Publicaciones en las que colabora con Críspulo Gallegos Montes (86)

2024

  1. Thickening products and alimentary fluids for older patients with swallowing disorders

    A Multidisciplinary Approach to Managing Swallowing Dysfunction in Older People (Elsevier), pp. 197-221

2022

  1. 3D printing – Present and future – A Chemical Engineering perspective

    Chemical Engineering Research and Design, Vol. 187, pp. 598-610

  2. Advances in 3D printing of food and nutritional products

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 173-210

2021

  1. Implementation of a novel continuous solid/liquid mixing accessory for 3D printing of dysphagia-oriented thickened fluids

    Food Hydrocolloids, Vol. 120

  2. Understanding and optimization of the secondary drying step of a freeze-drying process: a case study

    Drying Technology, Vol. 39, Núm. 8, pp. 1003-1017

2020

  1. An Experimental-Based Approach to Construct the Process Design Space of a Freeze-Drying Process: An Effective Tool to Design an Optimum and Robust Freeze-Drying Process for Pharmaceuticals

    Journal of Pharmaceutical Sciences, Vol. 109, Núm. 1, pp. 785-796

  2. Freeze-drying: A relevant unit operation in the manufacture of foods, nutritional products, and pharmaceuticals

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 1-58

  3. Use of a temperature ramp approach (TRA) to design an optimum and robust freeze-drying process for pharmaceutical formulations

    International Journal of Pharmaceutics, Vol. 578

2019

  1. 3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response

    Food Hydrocolloids, Vol. 87, pp. 321-330

  2. The Importance of Understanding the Freezing Step and Its Impact on Freeze-Drying Process Performance

    Journal of Pharmaceutical Sciences, Vol. 108, Núm. 4, pp. 1378-1395

2013

  1. Chemical, thermal and viscous characterization of high-oleic sunflower and olive pomace acid oils and derived estolides

    Grasas y aceites, Vol. 64, Núm. 5, pp. 497-508

  2. Linear viscoelastic behaviour of oil-in-water food emulsions stabilised by tuna-protein isolates

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 19, Núm. 1, pp. 3-10

  3. The effect of recycled polymer addition on the thermorheological behavior of modified lubricating greases

    Polymer Engineering and Science, Vol. 53, Núm. 4, pp. 818-826

  4. Viscosity modification of high-oleic sunflower and castor oils with acid oils-derived estolides for lubricant applications

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 10, pp. 1173-1182

  5. Viscous, thermal and tribological characterization of oleic and ricinoleic acids-derived estolides and their blends with vegetable oils

    Journal of Industrial and Engineering Chemistry, Vol. 19, Núm. 4, pp. 1289-1298

2012

  1. Desarrollo de nuevas grasas lubricantes biodegradables formuladas con aceites vegetales y derivados de la quitina

    Nuevos desafíos para la Ciencia y Tecnología de Polímeros [Recurso electrónico]: VI Congreso Nacional de Jóvenes Investigadores en Polímeros

  2. Design of a new spoon-thick consistency oral nutrition supplement using rheological similarity with a swallow barium test feed

    Applied Rheology, Vol. 22, Núm. 5, pp. 533651-533658

  3. Droplet-size distribution and stability of commercial injectable lipid emulsions containing fish oil

    American Journal of Health-System Pharmacy, Vol. 69, Núm. 15, pp. 1332-1335

  4. Influence of some processing variables on the rheological properties of lithium lubricating greases modified with recycled polymers

    International Journal of Materials and Product Technology, Vol. 43, Núm. 1-4, pp. 184-200

  5. Low-temperature flow behaviour of vegetable oil-based lubricants

    Industrial Crops and Products, Vol. 37, Núm. 1, pp. 383-388