Esteban G Echeverria Jaramillo
Postdoc
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0002-2156-5428
1 - 8 out of 8Page size: 10
- 2024
- 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. 6130–6149Research output: Contribution to journal › Journal article › Research › peer-review
- 2023
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
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
- 2022
- 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
- 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
- 2021
- 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
- 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
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