Ohmic Heating Nixtamalization Modifies Maize Starch and Affects the Structural and Physicochemical Characteristics of Instant Masa Flours by Elisa Dominguez-Hernandez, Jorge Rangel-Hernandez, Eduardo Morales-Sanchez, Marcela Gaytan-Martinez

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Upcycling agave and tortilla residues for the sustainable production of edible fungi and potential functional ingredients by Elisa Dufoo-Hurtado, Marcela Gaytán-Martínez, Angel H. Cabrera-Ramírez, Emiro A. Leal-Urbina, Mario E. Rodríguez-García, Aurea K. Ramírez-Jiménez

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Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction by Fernanda G. Castro-Campos, Edgar A. Esquivel-Fajardo, Eduardo Morales-Sánchez, Mario E. Rodríguez-García, Oscar Yael Barron-Garcia, Cristian Felipe Ramirez-Gutierrez, Guadalupe Loarca-Piña, Marcela Gaytán-Martínez

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Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours by María Guadalupe Nieves-Hernandez, Brenda Lizbeth Correa-Piña, Oscar Garcia-Chavero, Salomon Lopez-Ramirez, Rosendo Florez-Mejia, Oscar Yael Barrón-García, Elsa Gutierrez-Cortez, Marcela Gaytán-Martínez, Juana Isela Rojas-Molina, Mario E. Rodriguez-Garcia

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