H. Ruíz-Espinosa

935 total citations
39 papers, 611 citations indexed

About

H. Ruíz-Espinosa is a scholar working on Food Science, Mechanics of Materials and Biochemistry. According to data from OpenAlex, H. Ruíz-Espinosa has authored 39 papers receiving a total of 611 indexed citations (citations by other indexed papers that have themselves been cited), including 28 papers in Food Science, 10 papers in Mechanics of Materials and 8 papers in Biochemistry. Recurrent topics in H. Ruíz-Espinosa's work include Microencapsulation and Drying Processes (19 papers), Food Drying and Modeling (14 papers) and Freezing and Crystallization Processes (9 papers). H. Ruíz-Espinosa is often cited by papers focused on Microencapsulation and Drying Processes (19 papers), Food Drying and Modeling (14 papers) and Freezing and Crystallization Processes (9 papers). H. Ruíz-Espinosa collaborates with scholars based in Mexico, Spain and Paraguay. H. Ruíz-Espinosa's co-authors include I.I. Ruiz-López, M.A. Garcı́a-Alvarado, Carlos Enrique Ochoa‐Velasco, Genaro G. Amador‐Espejo, Marlon Rojas‐López, O. Cortés-Zavaleta, María Lorena Luna-Guevara, Paola Hernández‐Carranza, Raúl Ávila-Sosa and Juan José Luna Guevara and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Research International and Journal of Food Engineering.

In The Last Decade

H. Ruíz-Espinosa

37 papers receiving 598 citations

Peers

H. Ruíz-Espinosa

BIOCH

BIOTE

Gisandro Reis Carvalho Brazil

Mahmut Kılıçlı Türkiye

Dianbin Su China

Gülşah Çalışkan Koç Türkiye

M.A. Salgado-Cervantes Mexico

Safiye Nur Dirim Türkiye

Banu Koç Türkiye

Sabah Mounir Egypt

Ewa Domian Poland

Nasser Al‐Habsi Oman

Gisandro Reis Carvalho Brazil

H. Ruíz-Espinosa

284 ×0.6

90 ×0.8

78 ×0.7

56 ×0.6

BIOCH

84 ×1.0

BIOTE

Citations per year, relative to H. Ruíz-Espinosa H. Ruíz-Espinosa (= 1×) peers Gisandro Reis Carvalho

Countries citing papers authored by H. Ruíz-Espinosa

Since Specialization

Citations

This map shows the geographic impact of H. Ruíz-Espinosa's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by H. Ruíz-Espinosa with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites H. Ruíz-Espinosa more than expected).

Fields of papers citing papers by H. Ruíz-Espinosa

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by H. Ruíz-Espinosa. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by H. Ruíz-Espinosa. The network helps show where H. Ruíz-Espinosa may publish in the future.

Co-authorship network of co-authors of H. Ruíz-Espinosa

This figure shows the co-authorship network connecting the top 25 collaborators of H. Ruíz-Espinosa. A scholar is included among the top collaborators of H. Ruíz-Espinosa based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with H. Ruíz-Espinosa. H. Ruíz-Espinosa is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Ruíz-Espinosa, H., et al.. (2025). Effect of particle size distribution on mass transfer during solid-fluid extraction and its application to coffee brewing. Journal of Food Engineering. 394. 112511–112511.

Cortés-Zavaleta, O., Manuel Sánchez‐Cantú, H. Ruíz-Espinosa, et al.. (2025). A comparative study of 3D CAD and fractal geometry models for analyzing mass transfer in shrimp during convective drying. Food and Bioproducts Processing. 154. 532–541.

