Nuria Acevedo
Nuria Acevedo
Associate Professor, Iowa State University
Verified email at
Cited by
Cited by
Structure and functionality of edible fats
AG Marangoni, N Acevedo, F Maleky, F Peyronel, G Mazzanti, B Quinn, ...
Soft Matter 8 (5), 1275-1300, 2012
Characterization of the nanoscale in triacylglycerol crystal networks
NC Acevedo, AG Marangoni
Crystal growth & design 10 (8), 3327-3333, 2010
Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
NC Acevedo, V Briones, P Buera, JM Aguilera
Journal of Food Engineering 85 (2), 222-231, 2008
Toward nanoscale engineering of triacylglycerol crystal networks
NC Acevedo, AG Marangoni
Crystal growth & design 10 (8), 3334-3339, 2010
Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax
TL Wolfer, NC Acevedo, KJ Prusa, JG Sebranek, R Tarté
Meat Science 145, 352-362, 2018
Nanoscale structure intercrystalline interactions in fat crystal networks
NC Acevedo, F Peyronel, AG Marangoni
Current Opinion in Colloid & Interface Science 16 (5), 374-383, 2011
Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning
N Acevedo, C Schebor, MP Buera
Journal of Food Engineering 77 (4), 1108-1115, 2006
Development of lecithin and stearic acid based oleogels and oleogel emulsions for edible semisolid applications
N Gaudino, SM Ghazani, S Clark, AG Marangoni, NC Acevedo
Food Research International 116, 79-89, 2019
Cooling rate and dilution affect the nanostructure and microstructure differently in model fats
F Maleky, NC Acevedo, AG Marangoni
European journal of lipid science and technology 114 (7), 748-759, 2012
Critical laminar shear-temperature effects on the nano-and mesoscale structure of a model fat and its relationship to oil binding and rheological properties
NC Acevedo, JM Block, AG Marangoni
Faraday discussions 158 (1), 171-194, 2012
Non-enzymatic browning kinetics analysed through water–solids interactions and water mobility in dehydrated potato
NC Acevedo, C Schebor, P Buera
Food Chemistry 108 (3), 900-906, 2008
Nanostructured fat crystal systems
NC Acevedo, AG Marangoni
Annu. Rev. Food Sci. Technol 6, 71-96, 2015
Determination of the gelation mechanism of freeze–thawed hen egg yolk
C Au, NC Acevedo, HT Horner, T Wang
Journal of Agricultural and Food Chemistry 63 (46), 10170-10180, 2015
Advances in our understanding of the structure and functionality of edible fats and fat mimetics
AG Marangoni, JPM Van Duynhoven, NC Acevedo, RA Nicholson, ...
Soft Matter 16 (2), 289-306, 2020
Structure and functionality of nanostructured triacylglycerol crystal networks
PR Ramel, ED Co, NC Acevedo, AG Marangoni
Progress in Lipid Research 64, 231-242, 2016
3D printing of extended-release tablets of theophylline using hydroxypropyl methylcellulose (HPMC) hydrogels
Y Cheng, H Qin, NC Acevedo, X Jiang, X Shi
International Journal of Pharmaceutics 591, 119983, 2020
Functionalization of non-interesterified mixtures of fully hydrogenated fats using shear processing
NC Acevedo, AG Marangoni
Food and bioprocess technology 7 (2), 575-587, 2014
Unsaturated emulsifier-mediated modification of the mechanical strength and oil binding capacity of a model edible fat crystallized under shear
NC Acevedo, JM Block, AG Marangoni
Langmuir 28 (46), 16207-16217, 2012
Integrated approach for interpreting browning rate dependence with relative humidity in dehydrated fruits
LMA Laverde, NC Acevedo, C Schebor, M Del Pilar Buera
LWT-Food Science and Technology 44 (4), 963-968, 2011
High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage
R Tarté, JS Paulus, NC Acevedo, KJ Prusa, SL Lee
Lwt 131, 109659, 2020
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