Juan Carlos Cuevas Bernardino

Juan Carlos Cuevas Bernardino

Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco - Guadalajara / Mexico
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4498674
Centre for Research and Assistance in Technology and Design of the State of Jalisco
person_outline Juan Carlos Cuevas Bernardino's MOST POPULAR ARTICLES
1-) Effect of solvent polarity on the Ultrasound Assisted extraction and antioxidant activity of phenolic compounds from habanero pepper leaves (Capsicum chinense) and its …E Herrera-Pool, AL Ramos-Díaz, MA Lizardi-Jiménez, S Pech-Cohuo, ...Ultrasonics Sonochemistry 76, 105658, 2021752021
2-) Formation of biopolymer complexes composed of pea protein and mesquite gum–Impact of quercetin addition on their physical and chemical stabilityJC Cuevas-Bernardino, FMA Leyva-Gutierrez, EJ Vernon-Carter, ...Food Hydrocolloids 77, 736-745, 2018752018
3-) Effect of bio-chemical chitosan and gallic acid into rheology and physicochemical properties of ternary edible filmsN Pacheco, MG Naal-Ek, T Ayora-Talavera, K Shirai, A Román-Guerrero, ...International journal of biological macromolecules 125, 149-158, 2019762019
4-) Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsionsJC Cuevas-Bernardino, C Lobato-Calleros, A Román-Guerrero, ...Reactive and Functional Polymers 103, 63-71, 2016762016
5-) Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional propertiesE Polanco-Lugo, JI Martínez-Castillo, JC Cuevas-Bernardino, ...CyTA-Journal of Food 17 (1), 463-471, 2019602019