María Alejandra Cabrera-Trujillo

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Active since

2018

Affiliations

María Alejandra Cabrera-Trujillo is an author at Universidad de La Sabana specializing in food science, food processing, and stabilization of emulsions.

ORCID

Publications per year

2018–2019

Publications

Use of optimized microparticulated whey protein in the process of reduced-fat spread and petit-suisse cheeses

Juan David Sánchez, María Alejandra Cabrera-Trujillo, Mary-Luz Olivares-Tenorio et al. · LWT · 2019 · 36 citations

Agriculture, Dairy Science, Food Science +16

Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods

María Alejandra Cabrera-Trujillo, Annamaría Filomena-Ambrosio, María Ximena Quintanilla‐Carvajal et al. · International Journal of Gastronomy and Food Science · 2018 · 32 citations

Engineering, Food Science, Rheology +14

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