Ingrid Contardo

Santiago, RM 7620086, Chile

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 14 publications

Rheological and Physicochemical Characterization of Structured Chia Oil: A Novel Approach Using a Low-Content Shellac Wax/Beeswax Blend as Oleogelant.

Rheological and Physicochemical Characterization of Structured Chia Oil: A Novel Approach Using a Low-Content Shellac Wax/Beeswax Blend as Oleogelant.

Journal: Gels (Basel, Switzerland)

Published: July 12, 2025

Investigating the Microstructural and Textural Properties of Cookies Using Plant-Based Bigel as an Alternative to Commercial Solid Fat.

Investigating the Microstructural and Textural Properties of Cookies Using Plant-Based Bigel as an Alternative to Commercial Solid Fat.

Journal: Gels (Basel, Switzerland)

Published: June 06, 2025

Enhancing the Oxidative Stability of Beeswax-Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical Properties.

Enhancing the Oxidative Stability of Beeswax-Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical Properties.

Journal: Gels (Basel, Switzerland)

Published: November 26, 2024

Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels.

Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels.

Journal: Gels (Basel, Switzerland)

Published: October 17, 2024

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.

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.

Journal: Foods (Basel, Switzerland)

Published: July 11, 2024

Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages.

Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages.

Journal: Food chemistry

Published: May 02, 2024

Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices.

Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices.

Journal: Food chemistry: X

Published: January 12, 2024

Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly.

Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly.

Journal: Foods (Basel, Switzerland)

Published: September 07, 2023

An advanced biphasic porous and injectable scaffold displays a fine balance between mechanical strength and remodeling capabilities essential for cartilage regeneration.

An advanced biphasic porous and injectable scaffold displays a fine balance between mechanical strength and remodeling capabilities essential for cartilage regeneration.

Journal: Biomaterials science

Published: August 25, 2023

Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies.

Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies.

Journal: Gels (Basel, Switzerland)

Published: June 07, 2022

Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels.

Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels.

Journal: Food chemistry

Published: May 13, 2022

Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product.

Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product.

Journal: Foods (Basel, Switzerland)

Published: December 01, 2021

Showing 1-12 of 14

Last Updated: 09/26/2026