Nuria C. Acevedo - Concepedia

Author

Nuria C. Acevedo

Also Known As

Lamballerie, Marie De, N Acevedo, N. Acevedo, N. C. Acevedo, N.C. Acevedo, Natalia Acevedo Guerrero, Nicole Gaudino, Nicolás M. ACEVEDO, Nuria Cristina Acevedo, Nuria Acevedo

Publications

3.3K

Citations

H-Index

Concepts

All Affiliations

Iowa State University University of Guelph Fundación Ciencias Exactas y Naturales Ames National Laboratory Universidad de Buenos Aires

About

Nuria C. Acevedo is an author at Iowa State University specializing in food engineering, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	18	19	1.4K
2	Health Sciences	18	18	1.1K
3	Medicine	6	6	223
4	Natural Sciences	4	4	240
5	Public Health	1	1	57

Nuria C. Acevedo

Publications

2.9K

Citations

H-Index

Page 1

	Year	Citations
Structure and functionality of edible fats Alejandro G. Marangoni, Nuria C. Acevedo, Fatemeh Maleky, Soft Matter Lipid AnalysisNutritionColloidal MaterialEngineeringSoft Matter	2011	274
Characterization of the Nanoscale in Triacylglycerol Crystal Networks Nuria C. Acevedo, Alejandro G. Marangoni Crystal Growth & Design	2010	207
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax Taylor L. Wolfer, Nuria C. Acevedo, Kenneth J. Prusa, Meat Science Food ChemistryRice Bran WaxFood AnalysisAlternative Protein SourceFood Engineering	2018	156
Development and characterization of a novel soy lecithin-stearic acid and whey protein concentrate bigel system for potential edible applications Mark Bollom, Stephanie Clark, Nuria C. Acevedo Food Hydrocolloids NutritionBiomanufacturingEngineeringFood AnalysisBiochemical Engineering	2019	128
3D printing of extended-release tablets of theophylline using hydroxypropyl methylcellulose (HPMC) hydrogels Yiliang Cheng, Hantang Qin, Nuria C. Acevedo, International Journal of Pharmaceutics Biopolymer GelHydrogelsEngineeringPolymer SciencePharmaceutical Technology	2020	127
Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels Mengqi Zhang, Yanjun Yang, Nuria C. Acevedo Food Chemistry BiochemistryNatural SciencesBiochemical EngineeringBiotechnologyAlternative Protein Source	2020	121
Toward Nanoscale Engineering of Triacylglycerol Crystal Networks Nuria C. Acevedo, Alejandro G. Marangoni Crystal Growth & Design Materials ScienceLipid PreparationToward Nanoscale EngineeringNanoengineeringEngineering	2010	117
Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications Nicole Gaudino, Saeed M. Ghazani, Stephanie Clark, Food Research International Oleogel EmulsionsEdible FilmStearic AcidMicroemulsionEdible Semisolid Applications	2018	114
Nanoscale structure intercrystalline interactions in fat crystal networks Nuria C. Acevedo, Fernanda Peyronel, Alejandro G. Marangoni Current Opinion in Colloid & Interface Science EngineeringNanotechnologyCrystal FormationFat Crystal NetworksNanocrystalline Material	2011	106
Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs Nuria C. Acevedo, Vilbett Briones-Labarca, Marı́a del Pilar Buera, Journal of Food Engineering Materials ScienceFood ChemistryEngineeringFood MicrostructureColor Changes	2007	91

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