Héctor José Ciro Velásquez

The effect of homogenisation on the stability of pineapple pulp

Vanessa Martins da Silva, Ana Carla Kawazoe Sato, Geraldo Nazareno de Oliveira Barbosa et al. · International Journal of Food Science & Technology · 2010 · 112 citations

Engineering, Fluid Mechanics, Mechanical Engineering +16

Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality

Esteban Largo-Ávila, Misael Cortés Rodríguez, Héctor José Ciro Velásquez · Revista Facultad Nacional de Agronomía Medellín · 2015 · 76 citations · Full text

Food Chemistry, Sugarcane Juice Powder, Biomanufacturing +15

Rheological behavior of avocado (Persea americana Mill, cv. Hass) oleogels considering the combined effect of structuring agents

Ezequiel José Pérez‐Monterroza, Carlos Julio Márquez Cardozo, Héctor José Ciro Velásquez · LWT · 2014 · 43 citations · Full text

Food Packaging, Engineering, Food Biophysics +19

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

Thermal and thermodynamic characterization of a dye powder from liquid turmeric extracts by spray drying

Aura Yazmin Coronel Delgado, Héctor José Ciro Velásquez, Diego Molina‐Serrano · Revista Facultad Nacional de Agronomía Medellín · 2016 · 27 citations · Full text

Engineering, Dye Powder, Green Chemistry +21