Mendez-Montealvo, G., Velazquez, G., Fonseca-Florido, H. A., Morales-Sanchez, E., Soler, A.  Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality. LWT - Food Science and Technology 153, 112509. https://doi.org/10.1016/j.lwt.2021.112509.

Cabrera-Canales, Z. E., Velazquez, G., Gomez-Aldapa, C. A., Fonseca-Florido, H. A., Hernandez-Hernandez, E., Gonzalez-Morones, P., Mendez-Montealvo, G., Rodriguez-Marin, M. L. Preparation and characterization of thermoplastics anchira (Canna indica L.) starch by three succination methods.  Starch-Starke, Aceptado. doi:10.1002/star.202100040.

Morales-Sanchez, E., Cabrera-Ramirez, A.H., Gaytan-Martinez, M., Mendoza-Zuñiga, A.L., Velazquez, G., Mendez-Montealvo, M.G., Rodriguez-Garcia, M.E. Heating-cooling extrusion cycles as a method to improve the physicochemical properties of extruded corn starch. International Journal of Biological Macromolecules 188 (2021) 620–627. https://doi.org/10.1016/j.ijbiomac.2021.07.189.

López-Fernández, M., Méndez-Montealvo, G., Velazquez, G., Perales-Torres, A., Santiago-Adame, R., Castillo-Ruiz O. Effect of adding pineapple (Ananas comosus) flour on the sensory and textural properties of wheat flour (Triticum aestivus) cookies. Revista Mexicana de Ingenieria Quimica, 20(3):Alim2406. https://doi.org/10.24275/rmiq/Alim2406

Vidales-Hurtado, M.A., Caudana-Campos, A.I., Mauricio-Sanchez, R.A., Mendez-Montealvo, G.,Caballero-Briones, F., Mendoza-Galvan, A. FTIR studies of the thermo-reversible sol-gel transition of a titanium butoxide solution modified by nitrate ions. Journal of Sol-Gel Science and Technology, 99:315–325. https://doi.org/10.1007/s10971-021-05583-1

Cabrera-Ramirez, A.H., Morales-Sanchez, E., Mendez-Montealvo, G., Velazquez, G., Rodriguez-Garcia, E., Villamiel, M., Gaytan-Martinez, M. Structural changes in popped sorghum starch and their impact on the rheological behavior. International Journal of Biological Macromolecules, 186:686-694. https://doi.org/10.1016/j.ijbiomac.2021.07.018

Cortes-Morales, E. A. Mendez-Montealvo, G., Velazquez, G. Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review. Advances in Colloid and Interface Science, 295:102398. https://doi.org/10.1016/j.cis.2021.102398

Velazquez, G., Mendez-Montealvo, M. G., Welti-Chanes, J., Ramirez, J. A., Martinez-Maldonado, M. A. Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins. LWT- Food Science and Technology, 146:111389.  https://doi.org/10.1016/j.lwt.2021.111389.

Sifuentes-Nieves. I., Mendez-Montealvo, G., Flores-Silva, P. C., Nieto-Perez, M., Neira-Velazquez, G., Rodriguez-Fernandez, O., Hernandez-Hernandez, E., Velazquez, G. Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content. Innovative Food Science and Emerging Technologies, 68:102630. https://doi.org/10.1016/j.ifset.2021.102630.

Cabrera-Canales, Z. E., Velazquez, G., Rodriguez-Marın, M. L., Mendez-Montealvo, G., Hernandez-Avila, J., Morales-Sanchez, E., Gomez-Aldapa, C. A. Dual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications. Journal of Food Science and Technology, 58(3):952-961. doi.org/10.1007/s13197-020-04609-w.

Hernandez-Perez, P., Flores-Silva, P. C., Velazquez, G., Morales-Sanchez, E., Rodrıguez-Fernandez, O., Hernandez-Hernandez, E., Mendez-Montealvo, G., Sifuentes-Nieves. I., Rheological performance of film-forming solutions made from plasma-modified starches with different amylose/amylopectin content. Carbohydrate Polymers, 255:117349. doi.org/10.1016/j.carbpol.2020.117349.

