Research output per year
Research output per year
Personal profile
Short presentation
Innovative plant-based alternative ingredients. Functionality and application of underutilised by-products of the food industry.
Education/Academic qualification
Food Science and Nutrition, Ph.D., Aquasoya, a plant-based ingredient from upcycled sources: production, characterization, and application., Hanyang University
1 Mar 2020 → 1 Feb 2023
Award Date: 1 Feb 2023
Food Innovation and Product Design (FIPDes), M.Sc., Extraction of Functional Oligosaccharides from Spent Coffee Grounds , Paris-Saclay University
1 Sept 2014 → 9 Sept 2016
Award Date: 9 Sept 2016
Food Engineering, B.Sc., Extraction and quantification of luteolin and apigenin from artichoke (Cynara cardunculus var. scolymus (L.) cv. Madrigal by-products, Universidad San Francisco de Quito
1 Aug 2007 → 1 Feb 2013
Award Date: 1 Feb 2013
Keywords
- Faculty of Science
- Plant Proteins
- Upcycling of under-utilized food sources and edible by-products
- functionality
- Product development
- RuBisCO
- Model foods
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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A cross-cultural study on the consumer perception and acceptance of grass-derived ingredients in Denmark and Austria
Faber, S., Siddiqa, S., Reinbach, H. C., Orlien, V., Dürrschmid, K. & Echeverria Jaramillo, E. G., 2 Mar 2026, In: Food Quality and Preference. 142, 11 p., 105891.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile5 Downloads (Pure) -
Influence of Formulation pH and Ionic Strength on the Techno-Functional Behaviour of Legume Grass Protein Concentrates Obtained by Gentle Membrane Separation
Echeverria-Jaramillo, E., Jørgensen, A. K., Jørgensen, M. K., Gregersen Echers, S., Lübeck, M. & Orlien, V., 2026, In: Food and Bioprocess Technology. 19, 3, 16 p., 129.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile2 Citations (Scopus)5 Downloads (Pure) -
Functional properties of protein fractions from gentle membrane separation of green biomass (legume grass) compared to traditional animal- and plant-based proteins
Echeverria-Jaramillo, E., Jorgensen, A. K., Jorgensen, M., Mattsson, T., Echers, S. G., Lubeck, P., Lubeck, M. & Orlien, V., 2025, In: Future Foods. 12, 13 p., 100740.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile5 Citations (Scopus)10 Downloads (Pure) -
Recent advances in valorization of wastes and byproducts of berry processing and food applications
Zhang, J., Gunal-Koroglu, D., Echeverria-Jaramillo, E. & Subasi, B. G., 2025, Berry Fruits: Bioactives, Health Effects and Processing. Karaca, A. C. & Capanoglu, E. (eds.). Elsevier, p. 343-383 41 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
3 Citations (Scopus) -
Aquasoya powder from the upcycled soybean cooking water can be a suitable ingredient for plant-based yoghurt alternatives
Jeon, H. J., Shin, W. S. & Echeverria-Jaramillo, E., 2024, In: International Journal of Food Science and Technology. 59, 9, p. 6130–6149Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile4 Citations (Scopus)52 Downloads (Pure) -
Black soybean cooking water (aquasoya) powder as a novel clean-label ingredient in plant-based vegan patties
Echeverria-Jaramillo, E. & Shin, W. S., 2023, In: International Journal of Food Science and Technology. 58, 10, p. 5121-5133 13 p.Research output: Contribution to journal › Journal article › Research › peer-review
12 Citations (Scopus) -
Current processing methods of aquafaba
Echeverria-Jaramillo, E. & Shin, W. S., Aug 2023, In: Trends in Food Science and Technology. 138, p. 441-452 12 p.Research output: Contribution to journal › Journal article › Research › peer-review
17 Citations (Scopus) -
Effects of concentration methods on the characteristics of spray-dried black soybean cooking water
Echeverria-Jaramillo, E. & Shin, W. S., Nov 2022, In: International Journal of Food Science and Technology. 57, 11, p. 7330-7339 10 p.Research output: Contribution to journal › Journal article › Research › peer-review
15 Citations (Scopus)