Rafael Jiménez‐Flores

Rafael Jiménez-Flores works on dairy food science, with a focus on milk fat components (especially the milk fat globule membrane), milk proteins, and dairy-derived enzymes and peptides. His research spans chemical modification of dairy fats and oils, fermentation and probiotic microbiology, and how dairy ingredients affect infant and intestinal health. This work bridges food chemistry and biological/health applications, often in collaboration with a sizable research group.

Publication output rose sharply after 2019, peaking around 2020-2024, with a strong average of about 11 papers per year over the last five years, though the count of listed items suggests recent years may still be accumulating.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026