Rommy N. Zúñiga

Aerated food gels: fabrication and potential applications

Rommy N. Zúñiga, José Miguel Aguilera · Trends in Food Science & Technology · 2008 · 124 citations · Full text

Food Chemistry, Biopolymer Gel, Food Gels +3

Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

Carla Arancibia, Natalia Riquelme, Rommy N. Zúñiga et al. · Innovative Food Science & Emerging Technologies · 2017 · 115 citations

Chemical Engineering, Biomanufacturing, Physical Stability +6

Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying

Elizabeth Troncoso, Franco Pedreschi, Rommy N. Zúñiga · LWT · 2008 · 109 citations · Full text

Health Sciences, Food Physic, Thermal Processing +7

Kinetics of Formation and Physicochemical Characterization of Thermally‐Induced β‐Lactoglobulin Aggregates

Rommy N. Zúñiga, Alexander Tolkach, Ulrich Kulozik et al. · Journal of Food Science · 2010 · 102 citations · Full text

Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability

Carla Arancibia, R. Navarro-Lisboa, Rommy N. Zúñiga et al. · International Journal of Polymer Science · 2016 · 96 citations · Full text

Food Colloid, Food Packaging, Engineering +19