Universidad de La Sabana
|Full Professor
Colombia
→
María Ximena Quintanilla-Carvajal
Work
Education
Instituto Politécnico Nacional
Mexico
→
Doctor in Food Sciences
Publications
Preparation of edible oleogels via encapsulation of high-oleic palm oil using spray drying: Structural characterization and their application as fat substitutes in ice cream
Food Hydrocolloids for Health
journal-article
Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed
PLOS One
journal-article
Improving the survival under gastric conditions of a potential multistrain probiotic produced in co-culture
AMB Express
journal-article
Enhancing the Gastrointestinal Survival of Microencapsulated Limosilactobacillus fermentum K73: Optimization Through Double Emulsification Followed by Spray Drying, and in Vitro Digestion Assessment
Food Biophysics
journal-article
Innovative Approaches in the Design of Flavonoid-Based Functional Foods for Pediatric Nutrition
Applied Food Research
journal-article
Assessment of Encapsulated Probiotic Lactococcus lactis A12 Viability Using an In Vitro Digestion Model for Tilapia
Animals
journal-article
Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity
Journal of Cereal Science
journal-article
Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion (Part 2: Operational Conditions of Vibrational Technology)
Polymers
journal-article
Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion (Part 2: Operational Conditions of Vibrational Technology)
Polymers
journal-article
Chemical Characterization of Quality-Related Compounds in Cocoa Matrices: An Overview of Analytical Methods Applied for Their Analysis
Critical Reviews in Analytical Chemistry
journal-article
Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion
Polymers
journal-article
The modulatory effect of encapsulated bioactives and probiotics on gut microbiota: improving health status through functional food
Food & Function
journal-article
Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion
Polymers
journal-article
Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix
Microorganisms
journal-article
Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix
Microorganisms
journal-article
Encapsulación de probióticos: alternativa tecnológica para mejorar el cultivo de tilapia
book
Design of high‐oleic palm oil nanoemulsions suitable for drying in refractance window™
Journal of Food Processing and Preservation
journal-article
Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil
LWT
journal-article
Edible gelatin-based nanofibres loaded with oil encapsulating high-oleic palm oil emulsions
Colloids and Surfaces A: Physicochemical and Engineering Aspects
journal-article
Sublimation conditions as critical factors during freeze-dried probiotic powder production
Drying Technology
journal-article
Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil
LWT
journal-article
Effect of the carrier material, drying technology and dissolution media on the viability of Lactobacillus fermentum K73 during simulated gastrointestinal transit
Food & Function
journal-article
In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions
Journal of Food Engineering
journal-article
In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions
Journal of Food Engineering
journal-article
Stability and antimicrobial activity of eucalyptus essential oil emulsions
Food Science and Technology International
journal-article
Hydrolysed Gelatin-Derived, Solvent-Free, Electrospun Nanofibres for Edible Applications: Physical, Chemical and Thermal Behaviour
Food Biophysics
journal-article
Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying
Scientific Reports
journal-article
Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying
Scientific Reports
journal-article
In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility
Colloids and Surfaces A: Physicochemical and Engineering Aspects
journal-article
In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility
Colloids and Surfaces A: Physicochemical and Engineering Aspects
journal-article
In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility
Colloids and Surfaces A: Physicochemical and Engineering Aspects
journal-article
In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility
Colloids and Surfaces A: Physicochemical and Engineering Aspects
journal-article
EFFECT OF TWO-FLUID NOZZLES ON THE STABILITY CHARACTERISTICS OF EMULSIONS PREPARED BY A HIGH-ENERGY METHOD (MICROFLUIDIZATION)
Revista Mexicana de Ingeniería Química
journal-article
Effect of two-fluid nozzles on the stability characteristics of emulsions prepared by a high-energy method (Microfluidization),EFECTO DE BOQUILLAS NEUMATICAS DE DOS FLUIDOS EN LAS CARACTERÍSTICAS DE ESTABILIDAD DE LAS EMULSIONES ELABORADAS CON MÉTODO DE ALTA ENERGÍA (MICROFLUIDIZACIÓN)
Revista Mexicana de Ingeniera Quimica
journal-article
Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties
Journal of Food Science and Technology
