Dr. Gustavo Fidel Gutiérrez López

Laboratorio: Ingeniería de Alimentos

Teléfono: (55) 57296000

Extensión: 57838

E-mail: ggutierrezl@ipn.mx

Dr. Gustavo Fidel Gutiérrez López

Profesor-Investigador Titular C (ES)
SNI: Nivel III

ID ORCID: https://orcid.org/0000-0002-8171-5977

Fecha
Título
1976 Ingeniería Bioquímica. Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional.
1980 Maestría en Ciencia y Tecnología de Alimentos. Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional.
1981 Maestría (M.Sc). Food Process Engineering, National College of Food Technology, University of Reading, Inglaterra.
1989 Doctorado (Ph.D.) Food Engineering, University of Reading, Inglaterra
1995-1996 Estancia Postdoctoral en la Society of Chemical Industry del Reino Unido, como APV Seligman Fellow in Food Engineering.
1996-1997 Académico Visitante del Department of Food Science and Technology, Biotechnology and Biochemical Engineering Group University of Reading

Ingeniería de alimentos, análisis de imágenes y fractal, relaciones estructura-propiedad/función/proceso, nanociencia y nanotecnología de alimentos, deshidratación de alimentos.

Licenciatura
Maestría
Doctorado
17
24
35

Libros editados: 6
Capítulos de libro: 51
Artículos JCR: 118

Rolandelli, G., Gallardo-Navarro, Y.T., García Pinilla, S., ...Gutiérrez-López, G.F., Buera, M.D.P. (2021). Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach. Journal of Cereal Science. 99, 103186. https://doi.org/10.1016/j.jcs.2021.103186.

I. Monroy-Rodríguez, G.F. Gutiérrez-López, H. Hernández-Sánchez, R.E. López-Hernández, M. Cornejo-Mazón, L. Dorántes-Álvarez, L. Alamilla-Beltrán (2021). Surface roughness and textural image analysis, particle size and stability of microparticles obtained by microfluidization of soy protein isolate aggregates suspensions. Revista Mexicana de Ingeniería Química. 20, No. 2 787-805. https://doi.org/10.24275/rmiq/Alim2311.

M. Urquieta-Herrero, M. Cornejo-Mazón, G. F. Gutiérrez-López, S. García-Pinilla (2021). Effect of two pasteurization methods on the content of bioactive compounds and antioxidant capacity of nance (Byrsonima crassifolia) pulp and their kinetics of loss during refrigerated storage. Revista Mexicana de Ingeniería Química. 20, No. 2. 663-678. https://doi.org/10.24275/rmiq/Alim2222.

Hernández-Sánchez, H., Fajardo-Espinoza, F.S., Gutiérrez-López, G.F., ...Cano-Sarmiento, C., Figueroa-Hernández, C. Y. (2021) Ace- inhibitory and metal-binding activity produced during milk fermentation by three probiotic potential lab strains isolated from chiapas double cream cheese Revista Mexicana de Ingeniera Quimica, 20(1), 97–112. https://doi.org/10.24275/rmiq/Alim1395.

García-Armenta, E, Picos-Corrales, L.A., Gutiérrez-López, G.F, Gutiérrez-Dorado, R., Perales-Sánchez, J.X.K., García-Pinilla, S., Reynoso-García, F., Martínez-Audelo, J.M., Armenta-Manjarrez, M.A. (2021) Preparation of surfactant-free emulsions using amaranth starch modified by reactive extrusion. Colloids and Surfaces A: Physicochemica. l and Engineering Aspects. Volume 608. https://doi.org/10.1016/j.colsurfa.2020.125550.

Ricardo M. González-Reza, Humberto Hernández-Sánchez, Maria L. Zambrano-Zaragoza Gustavo F. Gutiérrez-López, Alicia Del-Real, David Quintanar-Guerrero and Benjamín Velasco-Bejarano (2020) Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules. Foods 9, 1884; https://doi.org/10.3390/foods9121884.

Miñón-Hernández, D., Dorantes-Alvarez, L.aEmail Author, Guzmán-Gerónimo, R.I., Alvarado-Olivarez, M.b, Herrera-Meza, S., Santiago-Roque, I.b, Gutiérrez-López, G.F., Gómez-Patiño, M.B., Arrieta-Baez, D. (2020) Avocado Creole Peel Ameliorates Metabolic Alterations Caused by a High Sucrose Fat Diet in a Wistar Rats Model. Plant Foods for Human Nutrition. https://doi.org/10.1007/s11130-020-00867-3.

H. Hernández-Sánchez, F.S. Fajardo-Espinoza, G. F. Gutiérrez-López, S.V. Ávila-Reyes, C. Cano-Sarmiento, C.Y. Figueroa-Hernández (2021). ACE-Inhibitory and metal-binding activity produced during milk fermentation by three probiotic potential LAB strains isolated from Chiapas double cream cheese. Revista Mexicana de Ingeniería Química, 20, 1, 97-112

Miguel Ángel Hernández-Fernández, Santiago García-Pinilla, Oswaldo Israel Ocampo-Salinas, Gustavo Fidel Gutiérrez-López,Humberto Hernández-Sánchez, Maribel Cornejo-Mazón, María de Jesús Perea-Flores and Gloria Dávila-Ortiz (2020). Microencapsulation of Vanilla Oleoresin (V. planifoliaAndrews) by Complex Coacervation and SprayDrying: Physicochemical andMicrostructural Characterization. Foods, 9, 1375; https://doi.org/10.3390/foods9101375.

Guido Rolandellia, Yoja Teresa García-Navarro, Santiago García-Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutiérrez-López, María del Pilar Buera (2020) Microstructural characteristics and physical properties of corn-basedextrudates affected by the addition of millet, sorghum, quinoa and canaryseed flour. Food Structure 25 100140. https://doi.org/10.1016/j.foostr.2020.100140.

Sanchez, N., Gutiérrez-López, G.F., Cáez-Ramírez, G. (2020) Correlation among PME activity, viscoelastic, and structural parameters for Carica papaya edible tissue along ripening. Journal of Food Science, 85 (6), 1805-1814. https://doi.org/10.1111/1750-3841.15130.

Guido Rolandelli Yoja Teresa Gallardo-Navarro, Santiago García-Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutiérrez-López, María del Pilar Buera (2020) Physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour. Food Structure, 25, 100140. https://doi.org/10.1016/j.foostr.2020.100140.

Samantha Alejandra Real-Sandoval, Gustavo F. Gutiérrez-López, Aarón Domínguez-López, Norma Paniagua-Castro, Maria Monica Michicotl-Meneses, Maria Eugenia Jaramillo-Flores (2020) Downregulation of proinflammatory liver gene expression by Justicia spicigera and kaempferitrin in a murine model of obesity-induced by a highfat diet. Journal of Functional Foods. 65,103781. https://doi.org/10.1016/j.jff.2020.103781.

Santiago García-Pinilla, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, Gabriela Cáez-Ramírez, Evangelina García-Armenta, Liliana Alamilla-Beltrán (2020) Quality parameters and morphometric characterization of hot-air popcorn as related to moisture content. Drying Technology. https://doi.org/10.1080/07373937.2019.1695626.

Proyecto Institucional :

Estudio de la microparticulación de matrices y aislados proteicos de soya (SIP-IPN).

Proyecto con Financiamiento Externo:

Evaluación de la distribución de agentes activos de interés alimentario en las corazas de micro y nano-cápsulas formadas por efecto de diferentes campos térmicos (CONACYT-Ciencia básica).