| The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices I Contardo, J Parada, A Leiva, P Bouchon Food Chemistry 197, 353-358, 2016 | 47 | 2016 |
| Food-grade bigels with potential to replace saturated and trans fats in cookies M Quilaqueo, N Iturra, I Contardo, S Millao, E Morales, M Rubilar Gels 8 (7), 445, 2022 | 37 | 2022 |
| Effect of extrusion temperature and feed moisture content on the microstructural properties of rice-flour pellets and their impact on the expanded product Y Zambrano, I Contardo, MC Moreno, P Bouchon Foods 11 (2), 198, 2022 | 19 | 2022 |
| Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels S Millao, N Iturra, I Contardo, E Morales, M Quilaqueo, M Rubilar Food Chemistry 405, 134772, 2023 | 17 | 2023 |
| Microstructural characterization of vacuum-fried matrices and their influence on starch digestion I Contardo, B James, P Bouchon Food Structure 25, 100146, 2020 | 14 | 2020 |
| Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices I Contardo, P Bouchon Journal of food engineering 237, 154-161, 2018 | 14 | 2018 |
| In vivo study on the slow release of glucose in vacuum fried matrices I Contardo, M Villalón, P Bouchon Food chemistry 245, 432-438, 2018 | 11 | 2018 |
| Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils E Morales, N Iturra, I Contardo, M Quilaqueo, D Franco, M Rubilar LWT 185, 115144, 2023 | 5 | 2023 |
| Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices JD Torres, V Dueik, I Contardo, D Carré, P Bouchon Food Chemistry: X 22, 101347, 2024 | 1 | 2024 |
| Conformational and structural changes in chickpea proteins caused by simulated salivary alterations in the elderly I Contardo, F Guzmán, J Enrione Foods 12 (19), 3668, 2023 | 1 | 2023 |
| The Global Classroom experience, a didactic strategy to develop skills through Project-based learning. Lessons learned between Mexico and Chile in a multidisciplinary … R García-García, I Contardo Hernández, M Ruíz Acin, A Ramos Trujillo, ... | 1 | 2022 |
| Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber JD Torres, V Dueik, D Carré, I Contardo, P Bouchon Food Bioscience, 104505, 2024 | | 2024 |
| Food Structure as a Foundation for Food Texture P Bouchon, I Contardo, MT Molina Food Texturology: Measurement and Perception of Food Textural Properties, 17-42, 2023 | | 2023 |
| Physical gelation as an additional tool to modulate low viscosity GelMA for hydrogels structuring C Padilla, I Contardo, J Enrione TISSUE ENGINEERING PART A 29 (13-14), 2023 | | 2023 |
| Influence of Physical and Structural Aspects of Food on Starch Digestion I Contardo, P Bouchon Interdisciplinary Approaches to Food Digestion, 303-336, 2019 | | 2019 |
| Impact of Homolactic Fermentation Using Lactobacillus Acidophilus on Plant-Based Protein Bioaccessibility in Aqueous Quinoa and Chickpea Flour Blended Extracts I Contardo, J Hurtado-Murillo, W Franco Available at SSRN 4837116, 0 | | |
| CONOCIENDO EL ETIQUETADO NUTRICIONAL DE LOS ALIMENTOS IC Hernández | | |
Pedro BouchonProfessor of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile在 ing.puc.cl 的电子邮件经过验证
