Perfil investigador

Eng

Dr. Eduardo Jaime Vernon Carter

Profesor Titular de Carrera Nivel C de Tiempo Completo

del
Nombramiento de Investigador Emérito

jvc@xanum.uam.mx

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Trabajo Académico

• ORCID
• Google académico
• ResearchGate
• Scopus

Sitios de interés

• Web of Science

Cuerpo académico

• Sistemas dispersos

Incidencia en los ODS ONU

Intereses de investigación

• Estabilización de sistemas dispersos alimentarios
• Estructuración de interfaces
• Propiedades FQ de biopolímeros naturales y sus conjugados
• Efecto del procesamiento en la digestibilidad de alimentos tradicionales
• Obtención y diseño de alimentos funcionales

Semblanza

El Doctor Eduardo Jaime Vernon Carter nació en Chula Vista, California, EUA, el 24 de agosto de 1949, de padres mexicanos y vive en México desde 1954. Estudió Ingeniería Química en la Universidad Iberoamericana de 1968-1972, titulándose en 1974 con una tesis de liofilización de alimentos.

Entre 1972 y 1974 trabajó en Control Data y en Química Interamericana, mientras exploraba la posibilidad de hacer un posgrado en Tecnología de Alimentos. Recibió una beca del Consejo Británico para realizar una maestría en Food and Management Science (1975-1977), seguido de una beca del CONACyT para realizar estudios de doctorado (1977-1981), ambos en el Queen Elizabeth, Universidad de Londres. En ambos grados trabajó su parte experimental bajo la dirección del Dr. Philip Sherman, en temas relacionados a las propiedades mecánicas de quesos (maestría) y en la estabilización y propiedades fisicoquímicas de emulsiones estabilizadas con goma de mezquite, un polímero exudado por el árbol de mezquite que crece en zonas áridas de México.

En mayo de 1981 ingresó al Área de Ingeniería Química de la Universidad Autónoma Metropolitana Unidad Iztapalapa como profesor de tiempo completo. En agosto del mismo año, también como profesor de tiempo parcial en la Maestría de Ciencia y Tecnología de Alimentos de la Universidad Iberoamericana (UIA). En ambos departamentos, además de participar en docencia, participó en la dirección de tesis y en proyectos de investigación enfocados en la formación y caracterización de sistemas dispersos alimenticios. Al mudarse la UIA Santa Fe, dejó de colaborar con ellos, pero afortunadamente en la UAM Unidad Iztapalapa, se formó el posgrado (maestría y doctorado) en Biotecnología, donde fue acogido y ha colaborado desde entonces.

A través de los años sus trabajos de investigación, junto con sus colaboradores y alumnos, han sido bien acogidos por la comunidad científica. Ha publicado alrededor de 220 artículos en revistas refereadas e indizadas, que han sido ampliamente citados.

Tanto sus alumnos como él han recibido diversas distinciones como lo son el Premio Nacional en Ciencia y Tecnología de Alimentos; el Premio a la Investigación de Alimentos; y el Premio Panamericano Bimbo en Nutrición, Ciencia y Tecnología de Alimentos.

A la fecha ha fungido como director o co-director de tesis y graduado 36 Doctores en Ciencias, 29 Maestros en Ciencias, 3 Especializaciones en Biotecnología y 46 proyectos terminales/tesis de licenciatura. Ha tenido ininterrumpidamente desde hace 40 años diversos proyectos de investigación financiados y de asesorías/servicios con la industria como responsable.

Por último, fue miembro fundador de la Revista Mexicana de Ingeniería Química, habiendo fungido como co-editor en jefe responsable de las áreas de alimentos, biotecnología e ingeniería ambiental desde 2001 hasta julio de 2020, habiendo contribuido a su establecimiento como una revista científica de referencia en el ámbito nacional e internacional, indizada desde hace varios años en los índices internacionales más renombrados como lo son el Journal Citation Reports, Scopus, Chemical Abstracts, y por supuesto en el Sistema de Clasificación de Revistas Mexicanas de Ciencia y Tecnología del CONACyT. Por todo lo anterior, estima que ha contribuido con su granito de arena al desarrollo científico de la Universidad y de México en general.

Información proporcionada por el personal académico

Intereses de investigación

Trabajo Académico

En las páginas siguientes puede consultar el trabajo de investigación:

• Google académico

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• ResearchGate

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• Scopus

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• ORCID

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Otros sitios de interés

Consulta el trabajo de investigación en otros sitios web:

• Web of Science

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Cuerpo académico

Consulte la información provista por el Cuerpo Académico

• Sistemas dispersos

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Algunos ejemplos de publicaciones

Seleccione la referencia bibliografica para consultar cada publicación:

Open Access	Referencias	ODS ONU
	Vernon-Carter, E.J., Alvarez-Ramirez, J. (2024).A memory-based approach to modeling chemical reaction kinetics. Reaction Kinetics, Mechanisms and Catalysis,
	Ortiz-Deleón, A.M., Román-Guerrero, A., Sandoval-Castilla, O. and 2 more (...) (2023).Effect of the addition of an emulgel based on whey protein isolate-alginate-inulin complex on the physicochemical and textural properties of reduced-fat set yoghurt. International Journal of Food Science and Technology,58(12) 6844-6854
	Alvarez-Ramirez, J., Vernon-Carter, E.J., Bello-Perez, L.A. (2023).A Fractional-Order Kinetics Approach for Modeling Enzymatic Starch Multiscale Digestion. Starch/Staerke,
OA	Ochoa-Tapia, J.A., Vernon-Carter, E.J., Alvarez-Ramirez, J. (2023).A singular value decomposition approach for the derivation of the Michaelis-Menten equation. Revista Mexicana de Ingeniera Quimica,22(3)
	Vernon-Carter, E.J., Ochoa-Tapia, J.A., Alvarez-Ramirez, J. (2023).Singular value decomposition entropy of the standing matrix for quantifying competitiveness of soccer leagues. Physica A: Statistical Mechanics and its Applications,625
	López-Monterrubio, D.I., Lobato-Calleros, C., Vernon-Carter, E.J. and 1 more (...) (2023).In Vitro Digestibility and Physicochemical Properties of Huauzontle (Chenopodium nuttalliae) Starch. Starch/Staerke,75(5-6)
	García-Hernández, Á., Roldán-Cruz, C., Vernon-Carter, E.J. and 1 more (...) (2023).Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility. Journal of the Science of Food and Agriculture,103(8) 4174-4183	\| 9\| 12 \|
	Barragán-Martínez, L.P., Alvarez-Poblano, L., Vernon-Carter, E.J. and 1 more (...) (2022).Effects of β-carotene on the color, textural, rheological and structural properties of canola oil/beeswax oleogel. Journal of Food Measurement and Characterization,16(5) 3946-3956
	Cortés-Viguri, V., Hernández-Rodríguez, L., Lobato-Calleros, C. and 4 more (...) (2022).Annatto (Bixa orellana L.), a potential novel starch source: antioxidant, microstructural, functional, and digestibility properties. Journal of Food Measurement and Characterization,16(1) 637-651
OA	Meraz, M., Vernon-Carter, E.J., Rodriguez, E. and 1 more (...) (2022).A fractal scaling analysis of the SARS-CoV-2 genome sequence. Biomedical Signal Processing and Control,73	\| 3 \|
	Meraz, M., Vernon-Carter, E.J., Bello-Perez, L.A. and 1 more (...) (2022).Mathematical modeling of gastrointestinal starch digestion-blood glucose-insulin interactions. Biomedical Signal Processing and Control,77
OA	Rodriguez-Huezo, M.E., Valeriano-Garcia, N., Totosaus-Sanchez, A. and 2 more (...) (2022).The effect of the addition of soluble fibers (polydextrose, corn, pea) on the color, texture, structural features and protein digestibility of semolina pasta. Applied Food Research,2(2)
	Barragán-Martínez, L.P., Román-Guerrero, A., Vernon-Carter, E.J. and 1 more (...) (2022).Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies. International Journal of Gastronomy and Food Science,29
OA	Trujillo-Ramírez, D., Reyes, I., Lobato-Calleros, C. and 2 more (...) (2022).Chia seed oil-candelilla wax oleogels structural features and viscoelasticity are enhanced by annealing. LWT,153
OA	Barragán-Martínez, L.P., Molina-Rodríguez, A., Román-Guerrero, A. and 2 more (...) (2022).Effect of starch gelatinization on the morphology, viscoelasticity, and water structure of candelilla wax–canola oil–starch hybrid gels. Journal of Food Processing and Preservation,46(5)
	Morales-Trejo, F., Trujillo-Ramírez, D., Aguirre-Mandujano, E. and 3 more (...) (2022).Ultrasound-Assisted Extraction of Lychee (Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties. Starch/Staerke,74(1-2)
OA	Trujillo-Ramirez, D., Olivares-Martinez, I., Lobato-Calleros, C. and 3 more (...) (2022).Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt. Journal of Food Science and Technology,59(12) 4853-4862
OA	Figueroa-González, J.J., Lobato-Calleros, C., Vernon-Carter, E.J. and 3 more (...) (2022).Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments. LWT,153
	Martinez, F., Rodriguez, E., Vernon-Carter, E.J. and 1 more (...) (2022).A simple two-compartment model for analysis of feedback control of glucose regulation. Biomedical Signal Processing and Control,72	\| 3 \|
OA	Garcia-Hernandez, A., Roldan-Cruz, C., Vernon-Carter, E.J. and 1 more (...) (2022).Effects of leavening agent and time on bread texture and in vitro starch digestibility. Journal of Food Science and Technology,59(5) 1922-1930
	Vernon-Carter, E.J., Meraz, M., Bello-Perez, L.A. and 1 more (...) (2022).Analysis of starch digestograms using Monte Carlo simulations. Carbohydrate Polymers,291
