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Search Results - Quintanilla-Carvajal, M.X.
Search Results - Quintanilla-Carvajal, M.X.
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Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract
by
Sequera, S.C.
,
Ruiz, Y.
,
Moreno, F.L.
,
Quintanilla-Carvajal, M.X.
,
Salcedo, F.
Published in
Journal of food engineering
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The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications
by
Silva-Avellaneda, E.
,
Bauer-Estrada, K.
,
Prieto-Correa, R. E.
,
Quintanilla-Carvajal, M. X.
Published in
Scientific reports
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The effect of process variables on the physical properties and microstructure of HOPO nanoemulsion flakes obtained by refractance window
by
Hernández-Carrión, M.
,
Moyano-Molano, M.
,
Ricaurte, L.
,
Clavijo-Romero, A.
,
Quintanilla-Carvajal, M. X.
Published in
Scientific reports
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Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
by
Moreno, F.L.
,
Quintanilla-Carvajal, M.X.
,
Sotelo, L.I.
,
Osorio, C.
,
Raventós, M.
,
Hernández, E.
,
Ruiz, Y.
Published in
Journal of food engineering
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Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying
by
Pascual-Pineda, L.A.
,
Rascón, M.P.
,
Quintanilla-Carvajal, M.X.
,
Castillo-Morales, M.
,
Marín, U.R.
,
Flores-Andrade, E.
Published in
Journal of food engineering
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Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
by
Hernández-Carrión, M.
,
Hernando, I.
,
Sotelo-Díaz, I.
,
Quintanilla-Carvajal, M.X.
,
Quiles, A.
Published in
Innovative food science & emerging technologies
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Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts
by
Robles, C.M.
,
Quintanilla-Carvajal, M.X.
,
Moreno, F.L.
,
Hernández, E.
,
Raventós, M.
,
Ruiz, Y.
Published in
Journal of food engineering
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Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders
by
Rodríguez-Bernal, J.M.
,
Flores-Andrade, E.
,
Lizarazo-Morales, C.
,
Bonilla, E.
,
Pascual-Pineda, L.A.
,
Gutierréz-López, G.
,
Quintanilla-Carvajal, M.X.
Published in
Food and bioproducts processing
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Development of a Combined Temperature and pH Model and the Use of Bioprotectants to Control of Mucor circinelloides
by
Serna-Jime, J.A.
,
Quintanill, M.X.
,
Rodriguez, J.M.
,
Uribe, M.A.
,
Klotz, B.
Published in
American journal of food technology
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