Flor AlvarezUniversidad Autónoma de San Luis Potosí | UASLP · Centro de Investigación y Estudios de Posgrado (Ciencias Químicas)
Flor Alvarez
Ph.D in Bioprocess
Scientific Consultant for Food, Cosmetic and Pharmaceutical Industries
About
11
Publications
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104
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Citations since 2017
Introduction
Publications
Publications (11)
We investigated the development of vegetable (VO) and mineral (MO) oil organogels using mixtures of a commercial monoglycerides (MGC) and saturated lecithin (LC). The MGC (2% wt/wt) and LC (0.25% to 2.5% wt/wt) concentrations used in the MGC-LC mixtures were below the minimal gelator concentrations in the oils. At the corresponding MolesMGC/MoleLC...
We studied the molecular self‐assembly of commercial and pure‐saturated and pure‐unsaturated phosphatidylcholine (PtdCho) in vegetable (VO) and mineral (MO) oils. The PtdCho self‐assembly was monitored through rheology, differential scanning calorimtery (DSC), and polarized light microscopy. The results showed that in the presence of just the const...
Lard is an animal fat containing specific triacylglycerols (TAGs) where the saturated fatty acids are mainly located in the sn-2 position providing it with inadequate attributes for the food industry, such as graininess. By Interesterification, a redistribution of fatty acids within the glycerol molecule takes place modifying fats and oils properti...
This chapter discusses the relationship between the molecular structure of selected low-molecular-mass organic gelator (LMOG) and its relationship with some physical properties of organogels developed using vegetable oils as the liquid apolar phase. It presents some results obtained by an author group comparing the crystallization and physical prop...
The texture, mouthfeel, and flavor of foods, and particularly of lipid-based foods (i.e., butter, margarines, vegetable creams), are a strong function of the nano-and meso-scale organization of the bio-molecules, their phase changes and rheological behavior. Since triacylglycerides are the main component of fats and vegetable oils, in lipid-based f...
We investigated the organogelation of candelilla wax (CW) in safflower oil during cooling (6 °C/min) from 90 °C to 5 °C. The gelation of 3% CW solutions was done statically, or by applying a particular shear rate (30 to 600 s −1) constantly during cooling (CS), or just during cooling from 90 °C to 52 °C then continuing the cooling under static cond...
Projects
Projects (2)
Coconut oil modification by chemical interesterification using sodium methoxide and by enzymatic interesterification using CALB lipase, in a mixture with lard at ratios 20:80 and 30:70
Coconut oil modification by organogelation, in a mixture with Safflower oil at a ratio 15:85, with monoacylglicerols as principal gelator
1. The self-assembly process of mixed systems, i.e., phospholipids + monoglycerides, 12-HSA and primary amides derived from 12-HSA + monoglycerides.
2. The effect of shear rate applied above the crystallization temperature on the self-assembly of 12-HSA, primary and secondary amides derived from 12-HSA.
3. The cooling rate effect on the self assembly of 12-HSA, primary and secondary amides derived from 12-HSA under static and under controlled shear rate.
