Jorge Velasquez Cock
Jorge Velasquez Cock
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Vegetable nanocellulose in food science: A review
A Serpa, J Velásquez-Cock, P Gañán, C Castro, L Vélez, R Zuluaga
Food Hydrocolloids 57, 178-186, 2016
Influence of cellulose nanofibrils on the structural elements of ice cream
J Velásquez-Cock, A Serpa, L Vélez, P Gañán, CG Hoyos, C Castro, ...
Food Hydrocolloids 87, 204-213, 2019
Influence of combined mechanical treatments on the morphology and structure of cellulose nanofibrils: Thermal and mechanical properties of the resulting films
J Velásquez-Cock, P Gañán, P Posada, C Castro, A Serpa, JL Putaux, ...
Industrial Crops and Products 85, 1-10, 2016
Influence of the acid type in the production of chitosan films reinforced with bacterial nanocellulose
J Velásquez-Cock, E Ramírez, S Betancourt, JL Putaux, M Osorio, ...
International Journal of Biological Macromolecules 69, 208-213, 2014
Drying and redispersion of plant cellulose nanofibers for industrial applications: a review
P Posada, J Velásquez-Cock, C Gómez-Hoyos, AM Serpa Guerra, ...
Cellulose 27, 10649-10670, 2020
Improved redispersibility of cellulose nanofibrils in water using maltodextrin as a green, easily removable and non-toxic additive
J Velásquez-Cock, P Gañán, P Posada, C Castro, A Dufresne, R Zuluaga
Food Hydrocolloids 79, 30-39, 2018
The nanotech potential of turmeric (Curcuma longa L.) in food technology: A review
AM Serpa Guerra, C Gómez Hoyos, JA Velásquez-Cock, L Vélez Acosta, ...
Critical Reviews in Food Science and Nutrition 60 (11), 1842-1854, 2020
Poly (vinyl alcohol) as a capping agent in oven dried cellulose nanofibrils
J Velásquez-Cock, P Posada, C Castro, P Gañán, R Zuluaga
Carbohydrate Polymers 179, 118-125, 2018
Synthesis of thermoplastic starch-bacterial cellulose nanocomposites via in situ fermentation
MA Osorio, D Restrepo, JA Velásquez-Cock, RO Zuluaga, U Montoya, ...
Journal of the Brazilian Chemical Society 25, 1607-1613, 2014
Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat
C Gómez Hoyos, P Mazo Márquez, L Penagos Vélez, A Serpa Guerra, ...
Cellulose 27, 10873-10884, 2020
Aplicaciones biomédicas de biomateriales poliméricos
MA Osorio-Delgado, LJ Henao-Tamayo, JA Velásquez-Cock, ...
Dyna 84 (201), 241-252, 2017
Influence of the maturation time on the physico-chemical properties of nanocellulose and associated constituents isolated from pseudostems of banana plant cv Valery
J Velásquez-Cock, C Castro, P Gañán, M Osorio, JL Putaux, A Serpa, ...
Industrial Crops and Products 83, 551-560, 2016
Bioactive 3D-shaped wound dressings synthesized from bacterial cellulose: effect on cell adhesion of polyvinyl alcohol integrated in situ
M Osorio, J Velásquez-Cock, LM Restrepo, R Zuluaga, P Gañán, ...
International Journal of Polymer Science 2017, 2017
Celulosa: un polímero de siempre con mucho futuro
P Gañán, R Zuluaga, C Castro, A Restrepo-Osorio, JV Cock, M Osorio, ...
Revista Colombiana de Materiales, 1-4, 2017
Biomedical applications of polymeric biomaterials
MA Osorio-Delgado, LJ Henao-Tamayo, JA Velásquez-Cock, ...
Dyna 84 (201), 241-252, 2017
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
N Montoya-Escobar, D Ospina-Acero, JA Velásquez-Cock, ...
Polymers 14 (23), 5199, 2022
Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology
AS Guerra, CG Hoyos, C Molina-Ramírez, J Velásquez-Cock, L Vélez, ...
Trends in Food Science & Technology 116, 1120-1140, 2021
Influence of a non-ionic surfactant in the microstructure and rheology of a pickering emulsion stabilized by cellulose nanofibrils
J Velásquez-Cock, AM Serpa, C Gómez-Hoyos, P Gañán, ...
Polymers 13 (21), 3625, 2021
Effect of ultra‐fine friction grinding on the physical and chemical properties of curcuma (Curcuma longa L.) suspensions
AM Serpa Guerra, C Gómez Hoyos, JA Velásquez‐Cock, ...
Journal of food science 85 (1), 132-142, 2020
Cellulose nanofibers from banana rachis added to a Curcuma longa L. rhizome suspension: Color, stability and rheological properties
AMS Guerra, CG Hoyos, JA Velásquez-Cock, PG Rojo, A Eceiza, ...
Food Structure 27, 100180, 2021
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