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Carolina Herrera-Lavados
Carolina Herrera-Lavados
Chemistry
Chromatography
Food science
Homogenization (chemistry)
Drop (liquid)
3
Papers
27
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Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life
2020
Foods
Mario Pérez-Won
Roberto Lemus-Mondaca
Carolina Herrera-Lavados
Juan E. Reyes
Teresa Roco
Anais Palma-Acevedo
Gipsy Tabilo-Munizaga
Santiago P. Aubourg
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Citations (7)
Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions
2019
Lwt - Food Science and Technology
Gipsy Tabilo-Munizaga
Ricardo Villalobos-Carvajal
Carolina Herrera-Lavados
Luis Moreno-Osorio
Marcela Jarpa-Parra
Mario Pérez-Won
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Citations (17)
Influence of temperature, calcium and sucrose concentration on viscoelastic properties of prosopis chilensis seed gum and nopal mucilage dispersions
2018
International Journal of Food Science and Technology
Gipsy Tabilo-Munizaga
Carmen Saenz-Hernández
Carolina Herrera-Lavados
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Citations (3)
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