José Miguel Aguilera
email jmaguile@uc.cl
Keywords from publications:
Seaweeds Processing Texture Sensory Properties Gastronomy Umami Ver más...Network
Keywords from publications
| Title | Year | Doi |
|---|---|---|
| Designing foods for an increasingly elderly population: a challenge of the XXI century | 2023 | https://doi.org/10.1016/j.cofs.2023.101037 |
| Seaweeds as Novel Foods and Source of Culinary Flavors | 2023 | https://doi.org/10.1080/87559129.2021.1892749 |
| Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds | 2023 | https://doi.org/10.1007/s10811-023-03099-5 |
| Sequential Biorefining of Bioactive Compounds of High Functional Value from Calafate Pomace (<i>Berberis microphylla</i>) Using Supercritical CO<sub>2</sub> and Pressurized Liquids | 2023 | https://doi.org/10.3390/antiox12020323 |
| Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering | 2021 | https://doi.org/10.1007/s12393-021-09281-0 |
| Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental texture | 2022 | https://doi.org/10.1007/s10811-022-02848-2 |
| Wild berries and related wild small fruits as traditional healthy foods | 2022 | https://doi.org/10.1080/10408398.2022.2156475 |
| Protective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated Salmon | 2021 | https://doi.org/10.3390/antiox10071108 |
| Natural laboratories in emerging countries and comparative advantages in science: Evidence from Chile(sic)(sic)(sic)Palabras clave | 2021 | https://doi.org/10.1111/ropr.12450 |
| Effect of processing on texture and microstructure of the seaweed<i>Durvillaea antarctica</i> | 2020 | https://doi.org/10.1007/s10811-020-02259-1 |
| Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel | 2019 | https://doi.org/10.1016/j.crfs.2019.10.001 |
| Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility | 2019 | https://doi.org/10.1007/s11483-019-09573-3 |
| Starch gelatinization inside a whey protein gel formed by cold gelation | 2019 | https://doi.org/10.1016/j.jfoodeng.2019.03.013 |
| Mechanical, rheological and structural properties of fiber-containing microgels based on whey protein and alginate | 2019 | https://doi.org/10.1016/j.carbpol.2018.11.094 |
School Co-Authors
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External Co-Authors
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Manuela Gallon-Bedoya1 publication
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Susan Lovstad Holdt1 publication
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Cielo Char1 publication
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V. Figueroa1 publication
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Marcos Flores1 publication
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Charlotte Jacobsen1 publication
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Camila Vega1 publication
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M. Farfan1 publication
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Jose M. Miranda1 publication
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Jaime Ortiz-Viedma1 publication
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Alejandra Quintriqueo1 publication
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Valentina Figueroa1 publication
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Jorge Barros-Velazquez1 publication
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Jose Bastias-Montes1 publication
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Leyla Covacevich1 publication