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Marcela Quilaqueo

Showing results (1-10 of 12) with videos related to

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Food Research International (Ottawa, Ont.)|April 30, 2017
The morphology of salt crystals affects the perception of saltinessMarcela Quilaqueo, Lisa Duizer, José Miguel Aguilera
Gels (Basel, Switzerland)|January 24, 2025
Enhancing the Oxidative Stability of Beeswax-Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical PropertiesSonia Millao, Marcela Quilaqueo, Ingrid Contardo, et al.
Gels (Basel, Switzerland)|August 28, 2025
Investigating the Microstructural and Textural Properties of Cookies Using Plant-Based Bigel as an Alternative to Commercial Solid FatIngrid Contardo, Sonia Millao, Eduardo Morales, et al.
Gels (Basel, Switzerland)|November 26, 2024
Evaluation of Mixing Temperature in the Preparation of Plant-Based BigelsMarcela Quilaqueo, Sonia Millao, Eduardo Morales, et al.
Journal of Food Science and Technology|April 3, 2018
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using imagesGabriel A Leiva-Valenzuela, Marcela Quilaqueo, Daniela Lagos, et al.
Food Chemistry|November 6, 2022
Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogelsSonia Millao, Nicole Iturra, Ingrid Contardo, et al.
Gels (Basel, Switzerland)|July 25, 2022
Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in CookiesMarcela Quilaqueo, Nicole Iturra, Ingrid Contardo, et al.
Foods (Basel, Switzerland)|February 6, 2021
Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-DryingEduardo Morales, César Burgos-Díaz, Rommy N Zúñiga, et al.
Food Chemistry|July 5, 2019
Predicting furan content in a fried dough system using image analysisGabriel A Leiva-Valenzuela, Marcela Quilaqueo, María Salomé Mariotti-Celis, et al.
Food Chemistry|October 4, 2020
Degree of crosslinking in β-cyclodextrin-based nanosponges and their effect on piperine encapsulationJuan Guineo-Alvarado, Marcela Quilaqueo, Jeyson Hermosilla, et al.
Pageof 2

Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
Food Research International (Ottawa, Ont.)|April 30, 2017
The morphology of salt crystals affects the perception of saltinessMarcela Quilaqueo, Lisa Duizer, José Miguel Aguilera
Gels (Basel, Switzerland)|January 24, 2025
Enhancing the Oxidative Stability of Beeswax-Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical PropertiesSonia Millao, Marcela Quilaqueo, Ingrid Contardo, et al.
Gels (Basel, Switzerland)|August 28, 2025
Investigating the Microstructural and Textural Properties of Cookies Using Plant-Based Bigel as an Alternative to Commercial Solid FatIngrid Contardo, Sonia Millao, Eduardo Morales, et al.
Gels (Basel, Switzerland)|November 26, 2024
Evaluation of Mixing Temperature in the Preparation of Plant-Based BigelsMarcela Quilaqueo, Sonia Millao, Eduardo Morales, et al.
Journal of Food Science and Technology|April 3, 2018
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using imagesGabriel A Leiva-Valenzuela, Marcela Quilaqueo, Daniela Lagos, et al.
Food Chemistry|November 6, 2022
Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogelsSonia Millao, Nicole Iturra, Ingrid Contardo, et al.
Gels (Basel, Switzerland)|July 25, 2022
Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in CookiesMarcela Quilaqueo, Nicole Iturra, Ingrid Contardo, et al.
Foods (Basel, Switzerland)|February 6, 2021
Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-DryingEduardo Morales, César Burgos-Díaz, Rommy N Zúñiga, et al.
Food Chemistry|July 5, 2019
Predicting furan content in a fried dough system using image analysisGabriel A Leiva-Valenzuela, Marcela Quilaqueo, María Salomé Mariotti-Celis, et al.
Food Chemistry|October 4, 2020
Degree of crosslinking in β-cyclodextrin-based nanosponges and their effect on piperine encapsulationJuan Guineo-Alvarado, Marcela Quilaqueo, Jeyson Hermosilla, et al.
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