RUIZ ESPINOSA, HECTOR
INGENIERÍA · Nivel 1
Desde 2003 es Professor en Benemérita Universidad Autónoma de Puebla
Professor at the Benemerita Universidad Autonoma de Puebla, with over 14 years of experience teaching college level food science and engineering courses, interested in power ultrasound and high pressure applications in food processing, specially dairy foods.
Professor at the Benemerita Universidad Autonoma de Puebla, with over 14 years of experience teaching college level food science and engineering courses, interested in power ultrasound and high pressure applications in food processing, specially dairy foods.
Información*
| Nombre | HECTOR RUIZ ESPINOSA |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | INGENIERÍA |
| Disciplina | TECNOLOGÍA DE ALIMENTOS |
| Especialidad | INVESTIGACION |
| CVU | 90776 |
| Institución | |
|---|---|
| Dependencia | SIN INFORMACIÓN |
| Entidad | PUEBLA |
| Nivel | 1 |
| Vigencia | Inicio: 01/01/2026 |
| Fin: 31/12/2030 |
* Información del primer trimestre de 2026.
Fuente: SECIHTI.
Últimas publicaciones Scopus
- 2026
- Kappa Carrageenan-Whey Protein Coacervates for Improving Ricotta Cheesemaking by Ultrasound-Assisted Coprecipitation Processes Journal of Food Process Engineering · Vol. 49 Article
- Valorization of Whey through Ultrasound-Assisted Protein Recovery and Structuring with β-Glucan and Micellar Casein ACS Food Science and Technology · Vol. 6 Article
- Modeling the dynamics of bioactive compounds during continuous UV-C processing of liquid foods with flow recirculation: application to tomato juice International Journal of Food Properties · Vol. 29 Article
- 2025
- A comparative study of 3D CAD and fractal geometry models for analyzing mass transfer in shrimp during convective drying Food and Bioproducts Processing · Vol. 154 Article
- A simplified solution for mass transfer in elliptic cylinders: Application to the dry salting of shrimp Food and Bioproducts Processing · Vol. 154 Article