Micanquer-Carlosama, Adriana, Cortés-Rodríguez Misael & Serna-Cock. Liliana:
Optimization and storage of W/O emulsions using a supplemented aqueous phase (pineapple and sacha inchi wastes, and minerals) and sunflower oil. Journal of Engineering Science and Technology, Vol 17 (5): 3071 - 3087, 2022
Manuela Gallón Bedoya; Misael Cortés Rodríguez, Jesús Humberto Gil; Roberto Lemus Mondaca:
Impact of the agglomeration process on the flow, reconstitution, and antioxidant properties of an Andean berry powder mix. Journal of Berry Research, Vol 12 (3): 329-346 (2022).
Claudia Arias, Pablo Rodríguez, Misael Cortés, Iris Soto, Julián Quintero, Fabrice Vaillant.:
Innovative process coupling short steam blanching with vacuum flash-expansion produces in one single stage high-quality purple passion fruit smoothies. Foods, Vol 11, 832: 1 - 13 (2022)
Castaño, Hader I.; Cortes, R. Misael; Gil, G. Jesús; Manuela Gallón Bedoya.:
Influence of gum arabic and homogenization process on the physicochemical stability of strawberry suspensions. J Food Sci Technol, Campinas, v42, e58020: 1-7 (2022).
Lina María Cardona, Misael Cortés-Rodríguez; Castellanos Francisco.:
Optimization of Fluidized Bed Agglomeration Process of a Pineapple Powder Mixture Using a Binder Solution of Ginger Extract and Vitamin C. LWT - Food Science & Technology, Vol 171, 114075: 1 - 12 (2022).
Misael Cortés-Rodríguez¸ Jesús H. Gil G; Rodrigo-Ortega Toro.:
Influence of the feed composition and the spray drying process on the quality of a powdered mixture of blackberry (Rubus glaucous Benth). Revista Mexicana de Ingeniería Química, Vol 21 (3): 1 - 17 (2022).
Soany Karola Erazo; Misael Cortés Rodríguez; Andrés Hurtado Benavides; Hader Iván Castaño Peláez.:
Enzymatic hydrolysis of a colloidal system based on cape gooseberry pulp, skin, and seed. J Food Sci Technol, Campinas, v42, e67820, 2022.
Lina María Cardona, Misael Cortés-Rodríguez; Francisco J. Castellano-Galeano; Julio C. Arango.:
Physicochemical stability of pineapple suspensions: The integrated effects of enzymatic processes and homogenization by Shear. J Food Sci Technol, Vol 59 (4): 1610 - 1618 (2022).
