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Nombre del Tutor
LAURA PATRICIA MARTÍNEZ PADILLA
Teléfono
5623 2038
Correo electrónico
[email protected], [email protected]
Departamento
Ingeniería y Tecnología, Lapryfal
Líneas de Investigación
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Química de Alimentos y Biotecnología
Fisicoquímica
Reología y propiedades funcionales de alimentos
Publicaciones
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Martínez-Padilla L.P. 2016. Rheology of recent vegetal-based biopolymers in
Advances in Physicochemical Properties of Biopolymers. M. Masuelli, D. Renard
(Eds.) Bentham Science Publishers.
Martínez-Padilla L.P., García-Rivera J.L., Romero-Arreola V., Casas-Alencáster
N.B. 2015. Effects of xanthan gum rheology on the foaming properties of whey
protein concentrate. Journal of Food engineering, 156, 22-30.
Fuentes-Prado E., Martínez-Padilla L.P. 2014. Colloidal stability and dilatational
rheology at the air-water interface of peptides derived from thermal-acidic treated
wheat gluten. Food Hydrocolloids, 41, 210-218.
Martínez-Padilla L.P., García-Mena V., Casas-Alencáster, N.B., Sosa-Herrera
M.G. 2014. Foaming properties of skim milk powder enhanced with milk proteins.
International Dairy Journal, 36, 21-28.
Sosa-Herrera, M.G. Lozano-Esquivel I. E., Ponce de León-Ramírez R.Y.,
Martínez-Padilla L.P. 2012. Effect of added calcium chloride on physicochemical
and rheological properties of aqueous mixtures of sodium caseinate/sodium
alginate and respective oil-in- water emulsion. Food Hydrocolloids, 29, 175-184.
Vázquez-Solorio S.C., Vega-Méndez D.D., Sosa-Herrera M.G., Martínez-Padilla
L.P. 2011. Rheological properties of emulsions, containing milk proteins mixed
with xanthan gum. Procedia Food Science, 1, 335-339.
Bonilla-Reyna B., Sosa-Herrera M.G., Martínez-Padilla L.P. 2011. Interfacial
adsorption and shear flow properties of gum arabic-sodium caseinate mixtures.
Martínez-Padilla L.P. 2016. Rheology of recent vegetal-based biopolymers in
Advances in Physicochemical Properties of Biopolymers. M. Masuelli, D. Renard
(Eds.) Bentham Science Publishers.
• Martínez-Padilla L.P., García-Rivera J.L., Romero-Arreola V., Casas-Alencáster
N.B. 2015. Effects of xanthan gum rheology on the foaming properties of whey
protein concentrate. Journal of Food engineering, 156, 22-30.
• Fuentes-Prado E., Martínez-Padilla L.P. 2014. Colloidal stability and dilatational
rheology at the air-water interface of peptides derived from thermal-acidic treated
wheat gluten. Food Hydrocolloids, 41, 210-218.
• Martínez-Padilla L.P., García-Mena V., Casas-Alencáster, N.B., Sosa-Herrera
M.G. 2014. Foaming properties of skim milk powder enhanced with milk proteins.
International Dairy Journal, 36, 21-28.
• Sosa-Herrera, M.G. Lozano-Esquivel I. E., Ponce de León-Ramírez R.Y.,
Martínez-Padilla L.P. 2012. Effect of added calcium chloride on physicochemical
and rheological properties of aqueous mixtures of sodium caseinate/sodium
alginate and respective oil-in- water emulsion. Food Hydrocolloids, 29, 175-184.
• Vázquez-Solorio S.C., Vega-Méndez D.D., Sosa-Herrera M.G., Martínez-Padilla
L.P. 2011. Rheological properties of emulsions, containing milk proteins mixed
with xanthan gum. Procedia Food Science, 1, 335-339.
• Bonilla-Reyna B., Sosa-Herrera M.G., Martínez-Padilla L.P. 2011. Interfacial
adsorption and shear flow properties of gum arabic-sodium caseinate mixtures.
Procedia Food Science, 1, 12-16.
• Molina-Rubio M.P., Casas-Alencáster N.B., Martínez-Padilla L.P. 2010. Effect of
formulation and processing conditions on the rheological and textural properties
of a semi-liquid syrup model. Food Research International, 43, 678–682.
• Fuentes-Prado E., Martínez-Padilla L.P. 2008. Efecto del almidón entrecruzado
pregelatinizado de maíz céreo en combinación con dos harinas de trigo, en las
propiedades reológicas y texturales de extrudidos en frío. Ciencia y Tecnología
de Alimentos, número especial, 18, 5-10.
• Ramírez-Ortiz M.E., San Martín-Martínez E., Martínez-Padilla L.P. 2008.
Rheological and thermal properties of extruded mixtures of rice starch and
isolated soy protein. Starch-Starke, 60 (10), 577-587.
• Sosa-Herrera M.G., Berli, C.L.A., Martínez-Padilla L.P. 2008. Physicochemical
and rheological properties of oil-in-water emulsions prepared with sodium
caseinate/gellan gum mixtures. Food Hydrocolloids, 22, 934-942.
• Martínez-Padilla L.P., Quemada D. 2007. Baffled cup and end-effects of a vane________________________________________________________________
in-a-large cup rheometer for Newtonian fluids. Journal of Food Engineering, 80
(1), 24-32.
Para más información consulte:
• Ramírez-Gilly, M., Martínez-Padilla L.P., Manero O. 2007. Particle image
http://www.cuautitlan.unam.mx/posgrado/maestria_ciencias_quimicas.html
velocimetry applied to suspensions of millimetric particle-size s using a vane-inhttp://www.cuautitlan.unam.mx/posgrado/doctorado_ciencias_quimicas.html
a-large-baffled-cup rheometer. Journal of Food Engineering, 78 (4), 1117-1126.
• Martínez-Padilla L.P., Rivera-Vargas C. 2006. Flow behavior of Mexican sauces
using a vane-in-a-large cup rheometer.
Journal of Food Engineering, 72 (2), 189196.
• Martínez-Padilla L.P. 2005. Food Suspensions, in Food Engineering.
Encyclopedia of Life Support Systems. pp 323-338. G. V Barbosa-Canovas
(Ed.). Paris, France. UNESCO Publishing. ISBN: UNESCO 93-3-103999-7.
Publicado también el línea (http://www.eolss.net/E5-10-toc.aspx, 2004).
• Martínez-Padilla L.P., López-Araiza F., Tecante A. 2004. Steady and oscillatory
shear behavior of fluid gels formed by binary mixtures of xanthan and gellan.
Food Hydrocolloids, 18, 471-481.
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