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H

Hugo Espinosa-Andrews

centre national de la recherche scientifique (cnrs)

H指数:29

被引数:3,769

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Improving calcium Bioavailability: Strategies, challenges, and future perspectives

提高钙的生物利用度：策略、挑战与未来展望

FOOD BIOSCIENCE

IF5.9

2025-06-010

PRE

Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. Cuspidatum β-cyclodextrin inclusion complex

添加了Polygonum cuspidatum根或P. Cuspidatum β-环糊精包合物的商业希腊风格酸奶的物理化学和流变特性

FOOD RESEARCH INTERNATIONAL

IF8

2025-02-011

PRE

Polymer-based encapsulation in food products: a comprehensive review of applications and advancements

IF7.2

2025-01-0112

OAAI

Pea protein - gum Arabic gel addition as ingredient to increase protein, fiber and decrease lipid content in muffins without impair the texture and intestinal microbiota

IF9.8

2025-01-010

PRE

Development, characterization, and comparison of chitosan microparticles as a carrier system for black bean protein hydrolysates with antioxidant capacity

JOURNAL OF FOOD SCIENCE

IF3.4

2024-11-040

PRE

Type A gelatin-amidated low methoxyl pectin complex coacervates for probiotics protection: Formation, characterization, and viability

IF9.8

2024-09-012

PRE

Evaluation of the Biological Properties of an Optimized Extract of Polygonum cuspidatum Using Ultrasonic-Assisted Extraction

IF4.6

2023-05-135

OAAI

Water behavior, thermal, structural, and viscoelastic properties of physically cross-linked chitosan hydrogels produced by NaHCO3 as a crosslinking agent

JOURNAL OF MATERIALS SCIENCE

IF3.9

2023-03-208

PRE

Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes

IF4.6

2022-07-319

OAAI

Evaluation of an Ionic Calcium Fiber Supplement and Its Impact on Bone Health Preservation in a Dietary Calcium Deficiency Mice Model

IF5

2022-01-183

OAAI

Microencapsulation of Lactobacillus rhamnosus HN001 by spray drying and its evaluation under gastrointestinal and storage conditions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0144

OAAI

Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications, and Essential Bioactivity for Human Health

IF4.6

2021-10-22221

OAAI

The role of agave fructans in health and food applications: A review

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-08-0133

PREAI

Phycocyanin content and nutritional profile of Arthrospira platensis from Mexico: efficient extraction process and stability evaluation of phycocyanin

墨西哥节旋藻的藻蓝蛋白含量和营养概况: 藻蓝蛋白的有效提取工艺和稳定性评估

IF4.6

2021-04-0549

OAAI

Physically cross-linked chitosan-based hydrogels for tissue engineering applications: A state-of-the-art review

EUROPEAN POLYMER JOURNAL

IF6.3

2021-02-01177

PREAI

High-yield production of major T-cell ESAT6-CFP10 fusion antigen of M. tuberculosis complex employing codon-optimized synthetic gene

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2021-02-015

OAAI

Structural and Physicochemical Characterization of Chitosan Obtained by UAE and Its Effect on the Growth Inhibition of Pythium ultimum

AGRICULTURE-BASEL

IF3.6

2020-10-0918

OAAI

Sterilized chitosan-based composite hydrogels: Physicochemical characterization and in vitro cytotoxicity

JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART A

IF3.9

2019-10-0334

PREAI

Ultrasound-Assisted Extraction Optimization of Phenolic Compounds from Citrus latifolia Waste for Chitosan Bioactive Nanoparticles Development

IF4.6

2019-09-3025

OAAI

Developing curcumin nanoemulsions by high-intensity methods: Impact of ultrasonication and microfluidization parameters

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-08-0161

PREAI