基本信息
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职业迁徙
个人简介
Ingrid Contardo currently works at BIOPREL, University of the Andes, Chile.
Areas
Bioaccessibility and bioavailability in-vitro of proteins.
Oral and gastrointestinal in-vitro methods.
Rheology of food materials.
Food microstructure: Raman, X-ray microcomputed tomography (micro-CT), microscopy (electronic and confocal), and textural analysis.
Aspects of starch, structure, and starch thermal transformations; and gelatinization process.
研究兴趣
论文共 15 篇作者统计合作学者相似作者
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期刊级别
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FOOD CHEMISTRY-X (2024): 101347-101347
Food Bioscience (2024): 104505-104505
Foodsno. 15 (2024): 2462
TISSUE ENGINEERING PART Ano. 13-14 (2023)
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Gabriela Zavala, Sergio M. Viafara-Garcia, Javier Novoa,Carmen Hidalgo,Ingrid Contardo,Paulo Diaz-Calderon,Wilfredo Alejandro Gonzalez-Arriagada,Maroun Khoury,Juan Pablo Acevedo
BIOMATERIALS SCIENCEno. 20 (2023): 6801-6822
Foodsno. 19 (2023): 3668-3668
Food chemistry (2023): 134772-134772
García,Ingrid Contardo Hernández, Makarena Ruíz Acin, Amanda Ramos Trujillo, Viridiana Tejada Ortigoza, Jorge Membrillo
Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology “Education, Research and Leadership in Post-pandemic Engineering Resilient, Inclusive and Sustainable Actions” (2022)
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作者统计
#Papers: 16
#Citation: 80
H-Index: 6
G-Index: 7
Sociability: 3
Diversity: 1
Activity: 5
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