María Ximena Quintanilla-Carvajal

About

Work

Universidad de La Sabana
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Full Professor

Colombia

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Education

Instituto Politécnico Nacional
Mexico

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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

Published by

Food Hydrocolloids for Health

Summary

journal-article

Encapsulation improves viability and stability of spray-dried Lactococcus lactis A12 for inclusion in fish feed

Published by

PLOS One

Summary

journal-article

Improving the survival under gastric conditions of a potential multistrain probiotic produced in co-culture

Published by

AMB Express

Summary

journal-article

Enhancing the Gastrointestinal Survival of Microencapsulated Limosilactobacillus fermentum K73: Optimization Through Double Emulsification Followed by Spray Drying, and in Vitro Digestion Assessment

Published by

Food Biophysics

Summary

journal-article

Innovative Approaches in the Design of Flavonoid-Based Functional Foods for Pediatric Nutrition

Published by

Applied Food Research

Summary

journal-article

Assessment of Encapsulated Probiotic Lactococcus lactis A12 Viability Using an In Vitro Digestion Model for Tilapia

Published by

Animals

Summary

journal-article

Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity

Published by

Journal of Cereal Science

Summary

journal-article

Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion (Part 2: Operational Conditions of Vibrational Technology)

Published by

Polymers

Summary

journal-article

Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion (Part 2: Operational Conditions of Vibrational Technology)

Published by

Polymers

Summary

journal-article

Chemical Characterization of Quality-Related Compounds in Cocoa Matrices: An Overview of Analytical Methods Applied for Their Analysis

Published by

Critical Reviews in Analytical Chemistry

Summary

journal-article

Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion

Published by

Polymers

Summary

journal-article

The modulatory effect of encapsulated bioactives and probiotics on gut microbiota: improving health status through functional food

Published by

Food & Function

Summary

journal-article

Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion

Published by

Polymers

Summary

journal-article

Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix

Published by

Microorganisms

Summary

journal-article

Electrospinning Microencapsulation of <i>Lactobacillus fermentum</i> K73 Using Gelatin as the Main Component of a Food-Grade Matrix

Published by

Microorganisms

Summary

journal-article

Encapsulación de probióticos: alternativa tecnológica para mejorar el cultivo de tilapia

Summary

book

Design of high‐oleic palm oil nanoemulsions suitable for drying in refractance window™

Published by

Journal of Food Processing and Preservation

Summary

journal-article

Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil

Published by

LWT

Summary

journal-article

Edible gelatin-based nanofibres loaded with oil encapsulating high-oleic palm oil emulsions

Published by

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Summary

journal-article

Sublimation conditions as critical factors during freeze-dried probiotic powder production

Published by

Drying Technology

Summary

journal-article

Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil

Published by

LWT

Summary

journal-article

Effect of the carrier material, drying technology and dissolution media on the viability of Lactobacillus fermentum K73 during simulated gastrointestinal transit

Published by

Food & Function

Summary

journal-article

In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions

Published by

Journal of Food Engineering

Summary

journal-article

In-vitro digestion of whey protein- and soy lecithin-stabilized High Oleic Palm Oil emulsions

Published by

Journal of Food Engineering

Summary

journal-article

Stability and antimicrobial activity of eucalyptus essential oil emulsions

Published by

Food Science and Technology International

Summary

journal-article

Hydrolysed Gelatin-Derived, Solvent-Free, Electrospun Nanofibres for Edible Applications: Physical, Chemical and Thermal Behaviour

Published by

Food Biophysics

Summary

journal-article

Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying

Published by

Scientific Reports

Summary

journal-article

Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying

Published by

Scientific Reports

Summary

journal-article

In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility

Published by

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Summary

journal-article

In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility

Published by

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Summary

journal-article

In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility

Published by

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Summary

journal-article

In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility

Published by

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Summary

journal-article

EFFECT OF TWO-FLUID NOZZLES ON THE STABILITY CHARACTERISTICS OF EMULSIONS PREPARED BY A HIGH-ENERGY METHOD (MICROFLUIDIZATION)

Published by

Revista Mexicana de Ingeniería Química

Summary

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)

Published by

Revista Mexicana de Ingeniera Quimica

Summary

journal-article

Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties

Published by

Journal of Food Science and Technology

Summary

journal-article

Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties

Published by

Journal of Food Science and Technology

Summary

journal-article

Sublimation conditions as critical factors during freeze-dried probiotic powder production

Published by

Drying Technology

Summary

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

Published by

Journal of Food Engineering

Summary

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

Published by

Journal of Food Engineering

Summary

journal-article

Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations

Published by

Trends in Food Science & Technology

Summary

journal-article

Use of electrospinning technique to produce nanofibres for food industries: A perspective from regulations to characterisations

Published by

Trends in Food Science and Technology

Summary

journal-article

Combination of freeze concentration and spray drying for the production of feijoa (Acca sellowiana b.) pulp powder

Published by

Powder Technology

Summary

journal-article

Combination of freeze concentration and spray drying for the production of feijoa (Acca sellowiana b.) pulp powder

Published by

Powder Technology

Summary

journal-article

Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract

Published by

Journal of Food Engineering

Summary

journal-article

Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract

Published by

Journal of Food Engineering

Summary

journal-article

Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design

Published by

DYNA

Summary

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

Published by

DYNA (Colombia)

Summary

journal-article

Evaluating gelling-agent mixtures as potential substitutes for bacteriological agar: an approach by mixture design