	López-Monterrubio, D.I., Lobato-Calleros, C., Vernon-Carter, E.J. and 1 more (...) (2021).Influence of β-carotene concentration on the physicochemical properties, degradation and antioxidant activity of nanoemulsions stabilized by whey protein hydrolyzate-pectin soluble complexes. LWT,143
	Roldan-Cruz, C., Garcia-Hernandez, A., Alvarez-Ramirez, J. and 1 more (...) (2021).Effect of the stirring speed in the in vitro activity of α-amylase. Food Hydrocolloids,110
	Reyes, I., Hernandez-Jaimes, C., Vernon-Carter, E.J. and 2 more (...) (2021).Air Oxidation of Corn Starch: Effect of Heating Temperature on Physicochemical Properties and In Vitro Digestibility. Starch/Staerke,73(3-4)
	Reyes, I., Hernandez-Jaimes, C., Meraz, M. and 2 more (...) (2021).Effect of Combined Heat-Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch. Starch/Staerke,73(1-2)
	Jiménez-Escobar, M.P., Pascual-Pineda, L.A., Vernon-Carter, E.J. and 1 more (...) (2021).Enhanced β-carotene encapsulation and protection in self-assembled lyotropic liquid crystal structures. LWT,135
	Lozano-Vazquez, G., Alvarez-Ramirez, J., Lobato-Calleros, C. and 2 more (...) (2021).Characterization of Corn Starch-Calcium Alginate Xerogels by Microscopy, Thermal, XRD, and FTIR Analyses. Starch/Staerke,73(7-8)
	González, M., Vernon-Carter, E.J., Alvarez-Ramirez, J. and 1 more (...) (2021).Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread. International Journal of Biological Macromolecules,1661439-1447
	Alvarez-Poblano, L., Roman-Guerrero, A., Vernon-Carter, E.J. and 1 more (...) (2020).Exogenous addition of muicle (Justicia spicigera Schechtendal) extract to white maize tortillas affects the antioxidant activity, texture, color, and in vitro starch digestibility. LWT,133
	Vernon-Carter, E.J., Alvarez-Ramirez, J., Bello-Perez, L.A. and 3 more (...) (2020).Supplementing white maize masa with anthocyanins: Effects on masa rheology and on the in vitro digestibility and hardness of tortillas. Journal of Cereal Science,91
	Gonzalez, M., Reyes, I., Carrera-Tarela, Y. and 2 more (...) (2020).Charcoal bread: Physicochemical and textural properties, in vitro digestibility, and dough rheology. International Journal of Gastronomy and Food Science,21
	Gómez-Maldonado, D., Lobato-Calleros, C., Aguirre-Mandujano, E. and 3 more (...) (2020).Antifungal activity of mango kernel polyphenols on mango fruit infected by anthracnose. LWT,126
	Vernon-Carter, E.J., Alvarez-Ramirez, J., Bello-Perez, L.A. and 2 more (...) (2020).Role of Endogenous Protein in the Spherical Aggregation of Taro Starch Granules upon Spray-Drying and in In Vitro Digestibility. Starch/Staerke,72(9-10)
	Alvarez-Ramirez, J., Vernon-Carter, E.J., Carrera-Tarela, Y. and 2 more (...) (2020).Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread. LWT,130
	López-Monterrubio, D.I., Lobato-Calleros, C., Alvarez-Ramirez, J. and 1 more (...) (2020).Huauzontle (Chenopodium nuttalliae Saff.) protein: Composition, structure, physicochemical and functional properties. Food Hydrocolloids,108
	Roldan-Cruz, C., Garcia-Diaz, S., Garcia-Hernandez, A. and 2 more (...) (2020).Microstructural Changes and In Vitro Digestibility of Maize Starch Treated with Different Calcium Compounds Used in Nixtamalization Processes. Starch/Staerke,72(9-10)
	Meraz, M., Alvarez-Ramirez, J., Vernon-Carter, E.J. and 3 more (...) (2020).A Two Competing Substrates Michaelis–Menten Kinetics Scheme for the Analysis of In Vitro Starch Digestograms. Starch/Staerke,72(9-10)
	Gonzalez, M., Alvarez-Ramirez, J., Vernon-Carter, E.J. and 2 more (...) (2020).Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea (Pisum sativum L.) Flour. Starch/Staerke,72(9-10)
OA	Alvarado-Ambriz, S., Lobato-Calleros, C., Hernández-Rodríguez, L. and 1 more (...) (2020).Wet processing coffee waste as an alternative to produce extracts with antifungal activity: In vitro and in vivo valorization. Revista Mexicana de Ingeniera Quimica,19135-149
	Vernon-Carter, E.J., Alvarez-Ramirez, J., Meraz, M. and 2 more (...) (2020).Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas. Journal of the Science of Food and Agriculture,100(3) 1238-1245
	Crispín-Isidro, G., Hernández-Rodríguez, L., Ramírez-Santiago, C. and 3 more (...) (2019).Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum. Food Hydrocolloids,93402-412
	Alvarez-Ramirez, J., Meraz, M., Jaime Vernon-Carter, E. (2019).A theoretical derivation of the monod equation with a kinetics sense. Biochemical Engineering Journal,150
