Intereses y/o líneas de investigación
  • Tecnologías Emergentes: Altas Presiones Hidrostáticas, Homogenización por Altas Presiones, Pulsos eléctricos, Impresión 3D.
Publicaciones y patentes
Artículos de Revista:
  • Cepero‐Betancourt, Y., Tabilo‐Munizaga, G., Lemus‐Mondaca, R., Pérez‐Won, M., Villalobos‐Carvajal, R., Moreno‐Osorio, L. High pressure impregnation‐assisted drying of abalone (Haliotis rufescens) slices: Changes in protein conformation, thermal properties, and microstructure. Journal of Food Processing and Preservation, 2022; .e16924. https://doi.org/10.1111/jfpp.16924
  • Gallón-Bedoya, M., Restrepo-Montoya, D., Tabilo-Munizaga, G., Pérez-Won, M., Lemus-Mondaca, R. Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry. Trends in Food Science & Technology, 2022. https://doi.org/10.1016/j.tifs.2022.05.013
  • Jara-Quijada, E., Pérez-Won, M., Tabilo-Munizaga, G. González-Cavieres, L., Lemus-Mondaca, R. An Overview Focusing on Food Liposomes and Their Stability to Electric Fields. Food Engineering Review 2022; 14:292–306. https://doi.org/10.1007/s12393-022-09306-2
  • Carvajal-Mena, N., Tabilo-Munizaga, G., Pérez-Won, M., Lemus-Mondaca, R. Valorization of salmon industry by-products: Evaluation of salmon skin gelatin as a biomaterial suitable for 3D food printing. LWT-Food Science and Technology, 2022; 155:112931 https://doi.org/10.1016/j.lwt.2021.112931.
  • Palma-Acevedo, A., Pérez-Won, M., Tabilo-Munizaga, G., Ortiz-Viedma, J., Lemus-Mondaca, R. Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone “Loco” (Concholepas concholepas) Mollusk. Frontiers in Nutrition, 2022; 9:810827. https://doi.org/10.3389/fnut.2022.810827
  • Jara-Quijada, E., Pérez-Won, M., Tabilo-Munizaga, G., González-Cavieres, L., Lemus-Mondaca, R. An Overview Focusing on Food Liposomes and Their Stability to Electric Fields. Food Engineering Review, 2022; 14:292–306. https://doi.org/10.1007/s12393-022-09306-2.
  • Perez-Won, M., Cepero-Betancourt, Y., Reyes, Juan E, Palma-Acevedo, A., Tabilo-Munizaga, G., Roco, T., Aubourg, S. P. Lemus-Mondaca, R. Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions. Innovative Food Science & Emerging Technologies, 2021; 74:102832. https://doi.org/10.1016/j.ifset.2021.102832
  • González-Cavieres, L., Pérez-Won, M., Tabilo-Munizaga, G., Jara-Quijada, E., Díaz-Álvarez, R., Lemus-Mondaca, R. Advances in vacuum microwave drying (VMD) systems for food products. Trends in Food Science & Technology, 2021; 116:626-638. https://doi.org/10.1016/j.tifs.2021.08.005.
