All Stories

  1. Betalains and their applications in food: The current state of processing, stability and future opportunities in the industry

    Article • Food Chemistry Molecular Sciences, July 2022, Elsevier

    PhD. Sergio de J. Calva Estrada

  2. Cocoa Nanoparticles to Improve the Physicochemical and Functional Properties of Whey Protein-Based Films to Extend the Shelf Life of Muffins

    Article • Foods, November 2021, MDPI AG

    PhD. Sergio de J. Calva Estrada

  3. Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation

    Article • Heliyon, August 2021, Elsevier

    PhD. Sergio de J. Calva Estrada

  4. Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America

    Article • Food Research International, October 2020, Elsevier

    PhD. Sergio de J. Calva Estrada

  5. Proteins: natural polymers with potential application for food packaging

    Article • INFORM International News on Fats Oils and Related Materials, September 2019, American Oil Chemists Society

    PhD. Sergio de J. Calva Estrada

  6. Microencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity

    Article • Journal of Microencapsulation, July 2019, Taylor & Francis

    PhD. Sergio de J. Calva Estrada

  7. Advances in the Development of Protein-Based Films

    Article • Food Engineering Reviews, March 2019, Springer Science + Business Media

    PhD. Sergio de J. Calva Estrada

  8. Microencapsulation of vanilla extract

    Article • Powder Technology, January 2018, Elsevier

    PhD. Sergio de J. Calva Estrada

  9. Development of nanoemulsion of carotenes in blackberry juice

    Article • Journal of Dispersion Science and Technology, April 2017, Taylor & Francis

    PhD. Sergio de J. Calva Estrada