	Vernon-Carter, E.J., Alvarez-Ramirez, J., Meraz, M. and 1 more (...) (2019).Gaining insights into α‑amylase inhibition by glucose through mathematical modeling and analysis of the hydrolysis kinetics of gelatinized corn starch dispersions. International Journal of Biological Macromolecules,132766-771
	Trujillo-Ramírez, D., Lobato-Calleros, C., Jaime Vernon-Carter, E. and 1 more (...) (2019).Cooling rate, sorbitan and glyceryl monostearate gelators elicit different microstructural, viscoelastic and textural properties in chia seed oleogels. Food Research International,119829-838
	Alvarez-Ramirez, J., Escarela-Perez, R., Vernon-Carter, E.J. and 1 more (...) (2019).Large amplitude oscillatory shear (LAOS) rheology of nixtamalized corn masa. Journal of Cereal Science,8831-37
	Gómez-Luría, D., Vernon-Carter, E.J., Alvarez-Ramirez, J. and 1 more (...) (2019).Insights of the ability of gelatinized fractions from non-chemical modified corn, rice, wheat, and waxy corn starches to stabilize O/W emulsions. Food Hydrocolloids,89726-734
	Alvarez-Ramírez, J., Vernon-Carter, E.J., Carrillo-Navas, H. and 1 more (...) (2019).Impact of Soaking Time at Room Temperature on the Physicochemical Properties of Maize and Potato Starch Granules. Starch/Staerke,71(3-4)
OA	Gordillo-Cruz, E., Gómez-Luría, D., Valdés-Martínez, O.U. and 3 more (...) (2019).Corn Starch Hydrolysis by Alumina and Silica-Alumina Oxides Solid Acid Catalysts. Starch/Staerke,71(1-2)
	Alvarez-Ramirez, J., Vazquez-Arenas, J., García-Hernández, A. and 1 more (...) (2019). Improving the mechanical performance of green starch/glycerol/Li + conductive films through cross-linking with Ca 2+. Solid State Ionics,3321-9	\| 7 \|
	Rodríguez-Rodríguez, R., Espinosa-Andrews, H., Morales-Hernández, N. and 2 more (...) (2019).Mesquite gum/chitosan insoluble complexes: relationship between the water state and viscoelastic properties. Journal of Dispersion Science and Technology,40(9) 1345-1352
	Vernon-Carter, E.J., Alvarez-Ramirez, J., Bello-Perez, L.A. and 2 more (...) (2019).Inhibition of the amylolytic hydrolysis of starch by ethanol. Food Hydrocolloids,90285-290
	Alvarez-Ramirez, J., Carrera-Tarela, Y., Carrillo-Navas, H. and 2 more (...) (2019).Effect of leavening time on LAOS properties of yeasted wheat dough. Food Hydrocolloids,90421-432
	Arenales-Sierra, I.M., Lobato-Calleros, C., Vernon-Carter, E.J. and 2 more (...) (2019).Calcium alginate beads loaded with Mg(OH)2 improve L. casei viability under simulated gastric condition. LWT,112
	Trujillo-Ramírez, D., Lobato-Calleros, C., Román-Guerrero, A. and 3 more (...) (2018).Complexation with whey protein hydrolysate improves cacao pods husk pectin surface active and emulsifying properties. Reactive and Functional Polymers,12361-69
	Vernon-Carter, E.J., Alvarez-Ramirez, J., Bello-Perez, L.A. and 3 more (...) (2018).In vitro digestibility of normal and waxy corn starch is modified by the addition of Tween 80. International Journal of Biological Macromolecules,116715-720
	Alvarez-Ramirez, J., Vernon-Carter, E.J., Carrillo-Navas, H. and 1 more (...) (2018).Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux. LWT,91203-212
	Rodríguez-Huezo, M.E., Flores-Silva, P.C., Garcia-Diaz, S. and 3 more (...) (2018).Effect of Fat Type on Starch and Protein Digestibility of Traditional Tamales. Starch/Staerke,70(5-6)	\| 3 \|
	Alvarez-Ramirez, J., Garcia-Diaz, S., Vernon-Carter, E.J. and 1 more (...) (2018).A novel, simple, economic and effective method for retarding maize tortilla staling. Journal of the Science of Food and Agriculture,98(12) 4403-4410
	Martínez-Velasco, A., Alvarez-Ramirez, J., Rodríguez-Huezo, E. and 3 more (...) (2018).Effect of the preparation method and storage time on the in vitro protein digestibility of maize tortillas. Journal of Cereal Science,847-12
	Vernon-Carter, E.J., Alvarez-Ramirez, J., Bello-Perez, L.A. and 3 more (...) (2018).The in vitro digestibility of starch fractions in maize tortilla can be rendered healthier by treating the nixtamalized masa with commercial baking yeast. Journal of Cereal Science,82216-222
	Martínez-Velasco, A., Lobato-Calleros, C., Hernández-Rodríguez, B.E. and 3 more (...) (2018).High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes. Ultrasonics Sonochemistry,4497-105
	Estrada-Fernández, A.G., Román-Guerrero, A., Jiménez-Alvarado, R. and 3 more (...) (2018).Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces. Journal of Food Engineering,22135-44
	Cuevas-Bernardino, J.C., Leyva-Gutierrez, F.M.A., Vernon-Carter, E.J. and 3 more (...) (2018).Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability. Food Hydrocolloids,77736-745
