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Browsing by Echeverria-Jaramillo, EstebanAuthor

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

Jeon, Hye-Ji; Shin, Weon-Sun; Echeverria-Jaramillo, Esteban

ArticleIssue Date2024CitationInternational Journal of Food Science and Technology, v.59, no.9, pp 6130 - 6149PublisherBlackwell Publishing Inc.
SCIESCOPUSKCI
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsionGo to Link

Jeong, Su-Jin; Kim, Sunbin; Echeverria-Jaramillo, Esteban; Shin, Weon-Sun

ArticleIssue Date2021CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.12, pp.1509 - 1518PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUS
Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in KoreaGo to Linkopen access

Echeverria-Jaramillo, Esteban; Kim, Yoon-ha; Nam, Ye-rim; Zheng, Yi-fan; Cho, Jae Youl; Hong, Wan Soo; Kang, Sang Jin; Kim, Ji Hye; Shim, Youn Young; Shin, Weon-Sun

ArticleIssue Date2021CitationFOODS, v.10, no.10, pp.1 - 12PublisherMDPI
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