Publications by authors named "Ingrid Contardo"

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Rheological and Physicochemical Characterization of Structured Chia Oil: A Novel Approach Using a Low-Content Shellac Wax/Beeswax Blend as Oleogelant.
Eduardo Morales, Katerine Marilaf, Mónica Rubilar, Ingrid Contardo, Marcela Quilaqueo

Gels· August 2025

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Investigating the Microstructural and Textural Properties of Cookies Using Plant-Based Bigel as an Alternative to Commercial Solid Fat.
Ingrid Contardo, Sonia Millao, Eduardo Morales, Mónica Rubilar, Marcela Quilaqueo

Gels· July 2025

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Understanding the structural differences in chickpea globulins and their relationship with in vitro protein digestibility.
Ingrid Contardo, Sofía Gutiérrez, John Hurtado-Murillo, Natalia Escobar

Food Res Int· February 2025

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Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages.
John Hurtado-Murillo, Wendy Franco, Ingrid Contardo

Food Chem· January 2025

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Enhancing the Oxidative Stability of Beeswax-Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical Properties.
Sonia Millao, Marcela Quilaqueo, Ingrid Contardo, Mónica Rubilar

Gels· January 2025

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Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels.
Marcela Quilaqueo, Sonia Millao, Eduardo Morales, Mónica Rubilar, Ingrid Contardo

Gels· November 2024

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Role of Quinoa ( Willd) and Chickpea ( L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage.
John Hurtado-Murillo, Wendy Franco, Ingrid Contardo

Foods· August 2024

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Relationship between microstructure formation and starch digestibility in baked gluten-starch matrices.
José D Torres, Verónica Dueik, Ingrid Contardo, David Carré, Pedro Bouchon

Food Chem X· June 2024

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An advanced biphasic porous and injectable scaffold displays a fine balance between mechanical strength and remodeling capabilities essential for cartilage regeneration.
Gabriela Zavala, Sergio M Viafara-García, Javier Novoa, Carmen Hidalgo, Ingrid Contardo

Biomater Sci· October 2023

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Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly.
Ingrid Contardo, Fanny Guzmán, Javier Enrione

Foods· October 2023

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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.
Sonia Millao, Nicole Iturra, Ingrid Contardo, Eduardo Morales, Marcela Quilaqueo

Food Chem· March 2023

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Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies.
Marcela Quilaqueo, Nicole Iturra, Ingrid Contardo, Sonia Millao, Eduardo Morales

Gels· July 2022

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Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product.
Yadira Zambrano, Ingrid Contardo, María Carolina Moreno, Pedro Bouchon

Foods· January 2022

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In vivo study on the slow release of glucose in vacuum fried matrices.
Ingrid Contardo, Manuel Villalón, Pedro Bouchon

Food Chem· April 2018

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The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices.
Ingrid Contardo, Javier Parada, Angel Leiva, Pedro Bouchon

Food Chem· April 2016

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