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Viridiana Tejada-Ortigoza

Research Professor

Tecnológico de Monterrey

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Professors in Food Science

Articles (17)

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2026

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2024

Collaborators (6)

Enrique Cuan-Urquizo

Core Researcher

Tecnológico de Monterrey

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Anayansi Escalante-Aburto

Tecnológico de Monterrey

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Sergio Serna-Saldívar

Professor

Tecnológico de Monterrey

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Edgar Franco

Researcher

Tecnológico de Monterrey

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Cecilia D Treviño-Quintanilla

Core Researcher

Tecnológico de Monterrey

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Olga Martin-Belloso

Professor

University of Lleida

SPAIN

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Viridiana Tejada-Ortigoza

Research Interests

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Articles (17)

The Impact of Agave (Agave Tequilana) Powder on the Thermal and Mechanical Properties of PLA Bio‐Based Composites

Machine learning strategies for predicting techno-functional properties of insect–plant ingredient blends

Convective Drying of Avocado Seeds: Mass Transfer Thermodynamics and Multi-Response Optimization of Functional and Phytochemical Properties

On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties

Techno-Functional, Antioxidant, and Sorption Properties of Dietary Fiber Concentrates from Guamuchil (Pithecellobium dulce)

Printability prediction of food formulations for 3D printing using a Gaussian process regression model

Unveiling the protein profile and techno-functional potential of edible cricket protein concentrates: A comparative study of different body parts

Modulating Yogurt Fermentation Through Pulsed Electric Fields and Influence of Milk Fat Content

Effect of pulsed electric field on Zophobas morio flour: evaluation of lipid extraction, techno-functional properties, and protein characterization

Generating 3D food printing materials through extrusion cooking: Printability and rheological properties of omega-3-enriched and chickpea flours formulations

Sorption isotherms of edible insect’s flours: mathematical modeling and hysteresis

Assessing the viability of producing nixtamalised foods through additive manufacturing and rheological analysis

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

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

Effect of full fat and defatted insect meals in breadmaking quality

The role of controlled voids shape on the flexural properties of 3D printed food: an approach for tailoring their mechanical properties

Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties

Collaborators (6)

Enrique Cuan-Urquizo

Anayansi Escalante-Aburto

Sergio Serna-Saldívar

Edgar Franco

Cecilia D Treviño-Quintanilla

Olga Martin-Belloso

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