  • Perez-Won, M., Lemus-Mondaca, R., Herrera-Lavados, C., Reyes, Juan E. Roco, T., Palma-Acevedo, A., Tabilo-Munizaga, G., Aubourg, S. P. Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life. Foods, 2020; 9(3):273. https://doi:10.3390/foods9030273
  • Pizarro-Oteíza, S., Briones-Labarca, V., Pérez-Won, M., Cañas-Sarazúa, R., Tabilo-Munizaga, G. Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas). Innovative Food Science and Emerging Technologies, 2020, 65:102451. https://doi.org/10.1016/j.ifset.2020.102451
  • Cepero-Betancourt, Y., Opazo-Navarrete, M., Janssen, A. E.M., Tabilo-Munizaga, G., Pérez-Won, M. Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle. Innovative Food Science & Emerging Technologies, 202; 60:102282. https://doi.org/10.1016/j.ifset.2019.102282
  • Orel R., Tabilo-Munizaga, G., Cepero-Betancourt, Y., Reyes-Parra, J., Badillo-Ortiz, A., Pérez-Won, M. Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts. LWT-Food Science and Technology, 2020; 127:109352. https://doi.org/10.1016/j.lwt.2020.109352
  • Rivera del Río, A., Opazo-Navarrete, M., Cepero-Betancourt, Y., Tabilo-Munizaga, G., Boom, R.M., Janssen, A.E.M. Heat-induced changes in microstructure of spray-dried plant protein isolates and its implications on in vitro gastric digestion. LWT-Food Science and Technology,2020; 118:108795. https://doi.org/10.1016/j.lwt.2019.108795
  • Larrea-Wachtendorff, D., Tabilo-Munizaga, G., Ferrari, G. Potato Starch Hydrogels Produced by High Hydrostatic Pressure (HHP): A First Approach. Polymers, 2019; 11(10):1673. DOI:10.3390/polym11101673
  • Tabilo-Munizaga, G. Villalobos-Carvajal, R., Herrera-Lavados, C., Moreno-Osorio, L., Jarpa-Parra, M., Pérez-Won, M. Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions. LWT-Food Science and Technology 2019; 101:590-598. https://doi.org/10.1016/j.lwt.2018.11.070.
  • Lemus-Mondaca R., Pérez-Won M., Tabilo-Munizaga G. Mass transfer kinetic and quality changes during high pressure impregnation (HPI) of jumbo squid (Dosidicus gigas) slices. Food and Bioprocess Technology, 2018; 11(8):1516-1526. https://doi.org/10.1007/s11947-018-2122-5.
  • Tabilo‐Munizaga G., Sáenz‐Hernández C, Herrera‐Lavados C. Influence of temperature, calcium, and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions. International Journal of Food Science and Technology, 2018; 53(7):1781-1788. https://doi.org/10.1111/ijfs.13766.
  • Lemus-Mondaca R., Pizarro-Oteíza S., Perez-Won M., Tabilo-Munizaga G. Convective drying of osmo-treated abalone (Haliotis rufescens) slices: Diffusion, modeling and quality features. Journal of Food Quality,2018; 10. https://doi.org/10.1155/2018/6317943
  • Roco T., Torres M.J., Briones-Labarca V., Reyes J.E., Tabilo-Munizaga G., Stucken K., Lemus-Mondaca R., Pérez-Won M. Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage. Food Research International, 2018; 108:192-202. https://doi.org/10.1016/j.foodres.2018.03.009
  • Lemus-Mondaca, R., Leiva-Portilla, D., Perez-Won, M., Tabilo-Munizaga, G. & Aubourg S. Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets. Journal of Aquatic Food Product Technology, 2018; 27(3):379-393. https://doi.org/10.1080/10498850.2018.1437582
  • Cepero-Betancourt, Y., Oliva-Moresco, P., Pasten-Contreras, A., Tabilo-Munizaga, G., Pérez-Won, M., Moreno-Osorio, L., Lemus-Mondaca, R. Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens). Journal of Food Science and Technology, 2017; 54:3744-3751. https://dio.org/10.1007/s13197-017-2837-8
  • Guzmán-Meza, M., Segura-Ponce, L., Tabilo-Munizaga, G., Pérez-Won, M. Development of a mathematical protocol to graphically analyze irreversible changes induced by high pressure treatment in fish muscle proteins. Journal of Food Engineering, 2017; 215:134-146. https://doi.org/10.1016/j.jfoodeng.2017.07.023
  • Briones-Labarca, V., Pérez-Won, M., Habib, G., Giovagnoli, C., Tabilo-Munizaga, G., Ayala, M., Salazar, F. Oenological and quality characteristic on young white wines (Sauvignon blanc): effects of high hydrostatic pressure processing. Journal of Food quality,2017; 12. https://doi.org/10.1155/2017/8524073
  • Flores, Z., San Martín D, Ricardo Villalobos-Carvajal, Tabilo-Munizaga, G., Osorio, F., Leiva-Vega, J. Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content. Food Hydrocolloids, 2016; 61:851-857. https://doi.org/10.1016/j.foodhyd.2016.07.007.
