Ingrid Contardo

421 total citations
20 papers, 299 citations indexed

About

Ingrid Contardo is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Ingrid Contardo has authored 20 papers receiving a total of 299 indexed citations (citations by other indexed papers that have themselves been cited), including 15 papers in Food Science, 10 papers in Nutrition and Dietetics and 5 papers in Plant Science. Recurrent topics in Ingrid Contardo's work include Proteins in Food Systems (11 papers), Food composition and properties (10 papers) and Food Chemistry and Fat Analysis (7 papers). Ingrid Contardo is often cited by papers focused on Proteins in Food Systems (11 papers), Food composition and properties (10 papers) and Food Chemistry and Fat Analysis (7 papers). Ingrid Contardo collaborates with scholars based in Chile, Colombia and New Zealand. Ingrid Contardo's co-authors include Pedro Bouchon, Marcela Quilaqueo, Sonia Millao, Ángel Leiva, Javier Parada, Wendy Franco, María Carolina Moreno, Bryony James, Mónica Rubilar and Eduardo A. Morales and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and Food Research International.

In The Last Decade

Ingrid Contardo

18 papers receiving 297 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Ingrid Contardo Chile 10 244 126 41 41 26 20 299
Xiangfang Hu China 5 261 1.1× 83 0.7× 17 0.4× 36 0.9× 35 1.3× 8 290
Zhaohua Huang China 11 261 1.1× 166 1.3× 49 1.2× 18 0.4× 19 0.7× 14 353
Amita Devi India 6 235 1.0× 195 1.5× 52 1.3× 49 1.2× 11 0.4× 8 325
Jaganmohan Rangarajan India 11 172 0.7× 161 1.3× 106 2.6× 29 0.7× 15 0.6× 21 315
Viktorija Eisinaitė Lithuania 13 278 1.1× 73 0.6× 21 0.5× 77 1.9× 24 0.9× 22 402
Fernando Eustáquio de Matos Brazil 5 328 1.3× 76 0.6× 24 0.6× 24 0.6× 17 0.7× 8 391
Benny Lewille Belgium 8 417 1.7× 93 0.7× 32 0.8× 35 0.9× 42 1.6× 9 465
Pablo Cortés Chile 9 266 1.1× 93 0.7× 80 2.0× 28 0.7× 53 2.0× 12 355
İrem Saka Türkiye 9 168 0.7× 127 1.0× 67 1.6× 39 1.0× 16 0.6× 9 312
Semin Özge Keskin Türkiye 7 272 1.1× 189 1.5× 87 2.1× 41 1.0× 11 0.4× 10 383

Countries citing papers authored by Ingrid Contardo

Since Specialization
Citations

This map shows the geographic impact of Ingrid Contardo's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Ingrid Contardo with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Ingrid Contardo more than expected).

Fields of papers citing papers by Ingrid Contardo

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Ingrid Contardo. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Ingrid Contardo. The network helps show where Ingrid Contardo may publish in the future.

Co-authorship network of co-authors of Ingrid Contardo

This figure shows the co-authorship network connecting the top 25 collaborators of Ingrid Contardo. A scholar is included among the top collaborators of Ingrid Contardo based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Ingrid Contardo. Ingrid Contardo is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Contardo, Ingrid, et al.. (2025). Cellulose nanocrystal-mediated modulation of structural conformation and rheological properties of chickpea proteins. Food Hydrocolloids. 174. 112341–112341.
2.
Contardo, Ingrid, et al.. (2025). Understanding the structural differences in chickpea globulins and their relationship with in vitro protein digestibility. Food Research International. 202. 115702–115702. 4 indexed citations
3.
4.
Millao, Sonia, Marcela Quilaqueo, Ingrid Contardo, & Mónica Rubilar. (2025). Enhancing the Oxidative Stability of Beeswax–Canola Oleogels: Effects of Ascorbic Acid and Alpha-Tocopherol on Their Physical and Chemical Properties. Gels. 11(1). 43–43. 7 indexed citations
5.
6.
Dueik, Verónica, et al.. (2024). Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber. Food Bioscience. 61. 104505–104505. 6 indexed citations
7.
Franco, Wendy, et al.. (2024). Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages. Food Chemistry. 463(Pt 1). 141110–141110. 16 indexed citations
8.
Dueik, Verónica, et al.. (2024). Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices. Food Chemistry X. 22. 101347–101347. 5 indexed citations
9.
10.
Quilaqueo, Marcela, Sonia Millao, Eduardo A. Morales, Mónica Rubilar, & Ingrid Contardo. (2024). Evaluation of Mixing Temperature in the Preparation of Plant-Based Bigels. Gels. 10(11). 725–725. 8 indexed citations
11.
Zavala, Gabriela, Ingrid Contardo, Paulo Díaz‐Calderón, et al.. (2023). An advanced biphasic porous and injectable scaffold displays a fine balance between mechanical strength and remodeling capabilities essential for cartilage regeneration. Biomaterials Science. 11(20). 6801–6822. 3 indexed citations
12.
Contardo, Ingrid, Fanny Guzmán, & Javier Enrione. (2023). Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly. Foods. 12(19). 3668–3668. 10 indexed citations
13.
Morales, Eduardo A., et al.. (2023). Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils. LWT. 185. 115144–115144. 17 indexed citations
14.
15.
16.
Quilaqueo, Marcela, et al.. (2022). Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies. Gels. 8(7). 445–445. 74 indexed citations
17.
Contardo, Ingrid, Bryony James, & Pedro Bouchon. (2020). Microstructural characterization of vacuum-fried matrices and their influence on starch digestion. Food Structure. 25. 100146–100146. 18 indexed citations
18.
Contardo, Ingrid & Pedro Bouchon. (2018). Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices. Journal of Food Engineering. 237. 154–161. 19 indexed citations
19.
Contardo, Ingrid, Manuel Villalón, & Pedro Bouchon. (2017). In vivo study on the slow release of glucose in vacuum fried matrices. Food Chemistry. 245. 432–438. 9 indexed citations
20.
Contardo, Ingrid, Javier Parada, Ángel Leiva, & Pedro Bouchon. (2015). The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices. Food Chemistry. 197(Pt A). 353–358. 36 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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