Manuel Palencia

Prof. Dr. Manuel Palencia

orcid

Research Focus & Metrics

Academic Career Length

19Years (2008-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 February 2011 in Progress in Polymer Science
Verified
Journal Article
Closed access
BRBernabé L. Rivas
Bernabé L. Rivas
EPEduardo D. Pereira
Eduardo D. Pereira
MPManuel Palencia
Manuel Palencia
JSJulio Sánchez
Julio Sánchez


1 November 2018 in Journal of Advanced Research
Verified
Journal Article
Open access
MPManuel Palencia
Manuel Palencia
Herein a simple algorithm for the mathematical transformation of FTIR spectrum was developed, evaluated, and applied for description of different systems. Water, ethanol, n-butanol, n-hexanol, formic acid, acetic acid, citric acid, and water-acetic acid mixtures at different concentrations were used as model systems. We found that functional transformation of FTIR spectrum can be performed by functionally-enhanced derivative spectroscopy approach using the Function P, which is defined as P = (1 + aj )(s)-0.5 where aj and s are the absorbance and the scale factor, respectively. It is also demonstrated that Function P can be used for qualitative and quantitative analysis of pure substances and mixtures. It is concluded that Function P can be understood as a wavelet transformation, which is evaluated at small times and displacements, with scaling factor given by the change of absorbance inverse.

1 July 2009 in Journal of Membrane Science
Verified
Journal Article
Closed access
MPManuel Palencia
Manuel Palencia
BRBernabé L. Rivas
Bernabé L. Rivas
EPEduardo Pereira
Eduardo Pereira
AHAntonio Hernandez
Antonio Hernandez
Pedro PradanosPedro Pradanos
Pedro Pradanos

15 June 2025 in Polymers
Verified
Journal Article
Open access
PDF file
ACAndrés Felipe Chamorro
Andrés Felipe Chamorro
MPManuel Palencia
Manuel Palencia
TLTulio Armando Lerma
Tulio Armando Lerma
Cassava (Manihot esculenta Crantz) is a tuber and one of the most important sources of commercial production in the world, with high consumed food produced in the tropics contributing to high quantity of calories to the diet. The principal component of the cassava root is starch, a polysaccharide composed of amylose and amylopectin, where the physicochemical property of the biopolymer is altered in different cooking processes. This review summarizes and provides information about cassava starch structure, morphology, and physicochemical properties, such as gelatinization, pasting, and retrogradation of cassava starch, as well as the use of methods of characterization to follow and analyze the physical and chemical changes of cassava starch.

1 December 2009 in Journal of Membrane Science
Verified
Journal Article
Closed access
MPManuel Palencia
Manuel Palencia
BRBernabé L. Rivas
Bernabé L. Rivas
EPEduardo Pereira
Eduardo Pereira