Ana María Chaux-Gutiérrez

Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality

Ana María Chaux-Gutiérrez, Adriana Barbosa Santos, Diana María Granda-Restrepo et al. · Drying Technology · 2016 · 46 citations · Full text

Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures

Ana María Chaux-Gutiérrez, Ezequiel José Pérez‐Monterroza, Maria Aparecida Mauro · Food Hydrocolloids · 2019 · 43 citations · Full text

Biopolymer Gel, Polymer Chemistry, Structural Characterization +7

The Physical and Morphological Characteristics of Mango Powder (Mangifera indica L. cv Tommy Atkins) Produced by Foam Mat Drying

Ana María Chaux-Gutiérrez, Ezequiel José Pérez‐Monterroza, Vânia Regina Nicoletti et al. · Food Biophysics · 2016 · 20 citations · Full text

Biomanufacturing, Food Physic, Foam Mat Drying +3

Encapsulation of Bixin with High Amylose Starch as Affected by Temperature and Whey Protein

Ezequiel José Pérez‐Monterroza, Ana María Chaux-Gutiérrez, Célia Maria Landi Franco et al. · Food Biophysics · 2018 · 18 citations · Full text

Food Chemistry, Biomanufacturing, Whey Protein +12

Cryogels from albumin and low methoxyl amidated pectin as a matrix for betalain encapsulation

Ana María Chaux-Gutiérrez, Ezequiel José Pérez‐Monterroza, Diana María Granda-Restrepo et al. · Journal of Food Processing and Preservation · 2020 · 11 citations · Full text

Food Chemistry, Biopolymer Gel, Mixed Biopolymers +14