D. A. Muñoz

Numerical-Experimental Study of the Consolidation Phenomenon in the Selective Laser Melting Process with a Thermo-Fluidic Coupled Model

J. Ocaña, F. Cordovilla, Á. García-Beltrán, 2018, Materials.

Topology optimization applied to the design of cooling channels for plastic injection

M. Garzón, D. A. Muñoz, J. Arango, 2018 .

Phenomenological model for predicting the “Conching Degree” of chocolate

D. A. Muñoz, Camila González, Elly V. Acosta, 2021 .

Phenomenological‐based semiphysical model to predict the water holding capacity of processed meats in the mixing process

D. A. Muñoz, J. C. Ospina-E, Laura M. Gaviria, 2021, Journal of Food Process Engineering.

Towards a phenomenological based model for predicting the hardness of a processed meat product

D. A. Muñoz, H. Álvarez, Elly V. Acosta, 2020, Journal of Food Science and Technology.

A Novel Phenomenological Based Model of an Upstream Hydro-classifier for Control Purposes

Hernan Alvarez, Diego A. Muñoz, Andres F. Obando, 2019, IFAC-PapersOnLine.

Myoglobin content and oxidative status to understand meat products’ color: Phenomenological based model

D. A. Muñoz, J. C. Ospina-E, Andrea Pujol, 2023, Journal of Food Engineering.

Phenomenological based model for the prediction of the structural changes during chocolate conching process

D. A. Muñoz, Camila González, Elly V. Acosta, 2021 .