	Vernon-Carter, E.J., Garcia-Diaz, S., Reyes, I. and 2 more (...) (2017).Rheological and thermal properties of dough and textural and microstructural characteristics of bread with pulque as leavening agent. International Journal of Gastronomy and Food Science,939-48
	Vernon-Carter, E.J., Alvarez-Ramirez, J., Bello-Perez, L.A. and 3 more (...) (2017).The order of addition of corn starch/lithium perchlorate/glycerol affects the optical, mechanical, and electrical properties of a solid polymer electrolyte. Ionics,23(11) 3111-3123	\| 7 \|
OA	Ochoa-Flores, A.A., Hernández-Becerra, J.A., Cavazos-Garduño, A. and 2 more (...) (2017).Optimization of the Synthesis of Structured Phosphatidylcholine with Medium Chain Fatty Acid. Journal of Oleo Science,66(11) 1207-1215
	Carrera, Y., Avila-de la Rosa, G., Vernon-Carter, E.J. and 1 more (...) (2017).A fractional-order Maxwell model for non-Newtonian fluids. Physica A: Statistical Mechanics and its Applications,482276-285
	Roldan-Cruz, C., Garcia-Hernandez, A., Vernon-Carter, E.J. and 1 more (...) (2017).Impact of insoluble starch remnants on the behavior of corn starch/glycerol/LiCl solid electrolyte. Ionics,23(7) 1721-1732
	Gómez-Luría, D., Vernon-Carter, E.J., Alvarez-Ramirez, J. (2017).Films from corn, wheat, and rice starch ghost phase fractions display overall superior performance than whole starch films. Starch/Staerke,69(11-12)
	Garcia-Hernandez, A., Lobato-Calleros, C., Vernon-Carter, E.J. and 2 more (...) (2017).Effects of clay concentration on the morphology and rheological properties of xanthan gum-based hydrogels reinforced with montmorillonite particles. Journal of Applied Polymer Science,134(8)
	Garcia-Hernandez, A., Vernon-Carter, E.J., Alvarez-Ramirez, J. (2017).Impact of ghosts on the mechanical, optical, and barrier properties of corn starch films. Starch/Staerke,69(1-2)
	Reyes, I., Cruz-Sosa, F., Hernandez-Jaimes, C. and 2 more (...) (2017).Effects of solid-state fermentation (Aspergillus oryzae var. oryzae) on the physicochemical properties of corn starch. Starch/Staerke,69(7-8)
	Flores-Silva, P.C., Roldan-Cruz, C.A., Chavez-Esquivel, G. and 3 more (...) (2017).In vitro digestibility of ultrasound-treated corn starch. Starch/Staerke,69(9-10)
	Alonso-Carrillo, N., Aguilar-Santamaría, M.D.L.Á., Vernon-Carter, E.J. and 3 more (...) (2017).Extraction of phenolic compounds from Satureja macrostema using microwave-ultrasound assisted and reflux methods and evaluation of their antioxidant activity and cytotoxicity. Industrial Crops and Products,103213-221
	Ochoa-Flores, A.A., Hernández-Becerra, J.A., Cavazos-Garduño, A. and 4 more (...) (2017).Enhanced bioavailability of curcumin nanoemulsions stabilized with phosphatidylcholine modified with medium chain fatty acids. Current Drug Delivery,14(3) 377-385	\| 3 \|
	Munguía-Guillén, J.L., Vernon-Carter, E.J., De Los Reyes-Heredia, J.A. and 1 more (...) (2016).Effect of surfactant in the synthesis of CoMo/Al2O3 catalysts obtained by reverse microemulsion for dibenzothiophene hydrodesulfurization. Revista Mexicana de Ingeniera Quimica,15(3) 893-902
	Guadarrama-Lezama, A.Y., Carrillo-Navas, H., Vernon-Carter, E.J. and 1 more (...) (2016).Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized corn/wheat flour blends. Journal of Cereal Science,69158-165
	Vernon-Carter, E.J., Bello-Pérez, L.A., Lobato-Calleros, C. and 3 more (...) (2016).Morphological, rheological and in vitro digestibility characteristics of gelatinized starch dispersion under repeated freeze-thaw cycles. Starch/Staerke,68(1-2) 84-91
	Vernon-Carter, E.J., Avila-De La Rosa, G., Carrillo-Navas, H. and 2 more (...) (2016).Cox-Merz rules from phenomenological Kelvin-Voigt and Maxwell models. Journal of Food Engineering,16918-26
	Hoyos-Leyva, J.D., Agama-Acevedo, E., Bello-Perez, L.A. and 2 more (...) (2016).Assessing the structural stability of gluten-free snacks with different dietary fiber contents from adsorption isotherms. LWT,73576-583
	Roldan-Cruz, C., Carmona-Ascencio, J., Vernon-Carter, E.J. and 1 more (...) (2016).Electrical impedance spectroscopy for monitoring the gum Arabic-chitosan complexation process in bulk solution. Colloids and Surfaces A: Physicochemical and Engineering Aspects,495125-135
	Garcia-Diaz, S., Hernandez-Jaimes, C., Escalona-Buendia, H.B. and 3 more (...) (2016).Effects of CaCO3 treatment on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions. Food Chemistry,207139-147
