GARCIA HERNANDEZ, ROCIO DE LOS ANGELES
BIOTECNOLOGÍA · Nivel 1
Biomateriales
Tecnología y Ciencia de Alimentos
Ingeniería Química
Desde 2025 es Encargada del Laboratorio 5 en Universidad Veracruzana
| Nombre | ROCIO DE LOS ANGELES GARCIA HERNANDEZ |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | TECNOLOGÍA DE ALIMENTOS |
| Especialidad | BIOPOLIMEROS |
| CVU | 417937 |
| Institución | |
|---|---|
| Dependencia | UNIVERSIDAD VERACRUZANA REGION XALAPA |
| Entidad | VERACRUZ DE IGNACIO DE LA LLAVE |
| Nivel | 1 |
| Vigencia | Inicio: 01/01/2023 |
| Fin: 31/12/2027 |
Publicaciones ORCID
- 2025
- Impact of ultrasonic, chemical, and thermal treatments on the structural, physicochemical, and techno-functional properties of Ibes bean (Phaseolus polyanthus) starch Food Research International
- Bioreactor Engineering for Circular Economy: Bioactive Compound Production in Solid‐State Fermentation—Review Chemical Engineering & Technology
- 2024
- In situ starch and water modification using atmospheric plasma: Structure, functionality and in vitro digestibility Food Bioscience
- Fractional‐Order Kinetics Modeling of Starch Thermal Degradation Starch - Stärke
- 2023
- Structural Performance and Eco-efficiency Assessment of Biofilms Obtained by a Green Single-Step Modification of Starch and Agave Fibers Journal of Polymers and the Environment
- Stale bread waste recycling as ingredient for fresh oven‐baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility Journal of the Science of Food and Agriculture
- 2022
- Monitoring of cane sugar crystallization process by multiscale time-series analysis Chaos, Solitons & Fractals
- 2021
- Effects of leavening agent and time on bread texture and in vitro starch digestibility Journal of Food Science and Technology
- Effect of the stirring speed in the in vitro activity of α-amylase Food Hydrocolloids
- 2020
- Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in Nixtamalization Processes Starch - Stärke
