Carla Arancibia
YOU?
Author Swipe
View article: Influence of consumption temperature and brand on sensory perception and acceptability of commercial butter
Influence of consumption temperature and brand on sensory perception and acceptability of commercial butter Open
The aim of this study was to evaluate the influence of consumption temperature on sensory perception of butter and the influence of brand on its acceptability. A paired comparison test showed that rancid and dairy odor were not differently…
View article: Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins
Effect of Ultrasound Time on Structural and Gelling Properties of Pea, Lupin, and Rice Proteins Open
Plant proteins are garnering interest due to the growing demand for plant-based products, but their functionality in gel-based foods remains limited. Ultrasound (US) technology may improve the technological properties of proteins. Thus, th…
View article: Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties
Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties Open
Canola oil, extracted from Brassica napus, is appreciated for its nutritional profile, but its use in the food industry is limited by its susceptibility to oxidation. This study aimed to evaluate the nanoemulsion of canola oil by sonicatio…
View article: Propiedades ópticas, comportamiento de flujo y dureza de geles basados en nanoemulsión
Propiedades ópticas, comportamiento de flujo y dureza de geles basados en nanoemulsión Open
Debido al aumento de la población mayor (>60 años), la industria alimentaria tiene el desafío de diseñar alimentos para este grupo etario considerando los cambios deglutorios que ocurren producto del envejecimiento. Por ello, el objetivo d…
View article: Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels
Effect of Gelling Agent Type on the Physical Properties of Nanoemulsion-Based Gels Open
Senior populations may experience nutritional deficiencies due to physiological changes that occur during aging, such as swallowing disorders, where easy-to-swallow foods are required to increase comfort during food consumption. In this co…
View article: Applying Nanoemulsions Enriched with Vitamin D3 and Epa+Dha-Rich Oil into Desserts for Senior People: Bioaccessibility and Sensory Response
Applying Nanoemulsions Enriched with Vitamin D3 and Epa+Dha-Rich Oil into Desserts for Senior People: Bioaccessibility and Sensory Response Open
View article: Stability and bioaccessibility of α-tocopherol-enriched nanoemulsions containing different edible oils as carriers
Stability and bioaccessibility of α-tocopherol-enriched nanoemulsions containing different edible oils as carriers Open
Nanoemulsions have been described as carriers of bioactive compounds since they can protect them during digestion and improve their bioaccessibility. However, their stability and bioaccessibility can be influenced by nanoemulsion compositi…
View article: Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions
Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions Open
View article: Nanoemulsiones para la fortificación de alimentos
Nanoemulsiones para la fortificación de alimentos Open
Actualmente, debido a cambios en los hábitos alimentarios de la población mundial existe déficit en algunos micronutrientes y otros compuestos lipídicos esenciales y/o beneficiosos para la salud humana. Una forma de prevenir esta problemát…
View article: Viscosity decay of hydrocolloids under oral conditions
Viscosity decay of hydrocolloids under oral conditions Open
View article: Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil
Influence of Ternary Emulsifier Mixtures on Oxidative Stability of Nanoemulsions Based on Avocado Oil Open
The aim of this work was to study the effect of two emulsifiers (M1: SL-soy lecithin, Tw80-Tween 80 and CasCa-calcium caseinate and M2: SL-soy lecithin, Tw80-Tween 80 and SE-sucrose esters) on the oxidative stability of avocado oil-based n…
View article: Physical stability of nanoemulsions with emulsifier mixtures: Replacement of tween 80 with quillaja saponin
Physical stability of nanoemulsions with emulsifier mixtures: Replacement of tween 80 with quillaja saponin Open
View article: Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts
Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts Open