Ezequiel José Pérez‐Monterroza

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

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

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

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

Study of the crystallization and polymorphic structures formed in oleogels from avocado oil

Ezequiel José Pérez‐Monterroza, Héctor José Ciro Velásquez, Julio C. Arango-Tobón · Revista Facultad Nacional de Agronomía Medellín · 2016 · 19 citations · Full text

Materials Science, Food Chemistry, Avocado Oil +15