Biography:
Julia De Los Santos Trinidad holds a Bachelor’s degree in Biotechnology from the Interserrana University of Puebla–Ahuacatlán and a Master’s in Biotechnology from the Metropolitan Autonomous University, Iztapalapa Unit (UAMI), where she received the University Merit Medal. She is currently pursuing a Ph.D. in Biotechnology at UAMI. Her research focuses on the extraction, modification, and physicochemical characterization of proteins and carbohydrates using emerging technologies, such as ultrasound, to enhance their functional properties in food systems. Her doctoral work investigates the formulation of reduced-fat ice cream using bigel systems. She has published articles and participated in national conferences.
Title : Functional low-fat ice creams using starch-protein and sesame oil-based bigels as a fat substitute