Yolanda Leticia López-Franco

Dr. Yolanda Leticia López-Franco

orcid

Research Focus & Metrics

Academic Career Length

23Years (2004-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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18 April 2018 in Molecules
Verified
Journal Article
Open access
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CEClaudia Lara Espinoza
Claudia Lara Espinoza
Elizabeth Carvajal-MillanElizabeth Carvajal-Millan
Elizabeth Carvajal-Millan
RBRené Renato Balandrán-Qunitana
René Renato Balandrán-Qunitana
YLYolanda Leticia López-Franco
Yolanda Leticia López-Franco
ARAgustin Rascon
Agustin Rascon
Pectins are plant cell wall natural heteropolysaccharides composed mainly of α-1-4 d-galacturonic acid units, which may or may not be methyl esterified, possesses neutral sugars branching that harbor functional moieties. Physicochemical features as pH, temperature, ions concentration, and cosolute presence, affect directly the extraction yield and gelling capacity of pectins. The chemical and structural features of this polysaccharide enables its interaction with a wide range of molecules, a property that scientists profit from to form new composite matrices for target/controlled delivery of therapeutic molecules, genes or cells. Considered a prebiotic dietary fiber, pectins meetmany regulations easily, regarding health applications within the pharmaceutical industry as a raw material and as an agent for the prevention of cancer. Thus, this review lists many emergent pectin-based composite materials which will probably palliate the impact of obesity, diabetes and heart disease, aid to forestall actual epidemics, expand the ken of food additives and food products design.

1 March 2013 in Food Hydrocolloids
Verified
Journal Article
Closed access
YLYolanda Leticia López-Franco
Yolanda Leticia López-Franco
CCC.I. Cervantes-Montaño
C.I. Cervantes-Montaño
KMKarla G Martinez-Robinson
Karla G Martinez-Robinson
JLJ. Lizardi-Mendoza
J. Lizardi-Mendoza
LRL.E. Robles-Ozuna
L.E. Robles-Ozuna

24 March 2011 in Polymer International
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Journal Article
Closed access
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OCOctavio Cota‐Arriola
Octavio Cota‐Arriola
MCMario Onofre Cortez‐Rocha
Mario Onofre Cortez‐Rocha
EREma Rosas-Burgos
Ema Rosas-Burgos
ABArmando Burgos‐Hernández
Armando Burgos‐Hernández
YLYolanda Leticia López-Franco
Yolanda Leticia López-Franco
MPMaribel Plascencia-Jatomea
Maribel Plascencia-Jatomea

1 June 2016 in Carbohydrate Polymers
Verified
Journal Article
Closed access
AMAna L. Martínez-López
Ana L. Martínez-López
Elizabeth Carvajal-MillanElizabeth Carvajal-Millan
Elizabeth Carvajal-Millan
VMVALÉRIE MICARD
VALÉRIE MICARD
ARAgustin Rascon
Agustin Rascon
FBFrancisco Brown
Francisco Brown
JLJaime Lizardi-Mendoza
Jaime Lizardi-Mendoza

16 July 2013 in Molecules
Verified
Journal Article
Open access
PDF file
AMAdriana Morales-Ortega
Adriana Morales-Ortega
Elizabeth Carvajal-MillanElizabeth Carvajal-Millan
Elizabeth Carvajal-Millan
YLYolanda Leticia López-Franco
Yolanda Leticia López-Franco
ARAgustin Rascon
Agustin Rascon
JLJaime Lizardi-Mendoza
Jaime Lizardi-Mendoza
ACAlma Campa-Mada
Alma Campa-Mada
In the present study water extractable arabinoxylans (WEAX) from a Mexican spring wheat flour (cv. Tacupeto F2001) were isolated, characterized and gelled and the gel rheological properties and microstructure were investigated. These WEAX presented an arabinose to xylose ratio of 0.66, a ferulic acid and diferulic acid content of 0.526 and 0.036 µg/mg WEAX, respectively and a Fourier Transform Infra-Red (FT-IR) spectrum typical of arabinoxylans. The intrinsic viscosity and viscosimetric molecular weight values for WEAX were 3.5 dL/g and 504 kDa, respectively. WEAX solution at 2% (w/v) formed gels induced by a laccase as cross-linking agent. Cured WEAX gels registered storage (G’) and loss (G’’) modulus values of 31 and 5 Pa, respectively and a diferulic acid content of 0.12 µg/mg WEAX, only traces of triferulic acid were detected. Scanning electron microscopy analysis of the lyophilized WEAX gels showed that this material resembles that of an imperfect honeycomb.

1 April 2019 in International Journal of Biological Macromolecules
Verified
Journal Article
Closed access
AMA.L. Martínez-López
A.L. Martínez-López
Elizabeth Carvajal-MillanElizabeth Carvajal-Millan
Elizabeth Carvajal-Millan
NSN. Sotelo-Cruz
N. Sotelo-Cruz
VMVALÉRIE MICARD
VALÉRIE MICARD
ARAgustin Rascon
Agustin Rascon
RCR. Canett-Romero
R. Canett-Romero