| Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations R Leidy, QCM Ximena Trends in food science & technology 85, 92-106, 2019 | 122 | 2019 |
| Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization) L Ricaurte, M de Jesús Perea-Flores, A Martinez, MX Quintanilla-Carvajal Innovative Food Science & Emerging Technologies 35, 75-85, 2016 | 111 | 2016 |
| Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions L Ricaurte, M Hernández-Carrión, M Moyano-Molano, A Clavijo-Romero, ... Food chemistry 256, 62-70, 2018 | 62 | 2018 |
| Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil JD Beltrán, L Ricaurte, KB Estrada, MX Quintanilla-Carvajal LWT 118, 108801, 2020 | 29 | 2020 |
| Edible gelatin-based nanofibres loaded with oil encapsulating high-oleic palm oil emulsions L Ricaurte, PR Santagapita, LE Díaz, MX Quintanilla-Carvajal Colloids and Surfaces A: Physicochemical and Engineering Aspects 595, 124673, 2020 | 22 | 2020 |
| Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties L Ricaurte, REP Correa, M de Jesus Perea-Flores, ... Food Biophysics 12 (4), 439-450, 2017 | 16 | 2017 |
| CO2 capture via barium carbonate formation after its absorption with ammonia in a pilot scale column C Arenas, L Ricaurte, M Figueredo, M Cobo Chemical Engineering Journal 254, 220-229, 2014 | 15 | 2014 |
| Development and characterization of Sechium edule starch and polyvinyl alcohol nanofibers obtained by electrospinning J Porras-Saavedra, L Ricaurte, NC Pérez-Pérez, MX Quintanilla-Carvajal Colloids and Surfaces A: Physicochemical and Engineering Aspects 649 (129456), 2022 | 12 | 2022 |
| The effect of process variables on the physical properties and microstructure of HOPO nanoemulsion flakes obtained by refractance window M Hernández-Carrión, M Moyano-Molano, L Ricaurte, A Clavijo-Romero, ... Scientific Reports 11 (1), 1-14, 2021 | 12 | 2021 |
| Hydrolysed Gelatin-Derived, Solvent-Free, Electrospun Nanofibres for Edible Applications: Physical, Chemical and Thermal Behaviour L Ricaurte, E Tello-Camacho, MX Quintanilla-Carvajal Food Biophysics 15 (1), 133-142, 2020 | 9 | 2020 |
| Bioactive Compounds in Palm Oil: A Comprehensive Review of Recent Advances in Physicochemical Characteristics, Health-Promoting Properties and Technologies for Extraction … ML Olivares-Tenorio, CM Cortes-Prieto, NC Londoño-Univio, ... Journal of Food Composition and Analysis, 106306, 2024 | 8 | 2024 |
| Compound distribution, structural analysis and nanomechanical properties of nanofibers loaded with high-oleic palm oil nanoemulsions for packaging application L Ricaurte, M de Jesús Perea-Flores, JV Méndez-Méndez, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 636, 128148, 2022 | 3 | 2022 |
| Effects of different drying methods on the physicochemical properties of powders obtained from high-oleic palm oil nanoemulsions M Hernández-Carrión, M Moyano-Molano, L Ricaurte, FL Moreno, ... IDS 2018. 21st International Drying Symposium Proceedings, 1277-1274, 2018 | 2 | 2018 |
| Use of electrospinning technique to produce nanofibres for food industries: a perspective from regulations to characterisations. L Ricaurte, MX Quintanilla-Carvajal Trends in Food Science & Technology 85, 92-106, 2019 | | 2019 |
| Effects of different drying methods on the physicochemicalproperties of powders obtained from high-oleic palm oilnanoemulsions MH Carrión, MM Molano, L Ricaurte, FLM Moreno, MXQ Carvajal IDS2018. 21st International Drying Symposium. Proceedings, 1277, 2018 | | 2018 |
María Ximena Quintanilla-CarvajalUniversidad de La SabanaПотвърден имейл адрес: unisabana.edu.co