Research output per year
Research output per year
- 28 results
Search results
-
2025
Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages
Hurtado-Murillo, J., Franco, W. & Contardo, I., 15 Jan 2025, In: Food Chemistry. 463, 141110.Research output: Contribution to journal › Article › peer-review
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2024
Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber
Torres, J. D., Dueik, V., Carré, D., Contardo, I. & Bouchon, P., Oct 2024, In: Food Bioscience. 61, 104505.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices
Torres, J. D., Dueik, V., Contardo, I., Carré, D. & Bouchon, P., 30 Jun 2024, In: Food Chemistry: X. 22, p. 1-11 11 p., 101347.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage
Hurtado-Murillo, J., Franco, W. & Contardo, I., Aug 2024, In: Foods. 13, 15, 2462.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
2023
An advanced biphasic porous and injectable scaffold displays a fine balance between mechanical strength and remodeling capabilities essential for cartilage regeneration
Zavala, G., Viafara-García, S. M., Novoa, J., Hidalgo, C., Contardo, I., Díaz-Calderón, P., Alejandro González-Arriagada, W., Khoury, M. & Acevedo, J. P., 25 Aug 2023, In: Biomaterials Science. 11, 20, p. 6801-6822 22 p.Research output: Contribution to journal › Article › peer-review
1 Scopus citations -
Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly
Contardo, I., Guzmán, F. & Enrione, J., 5 Oct 2023, In: Foods. 12, 19, p. 1-14 14 p., 3668.Research output: Contribution to journal › Article › peer-review
Open Access4 Scopus citations -
Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils
Morales, E., Iturra, N., Contardo, I., Quilaqueo, M., Franco, D. & Rubilar, M., 1 Aug 2023, In: LWT. 185, p. 1-10 10 p., 115144.Research output: Contribution to journal › Article › peer-review
Open Access5 Scopus citations -
Food structure as a foundation for food texture
Bouchon, P., Contardo, I. & Molina, M. T., 20 Dec 2023, Food Texturology: Measurement and Perception of Food Textural Properties. Springer International Publishing, p. 17-42 26 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review
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Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels
Millao, S., Iturra, N., Contardo, I., Morales, E., Quilaqueo, M. & Rubilar, M., 30 Mar 2023, In: Food Chemistry. 405, 134772.Research output: Contribution to journal › Article › peer-review
18 Scopus citations -
2022
Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product
Zambrano, Y., Contardo, I., Moreno, M. C. & Bouchon, P., 12 Jan 2022, In: Foods. 11, 2, 198.Research output: Contribution to journal › Article › peer-review
Open Access21 Scopus citations -
Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies
Quilaqueo, M., Iturra, N., Contardo, I., Millao, S., Morales, E. & Rubilar, M., 17 Jul 2022, In: Gels. 8, 7, 445.Research output: Contribution to journal › Article › peer-review
Open Access43 Scopus citations -
The Global Classroom experience, a didactic strategy to develop skills through Project-based learning. Lessons learned between Mexico and Chile in a multidisciplinary development on Food Science
García-García, R., Contardo-Hernández, I., Ruíz-Acin, M., Ramos-Trujillo, A., Tejada-Ortigoza, V. & Membrillo-Hernández, J., 2022, 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Education, Research and Leadership in Post-Pandemic Engineering: Resilient Inclusive and Sustainable Actions", LACCEI 2022. Larrondo Petrie, M. M., Texier, J., Pena, A. & Viloria, J. A. S. (eds.). Latin American and Caribbean Consortium of Engineering Institutions, (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; vol. 2022-July).Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review
Open Access3 Scopus citations -
Understanding the complexation and aggregation of chickpea proteins and cellulose nanocrystals towards the improvement of plant-based protein digestibility: Fondecyt de Iniciación
Contardo, I., 2022Research output: Other contribution › peer-review
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2021
Agregación de valor a macroalgas chilenas de exportación a través de la caracterización de ficocoloides e identificación de brechas socio productivas
