Research output per year
Research output per year
Search results
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2024
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 › peer-review
Open AccessFile4 Downloads (Pure) -
2023
Black soybean cooking water (aquasoya) powder as a novel clean-label ingredient in plant-based vegan patties
Echeverria-Jaramillo, E. & Shin, W. S., Oct 2023, In: International Journal of Food Science and Technology. 58, 10, p. 5121-5133 13 p.Research output: Contribution to journal › Journal article › peer-review
4 Citations (Scopus) -
2022
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
9 Citations (Scopus) -
Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder
Xu, L., Echeverria-Jaramillo, E. & Shin, W. S., 15 Feb 2022, In: LWT. 156, 113017.Research output: Contribution to journal › Journal article › peer-review
Open Access10 Citations (Scopus) -
2021
Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides
Sarghini, F., Marra, F., De Vivo, A., Vitaglione, P., Mauriello, G., Maresca, D., Troise, A. D. & Echeverria-Jaramillo, E., 2021, In: Chemical and Biological Technologies in Agriculture. 8, 1, 12 p., 67.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile13 Citations (Scopus)1 Downloads (Pure) -
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion
Jeong, S. J., Kim, S., Echeverria-Jaramillo, E. & Shin, W. S., Nov 2021, In: Food Science and Biotechnology. 30, 12, p. 1509-1518 10 p.Research output: Contribution to journal › Journal article › peer-review
12 Citations (Scopus) -
Revalorization of the cooking water (Aquafaba) from soybean varieties generated as a by-product of food manufacturing in Korea
Echeverria-jaramillo, E., Kim, Y. H., Nam, Y. R., Zheng, Y. F., Cho, J. Y., Hong, W. S., Kang, S. J., Kim, J. H., Shim, Y. Y. & Shin, W. S., Oct 2021, In: Foods. 10, 10, 2287.Research output: Contribution to journal › Journal article › Research › peer-review
Open Access23 Citations (Scopus)