| 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 | 338 | 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 | 128 | 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 | 82 | 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 | 80 | 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 | 66 | 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 | 61 | 2018 |
| 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 | 42 | 2018 |
| The nanotech potential of turmeric (Curcuma longa L.) in food technology: A review AM Serpa Guerra, C Gómez Hoyos, JA Velásquez-Cock, L Velez Acosta, ... Critical Reviews in Food Science and Nutrition 60 (11), 1842-1854, 2020 | 40 | 2020 |
| 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 | 39 | 2022 |
| 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 | 37 | 2020 |
| 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 | 35 | 2014 |
| 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 | 34 | 2021 |
| 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 | 33 | 2016 |
| 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 | 32 | 2017 |
| Aplicaciones biomédicas de biomateriales poliméricos MA Osorio-Delgado, LJ Henao-Tamayo, JA Velásquez-Cock, ... Dyna 84 (201), 241-252, 2017 | 30 | 2017 |
| 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 (1), 3728485, 2017 | 29 | 2017 |
| Biomedical applications of polymeric biomaterials MA Osorio-Delgado, LJ Henao-Tamayo, JA Velásquez-Cock, ... Dyna 84 (201), 241-252, 2017 | 23 | 2017 |
| 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 | 14 | 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 | 12 | 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 | 11 | 2021 |
Robin Zuluaga GallegoProfessor, Agroindustrial Engineering, Universidad Pontificia BolivarianaDirección de correo verificada de upb.edu.co
