Biography:
Alfonso is a PhD student in Biotechnology at the Universidad Autonoma Metropolitana, Mexico. With expertise in Food Science and Technology, he specializes in the use of colloids and polymers and their applications for protecting bioactive compounds and obtaining functional and nutritional foods. He studies how interactions between structural components affect the physicochemical and digestibility properties of food products. He has made significant contributions to research such as the Microencapsulation of betalains by foam fluidized drying. His research interests include using technologies, colloids, and polymers to structure starch-based foods, aiming to reduce digestibility and thus obtain more nutritious and functional foods.
Title : Effect of microwave treatment on the structural components and in vitro digestibility of wheat flour starch