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M.C. Cortez-Trejo

Observed names: M. C. Cortez-Trejo, Maria C. Cortez-Trejo, María del Carmen Cortez-Trejo
ORCID: 0000-0002-6540-6322
Observed ORCID: 0000-0002-6540-6322
OpenAlex ID: A5076960111
Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity
2021 · M.C. Cortez-Trejo, M. Gaytán-Martínez, et al. · Trends in Food Science & Technology · 131
Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels
2022 · M.C. Cortez-Trejo, J.D. Figueroa-Cárdenas, et al. · Food Hydrocolloids · 123
Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum
2022 · M.C. Cortez-Trejo, G. Loarca-Piña, et al. · Food Hydrocolloids · 41
Potential Anticancer Activity of Pomegranate (Punica granatum L.) Fruits of Different Color: In Vitro and In Silico Evidence
2022 · Maria C. Cortez-Trejo, Francisco J. Olivas-Aguirre, et al. · Biomolecules · 40
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Microencapsulation of pomegranate seed oil using a succinylated taro starch: Characterization and bioaccessibility study
2021 · M.C. Cortez-Trejo, A. Wall-Medrano, et al. · Food Bioscience · 40
Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum
2020 · M.C. Cortez-Trejo, S. Mendoza, et al. · International Journal of Biological Macromolecules · 30
Structural and functional properties of a high moisture extruded mixture of pea proteins (Pisum sativum), amaranth flour (Amaranthus hypochondriacus), and oat flour (Avena sativa)
2024 · Claudio González-Galeana, Adolfo Castañeda-Salazar, et al. · Food Chemistry · 24
Electrostatic Hydrogels Based on Amaranth Proteins and Xanthan Gum: Water-binding, Microstructural, Rheological and Textural Properties
2023 · M. C. Cortez-Trejo, J. D. Figueroa-Cárdenas, et al. · Journal of Polymers and the Environment · 13
Characterization of Volatile Compounds in Traditional Mexican Cocoa-Based Beverages and Their Application in Flavored Milks
2025 · Lucía Abadía-García, Edgar Ayala-Padilla, et al. · Beverages · 2
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Characterization of natural gums: emphasizing distinctive spectroscopic techniques
2023 · M.C. Cortez-Trejo, J. Manríquez, et al. · Elsevier eBooks · 2
Cold-set gelation of whey proteins: Principles, mechanisms, and food applications
2026 · M.C. Cortez-Trejo, R. Román-Doval, et al. · Food Hydrocolloids · 1
Microwave–Assisted OSA–Faba Bean Starch Production for Probiotic Microencapsulation
2025 · Mayra Esthela González-Mendoza, Fernando Martínez-Bustos, et al. · Polysaccharides · 1
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Electrostatic Protein–Polysaccharide Assembly as a Potential Alternative to Ionic Gelation for Millimeter-Scale Hydrogel Beads: Insights into Accelerated Gelation from an Amaranth Protein–Xanthan Gum System
2026 · María del Carmen Cortez-Trejo, Ramón Román-Doval, et al. · Gels
Designing Sustainable Probiotic Almond Spreads through Ultrasound, Lactic Fermentation, and Microencapsulation: A New Approach to Functional Plant-Based Foods
2026 · Beneranda Murua-Pagola, Juan A. Alvarez-Sinecio, et al. · ACS Food Science & Technology
Development of a functional probiotic sausage using Lacticaseibacillus rhamnosus GG microencapsulated in OSA-Faba bean starch
2025 · Mayra Esthela González-Mendoza, María del Carmen Cortez-Trejo, et al. · Journal of Food Science and Technology
Works count: 16
Citation count: 448
H-index: 8
I10-index: 8
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