| 1 |
Effects of Centrifugal Block Freeze Crystallization on Quality Properties in Pineapple Juice
Orellana-Palma P, Zuniga RN, Takhar PS, Gianelli MP, Petzold G
Chemical Engineering & Technology, 43(2), 355, 2020 |
| 2 |
The effect of denaturation degree of protein on the microstructure, rheology and physical stability of oil-in-water (O/W) emulsions stabilized by whey protein isolate
Dapueto N, Troncoso E, Mella C, Zuniga RN
Journal of Food Engineering, 263, 253, 2019 |
| 3 |
A comprehensive study of glucose transfer in the human small intestine using an in vitro intestinal digestion system (i-IDS) based on a dialysis membrane process
Gim-Krumm M, Donoso P, Zuniga RN, Estay H, Troncoso E
Journal of Membrane Science, 564, 700, 2018 |
| 4 |
Aerated whey protein gels as new food matrices: Effect of thermal treatment over microstructure and textural properties
Orrego M, Troncoso E, Zuniga RN
Journal of Food Engineering, 163, 37, 2015 |
| 5 |
Enthalpy-entropy compensation for water loss of potato slices during deep-fat frying
Zuniga RN, Moyano PC, Pedreschi F
Journal of Food Engineering, 88(1), 1, 2008 |
| 6 |
Enthalpy-entropy compensation for browning of potato strips during deep-fat frying
Moyano PC, Zuniga RN
Journal of Food Engineering, 63(1), 57, 2004 |
