Mauricio Opazo‐Navarrete

Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

César Burgos‐Díaz, Mauricio Opazo‐Navarrete, Monserrat Soto-Añual et al. · Food Research International · 2020 · 92 citations

Food Chemistry, Encapsulation System, Chemical Engineering +9

Assessment of the Nutritional Value of Traditional Vegetables from Southern Chile as Potential Sources of Natural Ingredients

Mauricio Opazo‐Navarrete, César Burgos‐Díaz, Braulio J. Soto‐Cerda et al. · Plant Foods for Human Nutrition · 2021 · 40 citations · Full text

Nutrition, Natural Ingredients, Food Composition +11

Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller)

Mauricio Opazo‐Navarrete, Gipsy Tabilo‐Munizaga, Antonio Vega‐Gálvez et al. · Innovative Food Science & Emerging Technologies · 2012 · 36 citations · Full text

Aloe Vera Suspensions, High Hydrostatic Pressure, Rheological Property +2

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 et al. · Plant Foods for Human Nutrition · 2019 · 28 citations

Food Chemistry, Nutrition, Lupinus Luteus +10

Synthesis of New Chitosan from an Endemic Chilean Crayfish Exoskeleton (Parastacus Pugnax): Physicochemical and Biological Properties

César Burgos‐Díaz, Mauricio Opazo‐Navarrete, José Luis Palacios et al. · Polymers · 2021 · 27 citations · Full text

Food Chemistry, Engineering, Medicine +13