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olivier fernand skurtys

UNIVERSIDAD TÉCNICA FEDERICO SANTA MARÍA DEPARTAMENTO DE INGENIERÍA MECÁNICA

Santiago, Chile

Quimica de Alimentos; Analisis quimico e instrumental de Alimentos; Aporte nutricionales de alimentos; Propiedades fÃsicas de alimentos; Procesamiento de alimentos; Fluid mechanics; Granular matter; Soft matter; ReologÃa y Textura de Alimento; Flujo de Fluidos no-newtonianos; Transferencia de Calor a Fluidos no-newtonianos


Experimental study of drop impacts and spreading on epicarps: Effect of fluid properties Andrade,R; Skurtys O.; Osorio F. Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2012)
Grading of Potato Chips According to Their Sensory Quality Determined by Color Pedreschi, F; Bunger, A; Skurtys O.; Allen P.; Rojas X. Article ISI SCOPUS Food and Bioprocess Technology (2012)
Impact of a liquid drop on a granular medium: Inertia, viscosity and surface tension effects on the drop deformation Nefzaoui E.; Skurtys O. Article ISI SCOPUS Experimental Thermal and Fluid Science (2012)
Mechanical properties of calcium alginate fibers produced with a microfluidic device Cuadros T.R.; Skurtys O.; Aguilera. J.M. Article ISI SCOPUS Carbohydrate Polymers (2012)
Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure Zuniga R.N.; Skurtys O.; Osorio F.; Aguilera. J.M.; Pedreschi, F Article ISI SCOPUS Carbohydrate Polymers (2012)
Structural Relaxation of Salmon Gelatin Films in the Glassy State Enrione J.I.; SÃ¡ez C.; López, D; Skurtys O.; Acevedo C.; Osorio F.; MacNaughtan, W; Hill, S Article ISI SCOPUS Food and Bioprocess Technology (2012)
The impact of liquid drops on purple cabbage leaves (Brassica oleracea L. var. Capitata) Comportamiento al impacto de gotas sobre hojas de repollo morado (Brassica oleracea l. var. Capitata) Andrade R.D.; Skurtys O.; Osorio F. Article SCOPUS INGENIERIA E INVESTIGACION (2012)
Using RGB Image Processing for Designing an Alginate Edible Film Acevedo, C. A.; Tapia, M. J.; Enrione J.; Skurtys O.; Pedreschi, F; Brown, D. I.; Creixell, W.; Osorio F. Article ISI SCOPUS Food and Bioprocess Technology (2012)
Evaluation of Surface Free Energy of Various Fruit Epicarps Using Acid-Base and Zisman Approaches VelÃ¡squez P.; Skurtys O.; Enrione J.; Osorio F. Article ISI SCOPUS Food Biophysics (2011)
Wetting behavior of chitosan solutions on blueberry epicarp with or without epicuticular waxes Skurtys O.; VelÃ¡squez P.; Henriquez O.; Matiacevich S.; Enrione J.; Osorio F. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Study on image analysis application for identification Quinoa seeds (Chenopodium quinoa Willd) geographical provenance Medina, W; Skurtys O. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
A non-destructive digital imaging method to predict immobilized yeast-biomass Acevedo, CA; Skurtys O.; Young, ME; Enrione J.; Pedreschi, F; Osorio F. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Formation of O/W macroemulsions with a circular microfluidic device using saponin and potato starch Skurtys O. Article ISI SCOPUS FOOD HYDROCOLLOIDS (2009)
Formation of bubbles and foams in gelatine solutions within a vertical glass tube Skurtys O.; Bouchon, P. Article ISI SCOPUS FOOD HYDROCOLLOIDS (2008)
Structuring bubbles and foams in gelatine solutions within a circular microchannel device Skurtys O. Article ISI SCOPUS JOURNAL OF COLLOID AND INTERFACE SCIENCE (2008)


Atomizing Spray Systems for Application of Edible Coatings Andrade R.D.; Skurtys O.; Osorio F.A. Review ISI SCOPUS Comprehensive Reviews in Food Science and Food Safety (2012)
Applications of microfluidic devices in food engineering Skurtys O. Review ISI FOOD BIOPHYSICS (2008)