Chandía, N., Álvarez, C., Araya, J., Bakit, J., Contardo, I., Hurtado, A., Needham, P. & Véliz, K., 24 May 2021.Research output: Contribution to conference › Poster › peer-review
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Canola, linseed and chia oil oleogels as potential healthy fat substitutes for food applications
Millao, S., Iturra, N., Quilaqueo, M., Contardo, I. & Rubilar, M., 18 Oct 2021, (Accepted/In press).Research output: Contribution to conference › Poster › peer-review
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Characteristics of beeswax/canola oil and carboxymethylcellulose-based bigels with potential for saturated and trans fat replacer in food products
Quilaqueo, M., Iturra, N., Millao, S., Contardo, I. & Rubilar, M., 18 Oct 2021, (Accepted/In press).Research output: Contribution to conference › Poster › peer-review
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Efecto de las condiciones orales del adulto mayor sobre las propiedades fisicoquímicas y conformación secundaria de las proteínas de garbanzo
Contardo, I. & Enrione, J., 20 Oct 2021, (Submitted).Research output: Contribution to conference › Poster › peer-review
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Efecto de la temperatura de extracción alcalina sobre las propiedades fisicoquímicas y estructura secundaria en las proteínas de quínoa.
Contardo, I. & Klener, F., 20 Oct 2021, (Submitted).Research output: Contribution to conference › Poster › peer-review
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Microstructural characterization of vacuum-fried matrices and their influence on starch digestion
Contardo, I. & Bouchon, P., 19 Oct 2021, (Accepted/In press).Research output: Contribution to conference › Poster › peer-review
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Microstructural understanding of the effect of extruding temperature and moisture content on the porosity of expanded rice flour third-generation snacks
Zambrano, Y., Contardo, I. & Bouchon, P., 1 Nov 2021, (Accepted/In press).Research output: Contribution to conference › Poster › peer-review
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2020
Microstructural characterization of vacuum-fried matrices and their influence on starch digestion
Contardo, I., James, B. & Bouchon, P., Jul 2020, In: Food Structure. 25, 100146.Research output: Contribution to journal › Article › peer-review
15 Scopus citations -
2019
Digestibilidad in vitro del almidón limitada por la microestructura de matrices fritas a vacío
Contardo, I., James, B. & Bouchon, P., 27 Mar 2019.Research output: Contribution to conference › Poster › peer-review
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Influence of physical and structural aspects of food on starch digestion
Contardo, I. & Bouchon, P., 1 Jan 2019, Interdisciplinary Approaches to Food Digestion. Springer International Publishing, p. 303-336 34 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review
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Propiedades físicas, texturales, y microestructurales de productos inflados extruidos afectados por la inclusión de proteínas de alto valor biológico
Contardo, I. & Bouchon, P., 27 Mar 2019.Research output: Contribution to conference › Poster › peer-review
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2018
Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices
Contardo, I. & Bouchon, P., Nov 2018, In: Journal of Food Engineering. 237, p. 154-161 8 p.Research output: Contribution to journal › Article › peer-review
12 Scopus citations -
In vivo study on the slow release of glucose in vacuum fried matrices
Contardo, I., Villalón, M. & Bouchon, P., 15 Apr 2018, In: Food Chemistry. 245, p. 432-438 7 p.Research output: Contribution to journal › Article › peer-review
13 Scopus citations -
Potencial de las proteínas de insectos como fuente alternativa para el consumo humano: Calidad textural de snacks extruidos
Contardo, I., 2 Oct 2018.Research output: Contribution to conference › Poster › peer-review
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2016
The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices
Contardo, I., Parada, J., Leiva, A. & Bouchon, P., 15 Apr 2016, In: Food Chemistry. 197, p. 353-358 6 p.Research output: Contribution to journal › Article › peer-review
34 Scopus citations