Traudy Wandersleben - Concepedia

Author

Traudy Wandersleben

Universidad de La Frontera

Also Known As

Traudy Wandersleben

Publications

365

Citations

H-Index

Concepts

All Affiliations

Universidad de La Frontera Agriaquaculture Nutritional Genomic Center

About

Traudy Wandersleben is an author at Universidad de La Frontera specializing in food chemistry, biomolecular engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	175
2	Engineering	2	2	92
3	Medicine	1	1	12
4	Allergy	1	1	12
5	Allergy Medicine	1	1	12

Traudy Wandersleben

Publications

364

Citations

H-Index

Page 1

	Year	Citations
Multilayer emulsions stabilized by vegetable proteins and polysaccharides César Burgos‐Díaz, Traudy Wandersleben, Ana M. Marqués, Current Opinion in Colloid & Interface Science Food ColloidMultilayer EmulsionsEmulsion	2016	118
Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine Traudy Wandersleben, Eduardo A. Morales, César Burgos‐Díaz, LWT Food ChemistryNutritionFood FunctionNovel VarietiesNatural Ingredients	2018	76
Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties César Burgos‐Díaz, Traudy Wandersleben, Marcos Olivos, Food Hydrocolloids Food ChemistryEngineeringProtein-rich Lupin CultivarEmulsifying PropertiesChemical Characterization	2018	64
Influence of multilayer O/W emulsions stabilized by proteins from a novel lupin variety AluProt-CGNA and ionic polysaccharides on d-limonene retention during spray-drying César Burgos‐Díaz, Xaviera Hernández, Traudy Wandersleben, Colloids and Surfaces A Physicochemical and Engineering Aspects Food ChemistryFood ColloidMultilayer O/w EmulsionsIonic PolysaccharidesBiochemistry	2017	35
Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety Alu <i>Prot</i> ‐CGNA <sup>®</sup> ( <i>Lupinus luteus</i> ) César Burgos‐Díaz, José A. Piornos, Traudy Wandersleben, Journal of Food Science	2016	31
Chemical and Nutritional Evaluation of Protein-Rich Ingredients Obtained through a Technological Process from Yellow Lupin Seeds (Lupinus luteus) César Burgos‐Díaz, Mauricio Opazo‐Navarrete, Traudy Wandersleben, Plant Foods for Human Nutrition Food ChemistryNutritionLupinus LuteusEngineeringFood Composition	2019	28
High prevalence of lupin allergy among patients with peanut allergy Raquel Aguilera‐Insunza, Carolina Iturriaga, Angélica Mariñanco, Annals of Allergy Asthma & Immunology Food AllergyAllergyAllergy MedicinePeanut AllergyAllergen	2022	12

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