| Nanoencapsulation: a new trend in food engineering processing MX Quintanilla-Carvajal, BH Camacho-Díaz, LS Meraz-Torres, ... Food Engineering Reviews 2 (1), 39-50, 2010 | 276 | 2010 |
| Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization) L Ricaurte, M de Jesús Perea-Flores, A Martinez, MX Quintanilla-Carvajal Innovative Food Science & Emerging Technologies 35, 75-85, 2016 | 101 | 2016 |
| Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders JM Rodríguez-Bernal, E Flores-Andrade, C Lizarazo-Morales, E Bonilla, ... Food and Bioproducts Processing 94, 187-198, 2015 | 63 | 2015 |
| Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions L Ricaurte, M Hernández-Carrión, M Moyano-Molano, A Clavijo-Romero, ... Food chemistry 256, 62-70, 2018 | 56 | 2018 |
| Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract FL Moreno, MX Quintanilla-Carvajal, LI Sotelo, C Osorio, M Raventós, ... Journal of food engineering 166, 64-71, 2015 | 53 | 2015 |
| Morphometric characterization of spray-dried microcapsules before and after-tocopherol extraction MX Quintanilla-Carvajal, LS Meraz-Torres, L Alamilla-Beltrán, ... Revista Mexicana de Ingeniería Química 10 (2), 301-312, 2011 | 49 | 2011 |
| Stability and antimicrobial activity of eucalyptus essential oil emulsions A Clavijo-Romero, MX Quintanilla-Carvajal, Y Ruiz Food Science and Technology International 25 (1), 24-37, 2019 | 44 | 2019 |
| Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper M Hernández-Carrión, I Hernando, I Sotelo-Díaz, MX Quintanilla-Carvajal, ... Innovative Food Science & Emerging Technologies 27, 69-78, 2015 | 40 | 2015 |
| In-vitro digestion of high-oleic palm oil nanoliposomes prepared with unpurified soy lecithin: Physical stability and nano-liposome digestibility JD Beltrán, CE Sandoval-Cuellar, K Bauer, MX Quintanilla-Carvajal Colloids and Surfaces A: Physicochemical and Engineering Aspects 578, 123603, 2019 | 35 | 2019 |
| Effects of microfluidisation process on the amounts and distribution of encapsulated and non-encapsulated α-tocopherol microcapsules obtained by spray drying MX Quintanilla-Carvajal, H Hernández-Sánchez, L Alamilla-Beltrán, ... Food research international 63, 2-8, 2014 | 33 | 2014 |
| In-vitro digestion of whey protein-and soy lecithin-stabilized High Oleic Palm Oil emulsions CE Sandoval-Cuellar, M de Jesus Perea-Flores, MX Quintanilla-Carvajal Journal of Food Engineering, 109918, 2020 | 31 | 2020 |
| Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying S Aragón-Rojas, MX Quintanilla-Carvajal, H Hernández-Sánchez, ... Scientific reports 9 (1), 1-15, 2019 | 31 | 2019 |
| Combination of freeze concentration and spray drying for the production of feijoa (Acca sellowiana b.) pulp powder A Henao-Ardila, MX Quintanilla-Carvajal, FL Moreno Powder technology 344, 190-198, 2019 | 29 | 2019 |
| Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods A Filomena-Ambrosio, MX Quintanilla-Carvajal, Ana-Puig, I Hernando, ... Food Science and Technology International 22 (1), 68-78, 2016 | 26 | 2016 |
| Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods MA Cabrera-Trujillo, A Filomena-Ambrosio, MX Quintanilla-Carvajal, ... International Journal of Gastronomy and Food Science 13, 58-64, 2018 | 25 | 2018 |
| Multifunctional role of the whey culture medium in the spray drying microencapsulation of lactic acid bacteria S Aragón-Rojas, MX Quintanilla-Carvajal, H Hernández-Sánchez Food technology and biotechnology 56 (3), 381-397, 2018 | 25 | 2018 |
| Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil JD Beltrán, L Ricaurte, KB Estrada, MX Quintanilla-Carvajal LWT 118, 108801, 2020 | 23 | 2020 |
| Effect of homogenization methods on the physical stability of nutrition grade nanoliposomes used for encapsulating high oleic palm oil J David Beltran, L Ricaurte, K Bauer Estrada, ... LWT-FOOD SCIENCE AND TECHNOLOGY 118, 2020 | 23 | 2020 |
| Fractal surface analysis and thermodynamic properties of moisture sorption of calcium–sucrose powders E Flores-Andrade, LA Pascual-Pineda, MX Quintanilla-Carvajal, ... Drying technology 36 (9), 1128-1141, 2018 | 23 | 2018 |
| Effect of amplitude and pulse in low frequency ultrasound on oil/water emulsions MA Cabrera-Trujillo, LI Sotelo-Díaz, MX Quintanilla-Carvajal Dyna 83 (199), 63-68, 2016 | 23 | 2016 |