	Hernandez-Jaimes, C., Vernon-Carter, E.J., Lobato-Calleros, C. and 2 more (...) (2016).An electrochemical approach for citric acid treatment of corn starch granules. Starch/Staerke,68(5-6) 558-567
	Ochoa, A.A., Hernández-Becerra, J.A., Cavazos-Garduño, A. and 2 more (...) (2016).Preparation and characterization of curcumin nanoemulsions obtained by thin-film hydration emulsification and ultrasonication methods. Revista Mexicana de Ingeniera Quimica,15(1) 79-90	\| 3 \|
	Cuevas-Bernardino, J.C., Lobato-Calleros, C., Román-Guerrero, A. and 2 more (...) (2016).Physicochemical characterisation of hawthorn pectins and their performing in stabilising oil-in-water emulsions. Reactive and Functional Polymers,10363-71
	Roldan-Cruz, C., Vernon-Carter, E.J., Alvarez-Ramirez, J. (2016).Assessing the stability of Tween 80-based O/W emulsions with cyclic voltammetry and electrical impedance spectroscopy. Colloids and Surfaces A: Physicochemical and Engineering Aspects,511145-152
OA	Carrillo-Navas, H., Guadarrama-Lezama, A.Y., Vernon-Carter, E.J. and 3 more (...) (2016).Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread. Journal of Food Science and Technology,53(11) 3996-4006
	Reyes, I., Cruz-Sosa, F., Roman-Guerrero, A. and 2 more (...) (2016).Structural changes of corn starch during Saccharomyces cerevisiae fermentation. Starch/Staerke,68(9-10) 961-971
	Guadarrama-Lezama, A.Y., Carrillo-Navas, H., Pérez-Alonso, C. and 2 more (...) (2016).Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour. LWT,7046-54
	Hernández-Marín, N.Y., Lobato-Calleros, C., Román-Guerrero, A. and 2 more (...) (2016).Physical properties and release behaviour of caffeine multiple emulsions stabilised by binary or ternary biopolymer soluble complexes under acid, bile and yogurt storage conditions. Food Hydrocolloids,5842-48
	Carrera, Y., Utrilla-Coello, R., Bello-Pérez, A. and 2 more (...) (2015).In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize. Carbohydrate Polymers,123246-255
	Avila-De La Rosa, G., Carrillo-Navas, H., Echeverría, J.C. and 3 more (...) (2015).Mechanisms of elastic turbulence in gelatinized starch dispersions. Chaos, Solitons and Fractals,7729-38
	Hernandez-Jaimes, C., Vazquez-Arenas, J., Vernon-Carter, J. and 1 more (...) (2015).A nonlinear Cole-Cole model for large-amplitude electrochemical impedance spectroscopy. Chemical Engineering Science,1371-8
	Crispín-Isidro, G., Lobato-Calleros, C., Espinosa-Andrews, H. and 2 more (...) (2015).Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt. LWT - Food Science and Technology,62(1) 438-444
	Avila-de la Rosa, G., Alvarez-Ramirez, J., Vernon-Carter, E.J. and 2 more (...) (2015).Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion inthe vicinity of an oil-water interface. Food Hydrocolloids,49200-207
	Vernon-Carter, E.J., Hernandez-Jaimes, C., Meraz, M. and 3 more (...) (2015).Physico-chemical characterization and in vitro digestibility of gelatinized corn starch dispersion fractions obtained by centrifugation. Starch/Staerke,67(7-8) 701-708
	Lozano-Vazquez, G., Lobato-Calleros, C., Escalona-Buendia, H. and 3 more (...) (2015).Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads. Food Hydrocolloids,48301-311
	Lobato-Calleros, C., Hernandez-Jaimes, C., Chavez-Esquivel, G. and 5 more (...) (2015).Effect of lime concentration on gelatinized maize starch dispersions properties. Food Chemistry,172353-360
	Hernandez-Jaimes, C., Lobato-Calleros, C., Sosa, E. and 3 more (...) (2015).Electrochemical characterization of gelatinized starch dispersions: Voltammetry and electrochemical impedance spectroscopy on platinum surface. Carbohydrate Polymers,1248-16
	García-Márquez, E., Román-Guerrero, A., Cruz-Sosa, F. and 4 more (...) (2015).Effect of layer (calcium phosphate-chitosan)-by-layer (mesquite gum) matrix on carotenoids-in-water-emulsion properties. Food Hydrocolloids,43451-458
	Carrillo-Navas, H., Pérez-Alonso, C., Fouconnier, B. and 2 more (...) (2014).Inertial effects of adsorbed glycerol monostearate crystals on the shear rheology of water/canola oil interfaces. Journal of Food Engineering,125(1) 112-118
	Carrillo-Navas, H., Avila-De La Rosa, G., Gómez-Luría, D. and 3 more (...) (2014).Impact of ghosts on the viscoelastic response of gelatinized corn starch dispersions subjected to small strain deformations. Carbohydrate Polymers,110156-162
	Hernández-Jaimes, C., Utrilla-Coello, R.G., Carrillo-Navas, H. and 5 more (...) (2014).Corn starch acid hydrolysis at the onset gelatinization temperature: Morphology, crystallinity, viscoelasticity, and thermal properties. Starch/Staerke,66(7-8) 636-644
