LAURA PATRICIA MARTINEZ PADILLA

Entidad: Facultad de Estudios Superiores, Cuautitlán, UNAM

Telefono: 5623 2038

Email: lpmp@unam.mx

Url:

Departamento: --

Línea de trabajo y/o generación del conocimiento: Química de Alimentos y Biotecnología


Tesis Doctorado

TesisAlumno
COMPORTAMIENTO REOLOGICO Y PROPIEDADES DE SUPERFICIE DEL GLUTEN DE TRIGO SOMETIDO A DESANIMACION ENRIQUE FUENTES PRADO

Tesis Maestría

TesisAlumno
Propiedades reológicas dinámicas de mezclas de almidones modificados-harinas de trigo sometidas a extrusión en frío. Promedio Final: 9.20. ENRIQUE FUENTES PRADO
ESTUDIO DE LAS PROPIEDADES REOLÓGICOS Y FISICOQUÍMICAS DE SISTEMAS ACUOSOS DE POLISACÁRIDOS PREBÍOTICOS EN MEZCLA CON CONCENTRADO DE SUERO DE LECHE EN LA ESTABILIDAD DE EMULSIONES ACEITE EN AGUA ANA GABRIELA GUTIERREZ MATA

Publicaciones:

  • Effects of xanthan gum rheology on the foaming properties of whey protein concentrate
    Martínez-Padilla, L.P.,García-Rivera, J.L.,Romero-Arreola, V.,Casas-Alencáster, N.B.
    Journal of Food Engineering 2015, (156), , 22 - 30
    doi: 10.1016/j.jfoodeng.2015.01.018
  • Colloidal stability and dilatational rheology at the air–water interface of peptides derived from thermal-acidic treated wheat gluten
    Fuentes-Prado, Enrique,Martínez-Padilla, Laura Patricia
    Food Hydrocolloids 2014, (41), , 210 - 218
    doi: 10.1016/j.foodhyd.2014.04.002
  • Foaming properties of skim milk powder fortified with milk proteins
    Martínez-Padilla, L.P.,García-Mena, V.,Casas-Alencáster, N.B.,Sosa-Herrera, M.G.
    International Dairy Journal 2014, (36), 1, 21 - 28
    doi: 10.1016/j.idairyj.2013.11.011
  • Effect of added calcium chloride on the physicochemical and rheological properties of aqueous mixtures of sodium caseinate/sodium alginate and respective oil-in-water emulsions
    Sosa-Herrera, M.G.,Lozano-Esquivel, I.E.,Ponce de León-Ramírez, Y.R.,Martínez-Padilla, L.P.
    Food Hydrocolloids 2012, (29), 1, 175 - 184
    doi: 10.1016/j.foodhyd.2012.02.017
  • Rheological properties of emulsions containing milk proteins mixed with xanthan gum
    Vázquez-Solorio, Sandra C.,Vega-Méndez, Darinka D.,Sosa-Herrera, María G.,Martínez-Padilla, Laura P.
    Procedia Food Science 2011, (1), , 335 - 339
    doi: 10.1016/j.profoo.2011.09.052
  • Interfacial adsorption and shear flow properties of gum arabic-sodium caseinate mixtures
    Bonilla-Reyna, Bibiana,Sosa-Herrera, María G.,Martínez-Padilla, Laura P.
    Procedia Food Science 2011, (1), , 12 - 16
    doi: 10.1016/j.profoo.2011.09.003
  • Effect of formulation and processing conditions on the rheological and textural properties of a semi-liquid syrup model
    Molina-Rubio, M.P.,Casas-Alencáster, N.B.,Martínez-Padilla, L.P.
    Food Research International 2010, (43), 3, 678 - 682
    doi: 10.1016/j.foodres.2009.10.023
  • Rheological and Thermal Properties of Extruded Mixtures of Rice Starch and Isolated Soy Protein
    Ramírez Ortiz, Maria Eugenia,San Martín-Martínez, Eduardo,Martínez Padilla, Laura P.
    Starch - Stärke 2008, (60), 10, 577 - 587
    doi: 10.1002/star.200800212
  • Physicochemical and rheological properties of oil-in-water emulsions prepared with sodium caseinate/gellan gum mixtures
    Sosa-Herrera, M.G.,Berli, C.L.A.,Martínez-Padilla, L.P.
    Food Hydrocolloids 2008, (22), 5, 934 - 942
    doi: 10.1016/j.foodhyd.2007.05.003
  • Baffled cup and end-effects of a vane-in-a-large cup rheometer for Newtonian fluids
    Martínez-Padilla, L.P.,Quemada, D.
    Journal of Food Engineering 2007, (80), 1, 24 - 32
    doi: 10.1016/j.jfoodeng.2006.01.092
  • Particle image velocimetry applied to suspensions of millimetric-size particles using a vane-in-a-large-baffled-cup rheometer
    Ramírez-Gilly, M.,Martínez-Padilla, L.P.,Manero, O.
    Journal of Food Engineering 2007, (78), 4, 1117 - 1126
    doi: 10.1016/j.jfoodeng.2005.12.046
  • Flow behavior of Mexican sauces using a vane-in-a-large cup rheometer
    Martínez-Padilla, L.P.,Rivera-Vargas, C.
    Journal of Food Engineering 2006, (72), 2, 189 - 196
    doi: 10.1016/j.jfoodeng.2004.11.009

Patentes: