Intereses y/o líneas de investigación
  • Ciencias de la Ingeniería en Alimentos y Bioprocesos (Biotecnología en Alimentos).
Publicaciones y patentes
  • Louis, E., Villalobos-Carvajal, R., Reyes-Parra, J., Jara-Quijada, E., Ruiz, C., Andrades, P., Gacitúa, J. & Beldarraín-Iznaga, T. (2021). Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion. Food Packaging and Shelf Life.28: 100662. https://doi.org/10.1016/j.fpsl.2021.100662.
  • Gutiérrez-Jara, C., Bilbao-Sainz, C., McHugh, T., Bor-Sen Chiou, Williams, T., Villalobos-Carvajal, R. (2021). Effect of cross-linked alginate/oil nanoemulsion coating on cracking and quality parameters of sweet cherries. Foods, 10, 449. https://doi.org/10.3390/foods10020449.
  • Beldarrain-Iznaga, T., Villalobos-Carvajal, R., Sevillano-Armesto, E. and Leiva-Vega, J. (2021). Functional properties of Lactobacillus casei C24 improved by microencapsulation using multilayer double emulsion. Food Research International. 141, 110136. https://doi.org/10.1016/j.foodres.2021.110136.
  • Flores, Z., San-Martin, D., Beldarraín-Iznaga,T., Leiva-Vega, J. and Villalobos-Carvajal, R. (2021). Effect of homogenization method and carvacrol content on microstructural and physical properties of chitosan-based films. Foods, 10, 141. https://doi.org/10.3390/foods10010141.
  • Gutiérrez-Jara, C., Bilbao-Sainz, C., McHugh, T., Bor-sen Chiou, Williams, T., Villalobos-Carvajal, R. (2020). Physical, mechanical and transport properties of emulsified films based on alginate with soybean oil: Effects of soybean oil concentration, number of passes and degree of surface crosslinking. Food Hydrocolloids, 109, 106133. https://doi.org/10.1016/j.foodhyd.2020.106133.
  • Beldarrain-Iznaga, T., Villalobos-Carvajal, R., Sevillano-Armesto, E. and Leiva-Vega, J. (2020). Influence of multilayer microencapsulation on the viability of Lactobacillus casei using a combined double emulsion and ionic gelation approach. Food and Bioproducts Processing. 124, 57-71. https://doi.org/10.1016/j.fbp.2020.08.009.
  • Leiva-Vega, J., Villalobos-Carvajal, R., Ferrari, G., Donsì, F., Zúñiga, R., Shene, C., Beldarraín-Iznaga, T. (2020). Influence of interfacial structure on physical stability and antioxidant activity of curcumin multilayer emulsions. Food and Bioproducts Processing. 121, 65-75. https://doi.org/10.1016/j.fbp.2020.01.010.
  • Surface Free Energy Utilization to Evaluate Wettability of Hydrocolloid Suspensión on Different Vegetable Epicarps. (2018)
  • Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content. (2016)
  • Protein changes caused by high hydrostatic pressure (HHP): a study using differential scanning calorimetry (DSC) and fourier transform infrared (FTIR) spectroscopy. (2015)
  • Development of a novel sausage casing. (2015)
Proyectos
  • Desarrollo de una bebida funcional de alto valor biológico a base de curcumina mediante pasteurización en frío. Profesor Guía, FONDEF VIU 18E0104 (2019-2021).
  • 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. Coordinador Principal, FIA PYT-2015-2018 (2015-2019).
  • Aplicación de recubrimientos comestibles activos multicapas para la conservación de Champiñón fresco (Agaricus bisporus). Investigador Principal, Proyecto DIUBB 181822 3/R. (2018).
  • Effects of incorporation of polyphenol-containing liposomes on film forming suspension properties during liquid drop impact. Application to coating formation on heated/cooled food surfaces. Co-Investigador, FONDECYT 1161079 (2016-2018).
  • Desarrollo, implementación y transferencia de programas de secado por liofilización de frutas, hortalizas y productos del mar para la obtención de productos Premium. Co-Investigador, INNOVA BÍO-BÍO 16IIP-65192 (2017-2018).
  • Improving food nanoemulsions functionality by high pressure homogenization: Emulsion stability and digestibility. Co-Investigador, FONDECYT 1161531 (2016-2018).