Cabrera-Canales, Z. E., Rodriguez-Marín, M. L., Gomez-Aldapa, C. A., Mendez-Montealvo, G., Chávez-Gutierrez, M., Velazquez, G. Effect of dual chemical modification on the properties of biodegradable films from achira starch. Journal of Applied Polymer Science, 137(45): 49411. doi.org/10.1002/app.49411.

Soler, A., Velazquez, G., Velazquez-Castillo, R., Morales-Sanchez, E., Osorio-Diaz, P., Mendez-Montealvo, G. Retrogradation of autoclaved corn starches: Effect of water content on the resistant starch formation and structure. Carbohydrate Research, 497:108137, doi.org/10.1016/j.carres.2020.108137.

Soler, A., Mendez-Montealvo, G., Velazquez-Castillo, R., Hernandez-Gama, R., Osorio-Diaz, P., Velazquez, G. Effect of crystalline and double helical structures on the resistant fraction of autoclaved corn starch with different amylose content, Starch/Staerke, 72(11-12):1900306. DOI: 10.1002/star.201900306.

Galaz-Perez, E. A., Velazquez, G., Mendez-Montealvo, G. Improvement of physicochemical properties of baked oatmeal (Avena sativa L.) by imbibition, Cereal Chemistry, 97(5): 981-990. DOI: 10.1002/cche.10320.

Sifuentes-Nieves, I., Flores-Silva, P. C., Gallardo-Vega, C., Hernández-Hernández, E., Neira-Velázquez, G., Mendez-Montealvo, G., Velazquez, G. Films made from plasma-modified corn starch: Chemical, mechanical and barrier properties, Carbohydrate Polymers, 237:116103. doi.org/10.1016/j.carbpol.2020.116103.

Soler, A., Valenzuela-Diaz, E. D., Velazquez, G., Huerta-Ruelas, J. A., Morales-Sanchez, E., Hernandez-Gama, R., Mendez-Montealvo, G. Double helical order and functional properties of acid-hydrolyzed maize starches with different amylose content, Carbohydrate Research, 490: 107956. doi.org/10.1016/j.carres.2020.107956.

Sifuentes-Nieves, I., Velazquez, G., Flores-Silva, P. C., Hernández-Hernández, E., Neira-Velázquez, G., Gallardo-Vega, C., Mendez-Montealvo, G. HMDSO plasma treatment as alternative to modify structural properties of granular starch. International Journal of Biological Macromolecules, 144:682-689. doi.org/10.1016/j.ijbiomac.2019.12.111.

Ortíz-Fernández, M. P., Castillo-Ruiz, O., Velazquez, G., Aleman-Castillo, S. E., Osorio-Díaz, P., Ruiz-Salazar, R., Mendez-Montealvo, G. Digestibility and acceptability of wheat flour cookies partially substituted with high amylose maize starch. Plant Foods for Human Nutrition, 74(3): 446-447. DOi: 10.1007/s11130-019-00753-7.

Fonseca-Florido, H. A., Méndez-Montealvo, G., Velázquez de la Cruz, G., Rodríguez-García, M. E. Bello-Pérez, A., Hernández-Hernández, E., Gómez-Aldapa, C. A. Physicochemical characteristics of stored gels from starch blends. LWT - Food Science and Technology, 114(11): 108408. DOi: 10.1016/j.lwt.2019.108408.

Sifuentes-Nieves, I., Neira-Velázquez, G., Hernández-Hernández, E., Barriga-Castro, E., Gallardo-Vega, C., Velazquez, G., Mendez-Montealvo, G. Influence of gelatinization process and HMDSO plasma treatment on the chemical changes and water vapor permeability of corn starch films. International Journal of Biological Macromolecules, 135(8): 196-202. DOi: 10.1016/j.ijbiomac.2019.05.116.

Sifuentes-Nieves, I., Hernández-Hernández, E., Neira-Velázquez, G., Morales-Sánchez, E., Mendez-Montealvo, G., Velazquez, G. Hexamethyldisiloxane cold plasma treatment and amylose content determine the structural, barrier and mechanical properties of starch films. International Journal of Biological Macromolecules, 124(3): 651–658. DOi: 10.1016/j.ijbiomac.2018.11.211.

García-Guerrero, E. A., Nieto-Pérez, M., López-Echevarría, G., Tirado-Guerrero, M., Huerta-Ruelas, J. A., Méndez-Montealvo, G., Velázquez, G. Use of a Coaxial-DBD Plasma Fluidized-Bed Reactor for Surface Modification of TiO₂ and Potato-Starch powders. IEEE Transactions on Plasma Science, 46(7): 2425-2434. DOi: 10.1109/TPS.2018.2824825.

Martínez-Maldonado, M. A., Ramírez de León, J. A., Méndez-Montealvo, M. G., Morales Sánchez, E., Velazquez, G. Effect of the cooking process on the gelling properties of whole and minced jumbo lump of blue crab (Callinectes sapidus). Journal of Aquatic Food Product Technology, 27(4): 418-429. DOi: 10.1080/10498850.2018.1447060.

Romero-Bastida, C. A., Chávez Gutiérrez, M., Bello-Pérez, L. A., Abarca-Ramírez, E., Velazquez, G., Mendez-Montealvo, G. Rheological properties of nanocomposite-forming solutions and film based on montmorillonite and corn starch with different amylose content. Carbohydrate Polymers, 188(5): 121–127. DOi: 10.1016/j.carbpol.2018.01.089.

Fonseca-Florido, H. A., Gómez-Aldapa, C. A., López-Echevarría, G., Velazquez, G., Morales-Sánchez, E., Castro-Rosas, J., Méndez-Montealvo, G. Effect of granular disorganization and water content on the rheological properties of amaranth and achira starch blends. LWT - Food Science and Technology, 87(1): 280–286. DOi: 10.1016/j.lwt.2017.09.004.

Fonseca-Florido, H. A., Vázquez-García, H. G.,  Méndez-Montealvo, G., Basilio-Cortés, U. A., Navarro-Cortés, R., Castro-Rosas, J.,  Gómez-Aldapa, C. A.. Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions. LWT - Food Science and Technology, 91:258-264. DOI: 10.1016/j.lwt.2018.01.057.

Mendoza-Barraza, S. S., VillaVelazquez-Mendoza, C. I., Levy-Padilla, M. I., Rodriguez, J. L., Ibarra-Galvan, V., Herrera-Franco, P. J., Zamudio-Ojeda, A., Mendez-Montealvo, G. Pech-Canul, M. I. Araujo-Monsalvo, V. M. Dominguez-Hernandez, V. M. In situ reinforcement of particulate SiC porous samples with β-Si3N4-nanofibers synthesized by the CVI method without catalytic precursors. Particulate Science and Technology, 369(3)-263-269. DOI: 10.1080/02726351.2016.1241843.

Rodriguez-Ambriz, S. L., Mendez-Montealvo, G., Velazquez, G., Bello-Perez. L. A. Thermal, rheological and structural characteristics of banana starches isolated using ethanol. Starch/Staerke, 69(11-12):1-7. DOi: 10.1002/star.201600360.

Fonseca-Florido, H. A., Gómez-Aldapa, C. A., Velazquez, G., Hernández-Hernández, E., Mata-Padilla, J. M., Solís-Rosales S. G., Mendez-Montealvo, G. Gelling of amaranth and achira starch blends in excess and limited water. LWT - Food Science and Technology, 81(8): 265-273. DOI: 10.1016/j.lwt.2017.03.061.

Contreras-Jiménez, B., Gaytan-Martinez, M., Morales-Sánchez, E., Figueroa, J. D., Pless-Elling, R., González-Jasso, E., Mendez-Montealvo, G., Velazquez de la C., G. Effect of tempering time, Ca(OH)₂ concentration and particle size on the rheological properties of extruded corn flour. Cereal Chemistry, 94(2): 230-236. DOi: http://dx.doi.org/10.1094/CCHEM-03-16-0058-R.

Romero-Bastida, C. A., Tapia-Blacido, D. R., Mendez-Montealvo, G., Bello-Pérez, L. A., Velázquez, G., Alvarez-Ramirez, J. Effect of amylose content and nanoclay incorporation order in physicochemical properties of starch/montmorillonite composites. Carbohydrate Polymers, 152(11): 351–360. DOi: 10.1016/j.carbpol.2016.07.009.

Fonseca Florido, H. A., Méndez Montealvo G., Velazquez G., Gómez-Aldapa C. A. Thermal study in the interactions of starches blends: Amaranth and achira. Food Hydrocolloids, 61(12): 640-648. DOi: 10.1016/j.foodhyd.2016.06.027.

Mendez-Montealvo, G., Rodriguez-Ambriz, S. L., Bello-Perez, L. A. Características estructurales de almidones de plátano empleando HPSEC-MALLS-RI. Revista Mexicana de Ingeniería Química, 14(2):293-302.

Almanza-Benitez, S., Osorio-Díaz, P., Mendez-Montealvo, G., Islas-Hernandez, J.J., Bello-Perez, L.A. Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti. LWT - Food Science and Technology, 62(2):1127-1133. DOI: 10.1016/j.lwt.2015.02.031.

Luján-Rhenals, D., Morawicki, R. O., Mendez-Montealvo, G., Wang, Y-J. Production of a high-protein meal and fermentable sugars from defatted soybean meal, a co-product of the soybean oil industry. International Journal of Food Science and Technology, 49(3), 904-910. DOI: 10.1111/ijfs.12384.

Aparicio-Saguilán, A., Aguirre-Cruz, A., Méndez-Montealvo, G., Rodriguez-Ambriz, S. L., Garcia-Suarez, F. J., Páramo-Calderón, D. E., Bello-Pérez, L. A. The effect of the structure of native banana starch from two varieties on its acid hydrolysis. LWT - Food Science and Technology, 58(2), 381-386. DOI: 10.1016/j.lwt.2014.03.028.

Sanchez-Rivera, M.M., Almanza-Benitez, S., Bello-Perez, L.A., Mendez-Montealvo, G., Núñez-Santiago, M.C., Rodriguez-Ambriz, S. L., Gutierrez-Meraz, F. Acetylation of banana (Musa paradisiaca L.) and corn (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: II. Rheological and structural studies. Carbohydrate Polymers, 92(2): 1256–1261. DOI:10.1016/j.carbpol.2012.10.040.

tab 2012|grey}

Palma-Rodriguez, H. M., Agama-Acevedo, E., Mendez-Montealvo, G., Gonzalez-Soto, R. A., Vermon-Carter, E. J., Bello-Pérez, L. A. Effect of acid treatment on the physicochemical and structural characteristics of starches from different botanical sources. Starch/Starke, 64(2): 115–125. DOI: 10.1002/star.201100081.

Chávez-Murillo, C. E., Méndez-Montealvo, G., Wang Y-J., Bello-Pérez, L. A. Starch of diverse Mexican rice cultivars: physicochemical, structural and nutritional features. Starch/Starke, 64(9):745-756. DOI: 10.1002/star.201200016.

Patindol, J., Mendez-Montealvo, G., Wang, Y-J. Starch properties of malted barley in relation to real degree of fermentation. Starch/Starke, 64(7) 517–523. DOI: 10.1002/star.201100171.

Casarrubias-Castillo, M. G., Méndez-Montealvo, G., Rodriguez-Ambriz, S. L., Sánchez-Rivera, M. M., Bello-Pérez, L. A. Diferencias estructurales y reológicas entre almidones de frutas y cereales. Agrociencia, 46(5):455-466.

Mendez-Montealvo, G., Wang, Y-J., Campbell, M. Thermal and rheological properties of granular waxy maize mutant starches after β-amylase modification. Carbohydrate Polymers, 83(3):1106-1111. DOI: 10.1016/j.carbpol.2010.09.012.

Quintanar-Guzman, A., Jaramillo-Flores, M. E., Solorza-Feria, J., Méndez Montealvo, M. G., Wang, Y-J. Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization. Journal of Cereal Science, 53(1):139-147. DOI: 10.1016/j.jcs.2010.11.005.

Mendez-Montealvo, G., Wang, Y-J., Campbell, M. Thermal and rheological properties of granular waxy maize mutant starches after isoamylase modification. Carbohydrate Polymers, 83(4):2011-2015. DOI: 10.1016/j.carbpol.2010.11.011.

Solorza-Feria, J., Méndez-Montealvo, G., González-Soto, R., Osorio-Díaz, P., Jiménez-Pérez, A. Changes in the apparent viscosity profiles of casein suspensions as affected by plant enzymes. LWT - Food Science and Technology, 44(2), 414-420. DOI: 10.1016/j.lwt.2010.08.025.

Quinten, T., De Beer, T., Onofre, F.O., Mendez-Montealvo, G., Wang, Y.J., Remon, J.P., Vervaet, C. Sustained-release and swelling characteristics of xanthan gum/ethylcellulose based injection moulded matrix tablets: in vitro and in vivo evaluation. Journal of Pharmaceutical Sciences, 100(7), 2858-2870. DOI: 10.1002/jps.22480.

2010

Onofre, F. O., Mendez-Montealvo, G., Wang, Y-J. Sustained release properties of cross-linked corn starches with varying amylose contents in monolithic tablets. Starch/Starke, 62(3-4), 165–172. DOI: 10.1002/star.200900208.

Bello-Perez, L. A., Agama-Acevedo, E., Zamudio-Flores, P. B., Mendez-Montealvo, G., Rodriguez-Ambriz, S. L. Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch. LWT - Food Science and Technology, 43(9): 1434-1440. DOI: 10.1016/j.lwt.2010.04.003.

Bertolini, A. C., Bello-Perez, L. A., Mendez-Montealvo, G., Almeida, C. A. S., Lajolo, F. Rheological and functional properties of flours from banana pulp and peel. Starch/Starke, 62(6), 277–284. DOI: 10.1002/star.200900216.

Quintanar-Guzman, A., Jaramillo-Flores, M. E., Solorza-Feria, J., Méndez-Montealvo, M. G., Wang, Y-J. Effect of polymerization changes in corn protein during nixtamalization on the thermal and viscoelastic properties of masa in model systems. Journal of Cereal Science, 52(2), 152-160. DOI: 10.1016/j.jcs.2010.04.007.

2009  

Guerra-Della Valle, D., Sanchez-Rivera, M.M., Zamudio-Flores, P.B., Mendez-Montealvo, G., Bello-Perez, L.A. Effect of chemical modification type on physicochemical and rheological characteristics of banana starch. Revista Mexicana de Ingenieria Quimica, 8(2):197-203.

Carmona-Garcia, R., Sanchez-Rivera, M. M., Méndez-Montealvo, G., Garza-Montoya B., Bello-Pérez, L. A. Effect of the cross-linked reagent type on some morphological, physicochemical and functional characteristics of banana starch (Musa paradisiaca). Carbohydrate Polymers, 76(1):117–122. DOI: 10.1016/j.carbpol.2008.09.029.

Sánchez-Rivera, M. M., Méndez-Montealvo, G., Núñez-Santiago, C., de la Rosa-Millan J., Wang, Y-J., Bello-Pérez, L. A. Physicochemical properties of banana starch oxidized under different conditions. Starch/Stärke, 61(3-4):206–213. DOI: 10.1002/star.200800033.

Tribess, T.B., Hernández-Uribe, J.P., Méndez-Montealvo, M.G.C., Menezes, E.W., Bello-Perez, L.A., Tadini, C.C. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions. LWT - Food Science and Technology, 42(5):1022-1025. DOI: 10.1016/j.lwt.2008.12.017.

2008

Mendez-Montealvo, G., Garcia-Suarez, F. J., Paredes-Lopez, O., Bello-Perez, L. A. Effect of nixtamalization on morphological and rheological characteristics of maize starch. Journal of Cereal Science, 48(2):420-425. DOI: 10.1016/j.jcs.2007.10.007.

Rolland-Sabaté, A., Mendez-Montealvo, M. G., Colonna, P., Planchot, V. Online determination of structural properties and observation of deviations from power law behavior. Biomacromolecules, 9(7):1719–1730. DOI: 10.1021/bm7013119.

Agama-Acevedo, E., Barba de la Rosa, A. P., Méndez-Montealvo, G., Bello-Pérez, L. A. Physicochemical and Biochemical Characterization of Starch Granules Isolated of Pigmented Maize Hybrids. Starch/Starke, 60(8):433-441. DOI: 10.1002/star.200800206.

Rivas-González, M., Méndez-Montealvo, M. G. C., Sánchez-Rivera, M. M., Núñez-Santiago M. C., Bello-Pérez, L. A. Caracterización morfológica, molecular y fisicoquímica del almidón de plátano oxidado y lintnerizado. Morphological molecular and physicochemical characterization of oxidized and lintnerized banana starch. Agrociencia, 42(5):487-497.

Hernández-Lauzardo, A. N., Bautista-Baños, S., Velázquez-del Valle M. G., Méndez-Montealvo, M. G., Sánchez-Rivera, M. M., Bello-Pérez, L. A. Antifungal effects of chitosan with different molecular weights on in vitro development of Rhizopus stolonifer (Ehrenb.:Fr.) Vuill. Carbohydrate Polymers, 73(4):541–547. DOI: 10.1016/j.carbpol.2007.12.020.

2007

Aguirre-Cruz, A., Méndez-Montealvo, G., Solorza-Feria, J., Bello-Pérez, L. A. Effect of carboxymethylcellulose and xanthan gum on rheological profile of dried maize masa. Cent. South Univ. Technol., 14(s1):514-517. DOI: 10.1007/s11771-007-0318-3.

Méndez-Montealvo, G., Solorza-Feria, J., García-Suárez, F., Bello-Pérez, L. A. Rheological changes in nixtamalised maize starch. J. Cent. South Univ. Technol., 14(s1):518-521. DOI: 10.1007/s11771-007-0319-2.

Román-Brito, J. A., Agama-Acevedo, E., Méndez-Montealvo, G., Bello-Pérez, L. A. Textural studies of stored corn tortillas adding xanthan gum. Cereal Chemistry, 84(5):502-505. DOI: 10.1094/CCHEM-84-5-0502.

Rolland-Sabate, A., Colonna, P., Mendez-Montealvo, M. G., Planchot, V. Branching features of amylopectins and glycogen determined by asymmetrical flow field flow fractionation coupled with multiangle laser light scattering. Biomacromolecules, 8(8):2520-2532. DOI: 10.1021/bm070024z.

Méndez-Montealvo, G., Trejo-Espino, J. L., Paredes-López, O., Bello-Pérez, L. A. Physicochemical and morphological characteristics of nixtamalized maize starch. Starch/Starke, 59(6):277-283. DOI: 10.1002/star.200600591.

2006

Méndez-Montealvo, G., Sanchez-Rivera, M.M., Paredes-Lopez, O., Bello-Pérez, L. A. Thermal and rheological properties of nixtamalized maize starch. International Journal of Biological Macromolecules, 40(1):59-63. DOI: 10.1016/j.ijbiomac.2006.05.009.

Bello-Perez, L. A., Garcia-Suarez, F. J., Mendez-Montealvo, G., Oliveira do Nascimento, J. R., Lajolo, F. M., Cordenunsi, B. R. Isolation and characterization of starch from seeds of Araucaria brasiliensis: A novel starch for application in food industry. Starch/Starke, 58(6):283-291. DOI: 10.1002/star.200500455.

Aparicio-Saguilán, A., Méndez-Montealvo, G., Solorza-Feria, J., Bello-Pérez, L. A. Thermal and viscoelastic properties of starch gels from maize varieties. Journal of the Science of Food and Agriculture, 86(7):1078-1086. DOI: 10.1002/jsfa.2461.

