Esteban Echeverria‐Jaramillo

Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

Esteban Echeverria‐Jaramillo, Yoon-Ha Kim, Yerim Nam et al. · Foods · 2021 · 43 citations · Full text

Nutrition, Food Analysis, Agricultural Economics +22

Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides

Fabrizio Sarghini, Francesco Marra, Angela De Vivo et al. · Chemical and Biological Technologies in Agriculture · 2021 · 22 citations · Full text

Current processing methods of aquafaba

Esteban Echeverria‐Jaramillo, Weon‐Sun Shin · Trends in Food Science & Technology · 2023 · 21 citations

Water Treatment, Aquaculture, Water Technology

Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion

Sujin Jeong, Sun-Bin Kim, Esteban Echeverria‐Jaramillo et al. · Food Science and Biotechnology · 2021 · 16 citations · Full text

Food Chemistry, Food Colloid, Emulsifier Type +6

Effects of concentration methods on the characteristics of spray‐dried black soybean cooking water

Esteban Echeverria‐Jaramillo, Weon‐Sun Shin · International Journal of Food Science & Technology · 2022 · 15 citations