	Utrilla-Coello, R.G., Bello-Perez, L.A., Lara, V.H. and 2 more (...) (2014).A fractal analysis approach for predicting starch retrogradation from X-ray diffractograms. Starch/Staerke,66(1-2) 166-174
	Carrillo-Navas, H., Avila-de la Rosa, G., Echeverría, J.C. and 3 more (...) (2014).Gelatinized starch dispersions under small constant shear stress applications: Strain instabilities, chaotic behaviour and fractality. Food Hydrocolloids,41241-249
	Santiago-Cruz, M.A., Villagrán-Vargas, E., Velázquez-Rodríguez, A.S. and 4 more (...) (2014).Exploring the Cr(VI) phytoremediation potential of cosmos bipinnatus. Water, Air, and Soil Pollution,225(11)	\| 15 \|
	Utrilla-Coello, R.G., Hernández-Jaimes, C., Carrillo-Navas, H. and 5 more (...) (2014).Acid hydrolysis of native corn starch: Morphology, crystallinity, rheological and thermal properties. Carbohydrate Polymers,103(1) 596-602
	Carrillo-Navas, H., Hernández-Jaimes, C., Utrilla-Coello, R.G. and 3 more (...) (2014).Viscoelastic relaxation spectra of some native starch gels. Food Hydrocolloids,3725-33
	Utrilla-Coello, R.G., Rodríguez-Huezo, M.E., Carrillo-Navas, H. and 3 more (...) (2014).In vitro digestibility, physicochemical, thermal and rheological properties of banana starches. Carbohydrate Polymers,101(1) 154-162
	Lobato-Calleros, C., Ramírez-Santiago, C., Vernon-Carter, E.J. and 1 more (...) (2014).Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt. Journal of Food Engineering,131110-115
	Carrillo-Navas, H., Vernon-Carter, E.J., Alvarez-Ramírez, J. (2014).Viscoelastic retardation spectra of interfaces formed by water/glycerol monostearate crystals in canola oil dispersions. Colloids and Surfaces A: Physicochemical and Engineering Aspects,4411-7
	Hernández-Rodríguez, L., Lobato-Calleros, C., Pimentel-González, D.J. and 1 more (...) (2014).Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates. Food Hydrocolloids,36181-188
	Fouconnier, B., Román-Guerrero, A., Vernon-Carter, E.J. (2013).Study of synergistic interactions between SiO2 nanoparticles and CTAB in the presence of NaCl: Relationships with the formation and stabilization of hexadecane-in-water emulsions. Technical Proceedings of the 2013 NSTI Nanotechnology Conference and Expo, NSTI-Nanotech 2013,1626-629
	Palma-Rodriguez, H.M., Agama-Acevedo, E., Gonzalez-Soto, R.A. and 3 more (...) (2013).Ascorbic acid microencapsulation by spray-drying in native and acid-modified starches from different botanical sources. Starch/Staerke,65(7-8) 584-592
	Hernandez-Martinez, E., Vernon-Carter, J., Alvarez-Ramirez, J. (2013).First-harmonic balance for fast evaluation of power-law fluid flow enhancement under periodic pressure gradient. Chemical Engineering Science,8767-74
	Hernández-Marín, N.Y., Lobato-Calleros, C., Vernon-Carter, E.J. (2013).Stability and rheology of water-in-oil-in-water multiple emulsions made with protein-polysaccharide soluble complexes. Journal of Food Engineering,119(2) 181-187
	Ochoa, A.A., Hernández-Becerra, J.A., Cavazos-Garduño, A. and 2 more (...) (2013).Phosphatidylcholine enrichment with medium chain fatty acids by immobilized phospholipase A1-catalyzed acidolysis. Biotechnology Progress,29(1) 230-236
	Carrillo-Navas, H., Fouconnier, B., Vernon-Carter, E.J. and 1 more (...) (2013).Shear rheology of water/glycerol monostearate crystals in canola oil dispersions interfaces. Colloids and Surfaces A: Physicochemical and Engineering Aspects,436215-224
	Dzul-Cauich, J.G., Lobato-Calleros, C., Pérez-Orozco, J.P. and 2 more (...) (2013).Stability of water-in-oil-in-water multiple emulsions: Influence of the interfacial properties of milk fat globule membrane. Revista Mexicana de Ingeniera Quimica,12(3) 425-436
	Utrilla-Coello, R.G., Bello-Pérez, L.A., Vernon-Carter, E.J. and 2 more (...) (2013).Microstructure of retrograded starch: Quantification from lacunarity analysis of SEM micrographs. Journal of Food Engineering,116(4) 775-781
	Espinosa-Andrews, H., Enríquez-Ramírez, K.E., García-Márquez, E. and 3 more (...) (2013).Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes. Carbohydrate Polymers,95(1) 161-166
	Hernández-Jaimes, C., Fouconnier, B., Pérez-Alonso, C. and 2 more (...) (2013).Antioxidant Activity Degradation, Formulation Optimization, Characterization, and Stability of Equisetum Arvense Extract Nanoemulsion. Journal of Dispersion Science and Technology,34(1) 64-71
	Hernández-Jaimes, C., Bello-Pérez, L.A., Vernon-Carter, E.J. and 1 more (...) (2013).Plantain starch granules morphology, crystallinity, structure transition, and size evolution upon acid hydrolysis. Carbohydrate Polymers,95(1) 207-213

