Diana Marroquín-Zavala
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Diana Marroquín-Zavala has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Lorena Moreno-Vilet
Biotecnología Industrial y Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C, Camino Arenero 1227, El Bajío, Zapopan, 45019, Mexico
1 shared publication - Noé Luiz-Santos
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Subsede Noreste, Apodaca, Nuevo León, Mexico
1 shared publication - Raúl Balam Martínez-Pérez
Biotechnology and Food Science Department, Instituto Tecnológico de Sonora
1 shared publication - Rosa María Camacho-Ruíz
Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Camino Arenero No. 1227, El Bajío del Arenal, Zapopan C.P. 45019, Jalisco, Mexico
1 shared publication - Tannia Alexandra Quiñones-Muñoz
Secretaría de Ciencia, Humanidades, Tecnología e Innovación (SECIHTI), Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Camino Arenero 1227, El Bajío, 45019, Zapopan, Jalisco, Mexico
1 shared publication
Latest Publications
- Open Access
- 1 January 2026
- Published by Royal Society of Chemistry (RSC) in Sustainable Food Technology
Physicochemical and technofunctional properties of agave and chicory fructan fractions as affected by molecular weight
Agave and chicory fructans, fractionated into three molecular-weight distributions, exhibit distinct physicochemical and technofunctional properties, highlighting the influence of structural characteristics and molecular size.
- 1 January 2026
- Published by Royal Society of Chemistry (RSC) in Sustainable Food Technology
Open AccessPhysicochemical and technofunctional properties of agave and chicory fructan fractions as affected by molecular weight
Agave and chicory fructans, fractionated into three molecular-weight distributions, exhibit distinct physicochemical and technofunctional properties, highlighting the influence of structural characteristics and molecular size.