Scholar

Juliana Morales-Castro Skills & Research Interests

Food chemistry

rheology

food processing

Valorization of byproducts

Food Sustainability

Top articles of Juliana Morales-Castro

Enzymatic de-esterification and depolymerization of apple pomace (Malus domestica var. Blanca de Asturias) pectin impacts lipid digestion in vitro

Food Hydrocolloids

2024/1/1

Temperature effect on sensory attributes, thermal and rheological properties of concentrated aguamiel syrups of two agave species

Measurement: Food

2022/9/1

Juliana Morales-Castro
Juliana Morales-Castro

H-Index: 12

Effect of ultrasound and steam treatments on bioaccessibility of β-carotene and physicochemical parameters in orange-fleshed sweet potato juice

Heliyon

2021/4/1

Juliana Morales-Castro
Juliana Morales-Castro

H-Index: 12

Hypoglycemic and antioxidant effects of green tomato (Physalis ixocarpa Brot.) calyxes’ extracts

Journal of Food Biochemistry

2021/4

Exploration of Underutilized Food Sources and By-products to Reduce Food Losses and Waste

2021/11/30

Juliana Morales-Castro
Juliana Morales-Castro

H-Index: 12

Degradation kinetics and thermodinaymic analysis of betalains on microencapsulated beetroot juice using maltodextrin and sweet potato starch

Scientia Agropecuaria

2021/7/19

Vegetable oils as green solvents for carotenoid extraction from pumpkin (Cucurbita argyrosperma Huber) byproducts: Optimization of extraction parameters

Journal of Food Science

2021/7

Rheological and thermal characterization of pinto saltillo bean (Phaseolus vulgaris L.) protein isolates/sodium alginate gels

LWT

2021/7/1

Juliana Morales-Castro
Juliana Morales-Castro

H-Index: 12

Huanglongbing disease and quality of pectin and fruit juice extracted from Valencia oranges

LWT

2020/9/1

Jeewon Koh
Jeewon Koh

H-Index: 3

Juliana Morales-Castro
Juliana Morales-Castro

H-Index: 12

Apple pomace from variety “Blanca de Asturias” as sustainable source of pectin: Composition, rheological, and thermal properties

Lwt

2020/1/1

See List of Professors in Juliana Morales-Castro University(Instituto Tecnológico de Durango)