Cursos impartidos

No.	Trim.	Nombre UEA	Nivel
1	23O	Proyecto Terminal III Biotecnología y Alimentos	Licenciatura
2	23O	Balances de Materia y Energía I	Licenciatura
3	23O	Trabajo Experimental VI	Posgrado
4	23O	Trabajo Experimental VI	Posgrado
5	23O	Temas Selectos de Biotecnología II	Posgrado
6	23O	Trabajo Experimental XI	Posgrado
7	23O	Proyecto de Investigación I	Posgrado
8	23P	Balances de Materia y Energía I	Licenciatura
9	23P	Flujo de Fluidos	Licenciatura
10	23P	Proyecto Terminal III Ingeniería Ambiental	Licenciatura
11	23P	Proyecto Terminal III Biotecnología y Alimentos	Licenciatura
12	23P	Trabajo Experimental V	Posgrado
13	23P	Temas Selectos de Biotecnología II	Posgrado
14	23P	Trabajo Experimental X	Posgrado
15	23I	Balances de Materia y Energía I	Licenciatura
16	23I	Flujo de Fluidos	Licenciatura
17	23I	Proyecto Terminal II Ingeniería Ambiental	Licenciatura
18	23I	Proyecto Terminal I Biotecnología y Alimentos	Licenciatura
19	23I	Proyecto Terminal II Biotecnología y Alimentos	Licenciatura
20	23I	Trabajo Experimental IV	Posgrado
21	23I	Trabajo Experimental IX	Posgrado
22	23I	Seminario de Informe Terminal	Posgrado
23	22O	Balances de Materia y Energía I	Licenciatura
24	22O	Flujo de Fluidos	Licenciatura
25	22O	Proyecto Terminal I Ingeniería Ambiental	Licenciatura
26	22O	Proyecto Terminal I Biotecnología y Alimentos	Licenciatura
27	22O	Trabajo Experimental VIII	Posgrado
28	22O	Trabajo Experimental XII	Posgrado
29	22O	Seminario de Proyecto Doctoral	Posgrado
30	22P	Balances de Materia y Energía I	Licenciatura
31	22P	Temas Selectos de Procesos Químicos	Licenciatura
32	22P	Proyecto Terminal III Biotecnología y Alimentos	Licenciatura
33	22P	Trabajo Experimental XI	Posgrado
34	22P	Trabajo Experimental VII	Posgrado
35	22I	Balances de Materia y Energía I	Licenciatura
36	22I	Proyecto Terminal II Biotecnología y Alimentos	Licenciatura
37	22I	Trabajo Experimental VI	Posgrado
38	22I	Trabajo Experimental X	Posgrado
39	21O	Proyecto Terminal I Biotecnología y Alimentos	Licenciatura
40	21O	Balances de Materia y Energía I	Licenciatura
41	21O	Balances de Materia	Licenciatura
42	21O	Trabajo Experimental III	Posgrado
43	21O	Trabajo Experimental III	Posgrado
44	21O	Trabajo Experimental V	Posgrado
45	21O	Seminario de Informe Terminal	Posgrado
46	21P	Balances de Materia y Energía I	Licenciatura
47	21P	Trabajo Experimental II	Posgrado
48	21P	Trabajo Experimental IX	Posgrado
49	21P	Trabajo Experimental XII	Posgrado
50	21P	Seminario de Informe Terminal	Posgrado
51	21I	Proyecto Terminal III Biotecnología y Alimentos	Licenciatura
52	21I	Proyecto Terminal III Nuevos Materiales	Licenciatura
53	21I	Balances de Materia y Energía I	Licenciatura
54	21I	Proyecto de Investigación I	Posgrado
55	21I	Trabajo Experimental I	Posgrado
56	21I	Trabajo Experimental VIII	Posgrado
57	21I	Temas Selectos de Biotecnología II	Posgrado
58	21I	Trabajo Experimental XI	Posgrado
59	21I	Trabajo Experimental XII	Posgrado
60	20O	Balances de Materia y Energía I	Licenciatura

Información proporcionada por la Dirección de Sistemas Escolares

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