The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

Maria Ximena Quintanilla Carvajal; Estephanie Silva Avellaneda; Katherine Bauer Estrada; Rosa Erlide Prieto Correa

doi:10.1038/s41598-021-86233-y

The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

Maria Ximena Quintanilla Carvajal (Correspondent Author)
, Estephanie Silva Avellaneda (First Author)
, Katherine Bauer Estrada (Second Author)
, Rosa Erlide Prieto Correa (Third Author)

Grupo de Investigación en Procesos Agroindustriales

Research output: Contribution to journal › Article › peer-review

39 Scopus citations

Translated title of the contribution	The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications
Original language	Undefined/Unknown
Pages (from-to)	1-10
Number of pages	9
Journal	Scientific Reports
DOIs	https://doi.org/10.1038/s41598-021-86233-y
State	Published - 30 Mar 2021

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Full research article

Indexación Internacional (Artículo)

ISI Y SCOPUS

Scopus-Q Quartil

Q1

ISI- Q Quartil

Q1

Categoría Publindex

Ninguno

Access to Document

10.1038/s41598-021-86233-yLicense: CC BY-ND

https://www.nature.com/articles/s41598-021-86233-yLicense: CC BY-ND

Valorización Del Suero De Leche Como Insumo Para El Desarrollo De Nuevas Propiedades Funcionales: Oleogeles
Quintanilla Carvajal, M. X. (PI), Silva Avellaneda, E. (Researcher) & Prieto Correa, R. E. (Researcher)
18/10/16 → 18/11/17
Project: Project Research

Cite this

@article{98d1f40753b1432b882210ba8ca2636a,

title = "The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications",

author = "\{Quintanilla Carvajal\}, \{Maria Ximena\} and \{Silva Avellaneda\}, Estephanie and \{Bauer Estrada\}, Katherine and \{Prieto Correa\}, \{Rosa Erlide\}",

year = "2021",

month = mar,

day = "30",

doi = "10.1038/s41598-021-86233-y",

language = "Indefinido/desconocido",

pages = "1--10",

journal = "Scientific Reports",

issn = "2045-2322",

publisher = "Nature Research",

}

The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications. / Quintanilla Carvajal, Maria Ximena (Correspondent Author); Silva Avellaneda, Estephanie (First Author); Bauer Estrada, Katherine (Second Author) et al.
In: Scientific Reports, 30.03.2021, p. 1-10.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

AU - Quintanilla Carvajal, Maria Ximena

AU - Silva Avellaneda, Estephanie

AU - Bauer Estrada, Katherine

AU - Prieto Correa, Rosa Erlide

PY - 2021/3/30

Y1 - 2021/3/30

U2 - 10.1038/s41598-021-86233-y

DO - 10.1038/s41598-021-86233-y

M3 - Artículo

SN - 2045-2322

SP - 1

EP - 10

JO - Scientific Reports

JF - Scientific Reports

ER -

The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applications

Article Classification

Indexación Internacional (Artículo)

Scopus-Q Quartil

ISI- Q Quartil

Categoría Publindex

Access to Document

Projects

Valorización Del Suero De Leche Como Insumo Para El Desarrollo De Nuevas Propiedades Funcionales: Oleogeles

Cite this