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Eleazar Aguirre–Mandujano

Observed names: E. Aguirre-Mandujano, E. AGUIRRE‐MANDUJANO, E. Aguirre-Mandujano, ELEAZAR AGUIRRE‐MANDUJANO, Eleazar Aguirre Mandujano, Eleazar Aguirre-Mandujano, Eleazar Aguirre‐Mandujano
ORCID: 0000-0002-4403-358X
Observed ORCID: 0000-0002-4403-358X
OpenAlex ID: A5067635747
Microstructure and texture of yogurt as influenced by fat replacers
2003 · O. Sandoval-Castilla, C. Lobato-Calleros, et al. · International Dairy Journal · 355
Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments
2021 · Juan J. Figueroa-González, Consuelo Lobato-Calleros, et al. · LWT · 144
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Fat Replacers in Low‐fat Mexican Manchego Cheese
2001 · C. LOBATO‐CALLEROS, J. C. ROBLES‐MARTINEZ, et al. · Journal of Texture Studies · 78
Antifungal activity of mango kernel polyphenols on mango fruit infected by anthracnose
2020 · Deysi Gómez-Maldonado, Consuelo Lobato-Calleros, et al. · LWT · 55
Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels
2008 · E. Aguirre-Mandujano, C. Lobato-Calleros, et al. · LWT · 42
Viscoelastic Properties of White Fresh Cheese Filled With Sodium Caseinate
2000 · C. LOBATO‐CALLEROS, E. AGUIRRE‐MANDUJANO, et al. · Journal of Texture Studies · 36
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Ultrasound‐Assisted Extraction of Lychee (Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties
2021 · Fredy Morales‐Trejo, Daniel Trujillo‐Ramírez, et al. · Starch - Stärke · 29
Physicochemical, microbiological, textural and sensory characterisation of Mexican Añejo cheese
2010 · CAROLINA HERNÁNDEZ‐MORALES, ARTURO HERNÁNDEZ‐MONTES, et al. · International Journal of Dairy Technology · 28
Postharvest respiration of fruits and environmental factors interaction: An approach by dynamic regression models
2020 · Artemio Pérez-López, Martha Ramírez-Guzmán, et al. · Scientia Agropecuaria · 21
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Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk
2019 · Citlalli Celeste González Ariceaga, Muhammad Inam Afzal, et al. · Foods · 15
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Films based on hawthorn (Crataegus spp.) fruit pectin and candelilla wax emulsions: characterization and application on Pleurotus ostreatus
2016 · María A. Lozano-Grande, Salvador Valle‐Guadarrama, et al. · Redalyc (Universidad Autónoma del Estado de México) · 13
Preference mapping and rheological properties of four nopal (Opuntia spp.) cultivars
2010 · Ayne O. Calvo-Arriaga, Arturo Hernández-Montes, et al. · Journal of the Professional Association for Cactus Development · 12
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Microencapsulation of grape seed oil by spray drying using whey protein and hawthorn pectin
2019 · Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Juan Carlos Cuevas-Bernardino, et al. · Ingeniería agrícola y biosistemas (en línea)/Ingeniería agrícola y biosistemas · 8
El proceso socio-técnico de producción de Queso Añejo de Zacazonapan, Estado de México Socio-Technical production process of Zacazonapan Añejo cheese, a traditional cheese from the State of Mexico
2011 · Carolina Hernández Morales, Arturo Hernández-Montes, et al. · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · 8
Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. Cuspidatum β-cyclodextrin inclusion complex
2025 · Hugo Espinosa-Andrews, José Nabor Haro-González, et al. · Food Research International · 7
Effect of OSA modification of cacahuacintle corn starch on its physicochemical properties, digestibility and stability
2024 · Universidad Autónoma Chapingo, Diana Edith López-Vázquez, et al. · Ingeniería agrícola y biosistemas (en línea)/Ingeniería agrícola y biosistemas · 4
Evaluation of physicochemical, rheological, textural and thermal properties of Mexican manchego-type cheese manufactured from goat s milk
2023 · A.M. Ortíz-Deleón, Universidad Autónoma Chapingo, et al. · Revista Mexicana de Ingeniería Química · 4
Antioxidant and ACE-inhibitory activities of hydrolysates obtained from lupin and faba bean proteins via enzymatic hydrolysis and fermentation
2020 · Blanca Elizabeth Hernández-Rodríguez, Eleazar Aguirre-Mandujano, et al. · Ingeniería agrícola y biosistemas (en línea)/Ingeniería agrícola y biosistemas · 4
Physicochemical, Structural, and Functional Properties of Cacahuacintle Maize Starch
2024 · Diana Edith López‐Vázquez, Consuelo Lobato‐Calleros, et al. · Starch - Stärke · 3
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Evaluation of the particle size, water state, viscosity and viscoelastic properties (SAOS and LAOS) of yogurt samples with different protein contents (standard, protein-rich and high-protein Greek type)
2024 · H. Espinosa-Andrews, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, et al. · Revista Mexicana de Ingeniería Química · 3
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Physicochemical characterization and in vitro digestibility of modified amaranth protein/octenyl succinic anhydride-modified corn starch insoluble complexes [pdf]
2025 · Departamento de Ingeniería Agroindustrial, Posgrado en Ciencia y Tecnología Agroalimentaria, Universidad Autónoma Chapingo, Texcoco, México, Juan J. Figueroa-González, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 2
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The influence of hawthorn (Crataegus spp.) composite on the functionality and quality attributes of stirred yogurt [pdf]
2024 · Posgrado en Ciencia y Tecnología Agroalimentaria, Departamento de Ingeniería Agroindustrial, Universidad Autónoma, Texcoco, México, Azucena Olvera Ortiz, et al. · Acta Scientiarum Polonorum Technologia Alimentaria · 2
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Rheological and structural properties of complex coacervates of Amaranthus hypochondriacus protein-citrus pectin
2023 · K. García-de la Rosa, Universidad Autónoma Chapingo, et al. · Revista Mexicana de Ingeniería Química · 2
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Propiedades Reológicas De Análogos De Queso: Efectos De Sustituto De Grasa, Grasa Y Humedad Propiedades Reolóxicas De Análogos De Queixo: Efectos De Sustituto De Grasa, Grasa E Humedade Reological Properties of Analogous of Cheese: Effect of Fat Substitute, Fat and Wet
1999 · C. Lobato-Calleros, E. Aguirre-Mandujano, et al. · Ciencia y Tecnologia Alimentaria · 2
Effect of the Extraction Temperature on the Physicochemical, Functional and In Vitro Protein Digestibility of Cherimoya (Annona cherimola Mill.) Seed Composite
2025 · Jairo O. Ramírez-Rojas, Consuelo Lobato-Calleros, et al. · Plant Foods for Human Nutrition · 1
Works count: 31
Citation count: 881
H-index: 12
I10-index: 12
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