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C

Catalina Gómez Hoyos

universidad pontificia bolivariana

H指数:20

被引数:1,794

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Corn Stover for Food Applications: Approaches, Advances and Insights

玉米秸秆在食品领域的应用：方法、进展与见解

Molecules 2026, Vol. 31, Page 27

IF4.6

2025-12-220

OAAI

Green Synthesis of Silica Nanoparticles from Sugarcane Bagasse Ash for Stable Pickering Oil-in-Water Emulsions

从甘蔗渣灰中绿色合成二氧化硅纳米粒子用于稳定的Pickering水包油乳液

Molecules 2025, Vol. 30, Page 4464

IF4.6

2025-11-190

OAAI

Exploring Spent Coffee Grounds: Comprehensive Morphological Analysis and Chemical Characterization for Potential Uses

IF4.6

2024-12-123

OAAI

A Novel French-Style Salad Dressing Based on Pickering Emulsion of Oil-Water Lycopene from Guava and Cellulose Nanofibers

IF4.6

2024-10-300

OAAI

Health and toxicological effects of nanocellulose when used as a food ingredient: A review

CARBOHYDRATE POLYMERS

IF12.5

2024-01-019

PRE

Tackling the cytotoxicity and genotoxicity of cellulose nanofibers from the banana rachis: A new food packaging alternative

IF3.6

2023-11-014

OAAI

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

IF4.6

2022-02-033

OAAI

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

IF4.6

2022-01-309

OAAI

Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-10-0120

PRE

Cellulose nanofibers from banana rachis added to a Curcuma longa L. rhizome suspension: Color, stability and rheological properties

FOOD STRUCTURE-NETHERLANDS

IF5.9

2021-01-019

PREAI

Drying and redispersion of plant cellulose nanofibers for industrial applications: a review

IF4.8

2020-07-2465

PREAI

Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat

IF4.8

2020-05-1727

PREAI

Effect of ultra-fine friction grinding on the physical and chemical properties of curcuma (Curcuma longa L.) suspensions

JOURNAL OF FOOD SCIENCE

IF3.4

2019-12-2714

PREAI

Cellulose nanofibrils extracted from fique fibers as bio-based cement additive

JOURNAL OF CLEANER PRODUCTION

IF10

2019-10-0152

PREAI

The nanotech potential of turmeric (Curcuma longa L.) in food technology: A review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2019-04-2429

PREAI

Influence of cellulose nanofibrils on the structural elements of ice cream

FOOD HYDROCOLLOIDS

IF12.4

2019-02-01104

PREAI

Effect of Different Carbon Sources on Bacterial Nanocellulose Production and Structure Using the Low pH Resistant Strain Komagataeibacter Medellinensis

IF3.2

2017-06-11107

OAAI

Acetylation of bacterial cellulose catalyzed by citric acid: Use of reaction conditions for tailoring the esterification extent

柠檬酸催化的细菌纤维素的乙酰化: 使用反应条件来调整酯化程度

CARBOHYDRATE POLYMERS

IF12.5

2016-11-0148

OAAI

Effect of cellulose microcrystalline particles on properties of cement based composites

MATERIALS & DESIGN

IF7.9

2013-10-01102

OAAI

Flexural properties loss of unidirectional epoxy/fique composites immersed in water and alkaline medium for construction application

COMPOSITES PART B-ENGINEERING

IF14.2

2012-12-0141

OAAI