Olivier Skurtys

Publicaciones Seleccionadas

Osorio, F., Valdés, G., Skurtys, O. et al., 2018, “Surface Free Energy Utilization to Evaluate Wettability of Hydrocolloid Suspension on Different Vegetable Epicarps”, Vol 8(1), pp.16, Coatings, MDPI.
Skurtys, O., Andrade, R., Ososrio, F., 2015, “Rheological characterization of Poly (ethylene oxide) and carboxymethyl cellulose suspensions with added solids”, Vol. 64(1), pp. 131-139, LWT-Food Science and Technology, Elsevier.
Andrade, R., Skurtys, O., Osorio, F., Zuluaga, R., Ganan, P., Castro, C., 2015, “Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings”, Vol. 21(5), pp. 332-341, Food Science and Technology International, Sage.
Andrade, R., Skurtys, O., Osorio, F., 2015, “Development of a new method to predict the maximum spread factor for shear thinning drops”, Vol. 157, pp. 70-76, Journal of Food Engineering, Elsevier.
Andrade, R., Skurtys, O., Osorio, F., 2015, “Drop impact of gelatin coating formulated with cellulose nanofibers on banana and eggplant epicarps”, Vol. 61(2), pp. 422-429, LWT-Food Science and Technology, Elsevier.
Andrade, R., Skurtys, O., Osorio, F., Zuluaga, R., Gañán., P. y Castro, C., 2014, “Wettability of gelatin coating formulations containing cellulose nanofibers on banana and eggplant epicarps”, Vol. 58(1), pp. 158-165, LWT – Food Science and Technology, Elsevier.
Andrade, R., Skurtys, O. y Osorio, F., 2013, “Drop impact behavior on food using spray coating: Fundamentals and applications”, Vol 54(1), pp. 397-405. Food Research International, Elsevier.
Dieulot, J.Y. y Skurtys, O., 2013, “Classification, modeling and prediction of the mechanical behaviour of starch-based films”, Vol. 119(2), 188-195, Journal of Food Engineering, Elsevier.
Zúñiga, R.N., Skurtys, O., Osorio, F., Aguilera, J.M., Pedreschi, F., 2012, “Physical properties of emulsion-based hydroxypropyl methylcellulose films: effect of their microstructure”, Vol. 90(2), pp. 1147-1158, Carbohydrate Polymers, Elsevier.
Acevedo, C.A., López, D.A., Tapia, M.J. Enrione, J., Skurtys, O., Pedreschi, F., Brown, D.I., Creixell, W., Osorio, F., 2012, “Using RGB Image Processing for Designing an Alginate Edible Film”, Vol. 5(5), pp. 1511-1520, Food and Bioprocess Technology, Springer.
Cuadros, T., Skurtys, O., Aguilera, J.M., 2012, “Mechanical Properties of Calcium Alginate Fibers Produced with a Microfluidic Device”, Vol. 89(4), pp. 1198-1206, Carbohydrate Polymers, Elsevier.
Nefzaoui, E., Skurtys, O., 2012, “Impact of a Liquid Drop on a Granular Medium: inertia, viscosity and surface tension effects on the drop deformation”, Vol. 41, pp. 43-50, Experimental Thermal and Fluid Science, Elsevier.
Andrade, R., Skurtys, O., Osorio, F., 2012, “Atomizing Spray Systems for Application of Edible Coatings”, Vol. 11(3), pp. 323-337, Comprehensive Reviews in Food Science and Food Safety, Wiley.
Andrade, R., Skurtys, O., 2012, “The impact of liquid drops on purple cabbage leaves (Brassica oleracea I. Var. Capitata)”, Vol. 32(2), pp. 79-82, Ingeniería e Investigación, Facultad de Ingeniería Universidad de Colombia.
Andrade, R., Skurtys, O., Osorio, F., 2012, “Experimental study of drop impacts and spreading on epicarps: effect of fluid properties”, Vol. 109(3), pp. 430-437, Journal of Food Engineering, Elsevier.
Enrione, J., Sáez, C., López, D., Skurtys, O., Acevedo, C., Osorio, F., MacNaughtan, W., Hill, S., 2012, “Structural Relaxation of Salmon Gelatin Films in the Glassy State”, Vol. 5(6), pp. 2446-2453, Food and Bioprocess Technology, Springer.
Pedreschi, F., Bunger, A., Skurtys, O., Allen, P., Rojas, X., 2012, “Grading of potato chips according to their sensory quality determined by color”, Vol. 5(6), pp. 2401-2408, Food and Bioprocess Technology, Springer.
Velásquez, P., Skurtys, O., Enrione, J., Osorio, F., 2011, “Evaluation of Surface Free Energy of Various Fruit Epicarps Using Acid-Base and Zisman Approaches”, Vol. 6(3), pp. 349-358, Food Biophysics, Springer.
Skurtys O., Velásquez, P., Henriquez, O., Matiacevich, S., Enrione, J., Osorio, F., 2011, “Wetting behavior of Chitosan Solutions on Blueberry Epicarp with or without Epicuticular Waxes”, Vol. 44(6), pp. 1449-1457, LWT-Food Science and Technology, Elsevier.
Penot, F., Skurtys, O., Saury, D., 2010, “Preliminary experiments on the control of natural convection in differentially-heated cavities”, Vol. 49(10), pp. 1911-1919, International Journal of Thermal Sciences, Elsevier.
Medina, W., Skurtys, O., Aguilera, J.M., 2010, “Study on Image Analysis application for identification Quinoa seeds (Chenopodium quinoa Willd) geographical provenance”, Vol. 43(2), pp. 238-246, LWT–Food Science and Technology, Elsevier.
Acevedo, C.A., Skurtys, O., Young, M.E., Enrione, J., Pedreschi, F., Osorio, F., 2009, “A non-destructive digital imaging method to predict immobilized yeast-biomass”, Vol. 42(8), pp. 1444-1449, LWT-Food Science and Technology, Elsevier.
Skurtys, O., Aguilera, J.M., 2009, “Formation of O/W macroemulsions with a circular microfluidic device using saponin and potato starch”, Vol. 23(7), pp. 1810-1817, Food Hydrocolloids, Elsevier.
Skurtys, O., Aguilera, J.M., 2008, “Structuring bubbles and foams in gelatine solutions within a circular microchannel device”, Vol. 318(2), pp. 380-388, Journal of Colloid and Interface Science, Elsevier, Publicado, ISSN: 0021-9797, FI: 3.988Skurtys, O., Aguilera, J.M., 2008, “Applications of microfluidic devices in food engineering”, Vol. 3(1), pp. 1-15, Food Biophysics, Springer.
Skurtys, O., Bouchon, P., Aguilera, J.M., 2008, “Formation of bubbles and foams in gelatine solutions within a vertical glass tube”, Vol. 22(4), pp. 706-714, Food Hydrocolloids, Elsevier.

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