Published by

DYNA

Summary

journal-article

Stability and antimicrobial activity of eucalyptus essential oil emulsions

Published by

Food Science and Technology International

Summary

journal-article

Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods

Published by

International Journal of Gastronomy and Food Science

Summary

journal-article

Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods

Published by

International Journal of Gastronomy and Food Science

Summary

journal-article

Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions

Published by

Food Chemistry

Summary

journal-article

Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions

Published by

Food Chemistry

Summary

journal-article

Fractal surface analysis and thermodynamic properties of moisture sorption of calcium–sucrose powders

Published by

Drying Technology

Summary

journal-article

Fractal surface analysis and thermodynamic properties of moisture sorption of calcium–sucrose powders

Published by

Drying Technology

Summary

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

Published by

CyTA - Journal of Food

Summary

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

Published by

CYTA - Journal of Food

Summary

journal-article

Multifunctional Role of the Whey Culture Medium in the Spray-Drying Microencapsulation of Lactic Acid Bacteria

Published by

Food Technology and Biotechnology

Summary

journal-article

Multifunctional role of the whey culture medium in the spray drying microencapsulation of lactic acid bacteria

Published by

Food Technology and Biotechnology

Summary

journal-article

Multifunctional Role of the Whey Culture Medium in the Spray-Drying Microencapsulation of Lactic Acid Bacteria

Published by

Food Technology and Biotechnology

Summary

journal-article

Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties

Published by

Food Biophysics

Summary

journal-article

Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties

Published by

Food Biophysics

Summary

journal-article

Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts

Published by

Journal of Food Engineering

Summary

journal-article

Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts

Published by

Journal of Food Engineering

Summary

journal-article

Ice morphology modification and solute recovery improvement by heating and annealing during block freeze-concentration of coffee extracts

Published by

Journal of Food Engineering

Summary

journal-article

Effect of amplitude and pulse in low frequency ultrasound on oil/water emulsions

Published by

DYNA

Summary

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

Published by

DYNA (Colombia)

Summary

journal-article

Effect of amplitude and pulse in low frequency ultrasound on oil/water emulsions

Published by

DYNA

Summary

journal-article

Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)

Published by

Innovative Food Science & Emerging Technologies

Summary

journal-article

Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)

Published by

Innovative Food Science and Emerging Technologies

Summary

journal-article

Effect of borojo (Borojoa patinoiCuatrecasas) three-phase composition and gum arabic on the glass transition temperature

Published by

Journal of the Science of Food and Agriculture

Summary

journal-article

Effect of borojo (Borojoa patinoi Cuatrecasas) three-phase composition and gum arabic on the glass transition temperature

Published by

Journal of the Science of Food and Agriculture

Summary

journal-article

Development of a Combined Temperature and pH Model and the Use of Bioprotectants to Control of Mucor circinelloides

Published by

American Journal of Food Technology

Summary

journal-article

Development of a combined temperature and pH model and the use of bioprotectants to control of mucor circinelloides

Published by

American Journal of Food Technology

Summary

journal-article

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Published by

Food Science and Technology International

Summary

journal-article

Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods

Published by

Food Science and Technology International

Summary

journal-article

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

Published by

Journal of Food Engineering

Summary

journal-article

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

Published by

Journal of Food Engineering

Summary

journal-article

Caracterización morfométrica de estructuras florales de Tagetes erecta L. y Tagetes patula L. (Asteraceae) utilizando análisis digital de imágenes y dimensión fractal

Published by

Gayana. Botánica

Summary

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

Published by

Gayana - Botanica

Summary

journal-article

Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders

Published by

Food and Bioproducts Processing

Summary

journal-article

Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders

Published by

Food and Bioproducts Processing

Summary

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

Published by

Innovative Food Science & Emerging Technologies

Summary

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

Published by

Innovative Food Science and Emerging Technologies

Summary

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

Published by

Revista Mexicana de Ingeniera Quimica

Summary

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

Published by

Revista Mexicana de Ingeniera Quimica

Summary

journal-article

Role of surfactants and their applications in structured nanosized systems

Published by

Food Engineering Series

Summary

book-chapter

Water content, a<inf>w</inf>, and enzyme activity (xaa-prolyl-dipeptidyl aminopeptidase) during the germination process of cocoa beans (Theobroma cacao L.)

Published by

Food Engineering Series

Summary

book-chapter

Effects of microfluidisation process on the amounts and distribution of encapsulated and non-encapsulated α-tocopherol microcapsules obtained by spray drying

Published by

Food Research International

Summary

journal-article

Effects of microfluidisation process on the amounts and distribution of encapsulated and non-encapsulated α-tocopherol microcapsules obtained by spray drying

Published by

Food Research International

Summary

journal-article

Evaluación Termogravimétrica de Tres Fases de Borojó (Borojoa patinoi. Cuatrcasas) como posible Material de Pared para Microencapsulación

Published by

Revista Facultad Nacional de Agronomia

Summary

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

Published by

Revista Mexicana de Ingeniera Qumica

Summary

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

Published by

Revista Mexicana de Ingeniera Qumica

Summary

journal-article

Water droplet spreading and recoiling upon contact with thick-compact maltodextrin agglomerates

Published by

Journal of the Science of Food and Agriculture

Summary

journal-article

Water droplet spreading and recoiling upon contact with thick-compact maltodextrin agglomerates

Published by

Journal of the Science of Food and Agriculture

Summary

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

Published by

Revista Mexicana de Ingeniera Qumica

Summary

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

Published by

Revista Mexicana de Ingeniera Qumica

Summary

journal-article

Nanoencapsulation: A New Trend in Food Engineering Processing

Published by

Food Engineering Reviews

Summary

journal-article

Nanoencapsulation: A new trend in food engineering processing

Published by

Food Engineering Reviews

Summary

journal-article