Carolina Calderón‐Chiu

Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity

Carolina Calderón‐Chiu, Montserrat Calderón‐Santoyo, Erasmo Herman‐Lara et al. · Food Hydrocolloids · 2020 · 102 citations

Engineering, Biochemistry, New Source +6

Evaluation of the combined effect of osmotic and Refractance Window drying on the drying kinetics, physical, and phytochemical properties of beet

Carolina Calderón‐Chiu, Cecilia E. Martínez‐Sánchez, Jesús Rodríguez‐Miranda et al. · Drying Technology · 2019 · 40 citations

Food Chemistry, Chemical Engineering, Biomanufacturing +12

Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis

Irving Antonio Brion-Espinoza, Maricarmen Iñíguez-Moreno, Juan Arturo Ragazzo‐Sánchez et al. · Food Chemistry X · 2021 · 31 citations · Full text

Ultrasound-Assisted Extraction of Artocarpus heterophyllus L. Leaf Protein Concentrate: Solubility, Foaming, Emulsifying, and Antioxidant Properties of Protein Hydrolysates

Julián Vera-Salgado, Carolina Calderón‐Chiu, Montserrat Calderón-Santoyo et al. · Colloids and Interfaces · 2022 · 27 citations · Full text

Food Chemistry, Protein Hydrolysates, Engineering +13

Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf

Carolina Calderón‐Chiu, Montserrat Calderón‐Santoyo, Simone Damasceno-gomes et al. · Food Chemistry X · 2021 · 23 citations · Full text

Food Colloid, Engineering, Lowest Pdi +13