VAZQUEZ LEON, LUCIO ABEL
INGENIERÍA · Nivel 1
food process engineering
bioactive compounds
encapsulation
functional foods
Desde 2024 es Investigador por México - Secihti en Instituto Tecnológico de Tehuacán
| Nombre | LUCIO ABEL VAZQUEZ LEON |
|---|---|
| Área | INGENIERÍAS Y DESARROLLO TECNOLÓGICO |
| Campo | INGENIERÍA |
| Disciplina | TECNOLOGÍA DE LOS ALIMENTOS |
| Especialidad | COMPUESTOS BIOACTIVOS |
| CVU | 405397 |
| Institución | |
|---|---|
| Dependencia | NO APLICA |
| Entidad | NO APLICA |
| Nivel | 1 |
| Vigencia | Inicio: 01/01/2023 |
| Fin: 31/12/2027 |
Últimas publicaciones Scopus
- 2026
- Remediation of acid whey from the cheese industry in Libres, Puebla, Mexico, using a subsurface horizontal flow wetland Revista Mexicana De Ingeniera Quimica · Vol. 25 Article
- Effect of the Addition of Titanium Dioxide Modified (TiO2) by High-Energy Ball Milling and Montmorillonite Clay on the Mechanical, Barrier and Structural Properties of Taro Starch (Colocasia esculenta) Films Chemistryselect · Vol. 11 Article
- Interplay between honey properties, carrier composition, and spray-drying performance of Scaptotrigona mexicana honey Revista Mexicana De Ingeniera Quimica · Vol. 25 Article
- 2025
- Effect of Ultrasound and Chemical Cross-Linking on the Structural and Physicochemical Properties of Malanga (Colocasia esculenta) Starch Foods · Vol. 14 Article
- 2024
- Resistant starch from plantain (Macho Musa paradisiaca L.) and banana (Roatan Musa sapientum L.) varieties crosslinked with epichlorohydrin Food Production Processing and Nutrition · Vol. 6 Article