José Uriel Sepúlveda Valencia

Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese

Andrés Felipe Londoño-Zapata, Mónica Zuleta, José Uriel Sepúlveda Valencia et al. · LWT · 2017 · 30 citations

Double Cream Cheese, Food Fermentation, Lactic Acid Bacteria +7

The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten‐Free Cheese Bread

Julián Alfredo López‐Tenorio, Eduardo Rodríguez‐Sandoval, José Uriel Sepúlveda Valencia · Journal of Texture Studies · 2015 · 29 citations

Maxwell Elements, Cheese Bread, Food Structure +13

Microencapsulation of <i>Lactobacillus rhamnosus</i> ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose

Jacqueline Agudelo-Chaparro, Héctor José Ciro Velásquez, José Uriel Sepúlveda Valencia et al. · Food Science and Technology International · 2021 · 28 citations

Assessment of probiotic properties of lactic acid bacteria isolated from an artisanal Colombian cheese

S. Pérez, Sara Lucía Gómez Rodríguez, José Uriel Sepúlveda Valencia et al. · Heliyon · 2023 · 20 citations · Full text

Concentrates of sugarcane juice and whey protein: Study of a new powder product obtained by spray drying of their combinations

Diana Carolina Ruano Uscategui, Héctor José Ciro Velásquez, José Uriel Sepúlveda Valencia · Powder Technology · 2018 · 19 citations

Biomanufacturing, Spray Drying, Food Analysis +10