| Vegetable nanocellulose in food science: A review C Gómez H., A Serpa, J Velásquez-Cock, P Gañán, C Castro, L Vélez, ... Food Hydrocolloids 57, 178-186, 2016 | 311* | 2016 |
| Effect of cellulose microcrystalline particles on properties of cement based composites CG Hoyos, E Cristia, A Vázquez Materials & Design 51, 810-818, 2013 | 132 | 2013 |
| Effect of Different Carbon Sources on Bacterial Nanocellulose Production and Structure Using the Low pH Resistant Strain Komagataeibacter Medellinensis C Molina-Ramírez, M Castro, M Osorio, M Torres-Taborda, B Gómez, ... Materials 10 (6), 639, 2017 | 124 | 2017 |
| 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 | 110 | 2019 |
| Influence of combined mechanical treatments on the morphology and structure of cellulose nanofibrils: Thermal and mechanical properties of the resulting films RZ J. Velásquez-Cock, P. Gañán, P. Posada, C. Castro, A. Serpa, C. Gómez H ... Industrial Crops and Products 85, 1-10, 2016 | 77 | 2016 |
| Cellulose nanofibrils extracted from fique fibers as bio-based cement additive CG Hoyos, R Zuluaga, P Gañán, TM Pique, A Vazquez Journal of cleaner production 235, 1540-1548, 2019 | 67 | 2019 |
| Flexural properties loss of unidirectional epoxy/fique composites immersed in water and alkaline medium for construction application CG Hoyos, A Vázquez Composites Part B: Engineering 43 (8), 3120-3130, 2012 | 60 | 2012 |
| 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 | 57 | 2020 |
| Acetylation of bacterial cellulose catalyzed by citric acid: Use of reaction conditions for tailoring the esterification extent JAÁ Ramírez, CG Hoyos, S Arroyo, P Cerrutti, ML Foresti Carbohydrate polymers 153, 686-695, 2016 | 57 | 2016 |
| Improved redispersibility of cellulose nanofibrils in water using maltodextrin as a green, easily removable and non-toxic additive J Velásquez-Cock, P Gañán, C Gómez H., P Posada, C Castro, ... Food Hydrocolloids 79, 30-39, 2017 | 55 | 2017 |
| Fique fibers: Enhancement of the tensile strength of alkali treated fibers during tensile load application CG Hoyos, VA Alvarez, PG Rojo, A Vázquez Fibers and polymers 13, 632-640, 2012 | 43 | 2012 |
| 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 | 38 | 2018 |
| The nanotech potential of turmeric (Curcuma longa L.) in food technology: A review AM Serpa Guerra, C Gómez Hoyos, JA Velásquez-Cock, L Vélez Acosta, ... Critical Reviews in Food Science and Nutrition 60 (11), 1842-1854, 2020 | 37 | 2020 |
| Alginate-Edible Coatings for Application on Wild Andean Blueberries (Vaccinium meridionale Swartz): Effect of the Addition of Nanofibrils Isolated from Cocoa By … C Medina-Jaramillo, C Quintero-Pimiento, C Gómez-Hoyos, ... Polymers 12 (4), 824, 2020 | 36 | 2020 |
| Encapsulation of proteins from Leishmania panamensis into PLGA particles by a single emulsion-solvent evaporation method JD Ospina-Villa, C Gómez-Hoyos, R Zuluaga-Gallego, O Triana-Chávez Journal of microbiological methods 162, 1-7, 2019 | 35 | 2019 |
| Cocoa shell: an industrial by-product for the preparation of suspensions of holocellulose nanofibers and fat RZ C. Gómez Hoyos, P. Mazo Márquez, L. Penagos Vélez, A. Serpa Guerra, A ... Cellulose, 2020 | 29 | 2020 |
| 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 | 19 | 2021 |
| 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 Polymers 14 (23), 5199, 2022 | 16 | 2022 |
| 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 | 11 | 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 | 11 | 2020 |
Piedad GañánProfessor, Universidad Pontificia BolivarianaDirección de correo verificada de upb.edu.co