journal-article
Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties
Journal of Food Science and Technology
journal-article
Sublimation conditions as critical factors during freeze-dried probiotic powder production
Drying Technology
journal-article
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
Journal of Food Engineering
journal-article
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
Journal of Food Engineering
journal-article
Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations
Trends in Food Science & Technology
journal-article
Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations
Trends in Food Science and Technology
journal-article
Combination of freeze concentration and spray drying for the production of feijoa (Acca sellowiana b.) pulp powder
Powder Technology
journal-article
Combination of freeze concentration and spray drying for the production of feijoa (Acca sellowiana b.) pulp powder
Powder Technology
journal-article
Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract
Journal of Food Engineering
journal-article
Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract
Journal of Food Engineering
journal-article
Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design
DYNA
journal-article
Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: An approach by mixture design,Evaluación de mezclas de agentes gelificantes como potenciales sustitutos del agar bacteriológico: una aproximación mediante diseño de mezclas
DYNA (Colombia)
journal-article
Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design
DYNA
journal-article
Stability and antimicrobial activity of eucalyptus essential oil emulsions
Food Science and Technology International
journal-article
Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods
International Journal of Gastronomy and Food Science
journal-article
Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods
International Journal of Gastronomy and Food Science
journal-article
Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions
Food Chemistry
journal-article
Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions
Food Chemistry
journal-article
Fractal surface analysis and thermodynamic properties of moisture sorption of calcium–sucrose powders
Drying Technology
journal-article
Fractal surface analysis and thermodynamic properties of moisture sorption of calcium–sucrose powders
Drying Technology
journal-article
Optimization of the production and stress resistance of the probiotic Lactobacillus fermentum K73 in a submerged bioreactor using a whey-based culture medium
CyTA - Journal of Food
journal-article
Optimization of the production and stress resistance of the probiotic lactobacillus fermentum K73 in a submerged bioreactor using a whey-based culture medium,Optimización de la producción y resistencia al estrés del probiótico Lactobacillus fermentum K73 en un reactor sumergido usando un medio de cultivo a base de suero lácteo
CYTA - Journal of Food
journal-article
Multifunctional Role of the Whey Culture Medium in the Spray-Drying Microencapsulation of Lactic Acid Bacteria
Food Technology and Biotechnology
journal-article
Multifunctional role of the whey culture medium in the spray drying microencapsulation of lactic acid bacteria
Food Technology and Biotechnology
journal-article
Multifunctional Role of the Whey Culture Medium in the Spray-Drying Microencapsulation of Lactic Acid Bacteria
Food Technology and Biotechnology
journal-article
Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties
Food Biophysics
journal-article
Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties
Food Biophysics
journal-article
Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts
Journal of Food Engineering
journal-article
Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts
Journal of Food Engineering
journal-article
Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts
Journal of Food Engineering
journal-article
Effect of amplitude and pulse in low frequency ultrasound on oil/water emulsions
DYNA
journal-article
Effect of amplitude and pulse in low frequency ultrasound on oil/water emulsions,Efecto de la amplitud y pulsación en ultrasonido de sonda a baja frecuencia sobre emulsiones aceite/agua
DYNA (Colombia)
journal-article
Effect of amplitude and pulse in low frequency ultrasound on oil/water emulsions
DYNA
journal-article
Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)
Innovative Food Science & Emerging Technologies
journal-article
Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)
Innovative Food Science and Emerging Technologies
journal-article
Effect of borojo (Borojoa patinoiCuatrecasas) three-phase composition and gum arabic on the glass transition temperature
Journal of the Science of Food and Agriculture
journal-article
Effect of borojo (Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature
Journal of the Science of Food and Agriculture
journal-article