Ruíz-Espinosa, H., et al.. (2024). Development of an analytical solution to diffusion equation for multidimensional solids of arbitrary shape. Journal of Food Engineering. 390. 112409–112409. 1 indexed citations

Ruiz-López, I.I., et al.. (2024). Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production. International Journal of Dairy Technology. 77(2). 518–531. 3 indexed citations

Hernández‐Carranza, Paola, Raúl Ávila-Sosa, Addí Rhode Navarro-Cruz, et al.. (2023). Uncovering the Role of Hormones in Enhancing Antioxidant Defense Systems in Stressed Tomato (Solanum lycopersicum) Plants. Plants. 12(20). 3648–3648. 3 indexed citations

Ruíz-Espinosa, H., et al.. (2023). Ascorbic acid encapsulation by complex coacervation of kappa carrageenan and calcium caseinate pretreated by high‐power ultrasound. Journal of Food Process Engineering. 47(1). 2 indexed citations

Ruíz-Espinosa, H., et al.. (2023). High-power ultrasound bleaching technique for canola oil (Brassica napus L.): Pigments removal and quality parameters. Food Research International. 173(Pt 2). 113449–113449. 4 indexed citations

Cortés-Zavaleta, O., et al.. (2023). Modeling the impregnation of roselle antioxidants into papaya cubes. Journal of Food Engineering. 357. 111585–111585. 4 indexed citations

Amador‐Espejo, Genaro G., et al.. (2021). Thermosonicated whey protein concentrate blends on quality attributes of reduced fat Panela cheese. Ultrasonics Sonochemistry. 76. 105621–105621. 6 indexed citations

10.

Ruíz-Espinosa, H., et al.. (2020). High-intensity ultrasound pretreatment influence on whey protein isolate and its use on complex coacervation with kappa carrageenan: Evaluation of selected functional properties. Ultrasonics Sonochemistry. 70. 105340–105340. 78 indexed citations

11.

Ochoa‐Velasco, Carlos Enrique, Raúl Ávila-Sosa, Paola Hernández‐Carranza, et al.. (2020). Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods. Food Engineering Reviews. 12(3). 290–308. 25 indexed citations

12.

Vivar‐Vera, María de los Ángeles, I.I. Ruiz-López, Aleída Selene Hernández-Cázares, et al.. (2018). Chemical, physical and sensory properties of Vienna sausages formulated with a starfruit dietary fiber concentrate. Journal of Food Science and Technology. 55(8). 3303–3313. 19 indexed citations

13.

Ruíz-Espinosa, H., Álvaro Sampieri, M.A. Garcı́a-Alvarado, et al.. (2017). Effect of shape change and initial geometry on water diffusivity estimation during drying of gel model systems. Journal of Food Engineering. 216. 52–64. 21 indexed citations

14.

Corona-Jiménez, E., et al.. (2016). ULTRASOUND-ASSISTED EXTRACTION OF PHENOLICS COMPOUNDS FROM CHIA (Salvia hispanica L.) SEEDS AND THEIR ANTIOXIDANT ACTIVITY. Redalyc (Universidad Autónoma del Estado de México). 50(4). 403–412. 11 indexed citations

15.

Garcı́a-Alvarado, M.A., et al.. (2015). Drying modeling in products undergoing simultaneous size reduction and shape change: Appraisal of deformation effect on water diffusivity. Journal of Food Engineering. 164. 30–39. 14 indexed citations

16.

Ruíz-Espinosa, H., et al.. (2014). Drying of shrinkable food products: Appraisal of deformation behavior and moisture diffusivity estimation under isotropic shrinkage. Journal of Food Engineering. 144. 138–147. 46 indexed citations

17.

Ruiz-López, I.I., et al.. (2013). Drying of Food Products Shaped as Longitudinal Sections of Solid and Annular Cylinders: Modeling and Simulation. Drying Technology. 31(10). 1148–1159. 5 indexed citations

18.

Ruíz-Espinosa, H., et al.. (2012). Multiple-pass high-pressure homogenization of milk for the development of pasteurization-like processing conditions. Letters in Applied Microbiology. 56(2). 142–148. 16 indexed citations

19.

Ruiz-López, I.I., et al.. (2011). Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkable food products. Journal of Food Engineering. 108(3). 427–435. 56 indexed citations

20.

Ruiz-López, I.I., H. Ruíz-Espinosa, María Lorena Luna-Guevara, & M.A. Garcı́a-Alvarado. (2010). Modeling and simulation of heat and mass transfer during drying of solids with hemispherical shell geometry. Computers & Chemical Engineering. 35(2). 191–199. 23 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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