Concepedia
Statistics
Publications
40
Citations
1.4K
H-Index
24
Active since
2009
Affiliations
Universidad de La Sabana(Current)
Instituto Politécnico Nacional
Universidad Veracruzana
Saint-Hyacinthe Research and Development Centre
Tecnológico Nacional de México
María Ximena Quintanilla‐Carvajal is an author at Universidad de La Sabana specializing in food science, agriculture, and food engineering.
Publications per year
2009–2024
Nanoencapsulation: A New Trend in Food Engineering Processing
María Ximena Quintanilla‐Carvajal, Brenda Hildeliza Camacho‐Díaz, Lesvia Sofia Meraz-Torres et al. · Food Engineering Reviews · 2009 · 223 citations
Agriculture, Biotechnology, Food Science +14
Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)
Leidy Ricaurte, María de Jesús Perea‐Flores, Anamaria Martinez et al. · Innovative Food Science & Emerging Technologies · 2016 · 95 citations · Full text
Engineering, Chemical Engineering, Food Science +13
Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions
Leidy Ricaurte, María Hernández‐Carrión, Miguel Moyano-Molano et al. · Food Chemistry · 2018 · 65 citations
Engineering, Chemical Engineering, Materials Science +14
Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
F.L. Moreno, María Ximena Quintanilla‐Carvajal, L.I. Sotelo et al. · Journal of Food Engineering · 2015 · 59 citations · Full text
Agriculture, Food Science, Food Analysis +14
Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems
Alejandra Henao-Ardila, María Ximena Quintanilla‐Carvajal, F.L. Moreno · Heliyon · 2024 · 55 citations · Full text
Agriculture, Food Science, Nutritional Sciences +17
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