1. Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices. (November 2018) Authors: Contardo, Ingrid; Bouchon, Pedro Journal: Journal of food engineering Issue: Volume 237(2018) Page Start: 154 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. In vivo study on the slow release of glucose in vacuum fried matrices. (15th April 2018) Authors: Contardo, Ingrid; Villalón, Manuel; Bouchon, Pedro Journal: Food chemistry Issue: Volume 245(2018) Page Start: 432 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Microstructural characterization of vacuum-fried matrices and their influence on starch digestion. (July 2020) Authors: Contardo, Ingrid; James, Bryony; Bouchon, Pedro Journal: Food structure Issue: Volume 25(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels. (30th March 2023) Authors: Millao, Sonia; Iturra, Nicole; Contardo, Ingrid; Morales, Eduardo; Quilaqueo, Marcela; Rubilar, Mónica Journal: Food chemistry Issue: Volume 405:Part A(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices. (15th April 2016) Authors: Contardo, Ingrid; Parada, Javier; Leiva, Angel; Bouchon, Pedro Journal: Food chemistry Issue: Volume 197:Part A(2016) Page Start: 353 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