All Stories

  1. Impact of Swell-Drying Process on Water Activity and Drying Kinetics of Moroccan Pepper (Capsicum annum)

    Article • Drying Technology, November 2014, Taylor & Francis

    Dr Jose Gerardo Montejano

  2. Impact of Drying Processes on Strawberry (Fragaria var. Camarosa) Texture: Identification of Crispy and Crunchy Features by Instrumental Measurement

    Article • Journal of Texture Studies, June 2014, Wiley

    Dr Jose Gerardo Montejano

  3. Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

    Article • Journal of Food Research, March 2013, Canadian Center of Science and Education

    Dr Jose Gerardo Montejano

  4. Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

    Article • CyTA - Journal of Food, April 2012, Taylor & Francis

    Dr Jose Gerardo Montejano, Sandra Martin del Campo

  5. Comparative Study of Various Drying Processes at Physical and Chemical Properties of Strawberries (Fragariavarcamarosa)

    Article • Procedia Engineering, January 2012, Elsevier

    Dr Jose Gerardo Montejano

  6. Impact of Instant Controlled Pressure Drop Treatment on Dehydration and Rehydration Kinetics of Green Moroccan Pepper (Capsicum Annuum)

    Article • Procedia Engineering, January 2012, Elsevier

    Dr Jose Gerardo Montejano

  7. Effect of structural characteristics of modified waxy corn starches on rheological properties, film‐forming solutions, and on water vapor permeability, solubility, and opacity of films

    Article • Starch - Stärke, September 2011, Wiley

    Dr Jose Gerardo Montejano

  8. Changes in pork and shark (Rhizopriondon terraenovae) protein emulsions due to exogenous and endogenous proteolytic activity

    Article • Food Research International, November 2006, Elsevier

    Dr Jose Gerardo Montejano

  9. EFFECT OF ADDED SALT ON TEXTURAL PROPERTIES OF HEAT‐INDUCED GELS MADE FROM GUM–PROTEIN MIXTURES

    Article • Journal of Texture Studies, February 2005, Wiley

    Dr Jose Gerardo Montejano, Dr Alfonso Totosaus

  10. A review of physical and chemical protein‐gel induction

    Article • International Journal of Food Science & Technology, July 2002, Wiley

    Dr Jose Gerardo Montejano, Dr Alfonso Totosaus

  11. Determinación de la presencia y el origen del fenómeno modori en surimi de cinco especies de pescado del Golfo de México / Determination of the modori phenomenon and its origin in surimi of five fish species from the Gulf of Mexico

    Article • Food Science and Technology International, October 1999, SAGE Publications

    Dr Jose Gerardo Montejano

  12. COMPARISON OF TWO INSTRUMENTAL METHODS WITH SENSORY TEXTURE OF PROTEIN GELS2

    Article • Journal of Texture Studies, December 1985, Wiley

    Dr Jose Gerardo Montejano

  13. Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure

    Article • Journal of Food Science, November 1984, Wiley

    Dr Jose Gerardo Montejano

  14. Mechanical Failure Characteristics of Native and Modified Egg White Gels

    Article • Poultry Science, October 1984, Oxford University Press (OUP)

    Dr Jose Gerardo Montejano

  15. Thermally Induced Gelation of Native and Modified Egg White‐Rheological Changes During Processing; Final Strengths and Microstructures

    Article • Journal of Food Science, September 1984, Wiley

    Dr Jose Gerardo Montejano

  16. Final Strengths and Rheological Changes During Processing of Thermally Induced Fish Muscle Gels

    Article • Journal of Rheology, January 1983, Society of Rheology

    Dr Jose Gerardo Montejano

  17. Vibration Sorting of Simulated Small Fruit

    Article • Transactions of the ASAE, January 1982, American Society of Agricultural and Biological Engineers (ASABE)

    Dr Jose Gerardo Montejano