Efren Delgado

Associate Professor of Food Science and Technology

University of New Mexico

United States

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Efren Delgado is an Associate Professor of Food Science and Technology at New Mexico State University, USA. His research encompasses areas such as the evaluation of cattle diets, the impact of storage on bioactive compounds in food, and the optimization of molecular dynamics in food processing. Recent articles reflect his focus on the bioactive properties of food-related by-products and the innovative use of plant proteins and microencapsulation techniques.

Efren Delgado

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Articles (20)

In Vitro Evaluation of Cattle Diets with the Inclusion of a Pelletized Concentrate Containing Acacia farnesiana

Impact of Storage on Bioactive and Toxic Compounds in Jicama (Pachyrhizus erosus) Tubers: Effects on Thyroid Cancer and Inflammatory Responses

Aptamers as Potential Inhibitors of Ethylene Biosynthesis: Identification and In Silico Selection

Co-Crystals of Lactose-Polyphenols Created from Two Food-Related By-products: Cheese Whey and Maize Inflorescences

Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with <i>Saccharomyces cerevisiae</i>: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential

Effect of the Structural Modification of Plant Proteins as Microencapsulating Agents of Bioactive Compounds from Annatto Seeds (Bixa orellana L.)

Study of molecular dynamic interactions during the optimized extrusion processing of corn (Zea mays) and substandard bean (Phaseolus vulgaris)

Pseudocereal Oils, Authenticated by Fourier Transform Infrared Spectroscopy, and their Chemopreventive Properties

Exploration of In Vitro Voltage Production by a Consortium of Chemolithotrophic Microorganisms Using Galena (PbS) as a Sulphur Source

Optimization of Crystal Structures in Polylithionite Concentrate: A Molecular Dynamics Approach to Lithium Extraction Efficiency

Preservation of Phenols, Antioxidant Activity, and Cyclic Adenosine Monophosphate in Jujube (Ziziphus jujuba Mill.) Fruits with Different Drying Methods

Shelf-life Assessment on European Cucumber Based on Accelerated Temperature–Humidity Stresses

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

Effect of the Concentration, pH, and Ca2+ Ions on the Rheological Properties of Concentrate Proteins from Quinoa, Lentil, and Black Bean

Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray‐drying of sugarcane bagasse phenolic compounds

Synbiotic microcapsules using agavins and inulin as wall materials for Lactobacillus casei and Bifidobacterium breve : Viability, physicochemical properties, and resistance to in vitro oro‐gastrointestinal transit

Evaluation of fish oil content and cottonseed meal with ultralow gossypol content on the functional properties of an extruded shrimp feed

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

Heavy metal content of produce grown in San Juan County (New Mexico, USA)

Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds (Bixa orellana L.)

Collaborators (5)

Tomasz Dymerski

Stephanie Rogus

Shela Gorinstein

Gaurav Jha

Donovan Fuqua

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