Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea
Echeverria-Jaramillo, Esteban, Kim, Yoon-ha, Nam, Ye-rim, Zheng, Yi-fan, Cho, Jae Youl, Hong, Wan Soo, Kang, Sang Jin, Kim, Ji Hye, Shim, Youn Young, Shin, Weon-Sun
Published in Foods (27.09.2021)
Published in Foods (27.09.2021)
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Acid hydrolysis of spent coffee grounds: effects on possible prebiotic activity of oligosaccharides
Sarghini, Fabrizio, Marra, Francesco, De Vivo, Angela, Vitaglione, Paola, Mauriello, Gianluigi, Maresca, Diamante, Troise, Antonio Dario, Echeverria-Jaramillo, Esteban
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Published in Chemical and biological technologies in agriculture (26.12.2021)
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Current processing methods of aquafaba
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Published in Trends in food science & technology (01.08.2023)
Published in Trends in food science & technology (01.08.2023)
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Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder
Xu, Lin, Echeverria-Jaramillo, Esteban, Shin, Weon-Sun
Published in Food science & technology (15.02.2022)
Published in Food science & technology (15.02.2022)
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