2005  

Aguirre-Cruz, A., Méndez-Montealvo, G., Solorza-Feria, J., Bello-Pérez, L. A. Effect of carboxymethylcellulose and xanthan gum on the thermal, functional and rheological of dried nixtamalised maize masa. Carbohydrate Polymers, 62(3):222-231. DOI: 10.1016/j.carbpol.2005.07.026.

Méndez-Montealvo, G., Solorza-Feria, J., Velázquez Del Valle, M., Gómez-Montiel, N., Paredes-López, O., Bello-Pérez, L. A. Composición química y caracterización calorimétrica de híbridos y variedades de maíz cultivadas en México. Agrociencia, 39(3):267-274.

Bello-Pérez, L.A., Aparicio-Saguilán, A., Méndez-Montealvo, G., Solorza-Feria, J., Flores-Huicochea, E. Isolation and partial characterization of mango (Magnifera indica L.) starch: Morphological, physicochemical and functional studies. Plant Foods for Human Nutrition, 60(1):7-12. DOI: 10.1007/s11130-005-2534-z.

Millan-Testa, C. E., Mendez-Montealvo, M. G., Otthenhof, M.-A., Farhat, I. A., Bello-Perez, L. A. Determination of the molecular and structural characteristics of okenia, mango and banana starches. Journal of Agricultural and Food Chemistry, 53(3):495-501. DOI: 10.1021/jf048862x.

2004  

Hernández Uribe, J. P., Pérez Román, G., Méndez-Montealvo, G., Bello-Pérez, L. A. Solorza-Feria, J. Thermal and viscoelastic properties of starch isolated from mexican corn hybrids. Acta Científica Venezolana, 55(3): 276-287.

Bello-Pérez, L. A., Sáyago-Ayerdi, S. G., Méndez-Montealvo, G., Tovar, J. In vitro digestibility of banana starch cookies. Plant Foods for Human Nutrition, 59(2):79-83. DOI: 10.1007/s11130-004-0026-1.

Hernández-Lauzardo, A. N., Méndez-Montealvo, G., Velázquez-del Valle, M. G., Solorza-Feria, J., Bello-Pérez, L. A. Isolation and partial characterization of mexican Oxalis tuberosa starch. Starch/Stärke, 56(8):357-363. DOI: 10.1002/star.200300235.

2003

Osorio-Díaz, P., Méndez-Montealvo, G., Agama-Acevedo, E., Islas-Hernández, J.J., Sánchez-Muñoz, J., Bello-Pérez, L. A.          Biodisponibilidad del almidón en dos variedades comerciales de frijol (Phaseolus vulgaris L.) y en frijoles industrializados. Agrociencia, 37(6):565-573.

González-Reyes, E., Méndez-Montealvo, G., Solorza-Feria, J., Toro-Vázquez, J.F., Bello-Pérez L.A. Rheological and thermal characterization of Okenia Hypogaea (Schlech. & Cham.) starch. Carbohydrate Polymers, 52(3):297-310. DOI: 10.1016/S0144-8617(02)00291-6.

2002

Sánchez-Hernández, L., Solorza-Feria, J., Méndez-Montealvo, G., Paredes-López, O., Bello-Pérez, L. A. Isolation and partial characterization of okenia (Okenia hypogaea) starch. Starch/Stärke, 54(5):193-197. DOI: 10.1002/1521-379X(200205)54:5<193::AID-STAR193>3.0.CO,2-J.

2000

Toro-Vazquez, J.F., Mendez-Montealvo, G., Charo-Alonso, M.A. Adsorption efficiency of selected adsorbents in sesame oil miscellas. Journal of Food Lipids, 7(7):151-162. DOI: 10.1111/j.1745-4522.2000.tb00168.x.

1995

Toro-Vazquez, J. F., Mendez-Montealvo, G. Competitive adsorption among sesame oil components in a concentrated miscella system. Journal of the American Oil Chemists’ Society, JAOCS, 72(6):675-679. DOI: 10.1007/BF02635654.