  • Pérez-Won, M, Lemus-Mondaca, R., Tabilo-Munizaga, G., Pizarro, S., Noma, S., Igura, N., Shimoda, M. Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment. Innovative Food Science and Emerging Technologies, 2016; 34:127–134. https://doi.org/10.1016/j.ifset.2016.01.014
  • Reyes JE, Tabilo-Munizaga G, Pérez-Won M, Maluenda D, Roco R. Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf life of chilled Chilean jack mackerel (Trachurus murphyi). Innovative Food Science and Emerging Technologies, 2015; 29: 107-112. https://doi.org/10.1016/j.ifset.2015.01.010
  • Tabilo-Munizaga, G., Larrea-Wachtendorff, D., Moreno-Osorio, L., Villalobos-Carvajal, R., Pérez-Won, M. Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy. Food Engineering Reviews, 2015; 7:222-230. https://doi.org/10.1007/s12393-015-9107-1
  • Tabilo-Munizaga, G., Gordon, T., Villalobos-Carvajal, R., Moreno-Osorio, L., Salazar, F., Pérez-Won, M., Acuña, S. Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine. Food Chemistry, 2014; 155:214-220. https://doi.org/10.1016/j.foodchem.2014.01.051
  • Vega-Gálvez A, Miranda M, Nuñez-Mancilla Y, Garcia-Segovia P, Ah-Hen K, Tabilo-Munizaga G, Pérez-Won M. Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller). Journal of Food Science and Technology, 2014; 51(10):2481-2489. https://doi.org/10.1007/s13197-012-0769-x
  • Maluenda, D., Roco, T., Tabilo-Munizaga, G., Pérez-Won, M., Aubourg, S. Effect of a previous high hydrostatic pressure treatment on lipid damage of chilled Chilean jack mackerel (Trachurus murphyi). Grasas y aceites, 2013; 64(5):472-481. http://dx.doi.org/10.3989/gya.010913
  • Kebede, BT, Grauwet, T.,Tabilo-Munizaga, G., Palmers, S., , Vervoort, L., Hendrickx, M., Van Loey, A. Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes. Food chemistry, 2013; 141:1603-1613. https://doi.org/10.1016/j.foodchem.2013.05.097
  • Aubourg, S., Rodríguez, A., Sierra, Y., Tabilo-Munizaga, G., Pérez-Won, M. Sensory and physical changes in chilled farmed coho salmon (Oncorhynchus kisutch): Effect of previous optimized hydrostatic high-pressure conditions. Food Bioprocess Technology, 2013; 6:1539–1549. https://doi.org/10.1007/s11947-012-0799-4
  • Di Scala, K., Vega-Gálvez, A.,Ah-Hen, K., Nuñez-Mancilla, Y.Tabilo-Munizaga, G., Pérez-Won, & M. Giovagnoli, C. Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing. CYTA: Ciênc. Tecnol. Aliment. Campinas, 2012; 32(4): 1-8. https://doi.org/10.1590/S0101-20612013005000002
  • Reyes, JE., Guanoquiza, M., Tabilo-Munizaga, G., Vega-Gálvez, A., Miranda, M., Pérez-Won, M. Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment. International Journal of Food Microbiology, 2012; 158:218-224. https://doi.org/10.1016/j.ijfoodmicro.2012.07.019
  • Opazo-Navarrete, M., Tabilo-Munizaga, G., Vega-Gálvez, G., Miranda, M. Pérez-Won, M. Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera (Aloe barbadensis Miller) suspensions. Innovative Food Science and Emerging Technologies, 2012, 16:243-250. https://doi.org/10.1016/j.ifset.2012.06.006
  • Barrios-Peralta, P., Pérez-Won, M., Briones-Labarca, V., Tabilo-Munizaga, G. Effect of high pressure on the interaction of myofibrillar proteins from abalone (Haliotis rufencens) with some food additives. LWT - Food Science & Technology, 2012, 49:28-33. https://doi.org/10.1016/j.lwt.2012.04.025
