CASTRO CAMPOS, FERNANDA GUADALUPE
CIENCIAS TECNOLÓGICAS · Nivel C
Desde 2026 es Postdoc Researcher en Universidad Nacional Autónoma de México
I am a food scientist and researcher specializing in starch chemistry, emerging food processing technologies, and the development of functional...
I am a food scientist and researcher specializing in starch chemistry, emerging food processing technologies, and the development of functional food ingredients. My research is focused on the structural, physicochemical, and functional modification of starches through emerging technologies such as ohmic heating and extrusion, with particular interest in the formation of resistant starch type 5 (RS5) and amylose–lipid complexes.
My work explores the relationship between starch structure and functionality, including thermal behavior, rheological properties, digestibility, and the role of starch nanocrystals in processed systems.
I completed an international research stay at Aarhus University, where I worked on the molecular characterization of thermally processed starch fractions and advanced analysis of food biopolymers. My research also emphasizes the valorization of local crops and the development of sustainable functional ingredients with potential applications in the food industry.
In addition to research, I am actively involved in teaching and scientific dissemination in the fields of food science, chemistry, and biology.
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| Nombre | FERNANDA GUADALUPE CASTRO CAMPOS |
|---|---|
| Área | INGENIERÍAS Y DESARROLLO TECNOLÓGICO |
| Campo | CIENCIAS TECNOLÓGICAS |
| Disciplina | TECNOLOGÍA DE LOS ALIMENTOS |
| Especialidad | ALMIDONES |
| CVU | 926591 |
| Institución | |
|---|---|
| Dependencia | NO APLICA |
| Entidad | NO APLICA |
| Nivel | C |
| Vigencia | Inicio: 01/01/2026 |
| Fin: 31/12/2029 |
Evolución en el SNII
- Candidato: 2026
Publicaciones ORCID
- 2024
- Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction Foods
- 2023
- Changes in the physicochemical properties of isolated starch and plantain (Musa AAB Simmonds) flours for early maturity stage Heliyon · ISSN 2405-8440
- High amylose starch thermally processed by ohmic heating: Electrical, thermal, and microstructural characterization Innovative Food Science & Emerging Technologies · ISSN 1466-8564
- 2021
- Impact of the popping process on the structural and thermal properties of sorghum grains (Sorghum bicolor L. Moench) Food Chemistry · ISSN 0308-8146
- 2020
- Relationship between the corneous and floury endosperm content and the popped sorghum quality Journal of Cereal Science · ISSN 0733-5210