This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process which may lead to differences between this version and the Version of Record. Please cite this article as doi: 10.1002/jsfa.10135 (Corrected Manuscript No. JSFA-19-0734) Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas Short title: Candelilla wax oleogel effect on maize tortillas starch digestibility Eduardo Jaime Vernon-Carter, a Jose Alvarez-Ramirez, a* Monica Meraz b , Luis Arturo Bello- Perez c and Samuel Garcia-Diaz d a Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana- Iztapalapa. Apartado Postal 55-534, CDMX, 09340 México. b Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa. Apartado Postal 55-534, CDMX, 09340 México c Instituto Politécnico Nacional, CEPROBI, Km. 6.5 Carr. Yautepec-Jojutla Col. San Isidro, Calle CEPROBI No. 8, Yautepec, Morelos, México. d Jefatura de laboratorios de Química e Investigación. Departamento de Ingeniería Química, Industrial y de Alimentos. Universidad Iberoamericana, Lomas de Santa Fe, CDMX, 01219, Mexico. Corresponding Author: J. Alvarez-Ramirez, Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa. Apartado Postal 55-534, CDMX, 09340 México. E-mail: jjar@xanum.uam.mx. This article is protected by copyright. All rights reserved.