Eristeo Garcia Marquez
Researcher associate "A" · Center for Research and Assistance in Technology and Design of the State of Jalisco
https://researchid.co/erigame
@ciatej.mx
24Scopus Publications
682Google Scholar Citations
15Google Scholar h-index
17Google Scholar i10-index
Biography
Dr. Eristeo García Márquez has a Ph.D. degree in Biotechnology. He currently works as an Researcher associate “A” at the Department of Food technology, Nuevo León, México, and has numerous research experiences. He was a work in the fields of food, and disperse systems. He cooperates as a reviewer of some international food journals. His research interests include nanoemulsion, food preservation, and functional food. Develop colloidal systems to stabilize and enhance the stability of substances susceptible to degradation and their application in food.
Education
PhD on Biotechnology
Recent Scopus Publications
- Proteins and peptides responsible for bone remodeling
- Improving calcium Bioavailability: Strategies, challenges, and future perspectives
- Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with Haematococcus pluvialis Extract
- A comparative study on the physicochemical properties and gastrointestinal delivery of calcium niosomes produced by low and high-energy techniques
- Disruption of biological membranes by hydrophobic molecules: a way to inhibit bacterial growth
Links
- ORCID https://orcid.org/0000-0003-3434-2634
- Google Scholar https://scholar.google.com/citations?user=C6hKFjcAAAAJ
- Scopus https://www.scopus.com/authid/detail.uri?authorId=55428281700