  • Ríos-Romero, E., Tabilo-Munizaga, G., Morales-Castro, J., Reyes, JE., Pérez-Won, M., and Ochoa-Martínez, LA. Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils. CyTA – Journal of Food, 2012; 10(2):152-159. https://doi.org/10.1080/19476337.2011.604876
  • Briones, V.; Perez-Won, M.; Tabilo-Munizaga, G.; Aguilera, JM.; Zamarca, M. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time. Innovative Food Science and Emerging Technologies, 2012; 13:42-50. https://doi.org/10.1016/j.ifset.2011.09.002
  • Varela-Santos, E., Ochoa-Martínez, A., Pérez-Won, M., Tabilo-Munizaga, G., Reyes, JE. Briones, V., Morales-Castro, J. Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innovative Food Science and Emerging Technologies, 2012; 13: 13-22. https://doi.org/10.1016/j.ifset.2011.10.009
  • Nuñez-Mancilla, Y., Perez-Won, M., Vega-Gálvez, A., Arias,V., Tabilo-Munizaga, G., Briones-Labarca, V.,  Lemus-Mondaca, R.,  Di Scala, K. Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions. Innovative Food Science and Emerging Technologies, 2011; 12(3):338-343. https://doi.org/10.1016/j.ifset.2011.03.005
  • Vega-Gálvez, A., Miranda, M., Aranda, M., Henriquez, K., Vergara, J., Tabilo-Munizaga, G Pérez-Won, M. Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller). Food Chemistry, 2011, 129:1060-1065. https://doi.org/10.1016/j.foodchem.2011.05.074.
  • Vega-Gálvez, A., Uribe,E., Pérez-Won, M., Tabilo-Munizaga, G., Vergara, J., Garcia-Segovia, P., Lara, E., Di Scala, K.  Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe Vera (Aloe Barbadensis Miller) gel. LWT - Food Science and Technology, 2011; 44:384-391. https://doi.org/10.1016/j.lwt.2010.08.004
  • Tabilo-Munizaga, G. & Barbosa-Cánovas, G.V. Viscoelastic properties of pressurized and heat-induced surimi gels made from Alaska pollock (Theragra chalcogramma) and Pacific whiting (Merluccius productus). Food Australia, 2004; 56(11): 543-548.
  • Tabilo-Munizaga, G. & Barbosa-Cánovas, G.V. Ultra high pressure technology and its use in surimi manufacture: an Food Science and Technology International, 2004; 10(4): 207-222. https://doi.org/10.1177/1082013204045687
  • Tabilo, G., Pérez Won, M. & Cortés Segovia, P. Altas presiones: Una alternativa en productos pesqueros. Industria de Alimentos. 2004; 7 (29):47-50.
  • Tabilo-Munizaga, G. and Barbosa-Cánovas, G.V. Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white. Food Research International, 2004; 37(8):767-775. https://doi.org/10.1016/j.foodres.2004.04.001.
  • Moreno, J., Bugueño, G., Velasco, V., Petzold, G. and Tabilo-Munizaga, G. Osmotic dehydration and vacuum impregnation on physicochemical properties of chilean papaya (Carica candamarcensis). Journal of Food Science; 2004; 65(3):102-106. https://doi.org/10.1111/j.1365-2621.2004.tb13361.x
  • Tabilo, G. Flores, M. Fizsman, S., Toldrá, F. Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. Meat Science 1999; 51:255-260. (1999). https://doi.org/10.1016/S0309-1740(98)00125-9

Libros y Capítulos de Libros:
  • Tabilo-Munizaga, G., Pérez-Won, M. and Aurburg, S. (2016). Pressure Effects on Seafoods. Springer Science+Business Media, New York, 2016, Chapter 27: 625-669. V.M. Balasubramaniam et al. (eds.), High Pressure Processing of Food, Food Engineering Series, DOI 10.1007/978-1-4939-3234-4_27.

Patentes:
  • Patente N° 64909 (2022) Método de procesamiento para elaborar productos cárnicos marinados reducidos en sodio “listos para consumir”. Inventores: Reyes, JE., Tabilo-Munizaga, G., Pérez-Won, M.
