Mauricio Opazo‐Navarrete

Author

Agriaquaculture Nutritional Genomic Center ORCID

Also Known As

Mauricio Opazo-Navarrete, Mauricio Opazo‐Navarrete

Publications

335

Citations

H-Index

Concepts

All Affiliations

Agriaquaculture Nutritional Genomic Center Universidad de La Frontera University of Bío-Bío Universidad de Santiago de Chile Centre National de la Recherche Scientifique

About

Mauricio Opazo‐Navarrete is an author at Agriaquaculture Nutritional Genomic Center specializing in food chemistry, biotechnology, and biomolecular engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	71
2	Health Sciences	2	2	114
3	Medicine	1	1	27
4	Natural Sciences	1	1	16
5	Public Health	1	1	40

Mauricio Opazo‐Navarrete

Publications

322

Citations

H-Index

Page 1

	Year	Citations
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, Food Research International Food ChemistryEncapsulation SystemChemical EngineeringBiomanufacturingFood Colloid	2020	92
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, Plant Foods for Human Nutrition NutritionNatural IngredientsFood CompositionFood AnalysisNutritive Value	2021	40
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, Innovative Food Science & Emerging Technologies Aloe Vera SuspensionsHigh Hydrostatic PressureRheological PropertyRheological PropertiesRheology	2012	36
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
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, Polymers Food ChemistryEngineeringMedicineBioanalysisNew Chitosan	2021	27
Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct Particles César Burgos‐Díaz, Karla A. Garrido‐Miranda, Daniel A. Palacio, Colloids and Interfaces Food ColloidEdible Pickering EmulsionsChemical EngineeringEdible FilmHealth Sciences	2023	22
Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity César Burgos‐Díaz, Yohanna Mosi-Roa, Mauricio Opazo‐Navarrete, Foods	2022	21
Effect of Enzymatic Hydrolysis on Solubility and Emulsifying Properties of Lupin Proteins (Lupinus luteus) Mauricio Opazo‐Navarrete, César Burgos‐Díaz, Karla A. Garrido‐Miranda, Colloids and Interfaces EngineeringEnzymatic ModificationEmulsionProtein PurificationFood Chemistry	2022	16
Comprehensive Review of Plant Protein Digestibility: Challenges, Assessment Methods, and Improvement Strategies Mauricio Opazo‐Navarrete, César Burgos‐Díaz, Cristina Bravo-Reyes, Applied Sciences	2025	15
Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying César Burgos‐Díaz, Fernando Leal‐Calderon, Yohanna Mosi-Roa, Foods	2024	13

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