Luis Moreno‐Osorio

Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine

Gipsy Tabilo‐Munizaga, Trudy Ann Gordon, Ricardo Villalobos‐Carvajal et al. · Food Chemistry · 2014 · 73 citations

Thermal Stability, High Hydrostatic Pressure, Biophysics +1

Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions

Gipsy Tabilo‐Munizaga, Ricardo Villalobos‐Carvajal, Carolina Herrera‐Lavados et al. · LWT · 2018 · 61 citations

Materials Science, Microemulsion, Lentil Protein-based Nanoemulsions +1

Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy

Dominique Larrea-Wachtendorff, Gipsy Tabilo‐Munizaga, Luis Moreno‐Osorio et al. · Food Engineering Reviews · 2015 · 42 citations

Protein Chemistry, High Hydrostatic Pressure, Biochemistry +9

Antifeedant Activity of Some Polygodial Derivatives

Luis Moreno‐Osorio, Manuel Cortés, Verónica Armstrong et al. · Zeitschrift für Naturforschung C · 2008 · 30 citations · Full text

Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins

Nailín Carvajal-Mena, Gipsy Tabilo‐Munizaga, Mario Pérez‐Won et al. · Food Research International · 2024 · 27 citations

Food Chemistry, Nutrition, Engineering +10