Development of a Combined Temperature and pH Model and the Use of Bioprotectants to Control of Mucor circinelloides
American Journal of Food Technology
journal-article
Development of a combined temperature and pH model and the use of bioprotectants to control of mucor circinelloides
American Journal of Food Technology
journal-article
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
Food Science and Technology International
journal-article
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
Food Science and Technology International
journal-article
Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
Journal of Food Engineering
journal-article
Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
Journal of Food Engineering
journal-article
Caracterización morfométrica de estructuras florales de Tagetes erecta L. y Tagetes patula L. (Asteraceae) utilizando análisis digital de imágenes y dimensión fractal
Gayana. Botánica
journal-article
Morphometric characterization of floral structures Tagetes erecta L. and Tagetes patula L. (Asteraceae) using digital image analysis and fractal dimension,Caracterización morfométrica de estructuras florales de Tagetes erecta L. y Tagetes patula L. (Asteraceae) utilizando análisis digital de imágenes y dimensión fractal
Gayana - Botanica
journal-article
Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders
Food and Bioproducts Processing
journal-article
Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders
Food and Bioproducts Processing
journal-article
Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
Innovative Food Science & Emerging Technologies
journal-article
Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
Innovative Food Science and Emerging Technologies
journal-article
Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage,Análisis colorimétrico de imágenes como factor de evaluación de la calidad de rebanadas de jamón de cerdo durante almacenamiento
Revista Mexicana de Ingeniera Quimica
journal-article
Evaluation of inhibition of the Candida intermedia due to the effect of supernatants from bioprotectors and their synergistic effect,Evaluación de la inhibición de Candida intermedia por efecto de sobrenadantes de bioprotectores y su efecto sinérgico
Revista Mexicana de Ingeniera Quimica
journal-article
Role of surfactants and their applications in structured nanosized systems
Food Engineering Series
book-chapter
Water content, aw , and enzyme activity (xaa-prolyl-dipeptidyl aminopeptidase) during the germination process of cocoa beans (Theobroma cacao L.)
Food Engineering Series
book-chapter
Effects of microfluidisation process on the amounts and distribution of encapsulated and non-encapsulated α-tocopherol microcapsules obtained by spray drying
Food Research International
journal-article
Effects of microfluidisation process on the amounts and distribution of encapsulated and non-encapsulated α-tocopherol microcapsules obtained by spray drying
Food Research International
journal-article
Evaluación Termogravimétrica de Tres Fases de Borojó (Borojoa patinoi. Cuatrcasas) como posible Material de Pared para Microencapsulación
Revista Facultad Nacional de Agronomia
journal-article
Application of response surface methodology to evaluate the effect of the concentration of sugar and commercials starters on the fermentation kinetics of yogurt,Aplicació n de la metodologiá de superficie de respuesta para evaluar el efecto de la concentració n de azú car y de cultivos iniciadores comerciales sobre la ciné tica de fermentació n del yogurt
Revista Mexicana de Ingeniera Qumica
journal-article
Design of an interstitial structure for a grape seed oil emulsion by design of experiments and surface response,Diseño de una estructura intersticial para una emulsión de aceite de semilla de uva por diseñ o de experimentos y superfićie de respuesta
Revista Mexicana de Ingeniera Qumica
journal-article
Water droplet spreading and recoiling upon contact with thick-compact maltodextrin agglomerates
Journal of the Science of Food and Agriculture
journal-article
Water droplet spreading and recoiling upon contact with thick-compact maltodextrin agglomerates
Journal of the Science of Food and Agriculture
journal-article
Assessment of the kinetics of contact angle during the wetting of maltodextrin agglomerates,Evaluación de la cinética del ángulo de contacto durante la humectación de aglomerados de maltodextrina
Revista Mexicana de Ingeniera Qumica
journal-article
Morphometric characterization of spray-dried microcapsules before and after α-tocopherol,caracterización morfométrica de microcapsulas secadas por aspersión antes y despué s de la extracción de α-tocoferol
Revista Mexicana de Ingeniera Qumica
journal-article
Nanoencapsulation: A New Trend in Food Engineering Processing
Food Engineering Reviews
journal-article
Nanoencapsulation: A new trend in food engineering processing
Food Engineering Reviews
journal-article