Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties

por Gómez Hoyos, Catalina, Botero, Luis David, Flórez-Caro, Andrea, Velásquez-Cock, Jorge Andrés, Zuluaga, Robin
Publicado 2023

The Effects of Adding a Gel-Alike Curcuma longa L. Suspension as Color Agent on Some Quality and Sensory Properties of Yogurt

por Guerra, Angélica Serpa, Hoyos, Catalina Gómez, Velásquez-Cock, Jorge, Vélez, Lina, Gañán, Piedad, Zuluaga, Robin
Publicado 2022

An Edible Oil Enriched with Lycopene from Pink Guava (Psidium guajava L.) Using Different Mechanical Treatments

por Hoyos, Catalina Gómez, Guerra, Angélica Serpa, Pérez, Shaydier Argel, Velásquez-Cock, Jorge, Villegas, Mariana, Gañán, Piedad, Gallego, Robin Zuluaga
Publicado 2022

Influence of a Non-Ionic Surfactant in the Microstructure and Rheology of a Pickering Emulsion Stabilized by Cellulose Nanofibrils

por Velásquez-Cock, Jorge, Serpa, Angélica María, Gómez-Hoyos, Catalina, Gañán, Piedad, Romero-Sáez, Manuel, Vélez, Lina María, Correa-Hincapié, Natalia, Zuluaga, Robin
Publicado 2021

Use of Fourier Series in X-ray Diffraction (XRD) Analysis and Fourier-Transform Infrared Spectroscopy (FTIR) for Estimation of Crystallinity in Cellulose from Different Sources

por Montoya-Escobar, Nicolás, Ospina-Acero, Daniel, Velásquez-Cock, Jorge Andrés, Gómez-Hoyos, Catalina, Serpa Guerra, Angélica, Gañan Rojo, Piedad Felisinda, Vélez Acosta, Lina Maria, Escobar, Juan Pablo, Correa-Hincapié, Natalia, Triana-Chávez, Omar, Zuluaga Gallego, Robin, Stefani, Pablo M.
Publicado 2022