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Esther Perez Carrillo

Professor Research

Tecnológico de Monterrey

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Research Interests

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Professors in Food Science

Articles (20)

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2026

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2023

Collaborators (6)

Julian de la Rosa Millan

Research Professor

Tecnológico de Monterrey

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Sergio Serna-Saldívar

Professor

Tecnológico de Monterrey

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Carmen Hernández-Brenes

Professor

Tecnológico de Monterrey

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Raúl Villarreal-Lara

Professor

Tecnológico de Monterrey

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Sigfredo Fuentes

Associate Professor

University of Melbourne

AUSTRALIA

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Viridiana Tejada-Ortigoza

Research Professor

Tecnológico de Monterrey

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Esther Perez Carrillo

Research Interests

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Articles (20)

Nixtamalisation of Sphenarium purpurascens and its application in maize tortillas: physicochemical and nutritional effects

Characterization and Functionality of Hot‐Press Wheat Tortillas Produced With Soybean Oil‐Based Oleogels Structured With Candelilla Wax, Monogylcerides, and Hardfat

Extruded and Enzyme-Fractionated Avocado (Persea americana Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory Implications

Urban Milpa System for Traditional Gastronomy Made of Sustainable Produce from Three Cultivation Cycles in Monterrey, México

Explorative Study of the Effect of Extrusion of Black Bean Germinated‐Dehulled Cotyledon on Gut Microbiota

Substitution of Wheat Flour by Extrudate Orange Peel Dietary Fiber Concentrate in Biscuits: Changes in Mixolab Thermomechanical Behavior, Flour Technofunctionality, and Water Sorption Isotherm Properties

Technological Performance and Nutritional Modulation of Bread Enriched with Cnidoscolus aconitifolius and Crotalaria longirostrata Leaf Flours

Influence of Cnidoscolus aconitifolius and Crotalaria longirostrata flours on gluten functionality and bread properties during fermentation

Impacto de la sustitución parcial de harina de trigo refinada por harinas extruidas de grano entero de lenteja y sorgo rojo sobre la textura y composición proximal de galletas

Optimization and Quality of Hamburger Buns Formulated with Soybean Oil Organogels Structured with Candelilla Wax, Palm Hardfat, and Monoglycerides Using Response Methodology and Desirability Function Analysis

Sustitución parcial con harina de garbanzo extrudida en galletas de harina de trigo para mejorar cantidad y calidad proteica

Blasting extrusion pretreatment of sweet sorghum bagasse for enhanced enzymatic saccharification and ethanol production using Pichia kudriavzevii ATCC 20,381

Nixtamalization and its impact on the physicochemical, bioactive, and antioxidant properties of Cucurbita pepo, Cucurbita argyrosperma, and Cucurbita maxima

Consumer insights into the at‐home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics

Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas

Effect of spray-drying or fermentation on the solubility and carbohydrate profile of chickpea hydrolysates for beverage formulation

Bioprocess and biotechnology as a tool for sustainability challenges in food and nutrition

Changes in bioactive compounds during solid‐state fermentation of Sphenarium purpurascens with Aspergillus oryzae

Water adsorption isotherms and phase transitions of spray-dried chickpea beverage

Nutraceuticals and Their Contribution to Preventing Noncommunicable Diseases

Collaborators (6)

Julian de la Rosa Millan

Sergio Serna-Saldívar

Carmen Hernández-Brenes

Raúl Villarreal-Lara

Sigfredo Fuentes

Viridiana Tejada-Ortigoza

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