Esteban G Echeverria Jaramillo

Esteban G Echeverria Jaramillo

Postdoc

ORCID: 0000-0002-2156-5428

Publication year:
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1 - 8 out of 8Page size: 10
  1. 2024
  2. Published

    Aquasoya powder from the upcycled soybean cooking water can be a suitable ingredient for plant-based yoghurt alternatives

    Jeon, H. J., Shin, W. S. & Echeverria Jaramillo, Esteban G, 2024, In: International Journal of Food Science and Technology. 59, 9, p. 6130–6149

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. 2023

  4. Black soybean cooking water (aquasoya) powder as a novel clean-label ingredient in plant-based vegan patties

    Echeverria Jaramillo, Esteban G & Shin, W. S., Oct 2023, In: International Journal of Food Science and Technology. 58, 10, p. 5121-5133 13 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Current processing methods of aquafaba

    Echeverria Jaramillo, Esteban G & Shin, W. S., Aug 2023, In: Trends in Food Science and Technology. 138, p. 441-452 12 p.

    Research output: Contribution to journal › Review › Research › peer-review

  6. 2022
  7. Published

    Effects of concentration methods on the characteristics of spray-dried black soybean cooking water

    Echeverria Jaramillo, Esteban G & Shin, W. S., Nov 2022, In: International Journal of Food Science and Technology. 57, 11, p. 7330-7339 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder

    Xu, L., Echeverria Jaramillo, Esteban G & Shin, W. S., 15 Feb 2022, In: LWT. 156, 113017.

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. 2021
  10. Published

    Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion

    Jeong, S. J., Kim, S., Echeverria Jaramillo, Esteban G & Shin, W. S., Nov 2021, In: Food Science and Biotechnology. 30, 12, p. 1509-1518 10 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. Published

    Revalorization of the cooking water (Aquafaba) from soybean varieties generated as a by-product of food manufacturing in Korea

    Echeverria Jaramillo, Esteban G, Kim, Y. H., Nam, Y. R., Zheng, Y. F., Cho, J. Y., Hong, W. S., Kang, S. J., Kim, J. H., Shim, Y. Y. & Shin, W. S., Oct 2021, In: Foods. 10, 10, 2287.

    Research output: Contribution to journal › Journal article › Research › peer-review

  12. Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides

    Sarghini, F., Marra, F., De Vivo, A., Vitaglione, P., Mauriello, G., Maresca, D., Troise, A. D. & Echeverria Jaramillo, Esteban G, 2021, In: Chemical and Biological Technologies in Agriculture. 8, 1, 12 p., 67.

    Research output: Contribution to journal › Journal article › Research › peer-review

ID: 346456661