  • Patente N° 01877 (2015) Proceso para el ablandamiento de moluscos a través de enzimas proteolíticas impregnadas homogéneamente por altas presiones hidrostáticas. Inventores: Reyes, JE., Tabilo-Munizaga, G., Pérez-Won, M.
  • Patente N° 59264 (2014) Use of high pressure homogenization for microbial and protein stability of Sauvignon blanc wine. Inventores: Tabilo-Munizaga, G., Reyes, JE, Pérez-Won, M, Salazar, F.
  • Patente Nº 01183 (2013) Cepa de bacteria ácido láctica, la cual sirve como cultivo iniciador y probiótico, en la elaboración de productos cárnicos fermentados ovinos. Inventores: Cerda. F., Tabilo-Munizaga, G.
Proyectos
  • Desarrollo y validación de un prototipo electroporador como tecnología asistida para optimizar el proceso de deshidratación de alimentos. FONDEF ID22i10277. Directora (2022-2024)
  • Optimization of physical properties of fish by-products as a food matrix for 3D printing. FONDECYT 1201578. Investigador principal (2020-2023)
  • Pulsed electric fields previous for freeze-drying and boilied-drying processes in abalone (Haliotis) and loco (Concholepas) species: Effect on physicochemical and structural properties, protein conformational changes vs digestibility and molecular Mod. FONDECYT 1201075. Co-Investigador (2020-2023)
  • Desarrollo de bebidas proteicas en base a quinoa, frutas y hortalizas, enriquecidas en compuestos bioactivos, con mejorada digestibilidad y atributos sensoriales, utilizando tecnologías no térmicas. FONDEF D19i10313 Co-Investigador (2019-2021)
  • Effects of high hydrostatic pressure+CO2 and pulse electric field+CO2 on inactivation of endogenous enzymes and spoilage microorganisms of chilled farmed Coho salmon (Oncorhynchus kisutch) under pre- and postrigor mortis conditions. FONDECYT 1171305. Co-Investigador (2017-2019)
  • Desarrollo, implementación y transferencia de programas de secado por liofilización de frutas, hortalizas y productos de mar para la obtención de productos Premium. Proyecto Innova Biobio 16IIP-65192, Co Investigador (2017-2018).
  • Improving food nanoemulsions functionality by high pressure homogenization: Emulsion stability and digestibility. FONDECYT 1161531. Investigador principal (2016-2018) .
  • Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras: reformulación de ingredientes y altas presiones hidrostáticas. Proyecto FIA PYT-2016-0649 Coordinador alterno. (2016-2018).
  • Desarrollo de una nano-emulsión basada en compuestos naturales extraídos de desechos agroindustriales para prevenir la partidura en cerezas y mantener su calidad en postcosecha. Proyecto FIA: PYT-2015-0218 Coordinador alterno (2015-2017).
  • Efecto de las altas presiones hidrostáticas sobre la calidad y digestibilidad in vivo de proteínas de abalón rojo (Haliotis rufescens) deshidratado. DIUBB 152920 2/R. Co-Investigador (2015-2016).
  • On studying different high pressure impregnation (HPI) conditions to dried seafood products: Influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics. FONDECYT 1140067. Co-Investigador (2014-2016).
  • Aplicación y promoción de monitoreo de seguridad y de tecnología de secado por congelación al vacío de frutas y hortalizas en Chile. Chinese Academy of Agricultural Mechanization Sciences (CAAMS). Proyecto Conicyt. Co investigador. (2013-2014).
  • Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile. Project Innova Corfo: ICEFoods Project (International Center of excellence in research and development for the food industry), Research line 2: Food processing and structuring. Investigador principal (2012-2014).
  • High pressure technology to stabilize white wines that preserve their sensory and physicochemical properties as alternative to reduce the use of sulphur dioxide and bentonite fining in the wine industry. FONDEF D10I1170. Directora (2011-2013).
  • The effects of high pressure treatment on biochemical and physicochemical properties of pre and post rigor fatty fish muscle. FONDECYT 1110782. Co- investigator. (2011-2012).